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