Creamy Roasted Cabbage White Bean (Printable Version)
Velvety roasted cabbage and white bean soup, naturally creamy and deeply comforting.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 1.2 lbs), cored and chopped into wedges
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and diced
04 - 3 garlic cloves, peeled
→ Beans and Dairy
05 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
06 - 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
→ Liquids
07 - 4 cups vegetable broth
→ Oils and Seasonings
08 - 3 tbsp olive oil
09 - 1 tsp dried thyme
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground black pepper
12 - 1 tsp salt, or to taste
→ Garnish
13 - Chopped fresh parsley
14 - Crushed red pepper flakes
# How To Make:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the cabbage wedges, onion, carrots, and garlic cloves on the baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with half the salt, black pepper, thyme, and smoked paprika. Toss to coat evenly.
03 - Roast vegetables for 25-30 minutes, turning halfway through, until cabbage edges are golden and caramelized.
04 - In a large soup pot, heat the remaining 1 tbsp olive oil over medium heat. Add the roasted vegetables and drained beans. Stir to combine.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
06 - Use an immersion blender to blend the soup until creamy but still slightly chunky. Alternatively, blend in batches in a blender, then return to pot.
07 - Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed. Heat gently for 2-3 minutes.
08 - Ladle into bowls and garnish with fresh parsley and red pepper flakes, if desired. Serve hot.
# Expert Advice:
01 -
- The roasted cabbage develops an irresistible sweetness that balances beautifully with creamy beans
- It comes together quickly but tastes like it simmered all day
- Perfect for those nights when you want comfort food that still feels nourishing
02 -
- Reserve some roasted cabbage and beans before blending if you want extra texture in the finished soup
- The soup thickens as it sits, so you may need to add more broth when reheating leftovers
- Adding a squeeze of lemon juice right before serving brightens all the rich flavors
03 -
- Don't skip the roasting step, it creates the deep flavor foundation that makes this soup special
- Immersion blending gives you more control over texture than a traditional blender