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
Scale
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
