This creamy cabbage soup contains only 4 vegetables (including the cabbage!) and is not what you expect cabbage soup to be! It’s vibrant, tangy, light and refreshing, does not contain potatoes and comes together incredibly quickly. Ready in under 30 minutes!
This creamy cabbage soup owes its tangy and sweet flavour, creamy texture and vibrant colour to the ingredients as well as the method used in this recipe. It contains a mixture of naturally sweet and acidic ingredients which are cooked together briefly to preserve their delicious flavour and colour. The soup is then pureed for a creamy, velvety smooth finish. The method is easy and the result - delicious!
Chunky vs creamy texture in cabbage soup
Making traditional cabbage soup usually involves cooking the cabbage along with other vegetables until softened (as I’ve done in chicken cabbage soup). While this produces a hearty, comforting dish I wanted this time to make a light and refreshing meat-free cabbage soup, so decided to use a different method.
I shredded the cabbage finely before adding into the pot which meant that the soup took just minutes to cook (I also used this method in my broccoli and spinach soup as well as brussels sprout soup). It’s very important not to overcook this soup!
Once you puree the soup the flavours become evenly distributed throughout the mixture and the creamy texture is fantastic! So puree this cabbage soup until as creamy as possible!
Creamy cabbage soup ingredients and substitutions
- Cabbage: I used savoy cabbage, but sweet pointed (sweetheart) cabbage or white/green cabbage are fine to use too. Red cabbage is not a suitable alternative (you’ll find a red cabbage soup recipe here).
- Shallots.
- Carrots.
- Tomatoes: Cabbage becomes sweet when cooked so pairs well with tangy ingredients, such as tomatoes (which is why cabbage rolls work so well with tomato sauce!). Use a small tomato variety, such as cherry, as small tomatoes are always sweeter than large. I tested both and the soup made with small tomatoes was markedly tastier. I do NOT recommend using canned tomatoes in this recipe.
- Tomato puree: adds depth.
- Paprika: for great flavour and colour I recommend using either Spanish or Hungarian paprika. You can also combine sweet paprika with hot and/or smoked.
- Vinegar: use white wine vinegar or another neutral tasting vinegar.
- Stock.
- Oil: use either vegetable or olive oil.
- Butter: produces a silky finish. Use either dairy or plant-based butter.
- Seasoning: adequate amounts of salt and pepper are very important in recipes containing few ingredients, such as this simple cabbage soup.
How to prepare the cabbage
You can either shred the cabbage in a food processor (using the grating disc) or using a box grater. I recommend the former as it’s much faster. Alternatively, you can chop the cabbage using a sharp knife but you need to do this as finely as you can (this method is quite labour intensive).
Step-by-step recipe instructions
1.Shred vegetables: Shred the cabbage and carrots in a food processor (use the grating disc). Set aside.
2. Cook shallots: In a pot heat the oil, add the shallots and cook over a medium heat for 3 minutes until softened, stirring often.
3. Add tomatoes: Add the chopped tomatoes, increase the heat and cook for 5-6 minutes until the tomatoes soften and caramelise around the edges and the mixture becomes a little syrupy, stirring occasionally.
4. Add cabbage: Add the cabbage and carrot mixture, paprika, tomato puree, stock and pepper to taste. Stir thoroughly.
5. Cook: Cover and bring the soup to the boil then lower the heat and simmer for 10 minutes.
6. Puree: Remove from the heat and puree until velvety smooth.
7. Serve: Stir in the butter and vinegar, adjust the seasoning and serve!
Serving suggestions
This simple creamy cabbage soup is delicious with hearty bread or croutons. I also like it with a sprinkle of freshly chopped dill (perfect with so many cabbage recipes). Because it is sweet, tangy and creamy you won’t need to serve it with either cream or sour cream.
For a non-vegetarian serving idea you can enjoy it with crispy bacon or fried pieces of Polish kielbasa.
This easy creamy cabbage soup makes a delicious, light starter to fish dishes, such as crusted salmon, as well as chicken dishes, including hasselback chicken.
Is creamy cabbage soup healthy
Yes, it is! This nutritious vegan cabbage soup does not contain any cream or potatoes, is low in fat and carbohydrates and high in fibre (thanks to the cabbage). 1 serving contains approx. 100 calories.
What else to do with cabbage
- Make cabbage juice
- Sautee and stir into pasta
- Use in a coleslaw
Top tips
- I recommend using a food processor to shred the cabbage.
- Do not overcook the soup. Once you’ve added the cabbage it only needs to simmer for 10 minutes.
- You need to use a good blender to puree the soup until smooth and creamy.
- Best served hot, with croutons and freshly chopped dill. Refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
More creamy vegetarian soups
- Simple Fennel Soup
- Quick Spinach and Pea Soup
- Simple Tomato Zucchini Soup
- Butternut Squash Lentil Soup
See also these other easy, delicious soup recipes including this collection of creamy vegan soups!
Recipe
Simple Creamy Cabbage Soup
Ingredients
- 12 ounces (350 g) cabbage savoy/sweet pointed/white, middle bit removed
- 2 medium shallots peeled, finely chopped
- 8.81 ounces (250 g) small tomatoes such as cherry, chopped, approx.12 or 15 if they are very small
- 2 medium carrots peeled
- 1½ tablespoons tomato puree
- 1 teaspoon paprika
- 3 cups (720 ml) vegetable stock hot
- 1 teaspoon white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon butter any
- Salt and pepper to taste
Instructions
- Shred vegetables: Shred the cabbage and carrots in a food processor (use the grating disc). Set aside.
- Cook shallots: In a pot heat the oil, add the shallots and cook over a medium heat for 3 minutes until softened, stirring often.
- Add tomatoes: Add the chopped tomatoes, increase the heat and cook for 5-6 minutes until the tomatoes soften and caramelise around the edges and the mixture becomes a little syrupy, stirring occasionally.
- Add cabbage: Add the cabbage and carrot mixture, paprika, tomato puree, stock and pepper to taste. Stir thoroughly.
- Cook: Cover and bring the soup to the boil then lower the heat and simmer for 10 minutes.
- Puree: Remove from the heat and puree until velvety smooth.
- Serve: Stir in the butter and vinegar, adjust the seasoning and serve!
Notes
- I recommend using a food processor to shred the cabbage.
- Do not overcook the soup. Once you’ve added the cabbage it only needs to simmer for 10 minutes.
- You need to use a good blender to puree the soup until smooth and creamy.
- Best served hot, with croutons and freshly chopped dill. Refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this simple vegetarian cabbage soup I'd love to know how it turned out for you. Did the flavour surprise you? Let me know in the comments below, thanks:)
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Monika
For the "1½ tablespoons tomato puree", did you mean tomato PASTE?
Monika
I meant tomato puree but you can use paste instead if you like.
Monika
What if we have handful-sized tomatoes - how many would we use then?
Monika
Approx. 3 medium-sized tomatoes, but make sure they are ripe and sweet. This is important in this recipe which is why I recommend small tomatoes, as they have more flavour than large ones.