I love making this vibrant, veggie-packed soup because it comes together easily on a single sheet pan and blends into a silky, comforting bowl that feels both nourishing and satisfying. The pesto grilled-cheese croutons add a fun, cozy twist that I always enjoy.
Why You’ll Love This Recipe
I love how this recipe packs in so many greens without tasting overly vegetal. Roasting the vegetables first deepens their flavor, and blending everything with lemon, peas, spinach and parsley gives the soup a bright finish. I also enjoy how flexible it is—easy to adjust, easy to customize and perfect for quick weeknight cooking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Soup:
2 tbsp olive oil
1 large leek, trimmed, washed and cut
1 head garlic
½ head cauliflower, cut into florets
½ head broccoli, cut into florets
1 medium-large zucchini, diced
2 medium Yukon Gold potatoes, peeled and diced
1½–2 tsp kosher salt, divided
½ tsp black pepper
3 cups vegetable or chicken broth
1 cup frozen peas
Juice of 1 large lemon (about 3 tbsp)
2 cups spinach
3 tbsp fresh parsley
¼ tsp red pepper flakes (optional)
Pesto Grilled Cheese Croutons:
1–2 tbsp butter
2 slices bread (sourdough works well)
4 slices pepper jack cheese
2 tbsp pesto
Directions
Preheat the oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves.
Spread the leek, cauliflower, broccoli, zucchini, potatoes and the whole garlic head on a sheet pan. Drizzle with olive oil and season with 1 teaspoon salt and the black pepper. Roast for about 30 minutes, or until the vegetables are tender.
When the vegetables have about 10 minutes left, warm the broth and peas in a small pot until simmering.
Transfer the roasted vegetables to a blender, adding only half of the roasted garlic cloves. Pour in the hot broth with peas, then add the lemon juice, spinach, parsley, remaining salt and red pepper flakes if using. Blend until smooth.
For the grilled-cheese croutons, melt the butter in a pan over medium-low heat. Toast one side of both bread slices. Flip one slice, top the toasted side with two cheese slices, spread the pesto over the cheese, then add the remaining two cheese slices on top. Place the second slice of bread (toasted side down) over the cheese. Cover and cook until the cheese melts and both sides are golden and crisp. Cut into small cubes.
Serve the soup hot with the grilled-cheese croutons sprinkled on top.
Servings And Timing
This recipe makes 4 servings.
It takes about 40 minutes total—around 10 minutes of prep and 30 minutes of roasting and blending.
Variations
I sometimes replace the broccoli or zucchini with kale or Swiss chard for a different flavor.
For a vegan version, I use vegetable broth and make dairy-free grilled cheese or leave the croutons out entirely.
If I want extra protein, I stir in cooked white beans or top the soup with a spoonful of Greek yogurt.
When I want a thinner texture, I simply add more broth during blending.
To add heat, I increase the red pepper flakes or add a pinch of cayenne.
Storage/Reheating
I keep the soup in an airtight container for up to 4–5 days in the refrigerator. I reheat it gently on the stovetop over medium-low heat.
It also freezes wonderfully for 4–6 months. I thaw it in the fridge overnight and reheat it the same way.
I always store the croutons separately so they stay crisp until serving.
FAQs
Can I make the soup thinner or thicker?
I adjust the thickness easily by adding more broth for a thinner consistency or reducing the broth slightly for a thicker one.
Can I skip the potatoes or cauliflower?
I prefer to keep both because they help create a smooth, creamy texture without added cream, but you can substitute one with extra zucchini or broccoli if needed.
What if my blender isn’t safe for hot liquids?
I let the vegetables and broth cool slightly before blending or use an immersion blender directly in the pot.
Can I make this soup ahead of time?
Yes, I often make it a day ahead. The flavors deepen overnight, and it reheats beautifully.
Do I have to make the grilled-cheese croutons?
Not at all. I love them, but the soup stands perfectly well on its own or with simple toast on the side.
Conclusion
I always enjoy making this Super Green Sheet Pan Soup because it’s simple, wholesome and full of bright, roasted-vegetable flavor. It’s a comforting meal that fits into any busy week, and those grilled-cheese croutons make it feel extra special. It’s the kind of cozy bowl I return to again and again whenever I want something both nourishing and delicious.
A nourishing and vibrant green soup made by roasting vegetables on a sheet pan, then blending them with lemon, peas, and herbs into a creamy, flavorful bowl—topped with cozy pesto grilled cheese croutons.
Total Time:40 minutes
Yield:4 servings
Ingredients
2 tbsp olive oil
1 large leek, trimmed, washed and cut
1 head garlic
½ head cauliflower, cut into florets
½ head broccoli, cut into florets
1 medium-large zucchini, diced
2 medium Yukon Gold potatoes, peeled and diced
1½–2 tsp kosher salt, divided
½ tsp black pepper
3 cups vegetable or chicken broth
1 cup frozen peas
Juice of 1 large lemon (about 3 tbsp)
2 cups spinach
3 tbsp fresh parsley
¼ tsp red pepper flakes (optional)
1–2 tbsp butter
2 slices bread (sourdough recommended)
4 slices pepper jack cheese
2 tbsp pesto
Instructions
Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves.
Spread leek, cauliflower, broccoli, zucchini, potatoes, and garlic on a sheet pan. Drizzle with olive oil and season with 1 tsp salt and black pepper. Roast for 30 minutes until tender.
While roasting, simmer broth and peas in a small pot until hot.
Transfer roasted vegetables (use half the garlic) to a blender. Add hot broth with peas, lemon juice, spinach, parsley, remaining salt, and red pepper flakes. Blend until smooth.
For grilled-cheese croutons, melt butter in a pan. Toast one side of each bread slice. Flip one, add 2 cheese slices, pesto, 2 more cheese slices, and the second bread slice (toasted side in). Cook covered until cheese melts and both sides are crisp. Cut into cubes.
Serve soup hot topped with grilled cheese croutons.
Notes
Substitute greens like kale or chard for variety.
For a vegan version, use vegetable broth and dairy-free cheese or skip croutons.
