Sheet Pan Soup Recipe (Potato Broccoli Cheddar Soup)
This super creamy and flavorful Potato Broccoli Cheddar Sheet Pan Soup is made with less than 10 real, simple ingredients in under an hour!
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!
Nutrition
Calories: 272kcal | Carbohydrates: 13g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 604mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3360IU | Vitamin C: 84mg | Calcium: 237mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
