This savory Sheet Pan Soup is the ultimate no-fuss, no-waste recipe—designed to use whatever you have on hand, from veggies and herbs to legumes, grains, and spices. With just two simple steps—roast your ingredients and blend with water or broth—you’ll have a velvety, flavorful soup in no time. It’s a perfect way to rescue produce on the verge of going bad while creating something nourishing, delicious, and totally customizable!
TIME45m
SERVES8 People
INGREDIENTS
- 1 large leek, thinly sliced
- 1 cup baby tomatoes, halved
- 1 large celery root, peeled and diced
- 1 head cauliflower, chopped into chunks
- 1/4 cup extra virgin olive oil
- 1 tablespoons thyme
- 1 teaspoon salt, more to taste
- 1 small acorn squash, de-seeded and cut into chunks
- 6 cups water, or to desired consistency
- salt, to taste
- black pepper, to taste
SHOPPING LIST
- 1 large leek
- 1 cup baby tomatoes
- 1 large celery root
- 1 head cauliflower
- extra virgin olive oil
- 1 bunch thyme
- 1 small acorn squash
- salt
- black pepper
- Sheet pan
- Parchment paper
- High speed blender
- Medium pot with cover
EQUIPMENT
- Sheet pan
- Parchment paper
- High speed blender
- Medium pot with cover
STEP 1
Pre heat oven to 375˚. Line a large baking sheet with parchment paper.
STEP 2
Prep all vegetables and toss on pan.
STEP 3
Mix with oil, thyme and salt then spread evenly on pan. Bake in oven for 30 minutes.
STEP 4
Have a large pot handy. Remove vegetables from the oven and add half of them to high speed blender. with 3 cups of water. Purée until smooth and creamy then place soup into large pot. Repeat with the second batch. Salt to taste.
STEP 5
Add black pepper to finish. You can also add parmesan cheese for additional flavor.
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