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!
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.
My Secret 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!
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 yellow onion, carrots, and crushed tomatoes is how I develop so much flavor!
- Seasoning & spices – all you need is salt, black pepper, thyme, and red pepper flakes.
- Liquids—Olive oil is needed to help saute the vegetables. To add a depth of flavor, I use red wine vinegar (lemon juice also works), and vegetable broth is used for the base of the soup.
Recipe 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 vegetable broth. This combination of flavorful broth 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.
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 mixture and finish with salt and black pepper. Roast for 20 minutes in the oven, flip them, and then roast for another 10 minutes.
- Put a large put on medium heat 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 soup 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 light and healthy Weight Watchers recipes.
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 it with the date and recipe name and freeze it 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.
Craving More? Try These Soup Recipes
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!
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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.
- 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 vegetable broth. This combination of flavorful broth 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.
Nutrition
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I’ve lost count of how many times I’ve made this soup since I came across the recipe here a couple years ago. I love to saute some baby bella mushrooms in with the carrots & onions, and add a diced potato too. This also makes an incredible gratinee soup, with a thick slice of cheesy toast submerged in the bowl.
Liz,
You’ve made my day! I love your ideas. You”ve made this recipe your own and I’m just smiling away over here.
Thank you for the great rating.
Have a wonderful, wonderful day!
~Donya
Great winter dinner. Followed the recipe and enjoyed it immensely
Thanks so much, Jim!
Have a great day,
~Donya
I made this without the carrots one time when I had just forgotten them. They do make a difference! I really love this soup, I’ll be making some soon to do penance for all the carbs I destroyed over Thanksgiving…oh my goodness. My jeans are reminding me this week.
I hear you Jane!
I’m so glad you like the soup. It’s a lifesaver after all the indulgence over the holidays.
Have a great day,
~Donya
I am out of carrots so I came up with the idea of roasting my cabbage to bring out its sweetness and pizazz for my chicken soup. I googled roasted cabbage soup because most of the time if my ideas that seem a little out there will be good they have been done and there is a recipe! Thanks for the inspiration! I will be taking some of your method 🙂
My dad gave me two big heads of cabbage from gus garden and I used one of them up for this. I have an allium allergy so I omitted the onion and garlic and added a little nutritional yeast and smoked paprika instead. I also through in about a cup of short grain rice and it was delicious!
My friends and I make this all the time. The best comfort food! Thank you.
I love any kind of cabbage soup! Must try this, roasting the cabbage has got to be the best idea ever. I grill cabbage a lot, it seems to tame the gassiness my hubby gets from cabbage. And that’s the only thing he doesn’t like about cabbage, the tummy woes. Hopefully roasting helps too. There isn’t a cabbage dish I won’t eat, so I’m already making my grocery list. Just now starting to get chilly too, perfect! Thank you!
Enjoy, Catherine! It’s one of my favorites.
Have a wonderful day,
~Donya
Hello Donya. I love cabbage anything, so when I saw this recipe I was very excited. However, I am somewhat confused. In your instructions you say to add 1/2 cup of all olive. Does that mean olive oil, or black olives, or green olives,???.
Hey there! Thanks for reaching out. Yes, the recipe now reads, “olive oil.” Sorry about that. I hope you’ll enjoy the soup. I must say, it really is amazing especially for cabbage!
Have a great day, Diane!
XO,
~Donya
Okay this was amazing. I also accidentally bought what is clearly a large head of cabbage so I had to double the soup portions on the fly but this tasted phenomenal!
Yippee! Way to go Vicky on working out the recipe. I am so happy you’ve enjoyed it. I hope you’ll keep on cooking with me…I love it!
XO,
~Donya
Fabulous cold day soup. Gave it a try tonight, by husband and I who do like cabbage LOVE this soup!
THANK YOU, Debra! I am so glad you like it. It’s truly a feel good soup.
XO,
~Donya