When it comes to soup-making, most of us picture simmering pots bubbling away on the stovetop for hours.
But what if there was a faster, easier, and more flavorful way to make soup?
Enter sheet pan soup recipes — the ultimate combination of oven-roasted goodness and comforting soup.
By roasting your vegetables first on a sheet pan, you caramelize their natural sugars, deepen their flavor, and create a base that transforms into velvety, nourishing soups.
Whether you’re craving something creamy and hearty like a roasted potato soup, light and fresh like zucchini-basil, or bold and spiced like curry carrot, sheet pan soups deliver maximum flavor with minimal effort.
Simply chop, season, roast, and blend — it’s that simple.
In this collection, we’ve gathered 23 sheet pan soup recipes that highlight a variety of vegetables, herbs, and spices.
Each recipe offers a unique spin, from rustic comfort food to vibrant plant-based creations.
These soups are not only easy to prepare but also perfect for meal prep, cozy weeknight dinners, or elegant starters for gatherings.
Get ready to discover a new way to fall in love with soup — straight from the sheet pan to your bowl.
23 Flavorful Sheet Pan Soup Recipes You’ll Love

Soup doesn’t have to be complicated or time-consuming.
With these 23 sheet pan soup recipes, you can enjoy deep, roasted flavors with very little hands-on cooking.
Simply toss your favorite vegetables onto a pan, let the oven do the magic, and then blend everything into a creamy, cozy masterpiece.
From hearty potato and kale to zesty carrot-orange, there’s a soup in this list for every season and craving.
So next time you want comfort in a bowl, skip the stovetop and head straight for the sheet pan.
Sheet Pan Roasted Tomato Basil Soup
This sheet pan roasted tomato basil soup is a comforting, velvety classic made with caramelized tomatoes, garlic, onion, and fresh basil.
Roasting the vegetables on a sheet pan intensifies their natural sweetness and creates a deep, rich flavor that blends perfectly into a creamy soup.
It’s simple, wholesome, and pairs beautifully with crusty bread or a grilled cheese sandwich.
Ingredients:
- 2 pounds ripe Roma tomatoes, halved
- 1 large yellow onion, quartered
- 6 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt (optional, adjust to taste)
- 3 cups low-sodium vegetable broth
- 1/2 cup fresh basil leaves, loosely packed
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup heavy cream or coconut cream (optional, for creaminess)
Instructions:
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, spread out the halved tomatoes, onion wedges, and garlic cloves. Drizzle generously with olive oil and sprinkle with oregano, black pepper, and salt if using. Toss everything gently to coat.
- Roast for 30–35 minutes, until the tomatoes are blistered and the onions are caramelized at the edges.
- Transfer the roasted vegetables into a large pot or blender. Add vegetable broth and fresh basil leaves. Blend until smooth and creamy.
- Pour the blended soup into a pot, bring to a gentle simmer, and adjust seasoning. If desired, stir in heavy cream or coconut cream for extra richness.
- Serve hot with fresh basil garnish and a drizzle of olive oil.
This sheet pan roasted tomato basil soup is a nourishing, flavor-packed dish that brings the best out of simple ingredients.
Perfect for cozy evenings, it offers a rustic charm with a gourmet touch.
Sheet Pan Roasted Butternut Squash & Carrot Soup
A golden, velvety blend of roasted butternut squash, carrots, onions, and warm spices, this sheet pan soup is both hearty and naturally sweet.
The roasting process caramelizes the vegetables, deepening their flavor, while spices like cinnamon and cumin add warmth. It’s an ideal soup for fall or winter meals.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 3 large carrots, sliced into chunks
- 1 medium yellow onion, chopped
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh thyme or parsley for garnish
Instructions:
- Preheat your oven to 425°F (220°C).
- Spread the squash, carrots, onion, and garlic evenly on a sheet pan. Drizzle with olive oil and sprinkle with cumin, cinnamon, pepper, and salt if using. Toss well to coat.
- Roast for 35–40 minutes, flipping halfway, until vegetables are tender and caramelized.
- Transfer roasted vegetables to a large pot or blender. Add vegetable broth and blend until smooth and creamy.
- Simmer the soup over medium heat for 5–10 minutes, adjusting the thickness with extra broth if needed. Stir in coconut milk for a silky finish.
- Serve hot with fresh thyme or parsley on top.
This sheet pan roasted butternut squash and carrot soup is the perfect balance of sweet and savory.
Its earthy depth and smooth texture make it a soul-warming bowl that’s as beautiful as it is delicious.
Sheet Pan Roasted Cauliflower & Garlic Soup
This sheet pan roasted cauliflower and garlic soup is creamy, nutty, and deeply satisfying.
Roasting cauliflower with garlic brings out a toasty sweetness, and blending it with broth creates a rich, dairy-free soup that feels indulgent yet wholesome.
A sprinkle of smoked paprika adds a touch of smoky depth.
Ingredients:
- 1 large head cauliflower, cut into florets
- 1 large onion, sliced
- 5 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric (optional, for color)
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable or chicken broth
- 1/4 cup Greek yogurt or cashew cream (optional)
- Chopped chives or parsley for garnish
Instructions:
- Preheat your oven to 425°F (220°C).
- Place cauliflower florets, onion slices, and garlic cloves on a sheet pan. Drizzle with olive oil and season with smoked paprika, turmeric, pepper, and salt if using. Toss to coat.
- Roast for 30–35 minutes, until cauliflower is golden and caramelized at the edges.
- Transfer vegetables to a large pot or blender. Add broth and blend until smooth and creamy.
- Simmer the soup on the stove for 5 minutes, stirring in Greek yogurt or cashew cream for extra creaminess if desired.
- Serve warm with a sprinkle of chives or parsley and a dusting of smoked paprika.
This sheet pan roasted cauliflower and garlic soup is a silky, comforting dish that transforms humble ingredients into something truly special.
Light yet hearty, it makes an elegant starter or a cozy meal on its own.
Sheet Pan Roasted Red Pepper & Tomato Soup
This vibrant sheet pan roasted red pepper and tomato soup combines smoky roasted peppers with sweet tomatoes for a bold, Mediterranean-inspired flavor.
The roasting process enhances the natural sweetness and adds depth, while a touch of smoked paprika rounds out the taste.
Perfect served with crusty bread or a dollop of yogurt.
Ingredients:
- 4 large red bell peppers, halved and seeded
- 6 Roma tomatoes, halved
- 1 medium red onion, sliced
- 5 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 2 tablespoons balsamic vinegar
- Fresh parsley or basil for garnish
Instructions:
- Preheat your oven to 425°F (220°C).
- Place red peppers, tomatoes, onion, and garlic on a sheet pan. Drizzle with olive oil and sprinkle with smoked paprika, black pepper, and salt if desired. Toss gently to coat.
- Roast for 35–40 minutes, until the peppers are charred and softened, and tomatoes are caramelized.
- Transfer vegetables to a blender or pot. Add vegetable broth and balsamic vinegar, then blend until smooth.
- Simmer for 5–10 minutes on the stove, adjusting thickness with extra broth if needed.
- Serve hot with fresh parsley or basil as garnish.
This sheet pan roasted red pepper and tomato soup is smoky, tangy, and deeply flavorful.
It’s a bowl of Mediterranean sunshine that makes for a perfect cozy yet refreshing meal.
Sheet Pan Roasted Sweet Potato & Apple Soup
This sheet pan roasted sweet potato and apple soup is a delightful blend of earthy sweetness and subtle tartness.
The natural sugars in sweet potatoes caramelize beautifully in the oven, while apples lend a refreshing balance.
A hint of ginger and nutmeg adds warmth, making this a comforting fall favorite.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 2 medium apples (such as Honeycrisp or Fuji), peeled and sliced
- 1 medium onion, chopped
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup coconut milk (optional, for creaminess)
- Pumpkin seeds or fresh thyme for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread sweet potatoes, apples, onion, and garlic on a sheet pan. Drizzle with olive oil and season with ginger, nutmeg, pepper, and salt. Toss well.
- Roast for 30–35 minutes, until sweet potatoes are golden and apples are softened.
- Transfer to a blender or pot with vegetable broth and blend until smooth.
- Simmer for 5 minutes, stirring in coconut milk for a creamy texture if desired.
- Garnish with pumpkin seeds or fresh thyme before serving.
This sheet pan roasted sweet potato and apple soup is slightly sweet, lightly spiced, and incredibly comforting.
It’s a warming recipe that highlights the cozy flavors of autumn.
Sheet Pan Roasted Broccoli & White Bean Soup
A hearty, protein-packed soup featuring roasted broccoli, garlic, and creamy white beans.
Roasting the broccoli adds nutty depth, while the beans provide thickness and nutrition without heavy cream.
It’s a wholesome, filling soup that feels both light and nourishing.
Ingredients:
- 2 large heads broccoli, cut into florets
- 1 medium onion, sliced
- 5 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional, for spice)
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1 (15-ounce) can white beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- Juice of 1 lemon
- Parmesan or nutritional yeast for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread broccoli florets, onion, and garlic on a sheet pan. Drizzle with olive oil and season with thyme, chili flakes, pepper, and salt if desired. Toss to coat.
- Roast for 25–30 minutes, until broccoli is browned and crispy at the edges.
- Transfer roasted vegetables to a pot or blender. Add white beans and vegetable broth, then blend until creamy.
- Simmer on the stove for 5–10 minutes, adjusting thickness as needed. Stir in lemon juice for brightness.
- Serve with a sprinkle of Parmesan or nutritional yeast.
This sheet pan roasted broccoli and white bean soup is nourishing, hearty, and deeply flavorful.
It’s a wonderful way to enjoy a comforting meal that’s both protein-rich and satisfying.
Sheet Pan Moroccan-Spiced Chickpea & Vegetable Soup
This sheet pan Moroccan-inspired soup brings together roasted chickpeas, carrots, zucchini, and bell peppers with warming spices like cumin, coriander, and cinnamon.
Once roasted, the vegetables and chickpeas are blended into a rich tomato-based broth, creating a hearty and aromatic soup full of flavor and texture.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, chopped
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1 can (14 oz) crushed tomatoes
- 4 cups low-sodium vegetable broth
- Fresh cilantro or parsley for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread chickpeas, carrots, zucchini, bell pepper, onion, and garlic on a sheet pan. Drizzle with olive oil and season with cumin, coriander, cinnamon, paprika, pepper, and salt. Toss well.
- Roast for 30–35 minutes until vegetables are golden and slightly caramelized.
- Transfer to a pot with crushed tomatoes and vegetable broth. Simmer for 10–15 minutes.
- Blend half of the soup for a thicker consistency, leaving the rest chunky for texture.
- Garnish with fresh cilantro or parsley and serve warm.
This Moroccan-spiced chickpea and vegetable soup is fragrant, hearty, and nourishing.
It’s a beautiful blend of sweet, savory, and warm spices that will make you feel cozy with every spoonful.
Sheet Pan Curry-Spiced Lentil & Vegetable Soup
A rich, protein-packed soup featuring roasted cauliflower, carrots, and onions combined with earthy red lentils and curry spices.
The roasting intensifies the vegetables’ natural sweetness, while the lentils add thickness and nutrition, creating a hearty and warming dish perfect for weeknight dinners.
Ingredients:
- 1 small head cauliflower, cut into florets
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1 cup red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Place cauliflower, carrots, onion, and garlic on a sheet pan. Drizzle with olive oil and season with curry powder, turmeric, pepper, and salt. Toss to coat.
- Roast for 30 minutes, until vegetables are golden.
- Transfer roasted vegetables to a pot with red lentils and vegetable broth. Simmer for 20–25 minutes, until lentils are tender.
- Blend until smooth, then stir in coconut milk for creaminess.
- Garnish with fresh cilantro before serving.
This curry-spiced lentil and vegetable soup is bold, aromatic, and full of plant-based protein. It’s a cozy one-pot meal that’s as filling as it is flavorful.
Sheet Pan Miso Roasted Vegetable Soup
A Japanese-inspired sheet pan soup featuring roasted mushrooms, bok choy, carrots, and onions enhanced with umami-rich miso paste.
The roasting process intensifies the flavors of the vegetables, while the miso broth creates a savory and soothing base.
Light yet deeply satisfying, this soup is perfect for when you crave a nourishing bowl.
Ingredients:
- 2 cups mushrooms (shiitake or cremini), halved
- 1 small bok choy, chopped
- 2 medium carrots, sliced
- 1 medium onion, sliced
- 4 garlic cloves, peeled
- 2 tablespoons sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 2 tablespoons white or yellow miso paste
- 1 tablespoon soy sauce or tamari (low-sodium)
- Green onions and sesame seeds for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread mushrooms, bok choy, carrots, onion, and garlic on a sheet pan. Drizzle with sesame oil and season with grated ginger and pepper. Toss to coat.
- Roast for 25–30 minutes, until vegetables are golden and fragrant.
- Transfer roasted vegetables to a pot with vegetable broth. Bring to a gentle simmer.
- In a small bowl, whisk miso paste with a ladle of warm broth until smooth, then stir it back into the soup. Add soy sauce or tamari.
- Garnish with green onions and sesame seeds before serving.
This miso roasted vegetable soup is light, savory, and nourishing with a comforting umami depth.
It’s a wholesome, Asian-inspired twist on sheet pan soup that feels both refreshing and satisfying.
Sheet Pan Roasted Corn & Potato Chowder
This sheet pan roasted corn and potato chowder is creamy, smoky, and naturally sweet.
Roasting the corn kernels and potatoes caramelizes them beautifully, giving the chowder a rich depth of flavor.
A touch of paprika and thyme adds a savory note, while milk or a dairy-free alternative brings the soup together with a silky finish.
Ingredients:
- 3 cups fresh or frozen corn kernels (if fresh, cut from 4 cobs)
- 3 medium Yukon gold potatoes, diced
- 1 medium onion, chopped
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1 cup milk or unsweetened almond milk
- Chopped chives for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread corn, potatoes, onion, and garlic on a sheet pan. Drizzle with olive oil and season with smoked paprika, thyme, pepper, and salt if desired. Toss well.
- Roast for 30–35 minutes, until corn is golden and potatoes are tender.
- Transfer vegetables to a pot with vegetable broth. Blend about half the mixture until creamy, leaving some chunks for texture.
- Stir in milk, adjust thickness, and simmer for 5 minutes.
- Garnish with chopped chives before serving.
This roasted corn and potato chowder is hearty yet light, with a smoky-sweet balance that makes it irresistible.
Perfect for summer evenings or cozy fall nights.
Sheet Pan Roasted Beet & Carrot Soup
This sheet pan roasted beet and carrot soup is earthy, slightly sweet, and vibrantly red.
Roasting the beets and carrots enhances their natural sugars, creating a velvety soup with a hint of citrus for brightness.
It’s as stunning on the table as it is delicious in flavor.
Ingredients:
- 3 medium beets, peeled and cubed
- 3 large carrots, chopped
- 1 medium red onion, chopped
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- Juice of 1 orange
- Dollop of Greek yogurt or coconut cream for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Place beets, carrots, onion, and garlic on a sheet pan. Drizzle with olive oil and season with coriander, pepper, and salt. Toss to coat.
- Roast for 35–40 minutes, until vegetables are caramelized and tender.
- Transfer to a blender or pot with vegetable broth. Blend until smooth and creamy.
- Stir in fresh orange juice for a bright, tangy finish.
- Serve with a swirl of yogurt or coconut cream.
This roasted beet and carrot soup is earthy, slightly sweet, and beautifully vibrant. It’s a nutritious, elegant choice for a dinner starter or light lunch.
Sheet Pan Roasted Mushroom & Barley Soup
This sheet pan roasted mushroom and barley soup is earthy, savory, and deeply satisfying.
Roasting the mushrooms intensifies their umami richness, while barley adds a chewy heartiness.
It’s a rustic and nourishing soup perfect for cooler days.
Ingredients:
- 4 cups mushrooms (cremini, shiitake, or mixed), halved
- 1 medium onion, sliced
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1 cup pearl barley, rinsed
- 6 cups low-sodium vegetable or chicken broth
- 2 tablespoons soy sauce or tamari
- Fresh parsley for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread mushrooms, onion, and garlic on a sheet pan. Drizzle with olive oil and season with thyme, pepper, and salt if desired. Toss to coat.
- Roast for 25–30 minutes, until mushrooms are golden and fragrant.
- Transfer roasted vegetables to a pot with barley and broth. Simmer for 30–40 minutes, until barley is tender.
- Stir in soy sauce or tamari for extra depth.
- Garnish with fresh parsley before serving.
This roasted mushroom and barley soup is rustic, earthy, and full of umami. It’s a filling and wholesome option that feels like comfort in a bowl.
Sheet Pan Roasted Pumpkin & Sage Soup
This sheet pan roasted pumpkin and sage soup captures the flavors of autumn in a warm, velvety bowl.
Roasting the pumpkin with garlic and onion brings out its natural sweetness, while fresh sage adds an earthy, aromatic depth.
Finished with a touch of cream or coconut milk, this soup is elegant enough for entertaining yet simple for weeknight comfort.
Ingredients:
- 1 medium sugar pumpkin (about 3 lbs), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon dried sage (or 6 fresh sage leaves)
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream or coconut milk
- Fresh sage leaves for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread pumpkin cubes, onion, and garlic on a sheet pan. Drizzle with olive oil and sprinkle with sage, pepper, and salt. Toss to coat.
- Roast for 35–40 minutes, until pumpkin is tender and caramelized.
- Transfer to a blender or pot with vegetable broth. Blend until smooth and creamy.
- Stir in cream or coconut milk and simmer for 5 minutes.
- Garnish with fresh sage leaves before serving.
This roasted pumpkin and sage soup is a cozy, aromatic dish that feels like autumn in a bowl. Perfect for Thanksgiving or any chilly evening.
Sheet Pan Roasted Garlic & Leek Soup
This sheet pan roasted garlic and leek soup is silky, savory, and deeply comforting.
Roasting garlic mellows its sharpness into a sweet, nutty flavor, while leeks add a delicate onion-like base.
Finished with a drizzle of olive oil or a sprinkle of Parmesan, this soup makes a simple yet sophisticated starter.
Ingredients:
- 2 large leeks, cleaned and sliced
- 2 heads garlic, top trimmed off (to expose cloves)
- 1 medium onion, quartered
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup milk, cream, or unsweetened almond milk
- Fresh thyme for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Place leeks, onion, and whole garlic heads (cut side up) on a sheet pan. Drizzle with olive oil, season with pepper and salt, and cover garlic loosely with foil.
- Roast for 35–40 minutes, until leeks are tender and garlic is soft and golden.
- Squeeze roasted garlic cloves from their skins into a blender or pot with roasted leeks, onion, and broth. Blend until smooth.
- Simmer for 5 minutes, stirring in milk or cream for extra richness.
- Garnish with fresh thyme before serving.
This roasted garlic and leek soup is rich, creamy, and packed with comforting flavor.
A rustic yet refined dish, perfect for both everyday meals and dinner parties.
Sheet Pan Roasted Asparagus & Pea Soup
A bright, spring-inspired soup that combines roasted asparagus with sweet peas for a vibrant green bowl full of freshness.
The roasting enhances the asparagus’s nutty flavor, while the peas add a naturally sweet note.
A splash of lemon juice at the end lifts the flavors beautifully.
Ingredients:
- 1 bunch asparagus, trimmed
- 2 cups frozen peas, thawed
- 1 medium onion, chopped
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- Juice of 1 lemon
- Fresh mint or parsley for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread asparagus, onion, and garlic on a sheet pan. Drizzle with olive oil, season with pepper and salt, and toss well.
- Roast for 20–25 minutes, until asparagus is tender and lightly caramelized.
- Transfer roasted vegetables to a blender or pot with peas and vegetable broth. Blend until smooth and creamy.
- Simmer for 5 minutes, then stir in fresh lemon juice.
- Garnish with mint or parsley before serving.
This roasted asparagus and pea soup is fresh, light, and uplifting. It’s a perfect recipe for springtime, balancing earthy, sweet, and citrusy notes beautifully.
Sheet Pan Roasted Fennel & Apple Soup
This sheet pan roasted fennel and apple soup is a delicate balance of savory and sweet.
The fennel brings a mild anise-like flavor, while the apples add a subtle tartness that brightens the entire dish.
Roasting both deepens their natural flavors, creating a silky, aromatic soup that feels elegant yet comforting.
Ingredients:
- 2 medium fennel bulbs, trimmed and chopped
- 2 medium apples (Granny Smith or Honeycrisp), cored and sliced
- 1 medium onion, chopped
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup coconut milk or cream
- Fennel fronds or fresh dill for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Arrange fennel, apples, onion, and garlic on a sheet pan. Drizzle with olive oil, season with coriander, pepper, and salt, and toss well.
- Roast for 30–35 minutes, until caramelized and tender.
- Transfer roasted mixture to a blender or pot with vegetable broth. Blend until smooth and creamy.
- Stir in coconut milk or cream, then simmer for 5 minutes.
- Garnish with fennel fronds or fresh dill before serving.
This roasted fennel and apple soup is light, aromatic, and beautifully balanced. It’s a refined option that pairs wonderfully with crusty bread or a simple salad.
Sheet Pan Roasted Eggplant & Tomato Soup
This sheet pan roasted eggplant and tomato soup is smoky, velvety, and rich in Mediterranean flavors.
Roasting eggplant alongside tomatoes, garlic, and onions creates a deep, almost meaty flavor.
Blended into a silky soup and finished with olive oil, it’s a hearty yet healthy dish.
Ingredients:
- 1 large eggplant, cubed
- 6 Roma tomatoes, halved
- 1 medium onion, chopped
- 5 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1 tablespoon balsamic vinegar
- Fresh basil or parsley for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread eggplant, tomatoes, onion, and garlic on a sheet pan. Drizzle with olive oil and season with smoked paprika, oregano, pepper, and salt. Toss well.
- Roast for 35–40 minutes, until vegetables are soft and caramelized.
- Transfer to a blender or pot with broth and balsamic vinegar. Blend until creamy and smooth.
- Simmer for 5 minutes and adjust seasoning.
- Garnish with fresh basil or parsley and a drizzle of olive oil.
This roasted eggplant and tomato soup is hearty, smoky, and deeply satisfying. A Mediterranean-inspired recipe that’s perfect for cozy dinners.
Sheet Pan Roasted Parsnip & Pear Soup
This sheet pan roasted parsnip and pear soup is a delightful combination of earthy sweetness and fruity brightness.
Parsnips develop a nutty, caramelized flavor when roasted, while pears bring a gentle sweetness.
Together, they create a sophisticated yet comforting soup that’s perfect for autumn or winter.
Ingredients:
- 3 medium parsnips, peeled and chopped
- 2 ripe pears, peeled and sliced
- 1 medium onion, chopped
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup cream or coconut milk
- Toasted walnuts for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Arrange parsnips, pears, onion, and garlic on a sheet pan. Drizzle with olive oil and season with ginger, nutmeg, pepper, and salt. Toss to coat.
- Roast for 30–35 minutes, until parsnips are golden and pears are softened.
- Transfer roasted mixture to a blender or pot with vegetable broth. Blend until creamy.
- Stir in cream or coconut milk and simmer for 5 minutes.
- Garnish with toasted walnuts for crunch.
This roasted parsnip and pear soup is elegant, subtly sweet, and deeply comforting.
It’s a perfect choice for a refined appetizer or a cozy, nutritious main course.
Sheet Pan Roasted Celery Root & Potato Soup
This rustic sheet pan roasted celery root and potato soup offers a creamy, earthy flavor with subtle nutty undertones.
Celery root (celeriac) has a mild, celery-like taste that pairs beautifully with roasted potatoes, creating a hearty yet elegant soup.
A drizzle of olive oil or truffle oil at the end elevates it to restaurant quality.
Ingredients:
- 1 medium celery root (about 1 lb), peeled and cubed
- 2 medium Yukon gold potatoes, cubed
- 1 medium onion, chopped
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup cream or unsweetened almond milk
- Olive oil or truffle oil for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread celery root, potatoes, onion, and garlic on a sheet pan. Drizzle with olive oil and season with thyme, pepper, and salt. Toss well.
- Roast for 35–40 minutes, until vegetables are golden and tender.
- Transfer to a pot or blender with vegetable broth and blend until creamy.
- Stir in cream or almond milk and simmer for 5 minutes.
- Garnish with a drizzle of olive oil or truffle oil.
This roasted celery root and potato soup is creamy, earthy, and sophisticated.
It’s a wonderful way to enjoy a unique root vegetable in a comforting, nourishing dish.
Sheet Pan Roasted Zucchini & Basil Soup
A light, refreshing soup made with roasted zucchini, onions, and garlic blended into a silky base.
Fresh basil brightens the flavors, making this soup perfect for late summer when zucchini is at its peak. It’s simple, vibrant, and delicious hot or chilled.
Ingredients:
- 3 medium zucchini, sliced
- 1 medium onion, chopped
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup cream, Greek yogurt, or coconut milk (optional)
Instructions:
- Preheat oven to 425°F (220°C).
- Spread zucchini, onion, and garlic on a sheet pan. Drizzle with olive oil, season with oregano, pepper, and salt, and toss.
- Roast for 25–30 minutes, until zucchini is golden and tender.
- Transfer vegetables to a blender or pot with broth and basil leaves. Blend until smooth.
- Stir in cream, yogurt, or coconut milk if desired.
- Garnish with extra basil leaves before serving.
This roasted zucchini and basil soup is light, fresh, and flavorful. It’s perfect for warm-weather dining or as a healthy starter any time of year.
Sheet Pan Roasted Cauliflower & Curry Carrot Soup
This bold, golden-hued soup combines roasted cauliflower and carrots with aromatic curry spices.
The roasting process caramelizes the vegetables, while curry powder and turmeric add depth and warmth.
The result is a vibrant, creamy soup with both comfort and flair.
Ingredients:
- 1 small head cauliflower, cut into florets
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 1/2 cup coconut milk
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Arrange cauliflower, carrots, onion, and garlic on a sheet pan. Drizzle with olive oil and season with curry powder, turmeric, pepper, and salt. Toss well.
- Roast for 30–35 minutes, until vegetables are tender and lightly caramelized.
- Transfer roasted vegetables to a pot or blender with broth. Blend until smooth and creamy.
- Stir in coconut milk and simmer for 5 minutes.
- Garnish with fresh cilantro before serving.
This roasted cauliflower and curry carrot soup is rich, aromatic, and full of warming spices. It’s a colorful, nourishing dish that feels both exotic and comforting.
Sheet Pan Roasted Garlic, Potato & Kale Soup
This sheet pan roasted garlic, potato, and kale soup is hearty, earthy, and nutrient-rich.
Roasted garlic infuses the soup with a deep sweetness, while potatoes add creaminess and kale provides a boost of vitamins and a slightly bitter edge that balances the flavors beautifully.
Ingredients:
- 3 medium Yukon gold potatoes, diced
- 1 head garlic, top sliced off (to expose cloves)
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- 2 cups chopped kale (stems removed)
- 1/2 cup cream, coconut milk, or unsweetened almond milk
- Red pepper flakes for garnish (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Arrange potatoes, onion, and whole garlic head on a sheet pan. Drizzle with olive oil and season with pepper and salt. Cover garlic lightly with foil.
- Roast for 35–40 minutes, until potatoes are golden and garlic is soft.
- Squeeze roasted garlic cloves out of their skins and transfer to a blender or pot along with potatoes, onion, and broth. Blend until smooth.
- Return soup to pot, stir in chopped kale, and simmer for 10 minutes until tender.
- Add cream or coconut milk, adjust seasoning, and serve hot with red pepper flakes if desired.
This roasted garlic, potato, and kale soup is hearty yet wholesome, offering a creamy texture with a flavorful punch from roasted garlic and nutrient-packed kale.
Sheet Pan Roasted Carrot, Ginger & Orange Soup
This sheet pan roasted carrot, ginger, and orange soup is bright, zesty, and invigorating.
Roasted carrots bring natural sweetness, fresh ginger adds warmth, and orange juice provides a citrusy lift.
It’s a refreshing yet cozy soup that awakens the palate.
Ingredients:
- 5 large carrots, peeled and chopped
- 1 medium onion, chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 4 cups low-sodium vegetable broth
- Juice of 1 large orange
- Fresh cilantro or parsley for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Spread carrots, onion, and garlic on a sheet pan. Drizzle with olive oil and season with ginger, cumin, pepper, and salt. Toss to coat.
- Roast for 30–35 minutes, until carrots are caramelized and tender.
- Transfer roasted vegetables to a pot or blender with broth and blend until smooth.
- Stir in fresh orange juice and simmer for 5 minutes.
- Garnish with cilantro or parsley before serving.
This roasted carrot, ginger, and orange soup is vibrant, zesty, and comforting. It’s a sunshine-filled bowl that works beautifully as a starter or a light meal.