Last updated on January 6, 2026

A Cozy Start

Do you ever get that late-afternoon craving for something warm, green, and a little bit cheesy—like the kind of comfort that makes you sigh and sink into the couch? I do, especially on blustery days when I want a bowl that feels like a hug and a sandwich that sings. If you’ve ever worried about roasting vegetables or blending a soup without making a mess, you’re not alone—I’ve burned garlic more than once. But this Green Goddess Soup with Harissa Grilled Cheese is one of those recipes that looks fancy but is genuinely easy and forgiving. If you’re curious about pairing a vibrant blended soup with a spicy, melty grilled cheese, keep reading — and if you like playful, cheesy combos, you might also enjoy this cheese tortellini with vegetables for another weeknight idea.

A Quick Look at This Green Goddess Soup with Harissa Grilled Cheese Recipe

This recipe centers on roasted broccoli and zucchini blended into a silky green soup, paired with harissa-spiked grilled cheese. It’s comforting and vegetable-forward, so you get a satisfying dose of greens with creamy texture. The roasted veggies add depth while the harissa grilled cheese brings a warm, slightly smoky heat—perfect for dipping. It’s a beginner-friendly meal that’s fast to prep and forgiving of small mistakes. Scroll down for step-by-step tips and variations you’ll want to try.

Ingredients You’ll Need for Green Goddess Soup with Harissa Grilled Cheese

Essentials

1 broccoli head, cut into florets
1 medium zucchini, cut into thick half-moons
1 large waxy potato, peeled and cut into chunks (helps thicken the soup)
1 large onion, cut into wedges
1 small garlic bulb (whole cloves roasted in their skins)
3 tablespoons olive oil
Salt and pepper, to taste
4 cups vegetable broth (or chicken broth, if you prefer)
1/2 cup heavy cream or coconut milk (optional; adds creaminess)
2 cups fresh spinach
1/2 bunch fresh parsley (stems removed or roughly chopped)
Juice of 1 lemon
Pinch chili flakes (optional, for extra heat)

For the harissa grilled cheese:

8 slices sourdough or rustic bread (choose thick slices for a sturdy sandwich)
200 g mild cheese (cheddar, mozzarella, or Monterey Jack), grated
2–3 teaspoons harissa paste (adjust to your heat preference)
2 tablespoons softened butter

For finishing and garnish:

Drizzle of cream or coconut milk (for serving)
Toasted pumpkin seeds or pine nuts (for garnish)
Extra parsley (for garnish)

Optional add-ons

A handful of basil or dill mixed in with the parsley for different herb notes.
A spoonful of crème fraîche or Greek yogurt swirled into the soup before serving for tang.
Crusty bread or garlic croutons instead of grilled cheese if you want lighter carbs.
A few roasted red peppers folded into the soup for a sweeter, smoky flavor.

Substitutions and shortcuts

Vegetable broth can be swapped for chicken broth if you’re not strictly vegetarian.
Coconut milk is a great dairy-free swap for heavy cream and gives a slightly tropical undertone.
If you’re short on time, use pre-cut broccoli florets and frozen spinach—add frozen spinach straight to the pot so it thaws while heating.
To save oven time, roast the vegetables on a single sheet and keep an eye on smaller pieces so they don’t burn.
For a shortcut, use store-bought pesto stirred into the blended soup for extra herbiness. If you like a sweet-heat spread on bread, I sometimes pair sandwiches with a smear inspired by cream cheese with hot honey and spices for a contrasting flavor.

How to Make Green Goddess Soup with Harissa Grilled Cheese Step-by-Step

I’ll walk you through this slowly—perfect for cooks who like to know why each step matters.

Prepare and preheat
- Preheat your oven to 425°F (220°C). This high heat helps the vegetables caramelize and develop flavor quickly. While the oven heats, wash the broccoli and zucchini, peel the potato, and cut everything into uniform pieces so they roast evenly. Cut the onion into wedges and separate the garlic bulb into individual cloves but leave the papery skins on—this protects the garlic from burning and sweetens the flavor when roasted.
Toss and roast the vegetables
- On a large rimmed baking sheet, spread out the broccoli florets, zucchini half-moons, potato chunks, and onion wedges. Add the whole garlic bulb or bulbs (halved across the middle if they’re large) to the sheet. Drizzle everything with 3 tablespoons of olive oil and sprinkle with salt and pepper. Toss gently with your hands or a spatula so every piece gets a sheen of oil. Arrange the veggies in a single layer—crowding them will steam instead of roast. Roast in the preheated oven for 25–30 minutes, turning once halfway through. You’re looking for tender vegetables with a little browning on the edges. The potato should be soft when pierced with a knife.
Squeeze the garlic and build the soup base
- When the vegetables are done, remove them from the oven and let cool for a couple of minutes. Squeeze the roasted garlic cloves from their skins directly into a large pot—roasted garlic is gentle and spreads a mellow sweetness into the soup. Add the roasted vegetables to the pot as well.
Add broth and simmer gently
- Pour in 4 cups of vegetable broth (or chicken broth) so the veggies are mostly covered. Bring the pot to a gentle simmer over medium-low heat. Simmer for 5–10 minutes to let the flavors mingle. If you like, skim any foam or tiny bubbles from the surface—this makes the soup clearer, but it’s purely optional.
Add the greens and herbs
- Stir in 2 cups of fresh spinach and 1/2 bunch of parsley. The residual heat will wilt the spinach quickly. Let them cook in the simmering broth for about 3–5 minutes so the herbs release their bright flavor. This step keeps the greens vibrant and ensures they blend smoothly.
Finish with cream, lemon, and spice
- If you’re using cream or coconut milk, stir in 1/2 cup now to give the soup a silky finish. Add the juice of one lemon and a pinch of chili flakes if you want a little warmth. Taste carefully and adjust salt and pepper. The lemon brightens the greens and stops the soup from tasting flat.
Blend until smooth
- Use an immersion blender directly in the pot to puree the soup until velvety and lump-free. If you don’t have an immersion blender, work in batches with a countertop blender—fill the blender only halfway each time and hold the lid down with a clean towel to avoid steam pops. Blend until you reach your desired smoothness. If the soup is too thick, add a splash more broth to reach the consistency you like.
Prepare the harissa grilled cheese
- While the soup simmers, make the grilled cheese. Spread softened butter on one side of each bread slice. Heat a nonstick skillet or griddle over medium heat. Place four slices, butter-side-down, on the skillet. Spread a thin layer (1/2 teaspoon to 1 teaspoon, depending on spice preference) of harissa paste on the inside of each slice on the skillet. Sprinkle a generous amount of grated cheese over the harissa, then top with the remaining bread slices, butter-side-up. Cook for 2–4 minutes per side, pressing gently with a spatula, until each side is golden and the cheese is melted. Lower the heat if the bread browns too quickly before the cheese melts.
Slice and serve
- Cut each grilled cheese into triangles and ladle the soup into bowls. Drizzle a little cream or coconut milk over the surface for a pretty swirl, sprinkle toasted pumpkin seeds or pine nuts on top for crunch, and scatter extra parsley for color. Rest a couple of grilled cheese triangles on the edge of each bowl or serve them on the side for dipping.
Quick tips on timing

Roast the veggies first and then make the grilled cheese while the soup simmers—that timing keeps everything hot and fresh. If you need to make the soup ahead, cool it, refrigerate, and reheat gently while you toast the sandwiches.

Common Mistakes to Avoid

Making this soup and sandwich combo is straightforward, but a few common slips can affect the final texture or flavor. I used to over-roast broccoli until it was charcoal—no fun. Here are the things I watch for now.

Mistake 1: Overcrowding the roasting pan

If you pile vegetables together, they steam rather than roast. That means fewer caramelized edges and less roasting flavor. Spread everything in a single layer so air circulates and you get those golden, slightly crisp bits.

Mistake 2: Not seasoning in stages

A common rookie move is to add all the salt at the end. Season the vegetables before roasting and taste after blending—layers of seasoning make the soup sing. Remember: acid (lemon) brightens everything, so add it at the end and taste again.

Mistake 3: Cooking the grilled cheese too fast

Too-high heat will brown the bread before the cheese melts. Cook the sandwich on medium or medium-low and give the cheese time to become gooey. If your skillet runs hot, lower the flame and be patient.

Serving Suggestions for Green Goddess Soup with Harissa Grilled Cheese

This combo is cozy on its own, but a few thoughtful pairings can elevate the meal for weeknights, small dinner parties, or a lazy weekend lunch.

Start with one short paragraph describing the vibe and then the three H3 subheadings with suggestions.

I like to keep the table simple—fresh, crunchy, and something to contrast the warm creaminess. Here are three easy pairings that always feel right.

Bright green salad with lemon vinaigrette

A crisp green salad of arugula, shaved fennel, or baby spinach with a lemon vinaigrette makes a lively counterpoint. The acidity cuts through the richness of the soup and cheese.

Pickled or roasted vegetables

A small plate of quick-pickled cucumbers or roasted cherry tomatoes offers a sweet-tart pop. The pickles are especially nice if your harissa is very spicy—they cool the palate.

Simple dessert: baked apples or poached pears

Finish with something gently sweet and warm like baked apples with cinnamon or poached pears. It keeps the meal cozy without adding heavy richness.

Conclusion

I hope this Green Goddess Soup with Harissa Grilled Cheese becomes one of those recipes you reach for when you want comfort with a little kick. It’s easier than it looks, highly customizable, and forgiving for beginners—swap herbs, switch the milk, or try different cheeses. If you’d like inspiration for more cozy, veggie-forward meals, I sometimes pull ideas from other home-style recipes like the one on Green Goddess Soup With Harissa Grilled Cheese | Good Food, and I’ve also bookmarked some creative spice pairings discussed on dolly and oatmeal for spicy spreads.

FAQs About Green Goddess Soup with Harissa Grilled Cheese

Q1: Can I make Green Goddess Soup with Harissa Grilled Cheese ahead of time?
A1: Yes. The soup stores well in the fridge for 3–4 days in a sealed container. Reheat gently on the stove and add a splash of broth or cream if it thickens. Assemble the grilled cheese just before serving so it stays crispy and melty.

Q2: Is Green Goddess Soup with Harissa Grilled Cheese suitable for vegetarians?
A2: Absolutely—use vegetable broth and a plant-based cream or coconut milk if you prefer dairy-free. Ensure your cheese is vegetarian-friendly (some cheeses use animal rennet).

Q3: How can I make Green Goddess Soup with Harissa Grilled Cheese less spicy?
A3: Reduce the harissa to 1 teaspoon or omit it from the sandwich, then serve harissa on the side so everyone can control the heat. You can also swap harissa for a mild red pepper paste.

Q4: Can I freeze Green Goddess Soup with Harissa Grilled Cheese?
A4: You can freeze the soup (without the grilled cheese) for up to 2–3 months. Freeze in airtight containers and thaw overnight in the fridge before reheating. The texture of dairy (if used) can change slightly after freezing, so you may prefer coconut milk for freezing.

Q5: What cheeses work best for Green Goddess Soup with Harissa Grilled Cheese?
A5: Mild cheddar, mozzarella, and Monterey Jack all melt beautifully and complement the harissa. For more flavor, a mix of mild cheddar and a small amount of sharper cheese will add depth without overpowering the herbs in the soup.

Green Goddess Soup with Harissa Grilled Cheese