Super Green Sheet Pan Soup

Why Make This Recipe

Super Green Sheet Pan Soup is a vibrant and healthy dish that combines the freshness of vegetables with the comfort of a warm soup. It’s easy to prepare, making it perfect for a weeknight dinner. Whether you’re looking for a nutritious meal or a way to use up some seasonal produce, this recipe offers great flavor and nourishment in every bowl. Plus, adding grilled cheese croutons takes it to the next level, adding a delightful crunch and richness to your soup.

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How to Make Super Green Sheet Pan Soup

Ingredients

• 3 tbsp olive oil
• 1 large leek, trimmed, washed & cut into 1” pieces
• 1 head garlic
• 1/2 of a head of cauliflower, chopped into florets
• 1/2 of a head of 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 (3 tbsp)
• 2 cups spinach
• 3 tbsp fresh parsley
• Optional: 1/4 tsp red pepper flakes, 1-2 tbsp butter, 2 slices of bread (we used sourdough), 4 slices pepper jack cheese, 2 tbsp pesto

Directions

Soup:

1. Preheat your oven to 425°F (220°C).
2. On a large sheet pan, toss the leek, garlic, cauliflower, broccoli, zucchini, and potatoes with olive oil, 1 tsp of salt, and black pepper. Spread them out evenly.
3. Roast the vegetables in the oven for 25-30 minutes, until they’re tender and slightly browned.
4. Remove the sheet pan from the oven and let it cool for a few minutes.
5. Transfer the roasted vegetables to a large pot and add the broth, frozen peas, lemon juice, spinach, and remaining salt.
6. Bring the mixture to a simmer over medium heat. Cook for about 10 minutes until the spinach is wilted.
7. Use an immersion blender to puree the soup to your desired consistency. Stir in fresh parsley and adjust seasoning if needed.

Grilled Cheese Croutons:

1. In a skillet, melt 1-2 tbsp butter over medium heat.
2. Place the bread slices in the skillet and top each slice with pepper jack cheese.
3. Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
4. Remove from heat and cut into bite-sized cubes.

How to Serve Super Green Sheet Pan Soup

Ladle the soup into bowls and top with grilled cheese croutons. A sprinkle of fresh parsley or a drizzle of pesto can add an extra touch of flavor. Serve hot with additional slices of bread on the side for a complete meal.

How to Store Super Green Sheet Pan Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The grilled cheese croutons can be stored separately in a zip-top bag or container. To reheat the soup, gently warm it on the stove over low heat until heated through.

Tips to Make Super Green Sheet Pan Soup

• Use any seasonal vegetables you have on hand to customize the recipe.
• Adjust the amount of garlic to your preference; more garlic can add a robust flavor.
• For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.

Variation

You can easily make this soup vegan by using vegetable broth and skipping the butter. To add more protein, consider adding cooked beans or lentils.

FAQs

Can I freeze Super Green Sheet Pan Soup?
Yes, you can freeze the soup in an airtight container for up to 3 months.

Can I use fresh peas instead of frozen?
Yes, fresh peas work great! Just add them toward the end of cooking to keep them tender and vibrant.

How do I adjust the spice level?
You can add more or less of the red pepper flakes based on your taste preference, or omit them entirely for a milder flavor.

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