What if you didn’t have to stand at the stove to make a pot of tasty and nourishing soup? Roasted sheet pan veggies are combined with power greens, veggie broth and cashews in the blender for an epic pureed vegetable soup that is energizing and delicious. This easy green blender soup recipe is made with wholesome plant-based ingredients for a vegan and gluten-free, thick and creamy soup that belongs in your weekly rotation.
I make this easy blender soup recipe all year long. Super satisfying to enjoy its cozy warmth in the winter months with hearty veggies and it’s also a light and refreshing pureed soup served cold when it’s warm outside. A fabulous twofer! I love that it takes just 10-15 minutes of hands on time and the rest happens magically on a sheet pan while you do what you want! Maybe throw in a batch of skillet jalapeno cornbread during the down time. Just a thought!
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Ingredients
- Vegetables: I used brussels sprouts, broccoli, cauliflower and zucchini for a pure green color in the final soup. The best veggies to use are the ones already in your crisper drawer!
- Greens: I love to buy a large bag of super greens each week from costco. Perfect for making green smoothies, lightly steaming with garlic as a side dish, or adding to this green soup recipe with an assortment of spinach, kale, and chard.
- Allium vegetables: Roasted garlic and onions roast up beautiful to add tons of flavor without the need for additional oils or salts.
- Cashews: Blended with water, these add a creamy base to the soup. If you need a nut-free creamy vegan soup, substitute with any variety of white beans.
- Spices: Turmeric is anti-inflammatory and brings out a vibrant color too!
- Veggie Broth: Use my homemade no-salt vegetable broth recipe or be sure to read the labels carefully when using store bought. I use super cubes to freeze my broth in 1 cup or 2-cup increments to make is super convenient to defrost the amount needed in any recipe.
How to make it
Pour boiling water over raw cashews to soak while you get the vegetables ready to roast. Cut brussels sprouts into halves or quarters, depending on size. Cauliflower and broccoli trim into florets, zucchini into rounds or half moons, and slice onion.
Place the chopped vegetables on a rimmed baking sheet. Leave the cloves of garlic whole, with their skins still on. Drizzle with olive oil or veggie broth and sprinkle on salt and pepper. Put in a preheated 375 oven for 30 minutes.
After 20 minutes, rinse and drain the cashews. Place in your blender with 1 cup fresh water.
Blend on high until uniformly thick and creamy.
When veggies are tender, remove from oven.
Set aside garlic cloves and transfer remaining roasted vegetables into blender with the cashew cream and the turmeric.
Push the garlic pulp out of the skins and add those to the pile of roasted veggies in the blender.
Then add the veggie broth and greens and blend until smooth and creamy. Add more broth or water as needed for desired consistency.
If soup is no longer hot, transfer to a dutch oven or soup pot to gently reheat. Sprinkle with fresh herbs and crushed red pepper, if desired. Taste for seasoning, adding more salt and pepper to taste.
Debra’s Pro Tips
- If the color of your soup is important to you, use white onions, not red. Also use green or light color vegetables and don’t skip the turmeric…you’ll be rewarded with a brilliant greenish yellow colored soup that is beautiful.
- Vegetables will be tender, but not crisped when they’re perfect for pureeing into a creamy soup.
- Do not overcrowd the blender. You may not need ALL the roasted vegetables…which is great because they tend to be gobbled up straight from the pan. So good. So good.
Serving and Storage
- Pureed vegetable soup can be served warm or cold.
- Serve with skillet cornbread or vegan dinner rolls, and a simple green salad.
- Store in an airtight container in the refrigerator for a week.
- Freeze for up to 3 months.
- I use super cubes to freeze in 1 or 2 cup portions and then transfer to zip top bags.
- Reheat soup gently over medium-low heat, straight from the refrigerator or freezer.
- You can take a cube or two of soup frozen in your lunch bag. It will thaw in time for lunch to eat cold, or you can transfer to a bowl and heat in the microwave.
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📖 Recipe
Sheet Pan Green Blender Soup Recipe
Equipment
Ingredients
- ¾ cup raw cashews soaked in boiling water
- 1 cup fresh water
- 1 onion peeled and sliced
- 1 zucchini about 1.5 cups chopped
- 1 broccoli crown 1 or 1.5 cups florets
- ¼ head cauliflower 1 or 1.5 cups florets
- 1 cup brussels sprouts cut into halves or quarters
- 5 cloves garlic papery skins still on
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon ground turmeric
- 4 cups vegetable broth
- 3 cups greens*
Instructions
- Pour boiling water over cashews and let them soak.
- Preheat oven to 375 degrees.
- Prepare vegetables for roasting. The smaller the cuts, the less time they will take to steam. Uniform sizes mean the veggies will be done around the same time.
- Leave garlic cloves in their papery skins.
- Place all vegetables on a baking tray. Drizzle or spray with olive oil, water, or vegetable broth, then sprinkle with salt and pepper.
- Roast veggies for about 30 minutes or until tender when pierced with a fork. Set aside the garlic cloves.
- Rinse and drain cashews then add to a blender. Add in 1 cup fresh water and puree until thick and creamy.
- Add turmeric to blender of cashew cream and then transfer the roasted vegetables to the blender. Push the garlic pulp out of their skins and add to blender too. Pour in the vegetable broth and puree.
- Now add the greens and blend again until smooth and creamy. Taste for seasoning, adding more salt and pepper as desired or even a sprinkle of crushed red pepper if you like a more spicy blended soup.
- Serve warm. OR, transfer to a soup pot or dutch oven and gently heat until hot.
- Store in an airtight container in the refrigerator for a week or freeze for three months. Soup can be enjoyed cold, warm, room temperature or hot.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Lisa
I’m allergic to zucchini. Do you think eggplant might be a reasonable substitute?
Debra Klein
I would just skip the zucchini. I’m thinking eggplant would give off a more bitter vibe here.