I can’t wait to share this Roasted Cabbage Soup Recipe with you because it’s one of those unexpectedly delicious dishes that feels both comforting and fresh all at once. There’s something magical about roasting the cabbage first—the edges caramelize and get that perfect crispness which adds so much depth to the soup. It makes the whole kitchen smell incredible, and honestly, it’s become my go-to whenever I want a cozy meal that’s still packed with vibrant flavor.

This Roasted Cabbage Soup Recipe works wonderfully on chilly evenings when you’re craving something hearty but not heavy. Plus, it’s super forgiving if you’re new to cooking soups and want a reliable method that always delivers. I love how the balanced mix of garlic, herbs, and tangy red wine vinegar keeps every spoonful interesting. You’re going to enjoy this one—promise!

Ingredients You’ll Need

All these ingredients come together to highlight the natural sweetness of the roasted cabbage without overwhelming it. The fresh vegetables, aromatic herbs, and a splash of vinegar create a soup that’s cozy, a little zesty, and oh-so-satisfying. When you shop, I recommend picking a firm cabbage with tightly packed leaves and fresh, crunchy carrots to get the best flavor.

Cabbage: Choose a small, firm head. The roasting process brings out its sweetness and makes the soup stand out.
Olive oil: Use a good quality extra virgin for flavor and texture.
Garlic: Fresh cloves, grated or minced, give that subtle punch without being overpowering.
Salt: Essential for enhancing all the flavors naturally.
Pepper: Freshly ground is best for a mild heat.
Carrots: Add sweetness and color; dice them relatively small for quicker cooking.
Onion: Diced, this forms the flavor base with the carrots.
Red pepper flakes: Just a pinch to add gentle warmth.
Dried thyme: Earthy and fragrant, but subtle.
Chicken or vegetable stock: Good quality stock makes a world of difference.
Diced or crushed tomatoes (canned): Make sure it’s drained well to avoid thinning the soup.
Red wine vinegar: This brightens the soup and balances all the richness perfectly.

Variations

I love tweaking this Roasted Cabbage Soup Recipe depending on the season and what I have in the fridge. Feel free to experiment with different textures and protein options to make it your own. It’s a flexible recipe, so don’t be shy customizing it to your taste.

Add protein: Rotisserie chicken stirred in toward the end makes it a meal. I sometimes try kielbasa sausage for a smoky twist—delicious and satisfying.
Make it creamy: Stirring in a cup of heavy cream gives a lovely silkiness. It’s heavenly with Italian sausage and white beans if you want a more indulgent version.
Heartier with carbs: I sometimes add diced potatoes or sweet potatoes, or toss in cooked rice to stretch it further and add softness.

How to Make Roasted Cabbage Soup Recipe

Step 1: Roast the Cabbage to Perfection

Preheat your oven to 415°F (215°C). Arrange the cabbage rounds on a parchment-lined sheet pan. Then, mix ¼ cup olive oil with grated garlic and brush generously over the cabbage, seasoning with salt and pepper. Roast for about 20 minutes until those edges transform into a beautiful dark brown crisp. Flip the rounds, brush with the remaining olive oil, and roast for another 8–10 minutes until golden and tender. The roasting is key—it adds a smoky depth that you simply can’t skip. Let them cool slightly before the next step.

Step 2: Sauté Aromatics for Flavor

In a large pot, heat 3 tablespoons of olive oil over medium-low heat. Add diced carrots and onions, gently cooking until onions become translucent, usually around 5–7 minutes. Season with salt, pepper, a pinch of red pepper flakes, and dried thyme. Give it all another minute so the flavors marry well—this little bit of patience makes a noticeable difference.

Step 3: Build the Soup Base

Pour in your chicken or vegetable stock, stirring to combine everything evenly. Add the drained diced tomatoes, folding them into the broth so their rich flavor infuses the soup. This is when you can smell all the beautiful layers coming together. It’s a great moment to pause and appreciate just how simple ingredients can make something so delicious.

Step 4: Add Roasted Cabbage and Vinegar

Cut your roasted cabbage rounds into large chunks, trimming away any overly dark or burnt bits (those can be bitter). Stir these into the soup pot, then drizzle in that bright hit of red wine vinegar. That acid brightens the whole thing, lifting the richness and balancing the flavors perfectly.

Step 5: Simmer and Meld Flavors

Bring the soup to a boil, then lower the heat and let it simmer gently, uncovered, for about 20 minutes. This allows the soup to reduce slightly and the flavors to fully meld. Remember to stir occasionally and taste along the way—you might find you want a little extra salt or a touch more vinegar depending on your palate.

How to Serve Roasted Cabbage Soup Recipe

The image shows a white marbled surface with several white bowls and ingredients arranged neatly. At the top left, there is a large half green cabbage with visible layers and textures. To the right of the cabbage, a white bowl contains peeled small onions and cut orange carrot pieces. Below this bowl, another white bowl holds a dark liquid, which looks like soy sauce. In the bottom right corner, a white bowl is filled with fresh, red, chopped tomatoes. To the left of the tomato bowl, there is a small white bowl with mixed seasonings of black, white, and red colors. Above this seasoning bowl, a whole bulb of garlic sits on the marble. Near the bottom left, there is a tiny white bowl with light yellow oil and a bunch of fresh green herbs placed beside it. The setting is bright with soft shadows, laid out neatly for cooking. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish my bowls with a sprinkle of chopped fresh chives and a dash of hot sauce for just a hint of spice. The freshness of chives cuts through the heartiness and adds a pop of color. You could also try a dollop of sour cream or a sprinkle of crispy bacon if you’re feeling indulgent.

Side Dishes

This soup pairs beautifully with crusty bread or garlic toast for dipping. Sometimes I whip up a simple green salad dressed lightly with lemon and olive oil to brighten the meal. When I want something more filling, a side of roasted potatoes or a warm grain salad fits perfectly.

Creative Ways to Present

For special occasions, I like serving the soup in elegant white bowls with a swirl of cream and a sprinkle of finely chopped fresh herbs like parsley or thyme. Sometimes I add a little grilled cheese sandwich on the side, cut into fun shapes, which is a hit with both kids and adults. It’s a cozy, inviting look that makes any dinner feel a little more special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Roasted Cabbage Soup Recipe in airtight containers in the fridge and it keeps well for about 4 days. When you reheat it, you might find the cabbage softens a bit more, but the flavors often intensify, making leftovers just as delicious as fresh.

Freezing

This soup freezes beautifully. Just cool it completely, then transfer to freezer-safe containers or heavy-duty bags. I usually freeze portions so I can grab a quick meal anytime. When thawed, the texture might soften more, but it’s still comforting and flavorful—perfect for busy days.

Reheating

When reheating, I prefer warming it on the stovetop over low heat to gently bring it back to temperature without scorching. If the soup seems too thick, add a splash of broth or water to loosen it up. Stir occasionally until heated through, then adjust seasoning to freshen the flavors.

FAQs

Can I use green cabbage instead of a small head?

Absolutely! Green cabbage works great in this Roasted Cabbage Soup Recipe. Just choose fresher, firmer heads and adjust roasting time if your slices are thicker or larger.
Is this soup gluten-free?

Yes, as long as you use gluten-free stock and double-check canned ingredients like tomatoes, this recipe is naturally gluten-free.
Can I make this Roasted Cabbage Soup Recipe vegan?

Definitely! Just swap chicken stock for vegetable stock and skip adding any meat-based proteins. The roasting and herbs still deliver plenty of flavor.
How do I avoid over-roasting the cabbage?

Keep a close eye around the 18–20 minute mark during roasting. You want dark edges, not burnt ones. Flip early if you see any spots looking too dark, and don’t hesitate to adjust timing depending on your oven’s heat intensity.
What can I use instead of red wine vinegar?

If you don’t have red wine vinegar, apple cider vinegar or lemon juice make good substitutes. They’ll give that essential brightness to the soup.

Final Thoughts

This Roasted Cabbage Soup Recipe has a special place in my kitchen because it proves that humble ingredients can shine when given a little extra love. It’s one of those recipes I keep coming back to—whether I’m feeding family on a weeknight or need something soothing after a busy day. I hope you enjoy making it as much as I do and find that it becomes a comforting favorite in your home too. Trust me, once you try roasting the cabbage first, you’ll wonder how you ever made soup without it!

Roasted Cabbage Soup Recipe

★★★★★ 4.5 from 79 reviews

Author: Isabella
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time: 53 minutes
Yield: 8 servings 1x
Category: Soup
Method: Roasting and Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Roasted Cabbage Soup is a flavorful, hearty, and comforting dish that combines the smoky taste of oven-roasted cabbage with a savory vegetable and tomato broth. Enhanced with garlic, carrots, onions, and a hint of red wine vinegar, this soup balances depth and brightness beautifully, making it a perfect warming meal suitable for any season.

Ingredients

Scale

Roasted Cabbage

1 small head of cabbage, cut into 1″ rounds
½ cup olive oil, divided
2 cloves 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

Roast the cabbage: Preheat your oven to 415°F (215°C). Arrange the cabbage rounds on a parchment-lined 9 x 11 inch sheet pan. In a small bowl, mix ¼ cup olive oil with the grated garlic cloves. Brush or spoon this garlic-infused oil evenly over each cabbage round, then season with salt and pepper. Roast in the oven for about 20 minutes until edges become dark brown and crisp. Flip the rounds, brush with the remaining olive oil, and roast for another 8 to 10 minutes until golden brown. Remove from oven and let cool.
Sauté vegetables: In a large stockpot, heat 3 tablespoons of olive oil over medium-low heat. Add diced carrots and onions, sautéing until onions are translucent. Season with salt and pepper. Add red pepper flakes and dried thyme, cooking together for an additional minute to release flavors.
Add liquids and tomatoes: Pour in chicken or vegetable stock, stir to combine with sautéed vegetables and herbs. Add the drained diced or crushed tomatoes, stirring evenly through the soup base.
Incorporate roasted cabbage: Cut the cooled roasted cabbage rounds into large chunks, discarding any very dark edges. Add cabbage pieces to the stockpot and drizzle in the red wine vinegar to add acidity and brightness.
Simmer the soup: Bring the soup to a boil, then reduce heat to a simmer, leaving the pot uncovered. Let cook gently for about 20 minutes until the soup slightly reduces and flavors meld together.
Serve and garnish: Ladle the soup into bowls and garnish with a dash of hot sauce and chopped chives for a flavorful finishing touch.

Notes

For added protein, mix in rotisserie chicken, kielbasa sausage, or cooked ground beef or turkey.
To make a creamy version, stir in 1 cup of heavy cream into the broth; this pairs well with Italian sausage and white beans.
Boost heartiness by adding potatoes, sweet potatoes, or cooked rice for more satisfying texture and carbs.

Keywords: roasted cabbage soup, vegetable soup, healthy soup, vegetarian soup, comforting soup, easy soup recipe, autumn soup, garlic cabbage soup