Sheet Pan Broccoli Zucchini Soup is what happens when your sheet pan and blender team up to make a green soup that actually tastes amazing. We’re talking golden-roasted broccoli, zucchini, leeks, onion, and a whole head of garlic (because subtlety is overrated), blended into something creamy, cozy, and shockingly good for you.
It’s the kind of soup that makes you feel virtuous but tastes like you added a block of cheese, which, let’s be honest, we kind of did. (Hi, Boursin.) A splash of cream, a handful of spinach for color and vibes, and boom: a deeply flavorful, velvety green soup that doesn’t taste like sadness. Just roast, blend, swirl, and serve. Bonus: barely any dishes and no sad stovetop simmering. Since it's soup season, I also made a Delicious Roasted Cherry Tomato Soup!
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💚 Why You’ll Love This Recipe
Sheet pan sorcery – Roast it all on one tray, toss it in a blender, and boom: gourmet soup with zero stovetop babysitting.
Creamy but not crazy – Thanks to heavy cream and a generous spoonful (ok, half the block) of Boursin, it’s silky without being too rich.
Veg-loaded and secretly filling – Between the roasted broccoli, zucchini, spinach, and a sneaky potato, this one eats like a meal, not just a starter.
Choose your own broth adventure – Go high-protein with chicken broth or keep it veggie-friendly. Either way, flavor for days.
Make once, eat all week – It reheats like a dream and stores beautifully in an airtight container.
💡 Pro Tip: Bonus points if you freeze a batch for Future You.
Sheet Pan Broccoli Zucchini Soup Video
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Ingredient Notes & Tips
Leek & Sweet Onion: The aromatic backbone of the soup, adding a mild, slightly sweet flavor.
Whole Head of Garlic: Roasting garlic cloves mellows them into buttery goodness.
Broccoli: The main star—roasting enhances its nutty side.
Zucchini: Adds bulk and creaminess once blended.
Yukon Potato: Helps thicken the soup naturally.
Spinach: Tossed in before blending for a nutrient boost and beautiful green color.
Cumin & Oregano: Warm spice notes that balance the earthiness of the veggies.
Heavy Cream + Boursin Cheese: Together, they transform this into a silky, indulgent soup.
What to Serve With This Soup
This soup is cozy and filling on its own, but I love pairing it with something crunchy on the side. One of my go-tos? Crispy Za’atar Pita Chips made in the air fryer. They’re the perfect dipper for a creamy soup like this, and they take less than 10 minutes.
Quick Recipe: Crispy Za’atar Pita Chips
Ingredients: 2 pita breads, 3 tablespoon olive oil, 2 tablespoon za’atar spice, ½ teaspoon kosher salt.
Instructions: Cut pitas into 1.5 inch wedges, toss with olive oil, za’atar, and salt. Air fry at 375°F for 6–8 minutes, shaking halfway, until golden and crisp.
Tip: If your pitas have pockets, split them for extra-thin chips.
Serve warm with your soup or store in an airtight container for up to 4 days.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Spread chopped broccoli, zucchini, potato, leek, onion, and garlic on a large sheet pan. Drizzle with olive oil, season.
Step 2: Roast at 375°F until golden and caramelized, 30–35 minutes.
Step 3: Transfer veggies to a bowl with broth, lemon juice, basil, spinach, and spices.
Step 4: Blend with an immersion blender (or use a high-powered blender for ultra-smooth).
Step 5: Stir in cream and Boursin cheese.
Step 6: Serve hot with my Za'atar crispy pita chips, a little heavy cream and a drizzle of garlic chili crisp.
Substitutions & Variations
Dairy-Free: Swap heavy cream and Boursin for cashew cream and nutritional yeast.
Spicy Kick: Add red pepper flakes or cayenne before blending.
Herby Twist: Try parsley or dill instead of basil.
Vegan: Use veggie broth, coconut cream, and dairy-free soft cheese.
Extra Protein: Stir in white beans before blending.
FAQ
I did but optional! Yukon potatoes have thin skins that blend smoothly.
Any high powered blender will give you restaurant-smooth results, but an immersion blender works great too.
⭐️ Recipe
Sheet Pan Broccoli Zucchini Soup
Ingredients
- 1 leek
- 1 sweet onion
- 1 head of garlic
- 12 oz bagged broccoli
- 1 large zucchini
- 1 yukon potato
- 4 cups high-protein chicken or veggie broth Can add more if you prefer it thinner
- 2 cups loosely packed spinach
- 1 tablespoon cumin
- 2 teaspoon oregano
- 1 tablespoon lemon juice
- ½ teaspoon salt and pepper or to taste
- ⅓ cup basil
- ½ cup heavy cream
- ⅓ cup Boursin cheese
Za'atar Pita Chips
- 2 pita breads
- 3 tablespoon olive oil
- 2 tablespoon za’atar spice
- ½ teaspoon kosher salt.
Instructions
Broccoli Zucchini Soup
Preheat oven
- Set oven to 375°F. Line a parchment-lined baking sheet for easy cleanup.
Prepare veggies
- Slice leek in half lengthwise, wash thoroughly, and chop.1 leek
- Roughly chop onion, zucchini, and potato into chunks.1 sweet onion, 1 large zucchini, 1 yukon potato
- Cut broccoli florets into even pieces.12 oz bagged broccoli
- Slice the top off the whole head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum or parchment paper.1 head of garlic
Roast
- Arrange all veggies and garlic on the prepared pan. Drizzle with 2–3 tablespoon olive oil and season with salt, pepper, cumin, and oregano. Roast 30–35 minutes.1 tablespoon cumin, 2 teaspoon oregano, ½ teaspoon salt and pepper or to taste
Blend
- Transfer roasted veggies to a large bowl. Squeeze roasted garlic cloves from their skins into the pot (discard skins). Add chicken or vegetable broth. Toss in spinach, basil, and lemon juice.4 cups high-protein chicken or veggie broth, 2 cups loosely packed spinach, 1 tablespoon lemon juice, ⅓ cup basil
- Use an immersion blender directly in the pot to puree until smooth. For the smoothest texture, let cool slightly and blend in a high-powered blender.
Finish
- Stir in heavy cream and Boursin cheese. Blend briefly again to incorporate. Taste and adjust seasoning with extra salt, pepper, or lemon.½ cup heavy cream, ⅓ cup Boursin cheese
Serve
- Ladle into bowls, garnish with fresh herbs, heavy cream drizzle, extra basil, or Boursin cheese. Top with Za'atar pita chips.
Za'atar Pita Chips
- Cut pitas into 1.5 inch wedges, toss with olive oil, za’atar, and salt.2 pita breads, 3 tablespoon olive oil, 2 tablespoon za’atar spice, ½ teaspoon kosher salt.
- Air fry at 375°F for 6–8 minutes, shaking halfway, until golden and crisp.
- Tip: If your pitas have pockets, split them for extra-thin chips.
Video
Notes
Storage & Reheating
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months. Thaw overnight in fridge.
- Reheat: Warm gently on the stovetop, adding extra broth if soup thickens.
Harry says
I made this and the tomato soup after seeing them both on your Instagram and realized how easy they were to make. Why not just make one when you can make 2 and impress your loved ones lol