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Home » Recipes » Soups

Sheet Pan Broccoli Zucchini Soup

Updated: Oct 2, 2025 Published: Oct 2, 2025 by Lola Jay This post may contain affiliate links · Leave a Comment

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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.

Sheet Pan Broccoli Zucchini Soup garnished with cream and herbs in a black bowl.

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!


Jump to:
  • 💚 Why You’ll Love This Recipe
  • Sheet Pan Broccoli Zucchini Soup Video
  • Ingredient Notes & Tips
  • What to Serve With This Soup
  • Instructions
  • Substitutions & Variations
  • FAQ
  • More Recipes You'll Love
  • ⭐️ Recipe
  • Storage & Reheating

💚 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

Person drizzling olive oil on seasoned vegetables in a tray, preparing for roasting.

Step 1: Spread chopped broccoli, zucchini, potato, leek, onion, and garlic on a large sheet pan. Drizzle with olive oil, season.

Roasted vegetables on a tray including broccoli, onions, and zucchini, seasoned with spices.

Step 2: Roast at 375°F until golden and caramelized, 30–35 minutes.

Hand adding fresh spinach to a bowl of roasted vegetables on a wooden table.

Step 3: Transfer veggies to a bowl with broth, lemon juice, basil, spinach, and spices.

Blending vegetable soup in a glass bowl with a hand blender on a wooden surface.

Step 4: Blend with an immersion blender (or use a high-powered blender for ultra-smooth).

Pouring cream into a bowl of green soup.

Step 5: Stir in cream and Boursin cheese.

Creamy green soup topped with pita chips and cheese in a black bowl on a wooden board.

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.


Sheet Pan Broccoli Zucchini Soup in a black bowl with drizzled cream garnish, on a rustic table setting.

FAQ

Do I need to peel the potato?

I did but optional! Yukon potatoes have thin skins that blend smoothly.

What’s the best blender for creamy texture?

Any high powered blender will give you restaurant-smooth results, but an immersion blender works great too.

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⭐️ Recipe

Sheet Pan Broccoli Zucchini Soup garnished with cream and herbs in a black bowl.

Sheet Pan Broccoli Zucchini Soup

Sheet Pan Creamy 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.
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Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: broccoli, soup, zucchini
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 5
Calories: 253kcal
Author: Lola Jay

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.
US Customary - Metric
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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

    Nutrition facts are only estimates.

    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.

    Nutrition

    Serving: 1cup | Calories: 253kcal | Carbohydrates: 23g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 676mg | Potassium: 726mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2555IU | Vitamin C: 85mg | Calcium: 137mg | Iron: 3mg

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    Smiling woman holding a delicious sandwich with fresh ingredients.

    Hi, I'm Lola

    Just your not so average girl next door who loves all things food. I was born in Paris, France to a tribe of women who love to cook and bake! I bring you quick and easy recipes from all over the world, but my heart (and taste buds) belong to Mediterranean cuisine. As a mom and stepmom to four kids, quick and delicious is my goal!

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