This creamy cabbage soup is warm and comforting. With tender cabbage, blended to silky perfection, it’s a great way to enjoy a healthy veggie dish that feels like a hug!
Making this soup feels like a little magic in the kitchen. Just chop, stir, and blend—so easy! I love serving it with crusty bread to soak up all that creamy goodness.
Key Ingredients & Substitutions
Cabbage: Green cabbage is great for this soup; it has a mild flavor and soft texture when cooked. If you don’t have green cabbage, you could use Napa cabbage or even savoy cabbage for a slightly different taste.
Carrots: They add sweetness and color. You can swap them for parsnips or sweet potatoes if you’re looking for a change in flavor. Just adjust the cooking time as needed.
Onion and Garlic: These ingredients build a lovely base for flavor. Use shallots if you want a milder flavor or omit the onion for a milder taste.
Broth: Use vegetable broth for a vegetarian option or chicken broth for more richness. If you’re low on broth, you can use water but adjust the seasoning to enhance the flavor.
Cream: Heavy cream makes this soup creamy, but half-and-half or coconut milk can work if you want a lighter option. For dairy-free, use almond or soy milk thickened with a little cornstarch.
How Do I Achieve the Best Texture for My Soup?
Getting the right texture is key for a creamy cabbage soup. Here are a few tips:
- Start by properly cooking your vegetables—softening them enhances their flavors.
- If you want a smooth texture, use an immersion blender directly in the pot or transfer some of the soup to a blender. You can make it as chunky or smooth as you like!
- After blending, stir in the cream off the heat to keep it from curdling.
- Lastly, be sure to adjust the seasoning after blending; flavors can change when you alter the texture!
How to Make Creamy Cabbage Soup
Ingredients You’ll Need:
Main Components:
- 1 small head green cabbage, chopped into bite-size pieces
- 2 medium carrots, peeled and sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
Cooking Essentials:
- 3 tablespoons butter or olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
Seasoning:
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
Garnish & Serving:
- Fresh dill sprigs for garnish
- Crusty bread slices for serving
How Much Time Will You Need?
This creamy cabbage soup takes about 10 minutes to prepare and about 30 minutes to cook, making a total of about 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, melt the butter (or heat oil) over medium heat. Add the diced onion, sliced carrots, and minced garlic. Cook, stirring occasionally, until the onions are translucent and the carrots begin to soften, which should take about 5-7 minutes. This step builds a flavorful base for your soup!
2. Add the Cabbage:
Next, toss the chopped cabbage into the pot, stirring frequently. Cook it until the cabbage starts to wilt, approximately 5 minutes. It’s going to smell delicious!
3. Pour in the Broth:
Pour the broth into the pot and add the salt, pepper, and thyme if you’re using it. Stir everything together, combining all the flavors.
4. Simmer it Down:
Bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes until the cabbage and carrots are tender. Feel free to check on it while it’s cooking—smell that aroma!
5. Blend for Creaminess:
Once the veggies are nice and tender, remove the pot from the heat. For a creamier texture, you can use an immersion blender directly in the pot or scoop out about half of the soup and blend it until smooth. Return the blended soup to the pot and mix well.
6. Add the Cream:
Now it’s time for the good stuff! Stir in the heavy cream and warm the soup over low heat for another 5 minutes. Just a heads up—don’t boil it after adding the cream; we want it nice and smooth!
7. Final Taste Test:
Give your soup a taste and adjust the seasoning if needed, adding more salt or pepper as desired. It’s all about making it perfect for your taste buds.
8. Serve It Up:
Pour the creamy cabbage soup into bowls, garnish with fresh dill sprigs, and serve hot with crusty bread on the side. Enjoy every comforting spoonful!
This velvety, hearty creamy cabbage soup is perfect as a cozy starter or a light meal. Happy cooking!
Can I Use a Different Type of Cabbage?
Absolutely! While green cabbage is the star of this soup, you can also use Napa cabbage or savoy cabbage for a different flavor profile. Just chop it the same way and follow the same cooking instructions!
Can I Make This Soup Dairy-Free?
Yes! To make it dairy-free, substitute heavy cream with coconut milk or a plant-based cream alternative. This will still give you a creamy texture without the dairy.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You might want to add a splash of broth or water to adjust the consistency.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like potatoes, celery, or bell peppers. Just make sure to adjust the cooking time to ensure everything is cooked through and tender.