Description
This Super Green Sheet Pan Soup is a vibrant, nutrient-packed meal that combines roasted green vegetables with a creamy blended broth, enhanced with lemon juice and fresh herbs. Served with crispy grilled cheese croutons made from sourdough, pepper jack cheese, and pesto, this comfort soup offers a perfect balance of freshness and indulgence with minimal effort.
Ingredients
Soup Ingredients
- 3 tbsp olive oil
- 1 large leek, trimmed, washed & cut into 1” pieces
- 1 head garlic
- 1/2 head cauliflower, chopped into florets
- 1/2 head broccoli, chopped into florets
- 1 medium-large zucchini, diced
- 2 medium Yukon gold potatoes, peeled and diced
- 1 1/2-2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 3 cups chicken or vegetable broth
- 1 cup frozen peas
- Juice from 1 large lemon (approx. 3 tbsp)
- 2 cups fresh spinach
- 3 tbsp fresh parsley
- Optional: 1/4 tsp red pepper flakes
Grilled Cheese Croutons
- 1-2 tbsp butter
- 2 slices sourdough bread
- 4 slices pepper jack cheese
- 2 tbsp pesto
Instructions
- Prepare and roast vegetables: Preheat your oven to 400˚F (205˚C). Slice off the top of the head of garlic to expose the cloves. Arrange the leeks, cauliflower, broccoli, zucchini, potatoes, and garlic head on a large sheet pan. Drizzle with olive oil, sprinkle with 1 teaspoon of kosher salt and black pepper, and toss gently to coat everything evenly. Roast in the oven for 30 minutes until all the vegetables become fork-tender.
- Heat broth and peas: About 10 minutes before the vegetables finish roasting, add the chicken or vegetable broth and frozen peas to a small pot. Warm over medium heat until it reaches a gentle simmer.
- Blend the soup: Remove the roasted vegetables from the oven. Using only half of the roasted garlic cloves squeezed out from the head, add those along with all the roasted vegetables to a blender. Pour in the hot broth and peas mixture, fresh lemon juice, spinach, parsley, the remaining 1/2 to 1 teaspoon of kosher salt (adjust to taste), and the optional red pepper flakes. Blend until the soup is smooth and creamy.
- Make grilled cheese croutons: In a pan over medium-low heat, melt the butter. Toast one slice of sourdough bread in the pan until the bottom is golden brown and caramelized. Flip it over, then layer 2 slices of pepper jack cheese on the caramelized side. Spread pesto over the cheese, then top with the remaining 2 cheese slices to prevent sogginess. Place the second slice of bread, cooked side down, on top of the cheese. Cover with a lid and cook until the bottom slice is brown and crispy. Flip again and cook until the other side is golden and the cheese is fully melted. Remove from the pan and slice into small cubes to serve as croutons alongside the soup.
Notes
- You can use either chicken or vegetable broth to keep this dish vegetarian.
- Adjust the salt amount based on your broth’s saltiness and personal preference.
- For a vegan version, substitute butter with plant-based margarine and use vegan cheese slices for the grilled cheese croutons or omit them.
- Roasting the garlic head whole mellows its flavor and adds depth to the soup.
- Adding lemon juice brightens the soup, balancing the earthiness of the vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The grilled cheese croutons can be prepared ahead and reheated, but they’re best fresh for maximum crispness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
