No Bake Sheet Pan Pork Soup

Sheet pan cooking is all the rage, and for good reason. It’s easy, convenient, and minimizes cleanup. But can you make soup on a sheet pan? The answer is a resounding yes! This no-bake sheet pan pork soup recipe delivers incredible flavor and simplifies the cooking process, making it perfect for busy weeknights. Ditch the stovetop and embrace this innovative approach to a hearty and satisfying meal.

Why Sheet Pan Soup?

Traditional soup recipes often involve simmering ingredients on the stovetop for extended periods. Sheet pan soup offers several advantages:

• Effortless Roasting: Roasting vegetables and pork on a sheet pan concentrates their flavors, adding depth and complexity to the soup.
• Simplified Process: No need to babysit a pot on the stove. Simply toss everything on a sheet pan, roast, and blend!
• Minimal Cleanup: One pan means less dishwashing – a definite win!
• Hands-Off Cooking: While the ingredients are roasting, you’re free to tackle other tasks.

The Ultimate No-Bake Sheet Pan Pork Soup Recipe

This recipe focuses on bringing together a flavorful combination of pork, vegetables, and broth for a simple yet delightful soup.

Ingredients:

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional toppings: sour cream, fresh parsley, crusty bread

Instructions:

1. Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

2. Combine Ingredients: In a large bowl, toss the pork, onion, carrots, celery, garlic, and bell pepper with olive oil, smoked paprika, thyme, salt, and pepper. Ensure the pork and vegetables are evenly coated.

3. Arrange on Sheet Pan: Spread the mixture in a single layer on the prepared sheet pan.

4. Roast: Roast for 30-40 minutes, or until the pork is cooked through and the vegetables are tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.

5. Blend: Transfer the roasted mixture to a blender or food processor. Add the diced tomatoes and broth. Blend until smooth. Be careful when blending hot liquids; vent the lid of the blender and start on a low speed, gradually increasing to high. Alternatively, use an immersion blender to blend the soup directly in the sheet pan (once it has cooled slightly).

6. Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed.

7. Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as sour cream and fresh parsley. Serve with crusty bread for dipping.

Tips and Variations for Sheet Pan Pork Soup

Customize this recipe to your liking with these helpful tips and variations:

• Pork Options: Pork shoulder works best due to its marbling, which keeps it tender during roasting. However, you can also use pork tenderloin or pork chops, adjusting the cooking time accordingly.
• Vegetable Swaps: Feel free to substitute or add other vegetables, such as potatoes, sweet potatoes, parsnips, or zucchini.
• Spice it Up: Add a pinch of red pepper flakes or a chopped jalapeño for a spicy kick.
• Add Beans: Stir in a can of drained and rinsed beans (such as cannellini or kidney beans) after blending the soup for added protein and fiber.
• Make it Creamy: Stir in a dollop of cream cheese or heavy cream after blending for a richer, creamier texture.
• Broth Alternatives: Use bone broth for added nutrients and flavor.
• Sheet Pan Size: Ensure your sheet pan is large enough to accommodate all the ingredients in a single layer. Overcrowding the pan will steam the vegetables instead of roasting them. If needed, use two sheet pans.
• Browning is Key: The key to a flavorful sheet pan soup is allowing the pork and vegetables to brown and caramelize. This creates a depth of flavor that you won’t get with boiling. Don’t be afraid to let them get a little dark!
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well.
• Herbs: Consider fresh herbs like rosemary or sage in addition to (or in place of) the dried thyme. Add them during the last 15 minutes of roasting to prevent them from burning.
• Wine: Deglaze the sheet pan with a splash of dry white wine after roasting. This will loosen any flavorful bits stuck to the pan and add another layer of complexity to the soup. Simmer the wine on the sheet pan for a minute or two before blending.

Serving Suggestions for Sheet Pan Pork Soup

This sheet pan pork soup is a complete meal on its own, but here are some serving suggestions to elevate your dining experience:

• Crusty Bread: Serve with a side of crusty bread for dipping into the flavorful broth.
• Grilled Cheese Croutons: Cut grilled cheese sandwiches into small squares and use them as croutons.
• Salad: Pair with a simple green salad for a light and refreshing side dish.
• Grated Cheese: Sprinkle with your favorite grated cheese, such as Parmesan, cheddar, or Gruyere.
• Avocado: Top with diced avocado for a creamy and healthy addition.
• Spicy Yogurt: Swirl in a spoonful of spicy yogurt (plain yogurt mixed with sriracha or chili garlic sauce) for a tangy and spicy kick.
• Tortilla Chips: Crush tortilla chips over the top for added crunch.
• Lime Wedge: Squeeze a lime wedge over the soup for a bright and zesty flavor.
• Fresh Cilantro: Sprinkle with chopped fresh cilantro for a vibrant and aromatic garnish.

No Bake vs. Baked Sheet Pan Soup?

There seems to be a misunderstanding in the original request. All sheet pan recipes inherently require baking in the oven. In this case, there is no such thing as a “no bake” sheet pan soup. Baking is essential to roasting the vegetables and pork on the sheet pan. The term “no-bake” is more commonly associated with desserts and dishes that don’t require oven cooking, however, this recipe focuses on a “no stovetop” method for making soup.

FAQ – Sheet Pan Pork Soup

Can I use a different type of pork?

Yes, while pork shoulder is recommended, you can use pork tenderloin or pork chops. Adjust the cooking time as needed.

Can I add beans to this soup?

Yes, stir in a can of drained and rinsed beans (such as cannellini or kidney beans) after blending the soup.

Can I freeze this soup?

Yes, this soup freezes well. Store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How can I make this soup vegetarian?

Substitute the pork with firm tofu or your favorite vegetarian protein. Ensure to adjust the roasting time as needed for the protein you choose.

What if I don’t have a blender?

If you don’t have a blender, you can use an immersion blender directly in the sheet pan (once it has cooled slightly). Alternatively, you can mash the roasted vegetables and pork with a potato masher for a chunkier soup.

Can I make this in a slow cooker?

While this recipe is designed for a sheet pan, you could adapt it for a slow cooker. Roast the pork and vegetables on a sheet pan as directed, then transfer them to the slow cooker with the diced tomatoes and broth. Cook on low for 6-8 hours or on high for 3-4 hours. Blend the soup with an immersion blender before serving.

How do I prevent my sheet pan from getting too messy?

Lining your sheet pan with parchment paper or aluminum foil can help prevent sticking and make cleanup easier.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free. Just be sure to serve it with gluten-free bread or crackers if needed.