Sheet Pan Cod Soup: Easiest One-Pan Dinner Ever!

Sheet pan cod soup. That’s right, I said it. And before you wrinkle your nose, trust me on this one. It’s not your grandma’s watery broth. This vibrant, flavor packed soup gets a serious upgrade thanks to the magic of roasting. Sheet pan cod soup is where the humble casserole meets a steaming bowl of comfort.

It all started on a chilly evening when I was craving something warm but short on time. I looked in the fridge and saw cod, some veggies, and thought, “Why not roast it all?” The result was a revelation. The vegetables caramelized, the cod flaked perfectly, and the resulting broth was rich and intensely flavored. Now, I’m sharing sheet pan cod soup recipe with you.

Why You Will Love This sheet pan cod soup Recipe

Forget bland, boring fish soup. This sheet pan cod soup is a flavor explosion. Roasting the ingredients brings out their natural sweetness and depth, creating a broth that’s both comforting and complex. Plus, it’s incredibly easy to make. Toss everything on a sheet pan, roast, simmer, and enjoy!

It’s also incredibly versatile. Use whatever vegetables you have on hand. Add a squeeze of lemon for brightness, or a pinch of red pepper flakes for a kick. This recipe is truly your own to customize. Think of this sheet pan cod soup as the canvas, and you’re the artist.

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This recipe reminds me of my grandmother’s ability to make something special out of almost nothing. Growing up, she always had a pot of something delicious simmering on the stove. This sheet pan cod soup captures that same comforting, homey feeling.

Ingredients Needed for This sheet pan cod soup Recipe

• 1.5 pounds cod fillets, skin removed, cut into 2-inch pieces
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: red pepper flakes, lemon wedges for serving
• Optional: Fresh parsley or dill, chopped, for garnish

How to Make This sheet pan cod soup Recipe

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large bowl, combine the bell peppers, onion, carrots, and garlic. Drizzle with olive oil and toss to coat. Season with salt, pepper, and oregano.
3. 3. Spread the vegetables in a single layer on a large sheet pan.
4. 4. Roast for 20 minutes, or until the vegetables are tender and slightly caramelized.
5. 5. Remove the sheet pan from the oven. Add the diced tomatoes (undrained) and the chicken or vegetable broth to the sheet pan. Stir to combine.
6. 6. Gently place the cod pieces on top of the vegetable mixture.
7. 7. Return the sheet pan to the oven and bake for another 10-12 minutes, or until the cod is cooked through and flakes easily with a fork. Cooking time will vary slightly depending on the thickness of the cod fillets.
8. 8. Remove the sheet pan from the oven. Gently stir the soup to combine.
9. 9. Ladle the sheet pan cod soup into bowls and serve hot. Garnish with fresh parsley or dill, if desired. Add a squeeze of fresh lemon juice, and a pinch of red pepper flakes for a bright finish.
10. 10. Enjoy your delicious and easy sheet pan cod soup! If you enjoyed this, you would love our Sheet Pan Cod Pasta.

How to Serve This sheet pan cod soup Recipe

This sheet pan cod soup is delicious on its own as a light yet satisfying meal but is also wonderful paired with crusty bread for dipping.

You could also serve it alongside a simple green salad for a more substantial meal.

A dollop of sour cream or Greek yogurt adds a touch of richness and tang. Don’t forget a squeeze of lemon to brighten the flavors.

How to Store This sheet pan cod soup Recipe

Let the sheet pan cod soup cool completely before transferring it to an airtight container.

Store in the refrigerator for up to 3 days.

For longer storage, you can freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tips to Make This sheet pan cod soup Recipe

• Don’t overcrowd the sheet pan. If necessary, use two sheet pans to ensure the vegetables roast properly.
• Use fresh, high quality cod for the best flavor.
• Adjust the cooking time depending on the thickness of the cod fillets.
• Add a splash of white wine to the sheet pan before roasting the vegetables for extra flavor.
• For a spicier soup, add a pinch of red pepper flakes to the vegetables before roasting.

Here’s another great option: Sheet Pan Cod Stew!

Helpful Notes for This sheet pan cod soup Recipe

Cod is a mild, flaky white fish that is a good source of protein and omega 3 fatty acids.

Feel free to substitute other white fish, such as haddock or tilapia, for the cod.

The diced tomatoes add acidity and sweetness to the soup. You can use fresh tomatoes if you prefer. Just chop them into small pieces before adding them to the sheet pan.

Variation of This sheet pan cod soup Recipe

For a creamy version, stir in a splash of heavy cream or coconut milk at the end.

You can also add other vegetables, such as potatoes, zucchini, or spinach.

For a heartier soup, add some cooked pasta or rice. In the mood for a stew? Try our Sheet Pan Cod Stew 2 next!

Conclusion

I truly hope you get a chance to try this sheet pan cod soup. It’s a simple, comforting, and delicious meal that’s perfect for a busy weeknight. So gather your ingredients, crank up the oven, and let’s make some magic happen. Don’t hesitate to ask your questions in the comment section.

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