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, blended into something creamy and shockingly good for you! And to dip, I made some gouda grilled cheese croutons that are unbelievable!
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 boom: a deeply flavorful, velvety green soup that doesn’t taste like sadness haha.
Bonus: barely any dishes and no sad stovetop simmering. Since it's soup season, I made 2 versions of tomato soup! Tomato Soup With Roasted Cherry Heirloom Tomatoes and Tomato Soup with Smoky Roasted Roma Tomatoes!
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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.
Sheet Pan Broccoli Zucchini Soup Video
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This was part of my Sip & Dip Series. Check out the other episodes: Lentil Soup & Stuffed Pita Chips, Roasted Tomato Soup With Pesto Grilled Cheese, Garlic Soup With Puff Pastry Cheese Sticks!
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.
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
Equipment
Ingredients
- 1 leek
- 1 sweet onion
- 1 head of garlic
- 12 oz bagged broccoli
- 1 large zucchini
- 2 tbsp extra virgin olive oil
- 1 yukon potato peeled
- 4 cups high-protein chicken or veggie broth Can add more if you prefer it thinner
- ½ tablespoon chicken bouillon
- 1.5 cups loosely packed spinach
- 1 tablespoon cumin
- 1 teaspoon onion powder
- 2 teaspoon oregano
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ tsp black pepper
- ¼ teaspoon red pepper flakes
- ⅓ cup basil
- ½ cup heavy cream
- ½ cup Boursin cheese
Grilled Cheese Hearts
- 10 slices whole heat bread
- 5 slices gouda cheese
- 5 slices sharp cheddar cheese
- 2 tablespoon butter
Instructions
Broccoli Zucchini Soup
Preheat oven
- Set oven to 400°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 tablespoon olive oil and add seasonings. Roast for 30–35 minutes or until the veggies are tender.2 tbsp extra virgin olive oil, 1 tbsp cumin, 1 tsp onion powder, 2 tsp oregano, 1 tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes
Blend
- Transfer roasted veggies to the blender. Squeeze roasted garlic cloves from their skins into the pot (discard skins). Add chicken or vegetable broth. Toss in spinach, basil, lemon juice, and bouillon. Blend until smooth, then add boursin and blend again.4 cups high-protein chicken or veggie broth, ½ tbsp chicken bouillon , 1.5 cups loosely packed spinach, 1 tbsp lemon juice, ⅓ cup basil, ½ cup Boursin cheese
Finish
- Place in a pot on the stovetop over medium heat. Stir in heavy cream and stir. Taste and adjust seasoning with extra salt, pepper, or lemon.½ cup heavy cream
Serve
- Ladle into bowls, garnish with fresh herbs, heavy cream drizzle, extra basil, or Boursin cheese. Top with grilled cheese croutons.
Grilled Cheese Hearts
- Cut the crust off your bread.10 slices whole heat bread
- Add a slice of gouda and a slice of cheddar to a slice of bread. Then top with another bread and use a rolling pin to flatten it out.5 slices gouda cheese, 5 slices sharp cheddar cheese
- Use the heart cookie cutter to make heart shapes. You should get about 4-5 hearts per bread.
- Heat a pan over medium heat and melt your butter. Brown your grilled cheese hearts for about 2 minutes per side, just until the cheese is melted. If you cook too long, the cheese may ooze out.2 tbsp butter
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