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    Home » Recipes » Soups/Salads

    Simple Creamy Cabbage Soup

    May 21, 2023 By Monika Last Updated July 16, 2024 5 Comments

    Jump to Recipe

    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!

    Top down view of creamy cabbage soup with croutons in white bowl.

    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

    Ingredients for making vegetarian cabbage soup in individual dishes.
    Creamy cabbage soup ingredients.
    • 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.

    Shredded cabbage in food processor bowl.
    1a.
    Shredded carrot in food processor bowl.
    1b.

    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.

    Chopped shallots in large pot.

    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.

    Tomatoes and shallots in large pot.

    4. Add cabbage: Add the cabbage and carrot mixture, paprika, tomato puree, stock and pepper to taste. Stir thoroughly.

    Shredded cabbage, carrot and spices in large pot.

    5. Cook: Cover and bring the soup to the boil then lower the heat and simmer for 10 minutes.

    Cabbage soup with tomatoes in large pot.

    6. Puree: Remove from the heat and puree until velvety smooth.

    Top down view of creamy soup in pot.

    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

    Top down view of creamy cabbage soup with croutons in white bowl.

    Simple Creamy Cabbage Soup

    This simple vegetarian 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, made using few ingredients and comes together incredibly quickly.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch
    Cuisine: gluten free, vegan, vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 5 servings
    Calories: 97kcal
    Author: Monika Dabrowski

    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

    Serving: 1serving | Calories: 97kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 619mg | Potassium: 347mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4935IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 1mg

    *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.

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    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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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Monika says

      June 01, 2023 at 9:59 pm

      For the "1½ tablespoons tomato puree", did you mean tomato PASTE?

      Reply
      • Monika says

        June 02, 2023 at 10:09 am

        I meant tomato puree but you can use paste instead if you like.

        Reply
      • Helen says

        December 29, 2023 at 2:08 pm

        Tomato puree is more or less the same as paste. Interchangeable.

        Reply
    2. Monika says

      June 01, 2023 at 9:57 pm

      What if we have handful-sized tomatoes - how many would we use then?

      Reply
      • Monika says

        June 02, 2023 at 10:20 am

        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.

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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