Name: Sheet Pan Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 red bell peppers, cut into 3-4 pieces, stem and seeds discarded; 3 small tomatoes, (quartered); 2 medium carrots, peeled and (cut into 1-inch pieces); 1 small red or yellow onion, peeled, root end trimmed and (cut into wedges); 1 medium sweet potato, peeled and cut into 2-inch pieces; 1 medium zucchini, roughly chopped; 1 head of garlic; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon Italian seasoning (or dried oregano); ¼ teaspoon cumin; ⅛ teaspoon cayenne (optional); Kosher salt and freshly cracked black pepper; 2 ½ cups chicken or vegetable broth, plus 1/2 cup more if needed; 1 cup full-fat coconut milk, plus more for drizzling

This Sheet Pan Vegetable Soup is a cozy, nutrient-rich meal made by roasting vegetables until caramelized, then blending them into a silky, flavorful soup—no pot needed! An easy technique that turns simple ingredients into something truly delicious.

Bowl of roasted vegetable soup with toasted bread on the side.

You Don’t Need A Pot To Make Soup

Every year around this time I start daydreaming about lighter, healthier spring food. Big salads, grilled veggies, simple dinners eaten outside. And then I step outside and remember… it’s still cold. So instead of fighting the season, I like to meet it halfway with meals that feel lighter and vegetable-packed but are still warm and cozy. This sheet pan vegetable soup is exactly that kind of recipe.

The magic starts with a sheet pan piled high with vegetables. Roasting them first is what gives this roasted vegetable soup its deep flavor and natural sweetness.This one was the result of a bit of a fridge raid, to be honest, and I was more than delighted by the outcome. Carrots, sweet potatoes, onions, tomatoes, red peppers, zucchini, and a whole head of garlic roast together until caramelized and deeply flavorful.

Once those veggies are beautifully golden, they go straight into a blender along with some broth and a little coconut milk, then get blitzed until silky smooth. The result is a creamy (but cream-less) soup that feels nourishing, comforting, and just the thing for these in-between weeks when winter hasn’t quite packed up but spring is definitely on the horizon. The best part is that the soup will be warm enough to serve immediately—no need to transfer it to a pot to reheat.

On nights when I’m not super hungry, this creamy vegetarian soup completely satisfies me. But I’m sure I don’t need to tell you that a grilled cheese sandwich would be a fabulous pairing with this silky soup.

Notes On Key Ingredients

Individual bowls of chopped vegetables for sheet pan soup, including carrots, zucchini, red peppers, and tomatoes.

Vegetables: For this sheet pan soup, I used carrots, sweet potatoes, onions, tomatoes, red peppers, zucchini, and a whole head of garlic. These are vegetables I almost always have on hand, and I happen to love this combination. Feel free to use other vegetables you may prefer such as cauliflower, parsnip, butternut squash (or any squash), and even asparagus as soon as they’re in season.
Broth: I like to keep this soup vegetarian so I use low-sodium vegetable Better Than Bouillon. Chicken broth or bone broth is also great and I have even used water and the soup is still delicious.
Spices: I use cumin, smoked paprika, and Italian seasoning. Feel free to use your favorite spices or spice blends.
Coconut milk: I prefer to use full-fat coconut milk for a creamier soup, but a light coconut milk will work just fine.

Add More Protein

If you’re looking to bulk up the soup, or would like it to include a bit more protein so you stay fuller, here’s a few delicious suggestions:

Add a can of white beans: Drain and rinse a 15-ounce can of white beans (I like cannellini) and add it to the blender with the roasted vegetables.

Top the soup with crispy chickpeas: Drain and rinse a 15-ounce can of chickpeas. Line a sheet pan with parchment paper then add the chickpeas and toss with 2 teaspoons of olive oil and a pinch of until evenly coated. Roast for 40 minutes, shaking the pan halfway through for even cooking.

Blend the vegetables with raw cashews: Soaked cashews add both extra creaminess and protein to a veggie soup. Simply soak the nuts in hot water for about 1 hour (or while your vegetables roast) then drain and add them to the blender with the rest of the ingredients.

Add cottage cheese: I love cottage cheese and can eat it straight out of the tub, but if you have a strong dislike for it, I promise you cannot taste it blended into the soup. It makes the soup creamier and will add so much extra protein.

Step-By-Step Instructions

Full measurements and detailed instructions for this Sheet Pan Vegetable Soup are in the recipe card below.

Roast the vegetables. Place the chopped vegetables on a rimmed baking sheet in an even layer. Drizzle with olive oil and sprinkle with salt, pepper, and spices. Cook in the pre-heated oven until the vegetables are fork-tender and browned in spots.
Blend the soup. Transfer the roasted vegetables and any pan drippings to a high-speed blender. Squeeze out 3-4 garlic cloves from the head of garlic. (I save the remaining cloves for spreading on toast.) Pour in the hot broth and coconut milk and blend until smooth. If soup seems too thick, add a bit more broth. Taste and add more salt and pepper, if needed.

Serve. Pour the hot soup into bowls and drizzle with a little more coconut milk or olive oil. Serve immediately.

Chopped vegetables on a rimmed sheet pan, seasoned and ready to roast for sheet pan vegetable soup.

Caramelized roasted vegetables including carrots, peppers, zucchini, and sweet potatoes on a sheet pan.

Roasted vegetables in blender ready to be blended.

Silky, blended sheet pan vegetable soup in a high-speed blender, ready to serve.

🌟Good To Know🌟

While this soup is wonderfully cozy on chilly days, it’s just as enjoyable during the warmer months. When summer produce is plentiful and affordable, it’s a great way to turn a fridge full of vegetables into something simple and delicious.

Two bowls of creamy sheet pan vegetable soup, garnished with a swirl of coconut milk and ready to enjoy.

Sandra’s Top Tips

Vent the blender when blending hot soup: Remove the center cap or leave the lid slightly open and cover loosely with a towel so steam can escape. This prevents pressure from building up and keeps the lid from popping off.
Storage: Leftovers will keep well in the refrigerator in an airtight container for 4-5 days. Reheat in a saucepan over medium-low heat, stirring occasionally.
Freeze: This soup also freezes well. Transfer to a freezer-safe container and freeze for up to 4 months. For best results, thaw overnight in the refrigerator before reheating.

How To Serve

We have a hard time not serving this soup with a melty grilled cheese sandwich. But if we’re keeping things a little more virtuous, this chickpea salad sandwich is simply divine and full of protein and fiber.

We also love this vegetable soup topped with chopped avocado and a sprinkling of feta cheese — so good!

Close-up of creamy sheet pan vegetable soup in a white bowl, garnished with a swirl of coconut milk and ready to enjoy.

Let Me Know Your Thoughts

If you gave this Sheet Pan Roasted Vegetable Soup a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.

Don’t forget to leave a star rating, too!~Sandra x

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