Did you know that you can make soup WITHOUT using a pot? You only need your oven and a blender to make this sheet pan soup! This recipe makes it easy to whip up a satisfying dinner that checks all the boxes. I’ve fine-tuned it to deliver maximum flavor with barely any effort.

Two bowls of creamy orange Sheet Pan Soup topped with shredded cheese and bacon pieces, one with a spoon, are set on a woven mat beside a folded green cloth. - 1

When life feels hectic, chop up some veggies and toss them into the oven. 45 minutes and a quick blend later, you’ll have this super flavorful, veggie-loaded cozy soup. 😋

Most nights, I’m not trying to wow anyone with a showstopping dinner. Honestly, just getting something warm and delicious on the table can feel like a win — especially after a busy week or a long day.

That’s exactly when this sheet pan soup comes to the rescue. You roast big chunks of veggies with bacon and garlic until caramelized and golden, then blend everything into a rich, smoky, unbelievably flavorful soup. No pot required. The oven does the heavy lifting, and you barely have to prep.

It’s made with simple ingredients you probably already have — carrots, bell peppers, sweet potato, onion, garlic, bacon, broth, parmesan, and a splash of cream — plus a little Italian seasoning to tie it all together.

If you’ve ever wondered whether you can really make soup on a sheet pan, the answer is absolutely yes. It’s hands-off, meal-prep-friendly, and packed with deep-roasted flavor. Cozy, easy, and the kind of dinner that feels like you tried way harder than you did.

Sheet pan with roasted bacon strips, carrot slices, sweet potatoes, bell peppers, onion halves, and a halved garlic bulb—perfect for crafting a flavorful Sheet Pan Soup bursting with rich, roasted veggies and savory goodness. - 2

Roasting the veggies with a few strips of bacon gives them an incredible flavor. This method is more straightforward than making soup in a pot, but the taste is even richer.

A blender filled with smooth orange-yellow Sheet Pan Soup, viewed from above on a white surface. - 3

Once the veggies and bacon are roasted to sweet perfection, they go into your blender with some stock, and your dinner is ready.

Variations for sheet pan soup

This sheet pan soup is so adaptable! Whether you want to cater to a dietary requirement or use up some veggies from the fridge, you can make this soup your own. Here are some suggestions:

  • Vegetarian sheet pan soup: Use vegetable stock instead of chicken, then skip the bacon. Instead, add a teaspoon of smoked paprika to introduce some extra flavor and smokiness, and add some extra salt, cheese, and cream. Top it off with roasted chickpeas or croutons for texture.
  • Extra veggies: Whether you have some butternut squash, cauliflower, or potatoes left in the fridge, you can mix up the veggies according to your preferences, or what you want to use up.
  • Fresh herbs: Add some fresh basil leaves for a herbaceous note.

Store, reheat, and freeze

Store: Storage is easy! Let it cool to room temperature, then ladle it into a container. Cover the container, then refrigerate for 4-5 days.

Reheat: When ready to reheat, warm the soup on the stovetop over low heat or in the microwave.

Freeze: Once it’s cooled to room temperature, transfer it to a freezer-safe container and freeze for up to 3 months.

Two bowls of creamy orange Sheet Pan Soup topped with shredded cheese and bacon pieces, one with a spoon, are set on a woven mat beside a folded green cloth. - 4 Two bowls of creamy orange Sheet Pan Soup topped with shredded cheese and bacon pieces, one with a spoon, are set on a woven mat beside a folded green cloth. - 5

Sheet Pan Soup (No Pot Needed)

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Sheet Pan Soup (No Pot Needed) - 6

Ingredients

  • ▢ 3 medium carrots (chopped)
  • ▢ 2 medium bell peppers (chopped)
  • ▢ 1 medium sweet potato (peeled and chopped)
  • ▢ ¼ cup olive oil
  • ▢ 1 teaspoon EACH: Italian seasoning, salt, and pepper
  • ▢ 1 medium onion (cut in half)
  • ▢ 1 head garlic (top cut off)
  • ▢ 4 strips bacon
  • ▢ 4 cups chicken stock (warmed)
  • ▢ ½ cup parmesan cheese (more for serving)
  • ▢ ½ cup heavy cream

Instructions

  • Preheat your oven to 400 degrees Fahrenheit. Add the carrots, peppers, and sweet potato to a baking dish, drizzle with the olive oil, sprinkle with Italian seasoning, salt, and pepper, and mix well. Nestle the onion halves and garlic in the veggies and then drizzle a little extra olive oil over the top of them. Lay the bacon strips over the veggies. 3 medium carrots, 2 medium bell peppers, 1 medium sweet potato, ¼ cup olive oil, 1 teaspoon EACH: Italian seasoning, salt, and pepper, 1 medium onion, 1 head garlic, 4 strips bacon
  • Roast in your oven for 35-40 minutes, until the veggies are tender.
  • Remove 2 bacon strips and crumble them for topping the soup.
  • Let the garlic cool slightly and then squeeze the cloves from the skin. Transfer all the roasted vegetables and the remaining 2 slices of bacon to your blender, add the warmed stock and parmesan, and blend until smooth. 4 cups chicken stock, ½ cup parmesan cheese
  • Blend in the cream and then season to taste with salt and pepper. Serve with the crispy bacon on top. ½ cup heavy cream

Video

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

Two bowls of creamy orange Sheet Pan Soup topped with shredded cheese and bacon pieces, one with a spoon, are set on a woven mat beside a folded green cloth. - 7 Two bowls of creamy orange Sheet Pan Soup topped with shredded cheese and bacon pieces, one with a spoon, are set on a woven mat beside a folded green cloth. - 8

Did you make this?

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A bowl of orange-colored Sheet Pan Soup topped with shredded cheese and small pieces of bacon, placed on a woven mat. - 9

4 more easy soup recipes

Easy Pea Soup Recipe (with frozen or fresh peas)

Canned Pumpkin Soup with Crispy Pumpkin Seeds and Bacon

Lasagna Soup with Creamy Basil Ricotta Topping

Chicken Tomato Soup with Lemon Ricotta Topping

Two bowls of creamy orange Sheet Pan Soup topped with shredded cheese and bacon pieces, one with a spoon, are set on a woven mat beside a folded green cloth. - 10

Sheet Pan Soup (No Pot Needed)

Ingredients

  • 3 medium carrots , chopped
  • 2 medium bell peppers , chopped
  • 1 medium sweet potato , peeled and chopped
  • ¼ cup olive oil
  • 1 teaspoon EACH: Italian seasoning, salt, and pepper
  • 1 medium onion , cut in half
  • 1 head garlic , top cut off
  • 4 strips bacon
  • 4 cups chicken stock , warmed
  • ½ cup parmesan cheese , more for serving
  • ½ cup heavy cream

Instructions

  • Preheat your oven to 400 degrees Fahrenheit. Add the carrots, peppers, and sweet potato to a baking dish, drizzle with the olive oil, sprinkle with Italian seasoning, salt, and pepper, and mix well. Nestle the onion halves and garlic in the veggies and then drizzle a little extra olive oil over the top of them. Lay the bacon strips over the veggies. 3 medium carrots, 2 medium bell peppers, 1 medium sweet potato, ¼ cup olive oil, 1 teaspoon EACH: Italian seasoning, salt, and pepper, 1 medium onion, 1 head garlic, 4 strips bacon
  • Roast in your oven for 35-40 minutes, until the veggies are tender.
  • Remove 2 bacon strips and crumble them for topping the soup.
  • Let the garlic cool slightly and then squeeze the cloves from the skin. Transfer all the roasted vegetables and the remaining 2 slices of bacon to your blender, add the warmed stock and parmesan, and blend until smooth. 4 cups chicken stock, ½ cup parmesan cheese
  • Blend in the cream and then season to taste with salt and pepper. Serve with the crispy bacon on top. ½ cup heavy cream

Notes

https://www.theendlessmeal.com/sheet-pan-soup/