If you’re craving a cozy, delicious meal that’s bursting with vibrant flavors and comforting textures, look no further than this Sheet Pan Roasted Vegetable Soup with Grilled Cheese Croutons Recipe. It’s one of those dishes that feels like a big, warm hug on a chilly day, combining the smoky sweetness of perfectly roasted vegetables with the creamy, crunchy goodness of grilled cheese cubes. Not only is this soup simple to prepare, but it also makes use of fresh, wholesome ingredients that transform ordinary veggies into something truly spectacular. You’ll love how effortlessly it comes together and the smile it brings when you take that first spoonful.

Ingredients You’ll Need

A metal tray filled with several red bell peppers on the top row, all whole and sprinkled with a reddish spice. Below them is a layer of bite-sized carrot pieces, bright orange and evenly spread. Next is a row of white onion wedges and a halved garlic bulb dusted with the same spice. Below this layer are large tomato pieces, red and juicy, followed by cauliflower florets at the bottom, lightly dusted with spice. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting started couldn’t be easier, and these straightforward ingredients each play a key role in making this soup satisfyingly rich and packed with flavor. From the garlic’s subtle sweetness to the bell peppers’ smoky aroma, every component contributes to the perfect balance of taste, texture, and color.

1 head of garlic: Roasting softens the cloves and adds a mellow, sweet depth to the soup.
3 red bell peppers, halved and deseeded: These bring a smoky, fruity sweetness and vibrant red color.
10 oz carrots, cut into 1-inch pieces: Adds natural sweetness and a lovely orange hue.
1/2 small head of cauliflower, roughly chopped: Adds creaminess and a subtle nutty flavor.
3 small tomatoes, quartered: For a bit of acidity and juicy freshness.
1 small yellow onion, cut into wedges: Provides aromatic sweetness once roasted.
2 tablespoons olive oil: Helps veggies roast beautifully and enhances flavor.
1 1/2 teaspoons kosher salt, divided: Balances all the flavors perfectly.
1 teaspoon smoked paprika: Adds warmth and a subtle smoky touch.
1/8 teaspoon cayenne: Brings a gentle, spicy kick without overpowering.
1/4 teaspoon cumin: Introduces a warm, earthy undertone.
2 1/2 cups chicken or vegetable broth: The comforting base that ties everything together.
Juice from 1 lemon (~2 tbsp): Cuts through the richness with a bright, fresh zing.
2 slices of bread (sourdough works great): The foundation for crispy, buttery grilled cheese croutons.
2-3 slices cheddar or American cheese: Melts perfectly to create gooey, flavorful croutons.
1-2 tablespoons butter: For that irresistible golden crust on the grilled cheese croutons.

How to Make Sheet Pan Roasted Vegetable Soup with Grilled Cheese Croutons Recipe

Step 1: Roast the Vegetables

Preheat your oven to a warm 400 degrees Fahrenheit to get it ready for roasting. Slice the top off the whole head of garlic to expose the cloves; we’ll only use half the cloves in this recipe but roasting the entire head means leftover garlic for your next kitchen adventure. Arrange the halved red bell peppers, carrots, cauliflower, tomatoes, garlic, and onion wedges on a large sheet pan. Drizzle everything evenly with olive oil, sprinkle on the kosher salt, smoked paprika, cayenne, and cumin – these spices bring incredible warmth and depth. Roast for 40 to 45 minutes, or until the veggies are fork tender and nicely caramelized around the edges. This roasting step is where the magic happens, as the natural sugars in the vegetables concentrate and blend beautifully.

Step 2: Prepare the Broth

About 10 minutes before the vegetables finish roasting, heat the chicken or vegetable broth on the stovetop over medium heat or in the microwave until hot. This ensures that when you blend the soup, everything mixes together smoothly and the flavors meld warmly. Warm broth also helps protect your blender from damage when combining hot ingredients.

Step 3: Blend the Soup

As soon as your veggies are roasted, transfer them carefully to a blender. Squeeze the softened garlic cloves from half the head into the blender (save the rest for another recipe!). Pour in the hot broth and lemon juice, then blend everything until silky smooth. This soup is velvety, yet packed with layers of flavor from the roasted vegetables and spices. Taste and adjust with any remaining salt, depending on your broth’s saltiness and personal preference.

Step 4: Make the Grilled Cheese Croutons

In a skillet over medium-low heat, melt the butter. Toast one slice of bread until it’s golden and caramelized, then flip it, adding slices of cheese on the cooked side. Top with the second piece of bread, cooked side down. Cover with a lid and let the cheese melt as the bread browns on the bottom; then flip again to crisp the other side. This method creates perfectly crispy yet gooey grilled cheese, which you then slice into bite-sized cubes—voila, grilled cheese croutons! These little bites are the perfect crunchy, cheesy complement to the soup’s smooth richness.

How to Serve Sheet Pan Roasted Vegetable Soup with Grilled Cheese Croutons Recipe

A clear glass blender container filled with one thick, smooth layer of bright orange sauce that has a slightly shiny, creamy texture with a few small air bubbles visible. The blender sits on a white marbled surface, and in the top right corner, part of a wooden cutting board is visible. The focus is on the vibrant orange sauce inside the blender, viewed from above. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few garnishes can turn this dish into a beautiful presentation and add extra texture and flavor. Consider a sprinkle of fresh chopped herbs like parsley or chives, a drizzle of good-quality olive oil, or a pinch of smoked paprika for that extra kick. The grilled cheese croutons are the star garnish here, adding wonderful crunch and melty cheesiness with each spoonful.

Side Dishes

This soup can certainly stand on its own, but some crunchy or fresh sides can round out the meal. A crisp green salad with a tangy vinaigrette contrasts nicely with the creaminess of the soup. For heartier appetites, roasted potatoes or a simple cucumber and tomato salad are fantastic options that won’t overpower the beautiful flavors you’ve built in your soup.

Creative Ways to Present

For a fun twist, serve the soup in rustic bread bowls or cast-iron mini skillets. You might also offer the grilled cheese croutons on the side instead of in the soup so everyone can control how many they want to add. For a colorful touch, sprinkle edible flowers or microgreens on top before serving. These little touches elevate the dish and make it party-ready as well as comforting weeknight fare.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days. Keep your grilled cheese croutons separate in a sealed bag or container to keep them crisp, then add just before serving to maintain their texture.

Freezing

This soup freezes wonderfully, too. Pour cooled soup into freezer-safe containers or bags, leaving space for expansion. It will keep well for up to 3 months, so you can always have a batch ready for busy days when comfort food is calling your name. The grilled cheese croutons, however, are best made fresh or kept refrigerated and toasted lightly before serving if previously cooked.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen it up if it thickens in the fridge. Toast your grilled cheese croutons in a skillet or oven to revive their crispness right before serving.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian-friendly version that’s just as flavorful and satisfying.

What if I don’t have smoked paprika?

No worries! You can substitute with regular paprika or a pinch of chipotle powder for a smoky heat. The soup will still taste fantastic and cozy.

Can I use any kind of bread for the grilled cheese croutons?

Yes, though sturdier breads like sourdough, whole wheat, or country white work best. They hold up well to toasting and won’t get mushy when dipped into the soup.

Is this soup kid-friendly?

Definitely! The flavors are mild but delicious, and the grilled cheese croutons make it a fun, familiar dish that kids often love. You can adjust the spices to be gentler or omit cayenne if preferred.

Can I make this soup in advance for a dinner party?

Yes, it’s an excellent make-ahead dish. You can roast the vegetables and blend the soup a day before, then reheat when ready to serve. Make the grilled cheese croutons fresh for the best texture and flavor.

Final Thoughts

If you’re searching for a meal that’s both simple to make and packed with heartwarming flavor, this Sheet Pan Roasted Vegetable Soup with Grilled Cheese Croutons Recipe is your new go-to. It’s a dish that invites cozy conversations, fills the kitchen with irresistible aromas, and satisfies every craving for comfort food. Trust me, once you try it, this recipe will become one of your favorites to turn to again and again. Happy cooking!

Sheet Pan Roasted Vegetable Soup with Grilled Cheese Croutons Recipe