Sheet Pan Soup – Quick Look
- Recipe Name: Potato Broccoli Cheddar Sheet Pan Soup
- Ready In: 55 minutes
- Serves: 10
- Calories: 272 per serving
- Main Ingredients: broccoli, cheddar cheese, root veggies, chicken broth, grilled cheese croutons.
- Dietary Info: gluten-free with dairy-free and vegetarian substitutions offered
- Why You’ll Love It: There’s no sautéing or stirring in sight with this broccoli and potato cheddar soup! Let your oven do the heavy lifting by adding the best roasted flavors to your veggies while you make a creamy sauce pan mixture to bind everything together. Toss it in the blender and you’re good to go! Grilled cheese croutons optional!
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Broccoli: This is the base of the soup and adds so much nutrition made obvious by it’s rich green color.
- Potato: We used a classic russet potato, but a yukon gold would work too.
- Cheese: Swap with a dairy-free variety.
- Heavy Cream: Swap with Silk Dairy-Free Heavy Cream to make dairy-free.
How To Make Sheet Pan Soup (Potato Broccoli Cheddar)
Step 1: Roast broccoli, potatoes, carrots, onion, and celery for 30 minutes.
Step 2: Reserve 2 cups of roasted broccoli and potatoes and place the remaining veggies in a high-powered blender.
Step 3: Combine sauce pan ingredients into sauce pan and let melt and thicken.
Step 4: Pour sauce pan mixture into the blender over the top of the roasted veggies. Blend on high for 3-5 minutes.
Step 5: Cut a grilled cheese sandwich into cubes to make grilled cheese croutons
Step 6: Serve soup with reserved roasted veggies, shredded cheese, and grilled cheese croutons.
Reserved Vegetables
The reserved 2-cups of roasted veggies add texture to this easy broccoli and potato soup, but feel free to blend all of the vegetables if you want to skip this step. This will make for a pureé soup similar to our acorn squash soup or our roasted butternut squash soup.
Grilled Cheese Croutons
Okay the grilled cheese croutons are a little “extra” but I highly recommend them! Make a grilled cheese your favorite way (love this air fryer grilled cheese recipe), cut into cubes and that’s it!
Recipe FAQs
Sheet pan soup is the process of roasting vegetables on a sheet pan in the oven and then transferring them to a blender with other ingredients to turn into a soup consistency.
With the help of your blender! The more powerful your blender, the smoother the soup texture. We used our Vitamix blender with great results.
Yes! There’s no need to sauté in this recipe as the flavor comes out during the roasting process.
You could add in beans or cubed chicken after the blending process to increase the protein content in sheet pan soup.
Yes! Replace it with Silk Dairy-Free Heavy Cream.
Other Easy Sheet Pan Recipes You Might Like
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Ingredients
Sheet Pan:
- 10 cups broccoli florets
- 2 carrots, sliced & peeled
- 1 russet potato, ½ inch cubes
- 1 celery stalk, cut into large chunks
- ½ yellow onion, quartered
- extra virgin olive oil
- kosher salt & ground black pepper
Sauce Pan:
- 2 cups chicken broth, (sub vegetable broth)
- 1 ½ cups heavy cream, (sub dairy-free alternative)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups sharp cheddar cheese, shredded (more for serving, if desired)
Serving Suggestions:
- crusty bread
- grilled cheese croutons
Instructions
- Prep: Preheat oven to 425℉. Cover the bottom of a rimmed sheet pan with parchment paper.
- Roast Vegetables: Put the broccoli florets, sliced carrots, cubed potato, celery, and quartered onion on a large rimmed sheet pan. Drizzle with extra virgin olive oil and use your hands to massage it all over the veggies. Season with kosher salt & ground black pepper. Bake for 30 minutes.
- Transfer: Set aside 2 cups of the roasted vegetables and transfer the rest to a high-powered blender.
- Sauce Pan: Pour 2 cups chicken broth in a sauce pan and bring to a simmer over medium-high heat. Add 1 ½ cups heavy cream, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Mix to combine, add the 2 cups sharp cheddar cheese, and continue mixing until melted.
- Blend: Pour the broth mixture into the blender with the majority of the roasted vegetables. Blend on high for 3-5 minutes until smooth (you definitely want to blend for at least 3 minutes to get that smooth, silky texture).
- Serve: Divide the reserved roasted vegetables between bowls and pour the blended soup over them. Top any way you want (highly recommend grilled cheese croutons) and enjoy!
Notes
- Dairy-Free: use Silk’s dairy-free heavy cream alternative and a dairy-free alternative for the cheddar cheese.
- Reserved Vegetables: option to put ALL of the roasted vegetables in the blender, if you prefer a smooth & creamy soup without the veggie pieces. Personally, we love the added crunch of the roasted veggies.
- Serving Suggestion: feel free to serve with some crusty bread with butter or make a simple grilled cheese, cut into bite-sized pieces, and serve on top as “grilled cheese croutons”. We love this recipe for air fryer grilled cheese, but make the grilled cheese any way you want!
- Gluten-Free: the soup itself is naturally dairy-free, but if you make the grilled cheese croutons then use a gluten-free bread.
- Baking Sheet + Veggies: it is a lot of veggies, I know, but it’s okay if they are overlapping a bit. We did use this deep baking sheet from Our Place that I really like and it worked perfect!
Bridget says
Yum – so good!!