Creamy Cabbage Comfort Soup

This simple cabbage soup is the ultimate comfort in a bowl, perfect for those chilly days when you need something nourishing and warm. It’s packed with humble vegetables that transform into something truly special, proving that you don’t need fancy ingredients to make a deeply satisfying meal.

I first fell in love with this recipe when I found myself with a massive head of cabbage from the farmers' market and no idea what to do with it. Now, it’s a regular in our rotation, and even my kids who claim to dislike cabbage happily ask for a second bowl.

Ingredients

• One medium green cabbage: this is the star of the show so pick one that feels heavy for its size with crisp, bright leaves
• Two carrots: look for firm carrots without any soft spots, they add a lovely sweetness
• One yellow onion: it creates the aromatic base for the entire soup
• Two celery stalks: they provide a subtle savory, almost salty flavor that deepens the broth
• Four cups vegetable broth: a low sodium version lets you control the saltiness yourself
• Two ripe tomatoes: they add a touch of acidity and color, Roma tomatoes work wonderfully
• Two cloves of garlic: always use fresh garlic if you can, the flavor is so much better than the jarred kind
• One tablespoon olive oil: a good quality extra virgin olive oil for sautéing the vegetables
• One teaspoon dried thyme: this herb is a classic pairing with cabbage and adds a woodsy note
• Salt and black pepper to taste: use freshly ground pepper for the best flavor

Step by Step Instructions

Build the Flavor Base:

In a large pot or Dutch oven, heat your olive oil over medium heat. You’ll know it’s ready when it just starts to shimmer. Add your diced onion, sliced carrots, and chopped celery. Let them cook for about 5 minutes, stirring every so often. The goal here is to soften them, not brown them. This process, called sweating, coaxes out their natural sweetness and is the secret to a flavorful soup.

Bloom the Aromatics:

Stir in the minced garlic and cook for just one more minute until you can smell its wonderful fragrance. Be careful not to let it burn, as it can turn bitter quickly. This quick step of toasting the garlic in the hot oil really wakes up its flavor.

Combine and Simmer:

Now, add the chopped cabbage, diced tomatoes, vegetable broth, salt, pepper, and dried thyme to the pot. Give everything a good stir to combine. Turn the heat up to bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes. You want the cabbage to be perfectly tender but not mushy.

Serve and Enjoy:

Ladle the hot soup into bowls. It’s absolutely delicious as is, but you can garnish it with some fresh parsley for a bit of brightness or a spoonful of sour cream for extra richness.

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My favorite part of this soup is the cabbage itself. It transforms from a tough, crunchy vegetable into something silky and tender that soaks up all the flavor of the broth. I remember my grandmother making a similar soup, and the smell of it simmering on the stove always meant a cozy evening was ahead.

Making It Truly Creamy

While the name says creamy, you’ll notice there’s no dairy in the base recipe. The creaminess comes from a simple technique. Once the soup is cooked, carefully transfer about two cups of it to a blender and blend until smooth, then stir it back into the pot. An even easier way is to use an immersion blender directly in the pot, pulsing a few times until you reach your desired consistency. This thickens the soup beautifully without adding any heavy cream.

Smart Ingredient Substitutions

Don’t be afraid to swap vegetables based on what you have. Leeks can stand in for the onion, or you could add parsnips along with the carrots. For a heartier meal, add a can of drained cannellini or kidney beans in the last 10 minutes of simmering. If you’re not vegetarian, swapping the vegetable broth for chicken broth adds another layer of savory depth.

How to Store and Reheat

This soup is fantastic for meal prep as the flavors actually get better the next day. Let it cool completely before storing it in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months. To reheat, simply warm it gently in a saucepan over medium low heat until it’s hot all the way through.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Absolutely! The flavors in this soup meld beautifully over time, so it's even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.

→ What's the best way to make it extra creamy?

Using an immersion blender to puree a portion of the soup is the easiest way to achieve a creamy texture. You can also transfer a few cups to a regular blender, but be careful when blending hot liquids.

→ Can I use chicken broth instead of vegetable broth?

Yes, chicken broth will work just fine. It will add a slightly different flavor profile to the soup. If you are vegetarian be sure to use vegetable broth.

→ What other vegetables can I add to this soup?

Feel free to customize it! Potatoes, leeks, zucchini, or even mushrooms would be delicious additions. Consider roasting the vegetables before adding them to the soup for a deeper flavour.

→ How can I make this soup more filling?

Adding protein is a great way to make it heartier. Cooked sausage, bacon, or canned beans are all good options. A dollop of Greek yogurt on top also adds protein and creaminess.

→ Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.