I’m well aware that we chuckle about the thrill of soup season’s arrival, but the reality of it being in full swing has me positively delighted. The thought of a delightful medley of nutritious vegetables and meats in one bowl, a savory broth that emits a comforting cloud of steam, or a perfect excuse to grab a French baguette and dive in—it’s a resounding yes from me.
Certainly, soups and stews come in a myriad of forms and sizes, but a few years back, I stumbled upon the enchantment (and simplicity) of sheet pan soups, which have since become a staple in my autumn and winter dinner lineup. The premise is akin to a single-dish or one-pot meal, where all the components are cooked together.
Sheet pan soups, also known as “one-sheet soups,” involve chopping all your ingredients into moderate-sized chunks, drizzling them with olive oil and a touch of seasoning, and then roasting for about 30 to 60 minutes, depending on the recipe. Once roasted, you combine the mix with broth in a blender or food processor, blend it up, and it’s ready to be served.
This is a delightful alternative to more intricate soup varieties that demand constant attention. These recipes are truly “set it and forget it”—or should I say, “roast and relax”?
Wendy Rose Gould
I was introduced to the brilliance of sheet pan soups by Feel Good Foodie, the creator of that viral TikTok pasta dish. I’m completely smitten with her Roasted Feta Soup, and she also offers a delightful Roasted Butternut Squash Soup. There are many other fantastic recipes out there as well.
I’m also a fan of Crowded Kitchen’s Sheet Pan Broccoli Cheddar Soup and A Cozy Kitchen’s luscious Sheet Pan Tomato Soup, which has a creamy twist thanks to the inclusion of creme fraiche or yogurt. There’s much more to explore online—tons of people have their unique takes on these soups!
Wendy Rose Gould
The charm of these recipes lies in their ability to be tailored to your taste—and they’re quite accommodating. If you desire a more robust tomato taste, simply add more tomatoes. For a creamier texture, opt for creme fraiche or cashew milk instead of broth.
Throughout my sheet pan soup endeavors, I’ve picked up some valuable tips to ensure delicious and visually appealing results:
– Cut your ingredients into medium to large pieces to avoid burning and to preserve flavor.
– Cover the roasting dish with aluminum foil for most of the cooking time, then uncover it for the final 5 to 10 minutes for a deeper brown.
– Use an entire head of garlic; it adds the most luxurious texture and flavor. Plus, it’s a beautiful addition to your cooking photos!
– Incorporate cheeses; feta and Boursin cheese roast beautifully, while sturdier cheeses like cheddar and parmesan should be blended without roasting.
– Ensure everything is well-coated with oil, including the garlic head, to prevent burning.
– Don’t overlook herbs and seasonings. A sprig of roasted rosemary is divine, and fresh basil brings a delightful freshness. Salt and pepper are a must, but consider adding cayenne, mustard powder, onion powder, and more.
– Experiment with your broth. I personally prefer Better Than Bouillon’s mushroom flavor for a delightful umami kick. For an extra flavor boost, sauté onions in olive oil before adding the broth.
– Enhance creaminess with yogurt, creme fraiche, or cashew milk.
Sheet pan soups are incredibly adaptable and hard to mess up. I recommend starting with a well-regarded recipe, then adjusting it to your liking the next time around.
