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My easy recipe for Sheet Pan Green Soup is one of my favorite dishes to make when I have a vegetable drawer that’s overflowing and needs to be used in short order!
Packed full of incredible flavor, but simple to prepare and is a great way to eat more greens.
Homemade soup is an excellent meal to make for meal prep, a family dinner, or to take over to a friend or family member who has been under the weather. This green pepper soup is full of vegetables and hearty bone broth for extra protein and is incredibly flexible.
Don’t have a few of the vegetables called for? Sub in something else, or some extra of what you do have. It will still taste delicious!
You will love the smooth, velvety texture, and don’t skip the crunch from the croutons. Store-bought croutons work in this dish, but why not make a batch of my Air Fryer Croutons, and really kick the “homemade” factor up a notch?
Ingredients You Will Need
- Vegetables: Asparagus, zucchini, shallots, garlic, spinach, and avocado are used here for their vibrant colors and the different flavor profiles they add to the final dish.
- Peppers: Green bell pepper, poblano pepper, and jalapeño add flavor and round out the soup.
- Balsamic vinegar: Again, quality matters and a high-quality aged balsamic helps heighten the flavor of the entire recipe.
- Seasonings: Salt, pepper, red pepper flakes, parsley, and lemon juice help bring out the vegetables’ incredible flavors.
- Bone broth: Using bone broth ups the protein content in this soup significantly and tastes great too!
- Parmesan cheese: Adding parmesan cheese at the end adds a nutty flavor.
Additions & Substitutions
Use Different Vegetables: If you have other vegetables that have been hanging out in the fridge a little too long, feel free to use them instead! Carrots, peas, or yellow squash would be great options. They will effect the color slightly, but the soup will still be tasty!
Delicious Garnishes: I love to top my soup with microgreens and croutons for crunchy texture. Some extra freshly ground black pepper is always nice, too!
How To make Green Vegetable Soup
- Step 1: Prep.
- Preheat your oven and prepare all the vegetables.
- Step 2: Roast the vegetables.
- Once the vegetables are roasted, add them to the blender with the avocado and cilantro. Blend until smooth.
- Step 3: Mix and simmer.
- Combine the blended vegetables and the hot broth. Mix and bring to a summer. Add the parmesan at the end.
- Step 4: Garnish and serve.
- Garnish your soup with croutons, microgreens, and extra seasonings (if you like.)
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Tips & Tricks
Use pre-cut vegetables: To save time, you can pick up pre-cut vegetables in your grocer’s produce department.
Try an immersion blender: You’ll have a slightly chunkier soup, which some people really enjoy!
Watch your vegetables: If your vegetables aren’t uniformly sized, some may cook faster than others. Check them periodically during roasting and remove them from the oven as soon as they are fork tender.
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Recipe Variations
Green Chicken Soup: Cooked chicken makes a great addition to this soup and increases the protein content, too!
Vegan Green Soup: If you are avoiding dairy or serving vegan friends or family, you could easily omit the parmesan cheese in this dish and substitute vegetable stock for the bone broth.
Extra Spicy Green Vegetable Soup: If you like it spicy, leave the seeds in the jalapeño peppers or add a spicier pepper like a habanero.
Frequently Asked Questions
- → Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well. Just thaw and pat them dry before roasting to avoid excess moisture.
- → How can I make this soup vegan?
Replace bone broth with vegetable stock and skip the parmesan cheese or use a vegan alternative.
- → What can I use instead of poblano peppers?
Substitute with more green bell pepper or add a mild green chili for a similar flavor profile.
- → Can I prepare this soup ahead of time?
Absolutely. This soup stores well in the fridge for up to 4 days and also freezes beautifully.
- → What toppings go well with green soup?
Try homemade croutons, microgreens, a drizzle of olive oil, or freshly ground black pepper.
- → Is it okay to blend hot vegetables?
Yes, but let them cool slightly first and ensure the blender lid is vented to release steam safely.