Introduction
There’s something almost magical about turning a sheet pan of roasted vegetables into a rich, hearty soup. Enter Sheet Pan Soup, the ultimate low-effort, high-reward dish that proves simplicity can be just as satisfying as complexity. This recipe starts with caramelized veggies straight from the oven, then transforms them into a velvety, flavorful soup with minimal hands-on time.
What makes this soup so special is how the roasting process intensifies the natural sweetness and depth of the vegetables. The result? A broth that’s deeply savory, with tender chunks of roasted goodness in every bite. Whether you’re looking for a cozy weeknight meal or a make-ahead option for busy days, this soup delivers big flavor with minimal cleanup.
So grab your sheet pan, and let’s dive into this effortless, nourishing dish that’s as comforting to make as it is to eat.
Why You’ll Love This Recipe
Before we get started, here’s why this Sheet Pan Soup deserves a permanent spot in your meal rotation:
Minimal Cleanup: Everything starts on one sheet pan—fewer dishes, more joy.
Flavor Explosion: Roasting caramelizes the veggies, creating a naturally sweet and savory base for the soup.
Customizable: Swap out veggies, herbs, or spices to suit your preferences.
Meal Prep Friendly: Make a big batch and store it for future meals—it tastes even better reheated.
Ingredients You’ll Need
Here’s what you’ll need to create this hearty, flavorful soup:
For the Sheet Pan:
2 medium carrots, chopped into large chunks
2 celery stalks, chopped into large chunks
1 large onion, quartered
1 red bell pepper, seeded and chopped
3 garlic cloves, smashed but left unpeeled
2 tablespoons olive oil
Salt and pepper, to taste
For the Soup:
6 cups vegetable or chicken broth
1 can (14 oz) diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
1 cup cooked beans (like chickpeas, white beans, or lentils), optional
Fresh parsley or cilantro, chopped (for garnish)
Step-by-Step Instructions
Let’s walk through the process together. Don’t worry—I’ll guide you every step of the way.
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a large sheet pan, toss the carrots, celery, onion, bell pepper, and garlic with olive oil, salt, and pepper. Spread everything out in a single layer to ensure even roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, flipping halfway through, until they’re tender and caramelized at the edges. The onions should be golden, and the garlic cloves will feel soft when squeezed.
Pro Tip: If you want extra depth, sprinkle a pinch of smoked paprika or cumin over the veggies before roasting.
Step 2: Blend or Simmer
Once the vegetables are roasted, transfer them to a large pot or Dutch oven. Add the broth, diced tomatoes, smoked paprika, thyme, and bay leaf. Stir well to combine.
For a smoother soup, use an immersion blender to partially blend the mixture, leaving some chunks for texture. If you prefer a chunkier soup, skip this step entirely.
Pro Tip: If you don’t have an immersion blender, carefully transfer a portion of the soup to a regular blender, blend until smooth, and return it to the pot.
Step 3: Simmer and Add Beans (Optional)
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 10-15 minutes. If you’re adding beans, stir them in during the last 5 minutes of cooking to heat them through.
Pro Tip: For added richness, stir in a splash of cream, coconut milk, or a pat of butter before serving.
Step 4: Adjust Seasoning
Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or a squeeze of lemon juice to brighten the flavors. If you like a bit of heat, sprinkle in some red pepper flakes or drizzle hot sauce over the top.
Pro Tip: Squeeze the roasted garlic cloves out of their skins and mash them into the soup for an extra layer of sweetness and depth.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve with crusty bread or crackers on the side for dipping.
Pro Tip: Drizzle a little olive oil over the top for added richness, or sprinkle crushed red pepper flakes for a spicy kick.
Tips from the Chef
Here are a few insider secrets to ensure your Sheet Pan Soup turns out perfectly every time:
Choose Root Vegetables: Carrots, parsnips, and sweet potatoes caramelize beautifully and add natural sweetness to the broth.
Don’t Skip the Garlic: Roasted garlic adds a mellow, nutty flavor that ties everything together.
Make It Ahead: This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Experiment with Spices: Try curry powder, za’atar, or Italian seasoning for a different flavor profile.
Nutritional Benefits
This Sheet Pan Soup is as nutritious as it is delicious:
Roasted Vegetables: Packed with vitamins, minerals, and antioxidants that support overall wellness.
Beans: Add plant-based protein and fiber for sustained energy (if using).
Broth: Hydrating and packed with minerals from simmered bones or vegetables.
Herbs & Spices: Anti-inflammatory properties from thyme, smoked paprika, and other seasonings.
It’s a balanced, satisfying meal that leaves you feeling nourished and energized.
Serving Suggestions
This soup is incredibly versatile. Here are some ideas for serving it:
For Weeknight Dinners: Pair with a side salad or roasted veggies for a complete meal.
For Meal Prep: Divide into individual portions and store in the fridge for up to 4 days or freeze for longer storage.
For Entertaining: Serve family-style with a basket of warm bread for a crowd-pleasing dish.
Customization Ideas
One of the best things about this recipe is how easy it is to adapt. Here are some ways to make it your own:
Switch Up the Veggies: Use butternut squash, zucchini, or mushrooms for a different flavor profile.
Add Protein: Stir in shredded chicken, turkey, or sausage for extra heartiness.
Make It Creamy: Stir in coconut milk or cashew cream for a richer, velvety texture.
Try Different Broths: Use beef broth for a deeper flavor or miso broth for an umami-rich twist.
Final Thoughts
This Sheet Pan Soup is proof that simple techniques can yield extraordinary results. With its caramelized veggies, savory broth, and minimal cleanup, it’s a dish that feels indulgent while keeping things wholesome. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to bring joy to your table.
I hope you give this dish a try—it’s one of those recipes that reminds us how simple, fresh ingredients can transform a meal into something truly special. And if you do make it, I’d love to hear how it turned out! Share your thoughts, tweaks, or creative combinations—I’m always here to chat about food.
Until next time, happy cooking—and may your meals always be flavorful! 
