3 Sheet Pan Vegan Soups

I am
absolutely addicted to have a large mug of soup at lunch time. I always have something with it - a half sandwich or wrap, or a serving of hummus and tortilla chips - but the hot soup warms and comforts me. I also like to puree everything as it is easier to sip from a cup. This give me all the flavors without needing a spoon, but sometimes the texture is a bit odd. 

When sheet pan soup recipes started popping up in on my web browser, I was instantly intrigued. I decided to set aside one day to make three, then break them into smaller amounts and freeze them.  They were all edible, but had varying degrees of success in terms of flavor. One I didn't care for so am on the hunt for a different option.

Please note - I of course adjusted the amounts of some ingredients slightly to use up things in my fridge. This was especially true in the green soup where I added more cauliflower and broccoli. If you do this, try to keep the seasoning ingredients close to what they say, and only make minor adjustments in the veggies. Want your soup with a little more zip? Add some pickled jalapeno slices or Red Chili Pepper Flakes to the blender. Or you can roast some fresh jalapeno along with the veggies. 

I have the three recipes below in order of preference along with my personal notes on each. Enjoy!  And if you stumble across another that is different from these three, please share it in the comments.  I want to expand my list of sheet pan soup recipes. 


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Sheet Pan Vegetable Soup - 

Notes - This one hands down had the best flavor.  I was leery of the 3 full heads of garlic this recipe from Plant You included, but perhaps that is why it turned out so delicious. That said, I may try it with less garlic next time. It is a lot. I also chose to add the spices to the blender at the end rather than include on the cookie sheets to roast.  My only grip is it made way less soup than the other 2 recipes.  I will make either a 1.5 or double batch next time.  This is a must try!.

Ingredients -

1/2                         Zucchini medium, chopped
1                            Carrot large, chopped
1 1/2 C                  Cherry or grape tomatoes (I used a tri-color mix) 
2 stalks                  Celery chopped
1-1/2 C                  Butternut squash cubed, frozen or fresh (I used fresh)
1                            Red bell pepper seeds removed, chopped
2                            Vine ripened tomatoes halved
3 heads                  Garlic top cut off
2 sprigs                 Parsley
1 T                        Oive oil
2-3 T                     Nutritional yeast
1 tsp                      Salt adjust to taste
1 tsp                      Dried thyme
1-1/2 C                 Unsweetened almond milk

Instructions -

Preheat the oven to 400F.

Add all vegetables to a parchment or foil lined sheet pan. I sprayed with Pam as well to prevent sticking. Sprinkled the veggies with olive oil and toss until all are well coated. Place the pan in the oven for 45 minutes, or until the vegetables are soft.

Remove from the oven and allow to cool until safe to handle. Remove the garlic heads, and squeeze out the cloves. Discard the rest. Place the garlic cloves and spices in the blender.  Add half the veggies and half the almond milk. Puree until smooth. Pour into a large bowl (or pot if you are going to serve right away).  Repeat with the other half of the veggies and almond milk.  Add to the bowl (or pot) and stir until well combined. 

Have a taste and adjust the salt and pepper.  If too thick, you can add more almond milk or vegetable broth (I would suggest the vegetable broth).  Ladle into bowls and serve with a big slice of sourdough bread.  OR you can freeze in Ziploc bags to eat another day. 

Sheet pan Super Green Soup - 

Notes - I found this one on Crowded Kitchen and loved the nutritional aspect of it. Their soup turned out a very dark green. Not sure why mine didn't - perhaps because I put in more cauliflower than recommended, but I also put in more broccoli. Again using up what's in the fridge. My other issue was the soup was very bland. I ended up increasing the broth from 3 to 4 cups and adding a large vegetable bouillon cube. That pulled it together. It is still very mild, but enjoyable.  This recipe made a lot of soup - around 8 cups - which I liked. I will make it again, but might play around with upping the flavor more. 

Ingredients - 

3 T                         Olive oil
1                            Large leek, trimmed, washed & cut into 1” pieces
1 head                    Garlic
½ head                   Cauliflower, chopped into florets (I put in more)
½ head                  Broccoli (i added probably a full head)
1 medium-large    Zucchini, diced
2 medium             Yukon gold potatoes, peeled and diced
2 tsp                      Salt, divided
½ tsp                     Black pepper
4 C                        Vegetable broth
1 C                        Frozen peas
1 lg.                       Vegetable bouillon cube
3 T                         Fresh squeezed lemon juice
2C                         Spinach
3 T                         Fresh parsley

Instructions -

Preheat oven to 400˚F.

Slice off the top of the head of garlic, exposing the cloves. Place the leeks, cauliflower, broccoli, zucchini, potatoes and garlic on a large sheet pan. Drizzle with olive oil (make sure the top of the garlic clove layer of oil on it, 1 teaspoon salt and pepper and toss gently. Roast for 30 minutes, until all vegetables are fork tender.

About 10 minutes before the vegetables are done, add the broth, vegetable cube and peas to a small pot and heat until simmering. Remove the garlic heads, and squeeze out the cloves. Discard the rest. Add to blender along with half of the roasted vegetables, half the hot broth + peas, and all of the lemon juice, spinach, parsley, and remaining salt. Puree until smooth. Pour into a large bowl.  Add the rest of the vegetables and broth mixture to the blender and puree until smooth.  Pour into the bowl and stir to combine all flavors evenly. Note - if you have a large enough blender, you might be able to do it all in one batch. 

You can heat and serve with crusty bread, or store in freezer bags for a future meal. 

Sheet Pan Butternut Squash Soup 

Notes - I tried a recipe from Nikki Vegan that looked good, but discovered that I didn't like the taste of apple in the soup.  Several recipes include apple, so it seems to be a common addition - but just not right for me.  If you want to try it, the link is embedded above. It is good enough I will be eating it up, but I will also be looking for a different recipe more like the soup I tried in London pubs. When I get one I love, I will share here, so be sure and check back. OR if you have a recipe you love, please share it with me in the comments. I will give it a try.