Easy Green Soup
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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?
Why You’ll Love this recipe
- Simple Prep: All you have to do is roughly chop a few veggies!
- Great For Meal Prep: This soup keeps well in the fridge and makes a great option for a weekday work lunch packed full of vegetables.
- Use Up Extra Vegetables: I love this recipe for cleaning out my vegetable drawer in the fridge. No more tossing good food in the bin because you couldn’t use it in time!
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 gives the soup more body.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
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.)
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.
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.
Recipe FAQ’s
There is loads of fresh parsley in this soup, but you can add more herbs if you’d like. Herbs like basil, thyme, or oregano would work very well!
This soup is a hit even with people who aren’t big fans of vegetables. The bone broth and balsamic add savory notes to the soup that really bring out the flavor of the vegetables.
My green soup recipe is a great recipe to serve alongside Jalapeño Lime Pan Seared Chicken. This Turkey Pesto Sandwich would make this a complete soup and sandwich meal, and is delicious!
More Soup Recipes You’ll Love
- Mushroom And Wild Rice Soup
- Roasted Vegetable Soup
- Vegetable Orzo Soup
- Roasted Corn Chowder
- Broccoli Feta Soup
If you tried this green soup recipe or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Easy Green Soup
Ingredients
- 1 small head broccoli cut into florets
- 5 stalks asparagus ends trimmed
- 1 green bell pepper halved
- 1 poblano pepper halved
- 1 jalapeño pepper seeds removed and halved (*see note)
- 1 zucchini quartered (sliced in half lengthwise, then horizontally)
- 2 large shallots halved
- 2 large garlic cloves
- 1.5 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3-4 cups bone broth (depending on how brothy you like your soup)
- 1 cup spinach
- 1/2 cup parsley
- 1 avocado
- 2 tablespoons lemon juice
- 1/2 cup parmesan cheese grated
Instructions
- Preheat the oven to 400F.
- Arrange the broccoli florets, asparagus, green pepper, poblano pepper, jalapeño, zucchini, and shallots on a large sheet pan. Tuck the garlic cloves under one of the green peppers and drizzle the olive oil and balsamic vinegar over the top. Season with salt, pepper, and red pepper flakes and roast for 20-25 minutes, or until the veggies are fork tender.1 small head broccoli, 5 stalks asparagus, 1 green bell pepper, 1 poblano pepper, 1 jalapeño pepper, 1 zucchini, 2 large shallots, 2 large garlic cloves, 1.5 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- While the veggies are roasting, heat the broth in a large pot over medium heat.3-4 cups bone broth (depending on how brothy you like your soup)
- When the veggies are finished roasting, add them to a blender with about 3/4 cup of broth, the spinach, parsley, avocado, and lemon juice. Blend on high until smooth and creamy.1 cup spinach, 1/2 cup parsley, 1 avocado, 2 tablespoons lemon juice
- Mix the blended veggies with the broth on the stove. Then stir in the parmesan cheese and season with more salt and pepper, if needed, before serving.1/2 cup parmesan cheese
Notes
- For some extra heat, leave some of the jalapeño seeds.
- When quartering your zucchini, first cut it in half lengthwise. Then cut each half in half again, horizontally.
- Depending on how thick your veggies are (especially your asparagus), some may cook faster than others. You can either cut the larger veggies into smaller pieces before roasting or remove the cooked veggies early.
- I love to top my soup with croutons and microgreens!
- To save time, you can pick up pre-cut vegetables in your grocer’s produce department.
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