Sheet Pan Cod Soup: Easiest Ever Weeknight Recipe!

Sheet pan cod soup is a revelation, a dish born from a desire for weeknight comfort and minimal cleanup. This isn’t your grandma’s painstakingly simmered soup. Forget multiple pots and endless stirring; this recipe uses a single sheet pan to roast the vegetables and cod to perfection, creating a depth of flavor that belies its simplicity. Try this sheet pan cod soup tonight, and you’ll understand why it’s become a go to in my kitchen.

Growing up, my grandmother always had a pot of something simmering on the stove. Warm, comforting soup was her specialty. This sheet pan cod soup is my modern, faster take on that classic comfort, perfect for busy weeknights.

Why You Will Love This sheet pan cod soup Recipe

This sheet pan cod soup recipe is all about ease and flavor. Imagine chunky, roasted vegetables mingling with flaky cod in a light, flavorful broth. It’s comfort food with a healthy twist, ready in under an hour and requiring very little hands on time. I’m talking minimal dishes!

The roasting process intensifies the natural sweetness of the vegetables, making the broth incredibly rich and satisfying. Plus, cod is a lean protein that cooks quickly and stays delightfully moist on the sheet pan.

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This recipe is special because of its simplicity. No complicated techniques, no fancy ingredients, just straightforward cooking that delivers restaurant quality results.

Ingredients Needed for This sheet pan cod soup Recipe

• 1.5 lbs cod fillets, skin removed, cut into 2 inch pieces
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 red bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups chicken broth (or vegetable broth)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges, for serving

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, toss the onion, carrots, celery, and bell pepper with olive oil, salt, pepper, oregano, and red pepper flakes (if using).
3. 3. Spread the vegetables evenly on a large sheet pan.
4. 4. Roast the vegetables for 20 minutes, or until they begin to soften.
5. 5. Remove the sheet pan from the oven and stir in the minced garlic and diced tomatoes.
6. 6. Gently nestle the cod pieces among the vegetables on the sheet pan. Drizzle with a little more olive oil and season lightly with salt and pepper.
7. 7. Return the sheet pan to the oven and roast for another 10 12 minutes, or until the cod is cooked through and flakes easily with a fork. The internal temperature of the cod should reach 145°F (63°C). Learn more about making Sheet Pan Cod Pasta.
8. 8. Transfer the roasted vegetables and cod to a large pot or Dutch oven.
9. 9. Pour in the chicken broth and bring to a simmer over medium heat. Taste and adjust seasonings as needed.

How to Serve This sheet pan cod soup Recipe

Serve this flavorful sheet pan cod soup hot, garnished with fresh parsley and a squeeze of lemon juice. I love serving it with crusty bread for dipping into the broth. You can also top it with a dollop of Greek yogurt or a sprinkle of Parmesan cheese for extra richness. Serving this alongside a simple green salad makes it a complete and satisfying meal. If you’re looking for another twist, consider making Sheet Pan Salmon Soup as well.

How to Store This sheet pan cod soup Recipe

Once cooled, store the leftover sheet pan cod soup in an airtight container in the refrigerator. It will keep for up to 3 days. For longer storage, you can freeze the soup for up to 2 months. Thaw completely in the refrigerator before reheating.

Tips to Make This sheet pan cod soup Recipe

• Don’t overcrowd the sheet pan: Overcrowding will steam the vegetables instead of roasting them, preventing them from caramelizing properly. Use two sheet pans if necessary.
• Use fresh cod: Fresh cod will have the best flavor and texture. Thawed frozen cod can also work, but make sure to pat it dry before roasting to remove excess moisture.
• Adjust the seasonings to your liking: Feel free to add more or less red pepper flakes to control the heat. You can also add other herbs and spices, such as thyme, rosemary, or bay leaf.

Helpful Notes for This sheet pan cod soup Recipe

• Cod is a very lean fish, so it can dry out easily if overcooked. Keep a close eye on it while roasting and remove it from the oven as soon as it’s cooked through.
• If you don’t have fresh parsley, you can use dried parsley. Use half the amount as dried herbs are more concentrated than fresh.
• The quality of the chicken broth will affect the overall flavor of the soup. Use a good quality broth for the best results.

Variation of This sheet pan cod soup Recipe

For a spicier version, add a chopped jalapeño pepper to the vegetables before roasting. You can also add other vegetables, such as zucchini, eggplant, or kale. For a creamier soup, stir in a splash of heavy cream or coconut milk at the end. Another fantastic option is to use different fish, like haddock, for this Sheet Pan Cod Soup recipe.

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