Name: Sheet Pan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 carrots, peeled and chopped; 2 sweet potatoes, peeled and cubed; 1 onion, quartered; 1 red bell pepper, sliced; 4 garlic cloves, peeled; 2 tbsp olive oil; Salt and black pepper to taste; 4 cups vegetable broth or chicken broth; 1/4 cup heavy cream or coconut milk (optional); Fresh herbs (thyme, parsley, or basil), for garnish

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This sheet pan soup is a cozy, flavorful dish that comes together with minimal effort. I like how the vegetables roast on a sheet pan first, bringing out their natural sweetness and depth, before being blended into a warm, comforting soup. It’s simple, hearty, and a clever way to make a delicious meal with just one pan and a pot.

Sheet Pan Soup

Why You’ll Love This Recipe

I like this recipe because it’s hands-off and adaptable. Roasting the vegetables gives the soup a rich, slightly caramelized flavor that I can’t get from just boiling them. I enjoy how versatile it is too—I can use whatever vegetables I have on hand, and it’s easy to make it vegan, dairy-free, or creamy depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

carrots, peeled and chopped
sweet potatoes, peeled and cubed
onion, quartered
red bell pepper, sliced
garlic cloves, peeled
olive oil
salt
black pepper
vegetable broth or chicken broth
optional: heavy cream or coconut milk for extra creaminess
fresh herbs (thyme, parsley, or basil) for garnish

Directions

I preheat my oven to 400°F (200°C).
On a sheet pan, I spread carrots, sweet potatoes, onion, bell pepper, and garlic, then drizzle with olive oil, salt, and pepper.
I roast the vegetables for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
I transfer the roasted vegetables to a pot, add broth, and bring to a simmer.
I use an immersion blender (or regular blender) to puree the soup until smooth.
If I want a creamier soup, I stir in heavy cream or coconut milk.
I serve hot, garnished with fresh herbs.

Servings and timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and 30 minutes to roast, so I have a warm bowl of soup in about 45 minutes.

Variations

I sometimes use butternut squash, zucchini, or tomatoes instead of sweet potatoes for a different flavor. When I want extra protein, I stir in cooked lentils or shredded chicken. For a spicier version, I add red pepper flakes or a pinch of cayenne before blending.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup gently on the stove, adding a splash of broth if it thickens too much. It also freezes well for up to 2 months.

FAQs

Can I use frozen vegetables for this soup?

Yes, I sometimes roast frozen vegetables straight from the freezer, though they don’t caramelize as much as fresh ones.

Do I have to blend the soup?

No, I sometimes leave it chunky for a more rustic texture.

Can I make this soup vegan?

Yes, I use vegetable broth and coconut milk instead of cream to keep it vegan.

What’s the best way to thicken the soup?

I add a potato or extra sweet potato to the sheet pan, which naturally thickens the soup when blended.

Can I make this soup ahead of time?

Yes, I often roast the vegetables earlier in the day and blend them with broth right before serving.

Conclusion

This sheet pan soup is one of my favorite ways to make a warm, comforting meal with minimal fuss. I like how roasting the vegetables first brings out incredible flavor and how easy it is to customize with different add-ins. Whenever I want a quick, hearty soup, this recipe is always a winner.