Roasted Cabbage Soup is a perfect go-to recipe full of warm and comforting flavors. This healthy, good-for-you soup is simple to make and easy to customize, too!
Try pairing it with my Tomato Cucumber Salad, or Stuffed Baked Potatoes, and Garlic Parmesan Skillet Rolls for a hearty and delicious meal!
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Amazing Cabbage Soup: Light, Delicious, Nourishing!
Not everyone is a fan of cabbage, I get it. I happen to love it so, with this soup, I set out to show everyone just how delicious it can be. I secretly selected a couple of friends to be taste testers for this recipe. Spoiler alert – they loved it! The combination of roasted cabbage and garlic with the heat from red pepper flakes and the earthiness of thyme is a winning combination that everyone raved about.
I make a lot of soup recipes for my family like Garden Vegetable Soup and Healthy Mushroom Soup but this recipe has been a true labor of love.
Cabbage Soup Ingredients
The ingredients for this healthy cabbage soup recipe are simple, pantry staples that combine to make the most delicious and flavorful dish!
- Vegetables – roasting the green cabbage with garlic cloves, then adding onions, carrots, and crushed tomatoes is how I develop so much flavor!
- Seasoning & spices – all you need is salt, pepper, thyme, and red pepper flakes.
- Liquids – to help saute the vegetables you will need olive oil. Then to add a depth of flavor, I use red wine vinegar (lemon juice also works), and for the base of the soup I use vegetable broth.
Variations and Additions
- For more protein, try adding rotisserie chicken, kielbasa sausage, or cooked ground beef or ground turkey to the soup.
- If you want to try a creamy take on this soup with cabbage, you can add 1 cup of heavy cream to the broth. This combination is especially good when paired with Italian sausage and white beans.
- Add potatoes, sweet potatoes, or cooked rice to the soup to make it hearty by adding carbs.
Success Tips For The Best Cabbage Soup
Roast The Cabbage:
Roasting cabbage before making the soup is my sure way to make the best soup. As it cooks, the enzymes break down removing any pungent and bitter taste. And, as it roasts, the natural sugars caramelize which helps enhance the overall flavors!
How To Cut Cabbage For Soup:
First, place the cabbage on a cutting board and using a sharp knife, carefully slice the cabbage into rounds, about ¾ to 1 inch thick. After roasting, coarsely chop the cabbage then add it to the soup.
How To Make Cabbage Soup
- Preheat the oven to 415 degrees. Place the cabbage pieces on a sheet pan in an even layer. In a small bowl, mix the olive oil and garlic and then brush it on the cabbage and finish with salt and pepper. Roast for 20 minutes in the oven, flip them, and then roast for another 10 minutes.
- Heat a large pot with oil and add the carrots and onions.
- Once softened, add all the spices and continue to cook for one minute on medium-high heat. Finally, add the stock and tomatoes and stir to combine.
- Dice the cabbage pieces, removing any very dark pieces, and add them to the stock pot. Add the red wine vinegar and simmer until slightly reduced. Serve with hot sauce or chives and enjoy!
Questions And Answers
Yes, cabbage soup has tons of health benefits like vitamins and antioxidants. It’s also been known to reduce inflammation and aid in digestion. My recipe was inspired by a couple of Weight Watchers recipes that are light, and healthy.
Any leftovers can be stored in an airtight container in the fridge for up to 5 days.
To freeze this soup, portion it into plastic zip-top bags or silicon soup molds. Label with the date and recipe name and freeze for up to 3 months. To reheat it, simply let it defrost in the fridge the night before you’d like to enjoy it and reheat it on the stovetop.
Serving Ideas
Roasted cabbage soup is a meal on its own served with warm Green Chili Cheese Cornbread. I also like serving it with Grilled Steak Salad and Parmesan Cheese Straws for dinner. For casual entertaining, I place it in a slow cooker, set to warm, top it with a sprinkle of chopped chives and fresh parsley and let guests serve themselves.
More Favorite Soups
If you tried this Roasted Cabbage Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 small head of cabbage cut into 1″ rounds
- ½ cup olive oil
- 2 cloves of garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 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 tablespoon red wine vinegar
Instructions
To Roast The Cabbage
- Heat oven to 415 degrees.
- Place cabbage rounds on a 9 X 11 inch sheet pan lined with parchment.
- Pour ¼ cup olive oil in a small dish. Using a grater or micro plane, grate 2 cloves of garlic into olive oil. Brush or spoon garlic oil on each of cabbage rounds. Sprinkle with salt and pepper. Place in oven and roast for approximately 20 minutes. When the outside of rounds are dark brown and crisp, flip, and spread with the remaining olive oil. Return to oven and roast for another 8 to 10 minutes until golden brown. Remove from oven to cool.
To Make The Soup
- Heat 3 tablespoons olive oil in a large stock pot on medium low heat. Add carrots and onions. Saute until onions are translucent. Season with salt and pepper. Add red pepper flakes and thyme. Cook with onions and carrots for one minute. Add stock to pot. Stir to incorporate vegetables and herbs. Add tomatoes and stir.
- Cut cabbage rounds into large chunks (discard very dark edges) and add to stock pot. Drizzle in red wine vinegar. Bring soup up to a boil then reduce to a simmer uncovered for 20 minutes until slightly reduced.
- Serve soup with a dash of hot sauce and chopped chives.
Video
Notes
- Any leftovers can be stored in an airtight container in the fridge for up to 5 days.
- To freeze this soup, portion it into plastic zip-top bags or silicon soup molds. Label with the date and recipe name and freeze for up to 3 months. To reheat it, simply let it defrost in the fridge the night before you’d like to enjoy it and reheat it on the stovetop.
Nutrition
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Cheryl
This soup was absolutely delicious, I added Italian sausage for the meat. I shared the soup with my friend and she loved it as well, and asked for the recipe.
Chrissy
oops meant to say, it was delightful with the balsamic vinegar! Thanks!