Description
This Amazing Roasted Cabbage Soup features roasted cabbage rounds that impart a rich, caramelized flavor, combined with sautéed carrots, onions, and a savory broth enriched with tomatoes and a splash of red wine vinegar. The soup is hearty, slightly tangy, and perfect for a comforting meal with simple, wholesome ingredients.
Ingredients
Scale
For Roasted Cabbage
- 1 small head of cabbage cut into 1″ rounds
- ½ cup olive oil
- 2 cloves of garlic
- 1 teaspoon salt
- ½ teaspoon pepper
For Soup
- 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). Place the cabbage rounds on a parchment-lined 9 x 11 inch sheet pan. In a small dish, combine ¼ cup olive oil with grated garlic cloves. Brush or spoon this garlic-infused oil over each cabbage round, then season with salt and pepper. Roast in the oven for about 20 minutes until the edges turn 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 the oven and let them cool.
- Sauté Vegetables: In a large stock pot, heat 3 tablespoons of olive oil over medium-low heat. Add the diced carrots and onions, sautéing until the onions are translucent. Season with salt and pepper, then add the red pepper flakes and dried thyme, cooking everything together for an additional minute to release the flavors.
- Add Liquids and Tomatoes: Pour in the chicken or vegetable stock and stir to combine with the sautéed vegetables and herbs. Add the drained diced or crushed tomatoes, stirring them evenly throughout the soup base.
- Incorporate Roasted Cabbage: Cut the roasted cabbage rounds into large chunks, discarding any very dark edges. Add these cabbage pieces to the stock pot, then drizzle in the red wine vinegar for a touch of acidity and brightness.
- Simmer the Soup: Bring the soup up to a boil, then reduce the heat to a simmer, leaving the pot uncovered. Let it cook gently for about 20 minutes until the soup slightly reduces and the flavors meld together.
- Serve: 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, consider mixing in rotisserie chicken, kielbasa sausage, or cooked ground beef or turkey.
- To create a creamy version of this soup, stir in 1 cup of heavy cream into the vegetable broth. This pairs especially well with Italian sausage and white beans.
- Boost the soup’s heartiness by adding potatoes, sweet potatoes, or cooked rice for a satisfying carb element.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
