Super Green Sheet Pan Soup with Pesto Grilled Cheese Croutons

Ingredients

• 2 zucchini (chopped)
• 1 head broccoli (cut into florets)
• 0.5 head cauliflower (cut into florets)
• 2 leeks (sliced)
• 2 tbsp olive oil (for roasting)
• 1 cup frozen peas
• 2 cup fresh spinach (packed)
• 4 cup vegetable broth (hot)
• 1 tbsp lemon juice
• 4 slice bread (for croutons)
• 2 tbsp pesto
• 0.5 cup cheese (shredded, for grilled cheese)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the chopped zucchini, broccoli florets, cauliflower florets, and sliced leeks onto a large sheet pan. Drizzle with olive oil and toss to coat.

3. 3

   Roast the vegetables in the oven until tender and slightly browned, approximately 20-25 minutes.

4. 4

   While the vegetables are roasting, prepare the pesto grilled cheese croutons. Spread pesto on slices of bread, add cheese, and cook in a skillet until the bread is golden and the cheese is melted. Slice into small cubes.

5. 5

   Transfer the roasted vegetables into a high-speed blender.

6. 6

   Add the peas, fresh spinach, hot vegetable broth, and lemon juice to the blender.

7. 7

   Blend on high until the soup is completely smooth and creamy.

8. 8

   Serve the soup hot, topped with the pesto grilled cheese croutons.

Notes

The creator notes that this soup tastes similar to a creamy potato leek soup but is entirely vegetable-based. The quantities for the vegetables and crouton ingredients are estimated based on standard sheet pan soup ratios as the specific measurements were not explicitly listed in the transcript.

Nutrition per serving

• soup
• healthy
• vegetarian
• sheet pan
• creamy
• lunch
• dinner
• vegetable-heavy