15 Easy Sheet Pan Soup Recipes for Busy Nights

Sheet pan soups are a simple, time-saving way to make flavorful meals.

Roasting vegetables and proteins on a sheet pan brings out deep, natural flavors.

After roasting, ingredients are blended or simmered into a rich, comforting soup.

These recipes are perfect for busy weeknights, meal prep, or cozy family dinners.

Sheet pan soups can be hearty, creamy, or light depending on your preference.

Here are 15 sheet pan soup recipes that make healthy, satisfying, and easy-to-make soups at home.

15 Easy Sheet Pan Soup Recipes for Busy Nights

Sheet pan soup recipes simplify meal preparation while packing bold flavor.

These 15 recipes include roasted vegetables, proteins, and herbs for versatile soup options.

They are perfect for busy schedules, easy meal prep, or warming dinners.

You can customize each recipe with your favorite vegetables, spices, and proteins.

With sheet pan soups, cooking becomes easier and cleanup is faster.

Try these recipes to enjoy wholesome, comforting soups that are simple, nutritious, and full of flavor

Sheet Pan Roasted Tomato Basil Soup

A vibrant and aromatic soup featuring sheet pan roasted tomatoes, garlic, and fresh basil.

Roasting intensifies the natural sweetness of the tomatoes and brings out rich depth of flavor.

It is creamy, low-carb, and comforting.

Bright, smooth, and satisfying.

Ingredients:

• 3 lbs ripe tomatoes, halved
• 1 onion, quartered
• 6 garlic cloves, unpeeled
• 3 tbsp olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• ¼ cup fresh basil leaves
• ½ tsp red pepper flakes (optional)

Instructions:

• Preheat the oven to 425°F so the tomatoes caramelize evenly and develop rich flavor.
• Place tomatoes, onion, and unpeeled garlic cloves on a large sheet pan.
• Drizzle with olive oil and season with salt, pepper, and optional red pepper flakes.
• Toss gently to coat everything evenly with oil and seasoning.
• Roast in the oven for 30–35 minutes, turning halfway, until the tomatoes are soft and slightly charred.
• Remove the garlic skins once roasted and squeeze the softened cloves into a bowl.
• Transfer roasted vegetables to a large pot and add vegetable broth, stirring gently.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
• Blend the soup with an immersion blender until smooth and creamy.
• Stir in fresh basil leaves and adjust seasoning with salt and pepper.
• Serve hot, garnished with a drizzle of olive oil or extra basil if desired.

The soup is rich, sweet, and aromatic.

Roasting enhances tomato depth and garlic adds warmth.

It is low-carb, comforting, and perfect for lunch or dinner.

Bright, flavorful, and satisfying.

Sheet Pan Roasted Carrot Ginger Soup

A sweet, warming soup featuring caramelized sheet pan roasted carrots with fresh ginger.

The roasting process amplifies the natural carrot sweetness while ginger adds a zesty bite.

It is creamy, healthy, and low-carb.

Smooth, aromatic, and comforting.

Ingredients:

• 2 lbs carrots, peeled and cut into chunks
• 1 onion, chopped
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp fresh parsley for garnish

Instructions:

• Preheat the oven to 425°F so the carrots caramelize evenly and develop deep sweetness.
• Arrange carrots, onion, and garlic on a sheet pan in a single layer for even roasting.
• Drizzle with olive oil and season with salt and pepper, tossing gently to coat all pieces.
• Roast for 30–35 minutes, turning halfway, until carrots are tender and slightly browned.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Stir in freshly grated ginger and bring the mixture to a gentle boil.
• Reduce heat and simmer for 10 minutes so flavors blend fully.
• Use an immersion blender to puree until smooth and creamy.
• Taste and adjust seasoning with salt and pepper.
• Serve hot, garnished with chopped fresh parsley.

The soup is naturally sweet, smooth, and slightly zesty.

The roasted carrots provide depth while ginger brightens every bite.

It is low-carb, nourishing, and perfect for cozy evenings.

Warm, comforting, and aromatic.

Sheet Pan Roasted Cauliflower Cheddar Soup

A rich and creamy soup featuring roasted cauliflower with melted cheddar.

Roasting the cauliflower enhances flavor and adds depth, while cheddar adds richness without heaviness.

It is savory, low-carb, and satisfying.

Comforting, cheesy, and hearty.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• ½ tsp smoked paprika

Instructions:

• Preheat the oven to 425°F so the cauliflower caramelizes evenly and develops a nutty flavor.
• Spread cauliflower, onion, and garlic on a sheet pan in a single layer.
• Drizzle with olive oil and season with salt, pepper, and smoked paprika.
• Toss to coat and roast for 30–35 minutes, flipping halfway, until golden and tender.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to blend.
• Blend the soup with an immersion blender until smooth.
• Stir in shredded cheddar until melted and fully incorporated.
• Adjust seasoning with salt, pepper, or extra paprika to taste.
• Serve hot, garnished with a sprinkle of cheddar or fresh herbs.

The soup is creamy, savory, and comforting.

Roasted cauliflower adds natural sweetness and depth.

It is low-carb, filling, and perfect for lunch or dinner.

Cheesy, smooth, and satisfying.

Sheet Pan Roasted Butternut Squash and Apple Soup

A lightly sweet and creamy soup combining roasted butternut squash with tart apples.

Roasting develops natural sweetness while spices enhance depth and warmth.

It is low-carb, aromatic, and comforting.

Sweet, warming, and satisfying.

Ingredients:

• 2 lbs butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• Salt and pepper to taste

Instructions:

• Preheat the oven to 425°F so squash and apples caramelize evenly and develop natural sweetness.
• Place squash, apples, onion, and garlic on a sheet pan in a single layer.
• Drizzle with olive oil and season with salt, pepper, cinnamon, and nutmeg.
• Toss gently to coat all pieces evenly.
• Roast for 30–35 minutes, flipping halfway, until squash is tender and caramelized.
• Transfer roasted ingredients to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
• Blend with an immersion blender until smooth and creamy.
• Adjust seasoning with salt, pepper, or extra spices to taste.
• Serve hot, garnished with a drizzle of olive oil or fresh thyme.

The soup is sweet, smooth, and warmly spiced.

Roasting enhances both squash and apple flavors.

It is low-carb, comforting, and perfect for fall or winter meals.

Warm, aromatic, and satisfying.

Sheet Pan Roasted Red Pepper and Tomato Soup

A smoky and flavorful soup made from roasted red peppers and tomatoes.

Roasting intensifies sweetness while providing depth and slight smokiness.

It is creamy, low-carb, and vibrant in color.

Bold, smooth, and comforting.

Ingredients:

• 4 red bell peppers, halved and seeded
• 3 lbs tomatoes, halved
• 1 onion, quartered
• 6 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat the oven to 425°F so the peppers and tomatoes caramelize and develop rich flavor.
• Arrange bell peppers, tomatoes, onion, and garlic on a large sheet pan in a single layer.
• Drizzle with olive oil and season with salt, pepper, and smoked paprika.
• Toss gently to coat evenly.
• Roast for 30–35 minutes, flipping halfway, until vegetables are tender and lightly charred.
• Remove skins from roasted bell peppers if desired and transfer all vegetables to a large pot.
• Add vegetable broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes.
• Blend with an immersion blender until smooth and creamy.
• Taste and adjust seasoning with salt, pepper, or additional smoked paprika.
• Serve hot, garnished with fresh basil leaves.

The soup is smoky, sweet, and richly flavored.

Roasting creates depth and brings out natural sweetness in vegetables.

It is low-carb, comforting, and perfect for cozy meals.

Vibrant, bold, and satisfying

Sheet Pan Roasted Pumpkin Sage Soup

A creamy, comforting low-carb soup made from sheet pan roasted pumpkin infused with sage.

Roasting develops natural sweetness and deep, nutty flavors.

Fresh sage adds a warm, earthy aroma.

It is rich, velvety, and perfect for fall or winter.

Ingredients:

• 2 lbs pumpkin, peeled and cubed
• 1 onion, quartered
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• ½ tsp ground nutmeg
• Salt and pepper to taste

Instructions:

• Preheat the oven to 425°F so pumpkin caramelizes evenly and develops natural sweetness.
• Arrange pumpkin, onion, and garlic on a large sheet pan in a single layer.
• Drizzle olive oil over the vegetables and season with salt, pepper, nutmeg, and sage.
• Toss gently to coat everything evenly.
• Roast for 30–35 minutes, flipping halfway, until pumpkin is tender and slightly golden.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat to simmer for 10 minutes to meld flavors.
• Blend with an immersion blender until smooth and creamy.
• Adjust seasoning with additional salt, pepper, or nutmeg if needed.
• Serve hot, garnished with fresh sage or a drizzle of olive oil.

The soup is smooth, slightly sweet, and warmly spiced.

Roasting enhances the pumpkin’s natural flavor and depth.

It is low-carb, comforting, and perfect for cozy evenings.

Velvety, aromatic, and satisfying.

Sheet Pan Roasted Sweet Potato and Red Lentil Soup

A hearty, low-carb soup featuring roasted sweet potatoes combined with tender red lentils.

The roasting adds sweetness while spices add depth.

It is rich, filling, and nutritious.

Comforting, wholesome, and vibrant.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, quartered
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Preheat the oven to 425°F so sweet potatoes caramelize and develop natural sweetness.
• Arrange sweet potatoes, onion, and garlic on a sheet pan in a single layer.
• Drizzle olive oil and sprinkle cumin, smoked paprika, salt, and pepper over the vegetables.
• Toss gently to coat everything evenly.
• Roast for 30–35 minutes, flipping halfway, until sweet potatoes are tender and lightly caramelized.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Stir in rinsed red lentils and bring to a gentle boil.
• Reduce heat and simmer for 20–25 minutes until lentils are soft and the soup thickens slightly.
• Use an immersion blender to blend the soup partially for a creamy texture with some chunks remaining.
• Taste and adjust seasoning with salt, pepper, or extra spices if desired.

The soup is naturally sweet, hearty, and lightly spiced.

The roasted sweet potatoes and lentils create depth and texture.

It is low-carb, filling, and perfect for a comforting lunch or dinner.

Nutty, warming, and satisfying.

Sheet Pan Roasted Bell Pepper and Fennel Soup

A vibrant soup with caramelized bell peppers, sweet fennel, and aromatic herbs.

The roasting enhances natural sweetness and adds a subtle smokiness.

It is colorful, low-carb, and deeply flavorful.

Bright, smooth, and aromatic.

Ingredients:

• 4 red bell peppers, halved and seeded
• 2 fennel bulbs, sliced
• 1 onion, quartered
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp smoked paprika
• ½ tsp dried thyme
• Salt and pepper to taste

Instructions:

• Preheat the oven to 425°F so the peppers and fennel caramelize evenly and develop depth of flavor.
• Place bell peppers, fennel, onion, and garlic on a sheet pan in a single layer.
• Drizzle olive oil over vegetables and season with salt, pepper, smoked paprika, and thyme.
• Toss gently to coat all pieces evenly.
• Roast for 30–35 minutes, turning halfway, until vegetables are tender and lightly charred.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend the soup with an immersion blender until smooth and velvety.
• Taste and adjust seasoning as needed.
• Serve hot, garnished with fresh thyme or a drizzle of olive oil.

The soup is smoky, sweet, and deeply aromatic.

Roasting brings out sweetness in peppers and fennel while preserving a low-carb profile.

It is nourishing, comforting, and perfect for lunch or dinner.

Colorful, flavorful, and satisfying.

Sheet Pan Roasted Broccoli Cheddar Soup

A low-carb creamy soup made from roasted broccoli and cheddar cheese.

Roasting brings out the broccoli’s natural nutty flavor while adding depth to the soup.

It is savory, rich, and satisfying.

Cheesy, smooth, and hearty.

Ingredients:

• 2 large heads broccoli, cut into florets
• 1 onion, quartered
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• ½ tsp smoked paprika

Instructions:

• Preheat the oven to 425°F so broccoli caramelizes evenly and develops a nutty flavor.
• Place broccoli, onion, and garlic on a sheet pan in a single layer.
• Drizzle with olive oil and season with salt, pepper, and smoked paprika.
• Toss gently to coat all vegetables evenly.
• Roast for 25–30 minutes, flipping halfway, until broccoli is tender and lightly browned.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend with an immersion blender until smooth and creamy.
• Stir in shredded cheddar cheese until fully melted and incorporated.
• Taste and adjust seasoning with salt and pepper.

The soup is smooth, cheesy, and deeply flavorful.

Roasting enhances the broccoli’s sweetness while creating a low-carb comfort dish.

It is perfect for cozy lunches or dinners.

Savory, creamy, and satisfying.

Sheet Pan Roasted Butternut Squash and Coconut Soup

A creamy low-carb soup with roasted butternut squash and coconut milk.

The roasting brings out sweetness, while coconut adds richness and depth.

It is aromatic, comforting, and slightly exotic.

Smooth, velvety, and warming.

Ingredients:

• 2 lbs butternut squash, peeled and cubed
• 1 onion, quartered
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• ½ tsp ground cumin
• Salt and pepper to taste

Instructions:

• Preheat the oven to 425°F so squash caramelizes evenly and develops natural sweetness.
• Arrange squash, onion, and garlic on a sheet pan in a single layer.
• Drizzle olive oil over vegetables and season with salt, pepper, and ground cumin.
• Toss gently to coat all pieces evenly.
• Roast for 30–35 minutes, turning halfway, until squash is tender and lightly golden.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
• Blend with an immersion blender until smooth and creamy.
• Stir in coconut milk until fully incorporated and adjust seasoning with salt and pepper.
• Serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.

The soup is creamy, lightly spiced, and naturally sweet.

Roasting enhances the squash flavor while coconut adds a rich texture.

It is low-carb, comforting, and perfect for cozy evenings.

Velvety, aromatic, and satisfyin

Sheet Pan Roasted Garlic Mushroom Soup

A deeply flavorful low-carb soup with roasted mushrooms and garlic.

Roasting intensifies the mushrooms’ umami while garlic adds warmth and aroma.

The soup is creamy, earthy, and satisfying.

Comforting, aromatic, and rich in flavor.

Ingredients:

• 2 lbs mushrooms, halved or quartered depending on size
• 1 large onion, quartered
• 6 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley for garnish

Instructions:

• Preheat the oven to 425°F so mushrooms roast evenly and develop deep umami flavor.
• Arrange mushrooms, onion, and garlic on a sheet pan in a single layer.
• Drizzle olive oil over the vegetables and sprinkle with salt, pepper, and dried thyme.
• Toss gently to coat each piece thoroughly, ensuring even roasting.
• Roast for 30–35 minutes, turning halfway, until mushrooms are golden and caramelized.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld fully.
• Blend with an immersion blender until smooth and creamy.
• Taste and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh parsley for color and freshness.

The soup is earthy, creamy, and full of roasted flavor.

The garlic and thyme enhance depth while keeping it low-carb.

Perfect for cozy dinners or as a starter.

Rich, comforting, and aromatic.

Sheet Pan Roasted Tomato Roasted Red Pepper Soup

A smoky and sweet low-carb soup combining roasted tomatoes and red peppers.

The roasting process brings out natural sweetness and adds subtle smokiness.

It is velvety, vibrant, and satisfying.

Bold, smooth, and aromatic.

Ingredients:

• 4 red bell peppers, halved and seeded
• 3 lbs ripe tomatoes, halved
• 1 onion, quartered
• 6 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

• Preheat the oven to 425°F so vegetables caramelize evenly, developing rich flavor.
• Arrange bell peppers, tomatoes, onion, and garlic on a sheet pan in a single layer.
• Drizzle olive oil over all vegetables and sprinkle with salt, pepper, and smoked paprika.
• Toss gently to coat everything thoroughly, ensuring even roasting.
• Roast for 30–35 minutes, turning halfway, until vegetables are tender and lightly charred.
• Remove the skins from roasted bell peppers if desired and transfer all roasted vegetables to a large pot.
• Add vegetable broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes.
• Blend the mixture with an immersion blender until smooth and creamy.
• Taste and adjust seasoning with additional salt, pepper, or smoked paprika.
• Serve hot, garnished with fresh basil leaves for aroma and color.

The soup is smoky, sweet, and vibrant in flavor.

Roasting adds depth while keeping it low-carb.

It is perfect for lunch, dinner, or as a starter.

Bold, comforting, and satisfying.

Sheet Pan Roasted Cauliflower and Leek Soup

A creamy, aromatic soup featuring roasted cauliflower and sweet leeks.

Roasting intensifies natural flavors while leeks add gentle sweetness.

It is low-carb, comforting, and flavorful.

Smooth, aromatic, and nourishing.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 leeks, cleaned and sliced
• 1 onion, quartered
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp ground nutmeg
• Salt and pepper to taste

Instructions:

• Preheat the oven to 425°F so cauliflower and leeks caramelize and develop natural sweetness.
• Spread cauliflower, leeks, onion, and garlic on a sheet pan in a single layer.
• Drizzle olive oil over the vegetables and season with salt, pepper, and nutmeg.
• Toss gently to coat everything evenly, ensuring even roasting.
• Roast for 30–35 minutes, flipping halfway, until cauliflower is tender and slightly golden.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat to simmer for 10–15 minutes to allow flavors to meld.
• Blend the soup with an immersion blender until smooth and creamy.
• Taste and adjust seasoning as needed.
• Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

The soup is smooth, rich, and lightly spiced.

Roasting brings out the cauliflower’s depth while leeks add subtle sweetness.

It is low-carb, filling, and perfect for cozy meals.

Comforting, aromatic, and satisfying.

Sheet Pan Roasted Carrot and Parsnip Soup

A naturally sweet and aromatic low-carb soup made from roasted carrots and parsnips.

The roasting enhances sweetness and develops deep, complex flavors.

It is smooth, velvety, and satisfying.

Sweet, warming, and comforting.

Ingredients:

• 2 lbs carrots, peeled and cut into chunks
• 2 lbs parsnips, peeled and cut into chunks
• 1 onion, quartered
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp ground cumin
• Salt and pepper to taste

Instructions:

• Preheat the oven to 425°F so carrots and parsnips caramelize evenly and develop natural sweetness.
• Spread carrots, parsnips, onion, and garlic on a sheet pan in a single layer.
• Drizzle olive oil over the vegetables and sprinkle with salt, pepper, and ground cumin.
• Toss gently to coat evenly, ensuring all pieces are covered.
• Roast for 30–35 minutes, turning halfway, until vegetables are tender and lightly caramelized.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes to allow flavors to blend.
• Blend the soup with an immersion blender until smooth and velvety.
• Taste and adjust seasoning with salt, pepper, or extra cumin if desired.
• Serve hot, garnished with fresh herbs or a drizzle of olive oil.

The soup is naturally sweet, smooth, and aromatic.

Roasting enhances the flavors while keeping it low-carb.

It is perfect for lunch, dinner, or a cozy snack.

Comforting, sweet, and satisfying.

Sheet Pan Roasted Sweet Pepper and Fennel Soup

A fragrant low-carb soup combining sweet roasted peppers and tender fennel.

The roasting intensifies natural sweetness and adds depth of flavor.

It is velvety, aromatic, and light.

Bright, savory, and comforting.

Ingredients:

• 4 red bell peppers, halved and seeded
• 2 fennel bulbs, sliced
• 1 onion, quartered
• 4 garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat the oven to 425°F so peppers and fennel caramelize evenly and develop rich sweetness.
• Arrange bell peppers, fennel, onion, and garlic on a sheet pan in a single layer.
• Drizzle olive oil over the vegetables and season with salt, pepper, and smoked paprika.
• Toss gently to coat all pieces evenly.
• Roast for 30–35 minutes, turning halfway, until vegetables are tender and lightly charred.
• Transfer roasted vegetables to a large pot and add vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
• Blend with an immersion blender until smooth and creamy.
• Taste and adjust seasoning with salt, pepper, or smoked paprika.
• Serve hot, garnished with fresh basil for aroma and color.

The soup is sweet, smoky, and richly flavored.

Roasting enhances natural sweetness while fennel adds aromatic depth.

It is low-carb, comforting, and perfect for any season.

Bright, flavorful, and satisfying.