Amazing Roasted Cabbage Soup
Roasted Cabbage Soup is a perfect go-to meal full of warm and comforting flavors. This healthy, good-for-you soup is simple to make and easy to customize, too!
Servings: 8
Calories: 259kcal
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
Calories: 259kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 709mg | Potassium: 615mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2737IU | Vitamin C: 47mg | Calcium: 75mg | Iron: 2mg