Sheet Pan Roasted Vegetable Soup with Gnocchi

The prettiest — and healthiest — soup you’ll see this season! Roasting the vegetables rather than cooking them in the soup adds loads of flavor, and pesto and bok choy add green goodness and bright notes that make this Sheet Pan Roasted Vegetable Soup irresistibly tasty. {Naturally vegan and dairy-free}

New Year, New Soups! If there’s anything nice to say about January in the Northern Hemisphere, it’s that soup season is fully here. Just in time, I say, because we’ve only had a little bit of winter so far, and I’m already like, I can’t even.

But, my soup-lovin’ friends, we’ve got soup! And that counts for something, right?

Now, it’s January 1st, and that means we’re all trying to turn over that new leaf and our enthusiasm is still bright and shiny and we haven’t yet managed to drop the ball on all of our big plans and good intentions. So, let’s hear it for still being on track!

Yes, I’m celebrating one day of sticking to my resolutions, lol.

I, for one, need to get my yoga back on — or something, anything! — and atone for December’s wild and woolly finger-food snacking ways (hanky pankies, I love you). And also for doing things like testing this mac and cheese soup waaaay more than necessary for the blog).

So let’s hike up those brand new yoga pants and get down to b’ness!

Healthy business, that it is. Meet the vegetable soup I’ve had on replay since November. It’s a new approach for me in making vegetable soups and, I’m loving it! #easysoupgoals

Taking the sheet pan dinner method, I layered a rimmed baking sheet from edge to edge with my favorite rainbow of olive-oil-tossed veggies, and roasted them to draw out their flavors, letting the heat of the oven magically zap them into gently caramelized perfection.

Meanwhile — because oven roasting is totally hands-off, holla — I’m in the living room doing sun salutes and warrior poses.

Okay, in December, I was in the living room checking out my Instagram feed while the oven did its roasty thing for today’s soup photographs. But in January, I will totally be doing all the yoga poses I can until I face plant into the carpet. (Which, let’s be honest with yo’self, SoupAddict, is about 10 minutes’ worth. Lots of ground to make up, friends. Lots of ground.)

When the house smells insanely delicious, the veggies come out of the oven, and get tumbled directly into a soup pot, along with some broth or stock.

And as if all those roasted vegetable flavors weren’t enough, we add gnocchi because we just love those little cheek-pinching potato dumplings, plus a good dose of basil pesto — extra special bonus points if you made homemade pesto while basil was at its peak back in the summer — and a big handful of seasonal greens because, healthy January is here!

So to recap, in case the simplicity of this soup didn’t shine through: roast some vegetables, heat up some broth, add gnocchi, pesto and greens. Serve to happy people who love beautiful, colorful soups, while you sit back and enjoy knowing that big flavors and healthy results came about with so little work.

Whew! First soup of the year: check! 🙂

I have some new content to introduce this month that I’m sort of excited about, so stay tuned as we celebrate all things soup!

More Vegetable Soups to explore:

• Autumn Vegetable Soup
• Hearty Vegetable Wild Rice Soup
• Vegetable Dumpling Soup

Print Recipe

5 from 2 votes

Sheet Pan Roasted Vegetable Soup with Gnocchi

The prettiest — and healthiest — soup you’ll see this season! Roasting the vegetables rather than cooking them in the soup adds loads of caramelized flavor.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Soup

Cuisine: American

Keyword: sheet pan meal, vegetable soup

Servings: 4 generous servings

Author: Karen Gibson

Ingredients

• 4 cups chopped mixed vegetables see suggestions below
• extra virgin olive oil
• Kosher salt
• 3 cups vegetable broth
• 3 tablespoons basil pesto
• 8 ounces gnocchi
• 1 baby bok sliced (stem end removed)

Instructions

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment, foil, or a silpat mat.
• In a large mixing bowl, toss the vegetables with a tablespoon of olive oil and a big pinch of salt. Spread on the prepared pan in a single layer.
• Roast for 20 to 30 minutes. Softer vegetables like onions will have lightly browned edges.
• Transfer roasted vegetables to a 4-5 quart Dutch oven or soup pot, and turn heat to medium. Add 3 cups broth, and bring to an active simmer. Add the gnocchi. They’ll float when cooked.
• Reduce heat to low and stir in 3 tablespoons prepared pesto and the baby bok choy. Cook until greens are wilted but still bright.
• Serve immediately.

Notes

Use your favorite vegetables; any vegetable that will stand up to roasting, including onions, leeks, bell peppers, turnips, parsnips, sweet potatoes, carrots, fennel, winter squash, mushrooms, cauliflower, broccoli.

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.