Sheet Pan Roasted Vegetable Soup (Easy & Flavor-Packed)
If you’ve ever made sheet pan roasted vegetable soup and wondered what to do with the leftovers — this soup is your answer.
This roasted vegetable soup transforms caramelised carrots, cauliflower, peppers, and onions into something warm, creamy, and deeply satisfying. It’s simple, flexible, and one of the easiest ways to stretch a roast into another nourishing meal.
It’s the final chapter in the One Box, Many Meals series — where one grocery shop turns into multiple dinners without waste.
Why You’ll Love This Recipe
- Uses leftover roasted vegetables
- Ready in 15–20 minutes
- Naturally gluten-free
- Easily dairy-free or vegan
- Perfect for lunchboxes and next-day meals
- Deep flavour from roasting (no extra work required)
Ingredients
- leftover roasted vegetables (carrots, cauliflower, peppers, onion, garlic, etc.)
- vegetable or chicken stock
- Extra virgin olive oil (optional, if needed)
- Salt and black pepper, to taste
- Squeeze of lemon (optional but lovely)
- Splash of cream or coconut milk (optional)
- Seeds (optional, garnish)
Optional add-ins:
- Fresh thyme or rosemary
- A handful of cooked shredded chicken
- A spoon of chicken gravy for richness
Method
- Add the roasted vegetables to a pot.
- Pour over enough stock to just cover the vegetables.
- Bring to a gentle simmer for 5–8 minutes.
- Blend until smooth using a stick blender (or carefully in a jug blender).
- Adjust seasoning.
- Add lemon juice or cream if using.
- Serve warm with bread or toast.
Recipe Notes
- The flavour will depend on your original roast vegetables — that’s the beauty of it.
- If your vegetables were heavily caramelised, your soup will be richer and slightly sweet.
- Too thick? Add more stock.
- Too thin? Simmer uncovered for a few minutes.
Storage
- Keeps in the fridge for 3–4 days.
- Freezes beautifully for up to 3 months.
- Perfect in a thermos for school or work lunchboxes.
- Reheats gently on the stovetop or microwave.
How It Fits Into One Box, Many Meals
From one produce box I’ve made:
Nothing wasted. Just stretched.
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Easy comfort food recipes including stews, pasta, fajitas and hearty one-pot meals.
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Sheet Pan Roasted Vegetable Soup (Easy, Healthy & Vegan)
Ingredients
- 3–4 cups vegetable stock (or water)
- Salt & pepper, to taste
- Lemon juice, optional
- Coconut milk or plant-based cream, optional
Instructions
- Add vegetables and stock to pot.
- Simmer 5–8 minutes.
- Blend until smooth.
- Adjust seasoning and serve.
