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.
Servings 4 generous servings
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.