My ‘Sheet Pan Soup’ Trick Has Forever Changed the Way I Make Soup

Why simmer at the stove when you can snuggle on the couch? Ryan Liebe/TCA

When my winter hibernation mode really sets in, I want my meals to be cozy and comfortable, but I also want them to be easy. That’s where this soup comes swooping in to save the weeknight with a sheet pan and a blender.

Instead of dicing all your vegetables nice and small, sweating them in a pot, and stirring over the stove, this recipe lets the oven do the work. Cut your vegetables into large, respectable chunks, throw them on a sheet pan with Thai curry paste—don’t even bother tossing it, because the dollop of paste will caramelize perfectly just sitting there—and roast until they are soft, covered in flavorful browned bits, and ready to dump in a blender.

The vegetable prep takes about 10 minutes (perfect) and then everything cooks in the oven for about 40 to 45 minutes—by my estimation, that’s just about the length of an hour-long TV show episode sans ads (which, by the way, you can watch because you aren’t in the kitchen standing over the stove). If you’re feeling a little ambitious, you can spend 12 of those minutes making a really easy, cute winter side salad to go with your soup and still have time for a 30-minute show. If you’re me, you’re pairing that cozy couch time with a non-alcoholic drink and a heated neck massager you saw on TikTok.

Once everything is done roasting and you’re thoroughly relaxed, toss the vegetables in a blender with some broth you heated in the microwave plus some coconut milk and blitz until smooth. That’s it. Dinner is done, you’re in a good mood, and all that’s left to do is eat your favorite store-bought sweet treat.

Why You’ll Love It

• No stirring! Roast your veggies on a sheet pan and simply dump them in the blender. Instead of standing over the stove, you can snuggle on the couch.
• It’s endlessly customizable. You can swap in any flavors you like using this technique for a delicious, fuss-free soup.

Key Ingredients in Sheet Pan Soup

• Vegetables: A combination of roasted bell peppers, butternut squash, cauliflower, and onion makes a creamy, flavorful blended soup with a vibrant orangey-red color.
• Thai curry paste: Add a dollop of Thai curry paste anywhere on top of the vegetables—no need to mix or stir!
• Broth: Heat low-sodium vegetable broth (I use the microwave) when the vegetables are nearly done roasting so the soup is perfectly warm after blending.
• Coconut milk: Add a little coconut milk or coconut cream to the blender for richness and an extra-creamy (but still dairy-free) texture.
• Lime: A squeeze of fresh lime juice adds brightness to the creamy soup. For an extra touch, add some optional fresh cilantro too!

Helpful Swaps

• Swap red Thai curry paste for a dollop of smoky harissa or gochujang paste. Or, add a tablespoon or two of Calabrian chili paste or chipotle peppers in adobo sauce to the blender after roasting.
• Skip the curry paste and add miso paste, shredded cheddar cheese, and a little maple syrup to the blender with the roasted vegetables for a different flavor profile.
• Swap the butternut squash for carrots, sweet potatoes, honeynut squash, or another winter squash variety.
• Instead of curry paste, sprinkle the vegetables with smoky paprika and a teensy pinch of warming spices like cinnamon and nutmeg or blends like smoky bahārāt, ras el hanout, or pumpkin spice. This is especially great with some crumbled feta on top.
• Instead of coconut milk/cream, you can always use heavy whipping cream for the same creamy texture (it just won’t be vegan anymore).
• Really, the sky is the limit! Instead of this flavor profile, try anything you’d like in butternut squash soup.

Sheet Pan Soup

Serves 4 to 6

• 3 large red bell peppers, halved and seeded
• 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch pieces (about 4 cups)
• 4 cups (2-inch) cauliflower florets (from 1 medium cauliflower)
• 1 large yellow onion, peeled and quartered
• 1 tablespoon Thai red curry paste, plus more as needed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more as needed
• 2 1/2 cups low-sodium vegetable broth, warmed, plus more as needed
• 1/2 cup unsweetened coconut milk or cream, plus more for drizzling
• Coarsely chopped fresh cilantro, for garnish (optional)
• 1 medium lime, cut into wedges

1. Heat the oven to 400 degrees F.

2. Place 3 halved and seeded large red bell peppers skin-side up, 1 chopped medium butternut squash, 4 cups cauliflower florets, and 1 large peeled and quartered yellow onion on a rimmed baking sheet (it’s OK if there is some overlap). Arrange into an even layer. Dollop 1 tablespoon Thai red curry paste onto a piece of vegetable (no need to mix). Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt.

3. Roast until the vegetables are fork-tender and deeply browned in spots, 40 to 45 minutes.

4. Transfer the vegetables and any pan drippings to a blender. Add 2 1/2 cups warm low-sodium vegetable broth and 1/2 cup unsweetened coconut milk. Blend until smooth. Blend in more broth as needed if the soup is too thick.

5. Taste and season with more kosher salt and/or more curry paste as needed. Divide into bowls and drizzle with more coconut milk if desired. Garnish with chopped fresh cilantro if desired and serve with lime wedges.

Recipe notes: Leftovers can be refrigerated in an airtight container for up to four days.

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].