Roasted Cabbage Soup Recipe
If you’re on the lookout for a soup that’s comforting, a little unexpected, and downright delicious, this Roasted Cabbage Soup Recipe might just become your new go-to. There’s something so cozy about cabbage when it’s roasted — those crispy caramelized edges add depth and sweetness that transform a humble vegetable into the star of the bowl. I love making this soup when I want something hearty but still light enough not to weigh me down.
What really makes this Roasted Cabbage Soup Recipe special is the blend of roasted cabbage with bright red wine vinegar and aromatic herbs. Every spoonful delivers layers of flavor that feel homemade without requiring hours in the kitchen. It’s perfect for chillier days, and since it’s big on veggies and easy to customize, I find myself coming back to it again and again—hope you do, too!
Ingredients You’ll Need
These ingredients work together to create a balanced soup full of texture and flavor. Roasting the cabbage really brings out its natural sweetness, and the stock plus seasonings build a comforting base. When you shop, aim for fresh veggies and a good quality stock to get the best end result.
- Cabbage: I use a small head cut into rounds to get those perfect roasted wedges with crispy edges.
- Olive oil: Go for extra virgin if you have it — the garlic-infused oil is a big flavor booster here.
- Garlic cloves: Fresh garlic elevates the roasting step and soups overall.
- Salt and pepper: Essential for seasoning everything evenly.
- Carrots: Adds natural sweetness and color when sautéed with onions.
- Onion: I prefer yellow or sweet onions for their mellow flavor.
- Red pepper flakes: Just a pinch to wake up the palate—adjust to your heat tolerance.
- Dried thyme: Brings a subtle earthiness that pairs beautifully with cabbage.
- Chicken or vegetable stock: Your soup’s backbone—choose well-seasoned stock or homemade.
- Canned diced or crushed tomatoes: Drained to keep the soup thick, they add a little tang and texture.
- Red wine vinegar: This brightens the soup and balances the roasting richness.
Variations
I often tweak this Roasted Cabbage Soup Recipe depending on what I have on hand or my mood. Don’t hesitate to make it your own—you’ll enjoy how versatile and forgiving this recipe is.
- Protein boost: Adding shredded rotisserie chicken or cooked sausage really takes it from side dish to full meal, which I love for busy weeknights.
- Creamy twist: Stir in a cup of heavy cream near the end for a luxuriously rich soup—perfect when you want something a little indulgent.
- Extra veggies: I sometimes toss in diced potatoes or sweet potatoes to make it even heartier and keep leftovers exciting.
- Make it vegan: Use vegetable stock and omit any animal protein for a plant-based delight that still feels satisfying.
How to Make Roasted Cabbage Soup Recipe
Step 1: Roast the Cabbage to Perfection
First things first: preheat your oven to 415°F (215°C). Lay the cabbage rounds on a parchment-lined baking sheet—they roast more evenly this way without sticking. Mix half the olive oil with freshly grated garlic, then brush generously all over each round. Sprinkle with salt and pepper. Pop the pan in the oven for about 20 minutes until you see those gorgeous dark, crisp edges forming. Flip the cabbage rounds, brush them with the remaining oil, and roast for another 8 to 10 minutes until they turn a beautiful golden brown. Let them cool—you’ll want to chop them into big chunks that still hold some crunch for the soup.
Step 2: Sauté Your Veggies
While your cabbage roasts, heat 3 tablespoons of olive oil in a large stock pot over medium-low heat. Toss in the diced carrots and onions, and sauté gently until the onions become translucent and soft—this usually takes about 7 to 8 minutes. Season with salt, pepper, red pepper flakes, and dried thyme. Give everything a good stir and cook for another minute to let those aromas really come alive.
Step 3: Build the Soup Base
Pour in your chicken or vegetable stock and mix it with the sautéed veggies to create a flavorful broth. Add the drained canned tomatoes and give everything another stir. The tomatoes add a subtle tang and some nice texture without watering the soup down.
Step 4: Add Roasted Cabbage and Vinegar
Chop those cooled roasted cabbage rounds into large chunks—skip the very dark bits that might taste bitter. Add the cabbage straight into the pot, then drizzle in the red wine vinegar. This splash of acidity will brighten the whole soup and balance the roastiness of the cabbage.
Step 5: Simmer and Meld Flavors
Bring your pot up to a boil, then reduce the heat to a gentle simmer. Leaving the pot uncovered, let it cook for about 20 minutes. You’ll notice the soup reduces slightly and the flavors really have time to marry into something unforgettable. Taste and adjust seasoning if needed—you might want a pinch more salt or vinegar depending on your preferences.
How to Serve Roasted Cabbage Soup Recipe
Garnishes
When it comes to garnishes, I’m a huge fan of adding a dash of hot sauce for a little zing and some freshly chopped chives for color and freshness. You can also sprinkle grated Parmesan or a dollop of crème fraîche if you’re feeling fancy. These small touches really elevate the experience and make the soup feel restaurant-worthy.
Side Dishes
This soup pairs wonderfully with crusty bread—think fresh baguette or sourdough that can soak up all those wonderful juices. I also like serving it alongside a simple green salad dressed with lemon vinaigrette to complement the richness of the soup.
Creative Ways to Present
For a dinner party, try serving the soup in mini cast-iron skillets or pretty ramekins, garnished with microgreens or edible flowers. It’s a charming way to make it feel extra special without too much extra work. You can also place a crisp cabbage chip on top as a fun nod to the soup’s star ingredient.
Make Ahead and Storage
Storing Leftovers
I store leftover Roasted Cabbage Soup Recipe in airtight containers in the fridge for up to 4 days. The flavors actually deepen after a day or two, so sometimes I make it ahead intentionally! Just be sure to cool it completely before refrigerating to keep it fresh longer.
Freezing
Freezing this soup works great if you want to prep in bulk. I portion it out into freezer-safe containers or bags, leaving some headspace to allow for expansion. When thawed, it keeps its flavor beautifully though the texture of cabbage softens slightly, which is totally fine for soups.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup feels too thick, add a splash of stock or water to loosen it. I avoid microwaving because slow reheating keeps the cabbage from turning mushy and lets the flavors sing again.
FAQs
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Can I use green cabbage instead of a small head of cabbage?
Yes! Green cabbage works perfectly in this Roasted Cabbage Soup Recipe. Just make sure to slice it into rounds thick enough to hold together during roasting. The flavor might be a bit milder, but roasting brings out plenty of sweetness regardless.
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Is this Roasted Cabbage Soup recipe suitable for vegetarians?
Absolutely! To keep it vegetarian, just use vegetable stock instead of chicken stock. The roasting and seasonings provide plenty of depth, so the soup won’t feel lacking in flavor.
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How can I make this soup creamier?
If you want a creamier Roasted Cabbage Soup Recipe, stir in about 1 cup of heavy cream towards the end of cooking. This adds richness and pairs especially well with some sausage or beans if you’re looking for a heartier meal.
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Can I add other vegetables to this soup?
Definitely! Root vegetables like potatoes or sweet potatoes mix in beautifully, and you can even add cooked rice to bulk it up. Just add harder veggies early in the simmer stage to give them time to soften.
Final Thoughts
This Roasted Cabbage Soup Recipe holds a special place in my heart because it turns a simple vegetable into something spectacular with just a bit of roasting and thoughtful seasoning. It’s one of those recipes that feels both homey and a bit fancy, perfect for feeding family or impressing friends without stress. I hope you enjoy making it as much as I do—once you try it, you might find it popping up on your menu more often than you expected!
Print
Roasted Cabbage Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 53 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This Roasted Cabbage Soup is a flavorful and comforting dish that combines the deep, caramelized taste of oven-roasted cabbage with a hearty blend of sautéed vegetables, stock, and tomatoes. Enhanced by hints of garlic, red wine vinegar, and herbs, it offers a delightful balance of savory and tangy flavors, perfect for a warming meal.
Ingredients
Vegetables and Aromatics
- 1 small head of cabbage cut into 1″ rounds
- 2 cloves of garlic
- 2 carrots – diced
- 1 small onion – diced
Seasonings and Oils
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- Pinch of red pepper flakes
- ¼ teaspoon dried thyme
Liquids and Broth
- 8 cups chicken or vegetable stock
- 1 8 oz can small diced or crushed tomatoes – drained
- 4 tablespoons red wine vinegar
Instructions
- Preheat and Roast Cabbage: Preheat your oven to 415°F (215°C). Arrange the cabbage rounds on a parchment-lined 9 x 11 inch sheet pan. Mix ¼ cup olive oil with grated garlic cloves in a small dish. Brush or spoon this garlic-infused oil over each cabbage round and season with salt and pepper. Roast for about 20 minutes until edges are dark brown and crisp. Flip the rounds, brush with remaining olive oil, roast another 8-10 minutes until golden brown. Remove and let cool.
- Sauté Vegetables: Heat 3 tablespoons olive oil in a large stock pot over medium-low heat. Add diced carrots and onions, sauté until onions are translucent. Season with salt and pepper, add red pepper flakes and dried thyme, cooking for an additional minute to develop flavors.
- Add Stock and Tomatoes: Pour in the chicken or vegetable stock, stirring to combine with the sautéed vegetables and herbs. Add drained diced or crushed tomatoes, evenly distributing them throughout the soup base.
- Incorporate Roasted Cabbage and Vinegar: Cut roasted cabbage into large chunks, discarding very dark edges. Add cabbage pieces to the pot and drizzle in red wine vinegar to add brightness and acidity.
- Simmer Soup: Bring the soup to a boil, then reduce heat to a simmer and leave uncovered. Let cook gently for about 20 minutes, allowing the soup to reduce slightly and the flavors to meld.
- Serve: Ladle soup into bowls and garnish with a dash of hot sauce and chopped chives for an added layer of flavor.
Notes
- For added protein, stir in rotisserie chicken, kielbasa sausage, or cooked ground beef or turkey.
- To make a creamy version, add 1 cup of heavy cream into the broth—pairs well with Italian sausage and white beans.
- Increase heartiness by adding potatoes, sweet potatoes, or cooked rice for extra texture and carbohydrates.
Keywords: roasted cabbage soup, cabbage soup, healthy soup, vegetable soup, roasted vegetables, easy soup recipe, low fat soup
