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
Scale
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