If you love cozy, comforting soups that pack a ton of flavor, you’re going to be as excited as I am about this Roasted Cabbage Soup Recipe. I absolutely adore how roasting the cabbage caramelizes it to bring out a deep, sweet flavor that turns this soup into something extraordinary. Trust me, once you make this, it’ll become a favorite quick go-to that you can whip up anytime and feel like you’re getting a hug in a bowl.
Why You’ll Love This Recipe
- Rich, Deep Flavors: Roasting the cabbage brings out sweet and smoky notes that elevate the soup beautifully.
- Simple Ingredients: You’ll find everything in your pantry or local grocery store – no fancy stuff needed.
- Flexible and Hearty: It’s easy to customize with add-ins like chicken, beans, or extra veggies for your perfect bowl.
- Comfort Food Made Healthy: Loads of veggies and a flavorful broth that feels indulgent without being heavy.
Ingredients You’ll Need
Picking fresh, quality ingredients really shows in this roasted cabbage soup recipe. The cabbage is obviously star of the show, and the roasting process partners perfectly with aromatic veggies and a tangy splash of red wine vinegar.
- Cabbage: A small head, cut into thick 1-inch rounds for roasting – firm and fresh is best.
- Olive Oil: Use extra virgin for roasting and sautéing to get that silky mouthfeel and depth.
- Garlic: Fresh cloves, grated into the oil for an even garlic flavor without any harsh bites.
- Salt: Essential to enhance all those roasted and sautéed flavors.
- Pepper: Freshly ground adds a subtle kick without overpowering.
- Carrots: Diced, they lend sweetness and body to the broth.
- Onion: Diced small for even cooking and mellow sweetness.
- Red Pepper Flakes: Just a pinch to add warming heat that complements the cabbage.
- Dried Thyme: Adds that earthy herbal note that ties everything together.
- Chicken or Vegetable Stock: Use good quality stock since it’s the soup base.
- Diced or Crushed Tomatoes: Drained to keep the soup silky but add freshness and a little acidity.
- Red Wine Vinegar: The magic splash that brightens and balances the richness.
Variations
I’ve played around quite a bit with this soup, and I love that it’s a great canvas for your own tastes and needs. Don’t hesitate to switch it up or add your favorite protein or starch.
- With Protein: Adding shredded rotisserie chicken or browned kielbasa instantly makes it heartier—I swear, my family goes crazy when I add sausage.
- Creamy Version: When I want something rich and luxurious, I stir in a cup of heavy cream toward the end; it’s incredible with Italian sausage and white beans.
- Extra Hearty: Toss in diced potatoes, sweet potatoes, or cooked rice for a filling, carb-friendly upgrade perfect for colder days.
How to Make Roasted Cabbage Soup Recipe
Step 1: Roast the Cabbage to Perfection
Preheat your oven to a hot 415°F (yes, seriously hot!). This high heat is key because it’s what helps caramelize the cabbage, turning the edges dark brown and crisp—this roasting is what gives the soup that unbeatable flavor. Arrange the cabbage rounds on parchment-lined pans, then brush each slice with the garlic-infused olive oil. Don’t skimp on the salt and pepper here; it seasons the cabbage as it roasts. Roast about 20 minutes until the edges turn nice and dark; then flip them, spread the remaining garlic oil, and roast another 8-10 minutes until golden. Let them cool—it’s easier to work with.
Step 2: Build a Flavorful Base
While the cabbage cools, heat up 3 tablespoons of olive oil in a large stock pot over medium-low heat. Toss in your diced carrots and onions, and sweat them gently until the onions are translucent. Season with salt and pepper, then add the pinch of red pepper flakes and dried thyme. Let those herbs toast just for a minute; it really wakes up their flavors. Pour in the stock and stir in the drained tomatoes—this is your hearty, vibrant base.
Step 3: Finish with Roasted Cabbage and Vinegar
Cut your roasted cabbage into large chunks, discarding any super dark edges that might taste too bitter. Add these to the pot with the red wine vinegar—this little acid splash balances the richness and brightens the whole soup. Bring everything up to a boil, then reduce to a simmer. Let it bubble uncovered for about 20 minutes, allowing the flavors to meld and the soup to slightly reduce.
Step 4: Serve with a Kick
I like to serve mine with a dash of hot sauce and some chopped chives on top—it adds freshness and a little zing that’s just irresistible. Give it a try, and you’ll see how these simple garnishes elevate each spoonful.
Pro Tips for Making Roasted Cabbage Soup Recipe
- Don’t Rush the Roasting: The magic flavor comes from caramelization, so be patient and watch for that gorgeous golden-brown edge before flipping.
- Garlic Oil Trick: Grating garlic into olive oil lets the garlic flavor infuse gently without raw harshness—my secret weapon for ultra flavorful cabbage.
- Balance with Vinegar: The touch of red wine vinegar brightens the soup—it’s an easy way to avoid things tasting flat or too heavy.
- Discard Bitter Edges: If some cabbage edges get a bit too dark, don’t hesitate to toss them out—it keeps the soup pleasantly rich without bitter notes.
How to Serve Roasted Cabbage Soup Recipe
Garnishes
I’m a big fan of simple garnishes here—chopped fresh chives add a subtle oniony freshness that feels perfect, but you can also sprinkle a bit of crumbled feta or grated Parmesan for some saltiness. A swirl of crème fraîche or a little dollop of sour cream straight from the fridge cools down the spicy kick if you added hot sauce.
Side Dishes
This soup stands beautifully on its own, but if you’re like me and absolutely love a good crusty bread, grab a warm sourdough baguette or crusty pretzel roll. I also like pairing it with a simple kale salad tossed with lemon and olive oil for a fresh balance.
Creative Ways to Present
For special occasions, I sometimes serve this soup in mini bread bowls—just hollow out small round loaves and ladle the soup inside for a fun, rustic feel that’s always a hit with guests. You can also drizzle a bit of chili oil or pesto over each bowl for a splash of color and extra flavor complexity.
Make Ahead and Storage
Storing Leftovers
I store leftover roasted cabbage soup in an airtight container in the fridge, and it keeps wonderfully for up to 4 days. The flavors only deepen, making it an even better lunch the next day. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully too—just cool it completely, then transfer into freezer-safe containers or bags. I freeze in individual portions, which makes busy weeknight dinners a breeze. It’ll keep for up to 3 months without losing its flavor or texture.
Reheating
I reheat it gently on the stove over medium-low heat to avoid breaking down the veggies too much. If it’s too thick, just add a splash of stock or water to loosen it up and bring back that lovely broth consistency.
FAQs
-
Can I use green cabbage instead of a small head of cabbage for this roasted cabbage soup recipe?
Absolutely! Green cabbage is actually the most commonly used cabbage for this soup. Just look for a small to medium head, and slice it into 1-inch rounds as directed. If you have other varieties like Napa or Savoy, those can work too but adjust roasting times as needed since their leaves are more delicate.
-
How do I know when the cabbage rounds are perfectly roasted for this soup?
You’ll see the outside edges turn a dark, rich brown and get a little crisp—that’s caramelization at work! The cabbage should be tender but not mushy inside and have that slightly smoky aroma. Don’t rush flipping them; if you try too early, they won’t have those beautiful toasted bits that boost flavor.
-
Can I make this roasted cabbage soup recipe vegan?
Yes! Simply use vegetable stock instead of chicken stock, and ensure any add-ins or garnishes you choose are plant-based. The flavor from the roasted cabbage and aromatics shines through beautifully without animal products.
-
What can I add to make this soup more filling?
Great question! Adding cooked beans like white beans or chickpeas boosts protein and fiber, while diced potatoes or cooked rice add satisfying carbs. If you eat meat, shredded chicken or sausage mix in wonderfully as well. This soup is very versatile and loved for that very reason.
-
Is it okay to use canned diced tomatoes drained for this recipe?
Yes, draining them helps prevent the soup from getting watery, while still adding that fresh tomato flavor. If you want a chunkier soup, you can add some of the juices, just keep an eye on consistency.
Final Thoughts
Honestly, this Roasted Cabbage Soup Recipe has become one of my treasured weeknight dishes because it’s simple, delicious, and feels a bit special thanks to that roasted cabbage depth. I used to struggle finding easy soups that satisfied the whole family, but this one checks every box. I hope you give it a try, and when you do, know that you’re giving yourself a warm, flavorful bowl of comfort perfect for any season. Let me know how yours turns out—I’m sure it’ll be a new favorite in your kitchen too!
Print
Roasted Cabbage Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Amazing Roasted Cabbage Soup is a flavorful and hearty dish featuring roasted cabbage rounds enhanced with garlic and olive oil, combined with a savory blend of carrots, onions, tomatoes, and herbs. The cabbage is roasted to crispy perfection, then simmered in a wholesome vegetable or chicken broth, creating a comforting and nutritious soup perfect for any season.
Ingredients
Roasted Cabbage
- 1 small head of cabbage, cut into 1″ rounds
- ½ cup olive oil
- 2 cloves of garlic, grated
- 1 teaspoon salt
- ½ teaspoon pepper
Soup Base
- 2 carrots, diced
- 1 small onion, diced
- Pinch of red pepper flakes
- ¼ teaspoon dried thyme
- 8 cups chicken or vegetable stock
- 1 8 oz can small diced or crushed tomatoes, drained
- 4 tablespoons red wine vinegar
Instructions
- Heat the Oven and Prepare Cabbage: Preheat your oven to 415 degrees Fahrenheit. Line a 9 x 11 inch sheet pan with parchment paper and arrange the 1-inch cabbage rounds on it.
- Make Garlic Olive Oil and Roast: Grate the garlic cloves into ¼ cup of olive oil to make garlic-infused oil. Brush or spoon this garlic oil over each cabbage round, then season with salt and pepper. Roast in the oven for about 20 minutes until the edges are dark brown and crisp.
- Flip and Continue Roasting: Carefully flip the cabbage rounds, spread the remaining olive oil over them, and roast for an additional 8 to 10 minutes until golden brown. Remove from oven and allow to cool.
- Prepare the Soup Base: Heat 3 tablespoons of olive oil in a large stock pot over medium-low heat. Add diced carrots and onion, sauté until the onions become translucent. Season with salt and pepper, then add red pepper flakes and thyme. Cook everything together for about one minute to release the flavors.
- Add Stock and Tomatoes: Pour the chicken or vegetable stock into the pot, stirring well to combine with the vegetables and herbs. Add the drained diced tomatoes and stir to incorporate.
- Incorporate Roasted Cabbage and Vinegar: Chop the roasted cabbage rounds into large chunks, discarding any overly dark edges. Add the cabbage pieces to the stock pot and drizzle in the red wine vinegar. Bring the soup to a boil, then reduce to a simmer uncovered for 20 minutes until the soup slightly reduces and flavors meld.
- Serve: Ladle the soup into bowls and garnish with a dash of hot sauce and chopped chives if desired. Enjoy warm for a comforting meal.
Notes
- For additional protein, consider adding rotisserie chicken, kielbasa sausage, or cooked ground beef or ground turkey to the soup.
- For a creamy version, stir in 1 cup of heavy cream to the broth; this pairs especially well with Italian sausage and white beans.
- To make the soup heartier, add potatoes, sweet potatoes, or cooked rice.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
