28+ Comforting Sheet Pan Soup Recipes for Every Season

In the world of easy, weeknight dinners, sheet pan recipes have become a game-changer, offering minimal prep, effortless cooking, and bold flavors.

But did you know that you can also create hearty, comforting soups using this method?

Sheet pan soup recipes are a brilliant solution for those busy nights when you crave a warm, nutritious meal but don’t want to spend hours in the kitchen.

By roasting vegetables and other ingredients on a sheet pan before blending them into a creamy soup, you can lock in all the natural flavors while keeping cleanup to a minimum.

Whether you’re a fan of classic flavors or looking for something more adventurous, there are endless possibilities with sheet pan soups.

In this blog post, we’ll explore 28+ sheet pan soup recipes that are easy to prepare, bursting with flavor, and guaranteed to satisfy your taste buds!

28+ Comforting Sheet Pan Soup Recipes for Every Season

Sheet pan soup recipes offer a fun and convenient way to enjoy wholesome, delicious soups with minimal effort.

With just a few simple ingredients, you can create a wide range of flavors, from rich and creamy to light and refreshing.

These recipes are perfect for busy weeknights, meal prepping, or even impressing guests with a cozy dinner.

Plus, the versatility of sheet pan soups means you can easily adapt them to your personal taste or whatever vegetables you have on hand.

So next time you’re in the mood for soup, skip the pot and reach for your trusty sheet pan—these 28+ recipes are all you need for a delicious, fuss-free meal!

Roasted Tomato and Garlic Sheet Pan Soup

This Roasted Tomato and Garlic Sheet Pan Soup is a comforting and flavorful dish that makes use of oven-roasting to intensify the sweetness of tomatoes and garlic. The simplicity of this recipe lies in roasting all ingredients on a single sheet pan, then blending them into a smooth, velvety soup. Perfect for a chilly evening, it offers a delicious, homestyle taste with minimal prep.

Ingredients:

• 8 medium tomatoes, quartered
• 1 large onion, peeled and quartered
• 6 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the quartered tomatoes, onion, and garlic cloves on a large sheet pan.
3. Drizzle the olive oil over the vegetables, then sprinkle with oregano, basil, salt, and pepper. Toss to coat evenly.
4. Roast in the preheated oven for 30-35 minutes, or until the vegetables are soft and slightly charred.
5. Transfer the roasted vegetables to a blender. Add the vegetable broth and balsamic vinegar (if using) and blend until smooth.
6. Taste and adjust seasoning with salt and pepper.
7. Pour the soup into bowls and garnish with fresh basil leaves.

This Roasted Tomato and Garlic Sheet Pan Soup is a perfect example of how roasting can elevate the natural flavors of simple ingredients. The deep, caramelized taste of the tomatoes and garlic creates a rich and satisfying base, while the fresh basil adds a burst of color and flavor. Ideal for busy weeknights or cozy weekends, this soup comes together with minimal effort but packs a punch in flavor. It’s an easy, no-fuss recipe that will become a household favorite.

Creamy Carrot and Ginger Sheet Pan Soup

This Creamy Carrot and Ginger Sheet Pan Soup is a vibrant and velvety blend of roasted carrots, ginger, and a touch of coconut milk. Roasting the carrots enhances their natural sweetness, while the ginger adds a hint of spice, creating a perfectly balanced soup. The coconut milk brings richness, making this soup an excellent choice for both a light meal or a flavorful starter.

Ingredients:

• 6 large carrots, peeled and cut into chunks
• 1-inch piece of fresh ginger, peeled and minced
• 1 medium onion, peeled and quartered
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp turmeric powder
• Salt and pepper, to taste
• 1 cup coconut milk
• 3 cups vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Place the carrot chunks, onion, and minced ginger on a large sheet pan.
3. Drizzle with olive oil and sprinkle with cumin, turmeric, salt, and pepper. Toss to coat evenly.
4. Roast the vegetables for 35-40 minutes, or until they are tender and caramelized.
5. Transfer the roasted vegetables to a blender. Add the vegetable broth and coconut milk, and blend until smooth.
6. Taste and adjust seasoning with additional salt and pepper if needed.
7. Ladle the soup into bowls and garnish with fresh cilantro.

The Creamy Carrot and Ginger Sheet Pan Soup is a delightful blend of flavors that offers warmth, comfort, and a touch of spice. The roasting process enhances the carrots’ natural sweetness, while the ginger gives a subtle heat that pairs wonderfully with the creamy coconut milk. This soup is not only satisfying but also nourishing, making it perfect for colder months or when you need a comforting, easy-to-make dish. The fresh cilantro adds a pop of freshness, balancing out the richness of the soup.

Roasted Butternut Squash and Apple Sheet Pan Soup

This Roasted Butternut Squash and Apple Sheet Pan Soup is a harmonious blend of savory and sweet. The sweetness of roasted butternut squash pairs beautifully with the tartness of apples, while a touch of sage and cinnamon brings warmth and depth to the dish. The simplicity of the sheet pan method means you can enjoy a delicious soup without much hassle.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and sliced (preferably tart apples like Granny Smith)
• 1 medium onion, peeled and quartered
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp dried sage
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tbsp maple syrup (optional)
• Chopped sage, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large sheet pan, combine the butternut squash, apples, and onion.
3. Drizzle with olive oil and sprinkle with cinnamon, sage, salt, and pepper. Toss to coat evenly.
4. Roast in the preheated oven for 30-35 minutes, or until the squash is tender and slightly caramelized.
5. Transfer the roasted vegetables and apples to a blender. Add the vegetable broth and blend until smooth. If desired, add maple syrup for extra sweetness.
6. Taste and adjust seasoning with salt and pepper.
7. Pour the soup into bowls and garnish with chopped sage.

The Roasted Butternut Squash and Apple Sheet Pan Soup is a perfect balance of sweet and savory flavors. Roasting the squash and apples brings out their natural sugars, which are complemented by the warm spices of cinnamon and sage. The result is a creamy, comforting soup that’s full of depth. This dish is ideal for the fall or winter months and can easily be adapted to suit your taste preferences. Whether served as a main or a starter, it’s sure to warm you from the inside out.

Spicy Roasted Sweet Potato and Black Bean Sheet Pan Soup

The Spicy Roasted Sweet Potato and Black Bean Sheet Pan Soup combines the earthy sweetness of roasted sweet potatoes with the heartiness of black beans, all spiced with chili powder and cumin. The roasted vegetables give this soup a smoky depth, while the addition of lime and cilantro brings a refreshing, zesty contrast. Perfect for a filling and satisfying meal, this soup is a great way to enjoy a plant-based dish packed with flavor.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1 red onion, peeled and quartered
• 1 red bell pepper, seeded and chopped
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the sweet potatoes, onion, and bell pepper on a large sheet pan. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss to coat the vegetables evenly.
3. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
4. Transfer the roasted vegetables to a blender, add the black beans and vegetable broth, and blend until smooth.
5. Taste and adjust the seasoning, adding more salt, pepper, or lime juice if desired.
6. Pour the soup into bowls and garnish with fresh cilantro.

This Spicy Roasted Sweet Potato and Black Bean Sheet Pan Soup is an excellent choice for those seeking a healthy and hearty meal that doesn’t compromise on flavor. The roasted sweet potatoes provide a natural sweetness, while the spices bring warmth and a mild heat. The black beans add a creamy texture and protein, making this soup both satisfying and nourishing. The lime juice and cilantro add a fresh brightness that balances out the richness of the roasted vegetables. This vibrant soup is not only quick and easy to prepare, but it’s also incredibly filling and full of nutrients.

Lemon Roasted Cauliflower and Chickpea Sheet Pan Soup

The Lemon Roasted Cauliflower and Chickpea Sheet Pan Soup features crispy roasted cauliflower and chickpeas, paired with the bright tang of lemon and a hint of turmeric. This soup is a light yet flavorful option, combining the textures of the roasted vegetables and beans with a creamy base. The lemon adds a refreshing citrus note that complements the earthy flavor of cauliflower. This is a great choice for a vegan, gluten-free meal that’s both nutritious and comforting.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp turmeric powder
• 1 tsp ground cumin
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 lemon, juiced and zested
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. On a large sheet pan, combine the cauliflower florets and chickpeas. Drizzle with olive oil and sprinkle with turmeric, cumin, salt, and pepper. Toss to coat everything evenly.
3. Roast for 30-35 minutes, or until the cauliflower is tender and slightly crispy at the edges.
4. Transfer the roasted cauliflower and chickpeas to a blender, add the vegetable broth, and blend until smooth.
5. Stir in the lemon juice and zest, and taste for seasoning. Adjust with salt, pepper, or more lemon juice if desired.
6. Serve the soup in bowls and garnish with fresh parsley.

The Lemon Roasted Cauliflower and Chickpea Sheet Pan Soup is a simple, yet delicious, option that highlights the versatility of roasted vegetables. The cauliflower develops a rich, caramelized flavor while the chickpeas provide added protein and texture. The lemon juice brings a zesty freshness, balancing the earthiness of the turmeric and cumin. This soup is perfect for those looking for a light, vegan, and gluten-free dish that still delivers satisfying flavors. It’s an ideal meal for any day of the week, offering both nourishment and comfort.

Roasted Red Pepper and Potato Sheet Pan Soup

The Roasted Red Pepper and Potato Sheet Pan Soup is a warm and hearty soup that features the sweetness of roasted red peppers and the creaminess of potatoes. Roasting the vegetables brings out their natural flavors, making the soup rich and savory. The addition of smoked paprika and a touch of cream gives it a luxurious texture, while the roasted garlic adds depth and complexity. This soup is a crowd-pleaser and perfect for cozy evenings.

Ingredients:

• 4 large red bell peppers, seeded and halved
• 4 medium potatoes, peeled and cubed
• 1 large onion, peeled and quartered
• 6 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Place the red peppers, potatoes, onion, and garlic on a large sheet pan. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss to coat the vegetables evenly.
3. Roast for 35-40 minutes, or until the vegetables are tender and slightly charred.
4. Remove the roasted vegetables from the oven and transfer to a blender. Add the vegetable broth and blend until smooth.
5. Stir in the heavy cream (or coconut cream) and taste for seasoning. Adjust with salt and pepper as needed.
6. Serve the soup in bowls, garnished with fresh parsley.

The Roasted Red Pepper and Potato Sheet Pan Soup is an ideal option for a comforting meal that is both rich and creamy without being overly heavy. Roasting the vegetables enhances their natural sweetness and creates a smoky depth of flavor. The smooth potatoes give the soup a velvety texture, while the cream adds richness. A sprinkle of fresh parsley offers a fresh, vibrant contrast to the roasted flavors. This soup is a crowd favorite, easy to prepare, and perfect for anyone seeking a flavorful, satisfying meal.

Coconut Curry Roasted Vegetable Sheet Pan Soup

This Coconut Curry Roasted Vegetable Sheet Pan Soup brings together the bold flavors of curry and the creaminess of coconut milk, paired with roasted seasonal vegetables. The roasting process enhances the natural sweetness of the veggies, while the curry powder, ginger, and coconut milk create a rich, aromatic base. It’s a quick and flavorful one-pan recipe that’s perfect for a cozy meal or for entertaining.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 medium cauliflower, cut into florets
• 1 large red onion, peeled and quartered
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground ginger
• Salt and pepper, to taste
• 1 can (15 oz) coconut milk
• 4 cups vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the sweet potatoes, cauliflower, and onion on a large sheet pan. Drizzle with olive oil and sprinkle with curry powder, ginger, salt, and pepper. Toss to coat the vegetables evenly.
3. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
4. Transfer the roasted vegetables to a blender, add the coconut milk and vegetable broth, and blend until smooth.
5. Taste the soup and adjust seasoning, adding more salt, pepper, or curry powder if desired.
6. Serve the soup in bowls, garnished with fresh cilantro.

This Coconut Curry Roasted Vegetable Sheet Pan Soup is a vibrant and flavorful dish that’s both comforting and nourishing. The roasting brings out the natural sweetness of the vegetables, while the coconut milk and curry spices add warmth and depth. This soup is rich and creamy yet light, making it perfect for a weeknight dinner or as a starter for a gathering. The fresh cilantro adds a burst of freshness, making it a delightful and well-rounded dish.

Roasted Beet and Carrot Sheet Pan Soup

The Roasted Beet and Carrot Sheet Pan Soup is a bright and earthy soup that combines the sweetness of roasted carrots with the rich, earthy flavor of beets. Roasting the vegetables brings out their natural sugars, while the addition of garlic, ginger, and a touch of balsamic vinegar adds layers of complexity. The result is a beautifully vibrant soup that’s perfect for both the health-conscious and those looking for a hearty, filling meal.

Ingredients:

• 3 medium beets, peeled and cubed
• 4 large carrots, peeled and cut into chunks
• 1 medium onion, peeled and quartered
• 4 garlic cloves, peeled
• 1-inch piece of fresh ginger, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional)
• 4 cups vegetable broth
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. On a large sheet pan, combine the beets, carrots, onion, garlic, and ginger. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat everything evenly.
3. Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized.
4. Transfer the roasted vegetables to a blender, add the vegetable broth and balsamic vinegar (if using), and blend until smooth.
5. Taste the soup and adjust seasoning with more salt, pepper, or vinegar if desired.
6. Serve the soup in bowls, garnished with fresh thyme or parsley.

his Roasted Beet and Carrot Sheet Pan Soup is a wonderfully vibrant and wholesome dish that showcases the natural sweetness of root vegetables. Roasting enhances their flavors, making them rich and tender, while the garlic and ginger add aromatic depth. The balsamic vinegar adds a subtle tang that perfectly balances the earthy beets and carrots. This soup is an excellent option for a light yet filling meal and is perfect for anyone looking to enjoy seasonal vegetables in a flavorful, easy-to-make dish.

Roasted Zucchini and Corn Sheet Pan Soup

This Roasted Zucchini and Corn Sheet Pan Soup is a light, summery dish full of flavor. Roasting the zucchini and corn enhances their sweetness, while the addition of garlic, basil, and a hint of lime brings out their natural freshness. This soup is perfect for a quick and easy weeknight dinner or as a refreshing first course for a gathering. It’s a vibrant, healthy choice that’s as flavorful as it is easy to prepare.

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 2 cups corn kernels (fresh or frozen)
• 1 medium onion, peeled and quartered
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• Juice of 1 lime
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the zucchini slices, corn kernels, onion, and garlic on a large sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the vegetables evenly.
3. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
4. Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth.
5. Taste the soup and adjust the seasoning with more salt, pepper, or lime juice if needed.
6. Serve the soup in bowls and garnish with fresh basil.

The Roasted Zucchini and Corn Sheet Pan Soup is a light and refreshing dish that captures the essence of summer vegetables. Roasting the zucchini and corn brings out their natural sweetness, and the lime juice and basil add a fresh, bright finish. This easy-to-make soup is perfect for any time of year, whether you’re craving something light during the warmer months or simply looking for a quick, satisfying meal. The roasted garlic and onion provide a subtle depth of flavor, making this soup both flavorful and comforting.

Roasted Garlic and Leek Sheet Pan Soup

This Roasted Garlic and Leek Sheet Pan Soup is a creamy, aromatic dish that combines the richness of roasted garlic and the delicate flavor of leeks. Roasting these vegetables enhances their sweetness and complexity, creating a base that’s both savory and subtly sweet. The soup is easy to prepare, with minimal ingredients, making it a great choice for a comforting meal with a refined flavor profile.

Ingredients:

• 3 large leeks, cleaned and sliced
• 1 head of garlic, halved horizontally
• 2 medium potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the leeks, garlic, and potatoes on a large sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat everything evenly.
3. Roast for 30-35 minutes, or until the vegetables are tender and lightly caramelized.
4. Remove the garlic cloves from their skins and transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth.
5. Stir in the heavy cream (or coconut cream) and taste for seasoning, adding more salt or pepper if needed.
6. Serve the soup in bowls and garnish with fresh thyme or parsley.

The Roasted Garlic and Leek Sheet Pan Soup is a comforting, luxurious dish that’s perfect for cozy nights. Roasting the garlic and leeks brings out their natural sweetness, and blending them with creamy potatoes creates a velvety texture. The heavy cream adds richness, while the fresh thyme or parsley garnishes brighten the flavor. This easy-to-make soup can be enjoyed on its own or paired with a crusty loaf of bread for a fulfilling meal. The depth of flavor and smooth consistency will make it a crowd favorite, especially during the colder months.

Roasted Mushroom and Onion Sheet Pan Soup

This Roasted Mushroom and Onion Sheet Pan Soup is a savory, umami-packed dish that highlights the earthy flavors of mushrooms and onions. Roasting these vegetables brings out their natural sweetness and depth, creating a hearty base for the soup. With the addition of thyme, garlic, and vegetable broth, this soup is rich and satisfying, making it a perfect choice for a filling yet light meal.

Ingredients:

• 4 cups mushrooms (such as cremini or white button), sliced
• 2 large onions, peeled and quartered
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar (optional)
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Arrange the mushrooms, onions, and garlic on a large sheet pan. Drizzle with olive oil, sprinkle with thyme, salt, and pepper, and toss to coat evenly.
3. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
4. Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth.
5. Taste the soup and adjust seasoning, adding balsamic vinegar for extra depth if desired.
6. Serve the soup in bowls, garnished with fresh thyme.

This Roasted Mushroom and Onion Sheet Pan Soup is a wonderful, rich dish full of earthy flavors. The roasting process deepens the natural umami of the mushrooms and brings a sweetness to the onions, while the garlic and thyme enhance the overall complexity. The smooth, creamy texture is satisfying without being too heavy, and the addition of balsamic vinegar brings a hint of tang that balances the richness. Whether you’re a mushroom lover or simply looking for a savory, comforting soup, this recipe will quickly become a go-to.

Roasted Eggplant and Tomato Sheet Pan Soup

This Roasted Eggplant and Tomato Sheet Pan Soup is a vibrant, Mediterranean-inspired dish that combines the sweetness of roasted tomatoes with the smoky flavor of eggplant. The roasting process intensifies the flavors, and when blended with fresh basil, vegetable broth, and a drizzle of olive oil, it creates a smooth, savory soup with just the right amount of complexity. It’s perfect for a light lunch or dinner that’s both nourishing and full of flavor.

Ingredients:

• 2 medium eggplants, peeled and cut into cubes
• 6 medium tomatoes, quartered
• 1 red onion, peeled and quartered
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Place the eggplant, tomatoes, onion, and garlic on a large sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything to coat evenly.
3. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
4. Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth.
5. Stir in the fresh basil leaves and adjust seasoning with more salt and pepper if needed.
6. Serve the soup in bowls, garnished with fresh basil or parsley.

The Roasted Eggplant and Tomato Sheet Pan Soup is a deliciously savory and aromatic dish that brings out the best of summer vegetables. Roasting the tomatoes and eggplant deepens their flavors, and the fresh basil adds a burst of brightness. This soup is rich and comforting, with the perfect balance of sweetness from the roasted tomatoes and smokiness from the eggplant. It’s an easy, flavorful meal that can be enjoyed on any day of the week, and it pairs wonderfully with a slice of crusty bread or a side salad.

Roasted Carrot and Parsnip Sheet Pan Soup

The Roasted Carrot and Parsnip Sheet Pan Soup is a naturally sweet and comforting dish that highlights the earthy flavors of root vegetables. Roasting the carrots and parsnips brings out their caramelized sweetness, while the addition of ginger, garlic, and a touch of cumin adds warmth and complexity to the soup. This easy-to-make soup is both vegan and gluten-free, making it a great choice for anyone seeking a wholesome and satisfying meal.

Ingredients:

• 4 large carrots, peeled and cut into chunks
• 3 medium parsnips, peeled and cut into chunks
• 1 medium onion, peeled and quartered
• 4 garlic cloves, peeled
• 1-inch piece of fresh ginger, grated
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste
• 4 cups vegetable broth
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Place the carrots, parsnips, onion, and garlic on a large sheet pan. Drizzle with olive oil, sprinkle with ground cumin, salt, and pepper, and toss to coat the vegetables evenly.
3. Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized.
4. Remove the roasted vegetables from the oven and transfer them to a blender. Add the vegetable broth and grated ginger, then blend until smooth.
5. Taste the soup and adjust the seasoning as needed with more salt, pepper, or cumin.
6. Serve the soup in bowls and garnish with fresh parsley.

The Roasted Carrot and Parsnip Sheet Pan Soup is a heartwarming, naturally sweet dish that perfectly captures the flavors of fall and winter. The roasting process enhances the vegetables’ natural sugars, while the cumin and ginger bring a lovely depth of flavor. This soup is rich in nutrients and has a smooth, velvety texture that’s both satisfying and comforting. With minimal ingredients and preparation, it’s an ideal option for anyone looking for a deliciously wholesome and easy-to-make soup.

Roasted Broccoli and Potato Sheet Pan Soup

he Roasted Broccoli and Potato Sheet Pan Soup is a creamy, satisfying dish that pairs the freshness of roasted broccoli with the creaminess of tender potatoes. The roasting brings out the nutty flavor of the broccoli while the potatoes provide a rich, velvety texture. With the addition of garlic, lemon, and a hint of nutmeg, this soup is full of layers of flavor, making it the perfect choice for a nourishing, weeknight meal.

Ingredients:

• 4 cups broccoli florets
• 3 medium potatoes, peeled and cubed
• 1 medium onion, peeled and quartered
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1/4 tsp ground nutmeg
• Juice of 1 lemon
• Fresh chives, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the broccoli, potatoes, onion, and garlic on a large sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the vegetables evenly.
3. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
4. Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth.
5. Stir in the ground nutmeg and lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
6. Serve the soup in bowls and garnish with fresh chives.

The Roasted Broccoli and Potato Sheet Pan Soup is a simple, yet flavorful dish that makes the most of two classic vegetables. The combination of roasted broccoli and creamy potatoes creates a smooth and hearty texture, while the nutmeg and lemon juice add a subtle warmth and brightness. This soup is rich and satisfying, yet light enough to be enjoyed year-round. It’s a great option for those looking for a healthy, comforting meal that can be quickly prepared and easily enjoyed with a slice of bread or crackers on the side.

Roasted Butternut Squash and Apple Sheet Pan Soup

The Roasted Butternut Squash and Apple Sheet Pan Soup is a fall-inspired dish that perfectly balances the natural sweetness of roasted butternut squash and apples. The addition of cinnamon, nutmeg, and a touch of maple syrup enhances the seasonal flavors, creating a warm and comforting soup. With its creamy texture and subtly spiced flavor, this soup is ideal for a cozy meal on a chilly day.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, peeled and quartered
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tbsp maple syrup (optional)
• Fresh sage or thyme, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Arrange the butternut squash, apples, onion, and garlic on a large sheet pan. Drizzle with olive oil, and sprinkle with cinnamon, nutmeg, salt, and pepper. Toss to coat the vegetables evenly.
3. Roast for 35-40 minutes, or until the squash and apples are tender and lightly caramelized.
4. Transfer the roasted vegetables and apples to a blender, add the vegetable broth and maple syrup (if using), and blend until smooth.
5. Taste the soup and adjust seasoning with more salt, pepper, or maple syrup if needed.
6. Serve the soup in bowls and garnish with fresh sage or thyme.

The Roasted Butternut Squash and Apple Sheet Pan Soup is the perfect blend of sweet and savory flavors. The roasted squash and apples create a velvety, smooth base, while the cinnamon, nutmeg, and maple syrup add comforting warmth and seasonal richness. This soup is an ideal choice for fall and winter, bringing a cozy, festive feel to any meal. Whether enjoyed as a light lunch or paired with a salad for a full dinner, this soup is sure to please anyone craving a hearty, flavorful bowl of comfort.

Note: More recipes are coming soon