This creamy cabbage soup is warm, hearty, and easy to make! Packed with fresh cabbage and blended with creamy goodness, it’s perfect for chilly days.
Making this soup is like giving your kitchen a cozy hug! I love serving it with some crusty bread—a simple way to enjoy a bowl full of warmth!
Key Ingredients & Substitutions
Olive Oil or Butter: Both options work well for sautéing vegetables. I usually go for olive oil for its health benefits, but butter adds a rich flavor. You can even use coconut oil for a dairy-free version!
Onion: This adds a nice depth of flavor. Yellow onions are great, but you could use red onions for a sweeter touch or shallots for a milder taste.
Cabbage: Green cabbage is perfect for this soup, but you can substitute with savoy cabbage for a more delicate texture or even kale for a twist!
Broth: Whether vegetable or chicken, broth enhances the soup’s flavor. If you’re looking for a low-sodium option, try using low-sodium broth or homemade stock.
Heavy Cream: This gives the soup a luxurious texture. For a lighter version, you could use half-and-half or even coconut milk for a dairy-free twist.
How Can I Ensure My Soup is Creamy and Not Curdled?
One common concern when making creamy soups is curdling. This usually happens if the cream is boiled too rapidly. Here’s how to keep it nice and creamy:
- After simmering the veggies in broth, lower the heat before adding the cream.
- Gently stir in the heavy cream and keep the heat low to warm it up without boiling.
- Monitor the temperature as you add the cream—nobody wants a curdled mess!
Following these tips will help you achieve that smooth, creamy texture you want!
How to Make Creamy Cabbage Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1/2 head green cabbage, chopped
For the Soup:
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream
Seasonings and Garnish:
- Salt and ground black pepper, to taste
- 1/2 teaspoon paprika (optional)
- Fresh dill or parsley, chopped for garnish
- Crusty bread, for serving
Time Needed:
This creamy cabbage soup will take about 10 minutes to prep and around 30 minutes to cook, giving you a total of about 40 minutes from start to finish. In that time, you’ll have a delicious, hearty soup perfect for any meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic and let it cook for another minute until you can smell its lovely fragrance.
2. Cook the Vegetables:
Next, add the diced carrots and chopped cabbage to the pot. Cook these together, stirring frequently for about 5-7 minutes until they start to soften up. This helps develop a lot of flavors!
3. Simmer the Soup:
Pour in the vegetable broth (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes. This should give you tender cabbage and carrots, making sure everything is cooked through.
4. Add Cream and Season:
After the vegetables are tender, stir in the heavy cream and let it simmer for an additional 5 minutes. Be gentle with it—don’t let it boil to keep the cream from curdling. Season your soup with salt, pepper, and paprika if you’re using it. Give it a taste and adjust the seasoning if needed!
5. Serve and Enjoy:
Now it’s time to enjoy your soup! Ladle it into bowls and garnish with fresh dill or parsley on top. Serve hot with some crusty bread on the side for dipping—delicious!
And there you have it—a warm, comforting creamy cabbage soup that’s perfect for any meal. Enjoy!
Can I Use Other Types of Cabbage?
Absolutely! While green cabbage works wonderfully, you can also use savoy cabbage for a more tender texture or even Napa cabbage for a slightly sweeter flavor.
How Can I Make This Soup Vegetarian?
No problem! Simply use vegetable broth instead of chicken broth, and you have a delicious vegetarian option. It’s hearty and full of flavor!
Can I Freeze Leftover Soup?
You can freeze leftovers! Just let the soup cool completely, then transfer it to an airtight container. It should keep well in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
How Can I Make This Recipe Dairy-Free?
To make the soup dairy-free, replace heavy cream with a non-dairy alternative like coconut milk or cashew cream. This will still give you a rich texture while keeping it plant-based!