This creamy cabbage soup is warm, cozy, and oh-so-comforting! With tender cabbage, rich cream, and a sprinkle of seasonings, it’s a bowl of happiness that warms you from the inside out.
I’ll be honest, I love how quick this soup comes together. Plus, it’s perfect for a chilly day when all you want is something soothing and tasty. A slice of bread on the side? Yes, please! 🥖
Key Ingredients & Substitutions
Cabbage: Green cabbage is perfect for its mild flavor and tender texture. However, you can substitute it with Napa cabbage for a slightly sweeter taste, or even kale if you prefer leafy greens.
Potatoes: I like using russet or Yukon gold potatoes for their creaminess. If you want to skip the carbs, try using cauliflower for a lower-calorie alternative.
Heavy Cream: For a lighter option, half-and-half works well. You can also use coconut milk or a non-dairy cream substitute for a vegan version, just note it will give a different flavor.
Thyme: Fresh thyme adds a lovely aroma, but if you don’t have any, dried thyme is a great alternative. Use about 1/3 of the amount, as dried herbs are more concentrated.
How Do You Ensure the Vegetables Are Perfectly Tender?
The key to tender veggies in this soup lies in the cooking technique. Sauté onions and garlic first to build flavor, then gradually add the heartier vegetables. Here’s how:
- Start by heating oil or butter, add onions and garlic, and cook until soft.
- Add carrots and potatoes, stir well for about 4-5 minutes. This helps them to start cooking before the cabbage is added.
- Finally, add the cabbage and thyme; cooking it slightly longer allows it to soften nicely without losing its texture. This layering builds the flavor and ensures even cooking for all ingredients.
How to Make Creamy Cabbage Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 2 medium potatoes, peeled and diced
- 1/2 small head green cabbage, chopped into bite-size pieces
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- Salt and black pepper, to taste
- Optional: crusty bread for serving
How Much Time Will You Need?
This creamy cabbage soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll need about 40 minutes from start to finish to create this delicious and comforting dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once it’s hot, add the finely chopped onion and minced garlic. Sauté for about 3-5 minutes, until the onion is soft and translucent. This will add a wonderful base flavor to your soup!
2. Add the Vegetables:
Next, toss in the sliced carrots and diced potatoes. Stir them well to coat with the onion and garlic mixture, cooking for another 4-5 minutes. This will help to soften these veggies before adding the cabbage.
3. Incorporate the Cabbage:
Now it’s time to add the chopped cabbage along with the fresh thyme. Stir everything together and cook for another 2 minutes. You want the cabbage to start wilting but not completely soft at this stage—it should still have some crunch!
4. Pour in the Broth:
Pour in the vegetable or chicken broth, and bring the mixture to a boil by increasing the heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. The veggies should become nice and tender during this time.
5. Stir in the Cream:
Once the veggies are tender, slowly stir in the heavy cream or half-and-half. Make sure the soup is heated through but do not let it boil again. The cream will add that rich, velvety texture!
6. Season and Serve:
Finally, season the soup with salt and black pepper to taste. Ladle the soup into bowls, garnish with extra thyme leaves if you’d like, and serve hot. Pair it with some crusty bread for a perfect cozy meal!
This creamy cabbage soup is sure to warm you up on chilly days, showcasing tender veggies in a flavorful broth. Enjoy every comforting sip!
Can I Use a Different Type of Cabbage?
Absolutely! While green cabbage is classic here, you can use Napa cabbage for a slightly sweeter flavor or even savoy cabbage for a more tender texture. Just chop them into similar sizes for even cooking.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half is a great swap. For a dairy-free alternative, try coconut cream or a non-dairy cream substitute, but keep in mind it will impart a different flavor.
Can I Make This Soup in Advance?
Yes, you can! Prepare the soup, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave when you’re ready to serve. If it thickens too much, add a splash of broth or water to loosen it up.
Is This Soup Freezable?
Yes, this creamy cabbage soup can be frozen! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. To reheat, let it thaw overnight in the fridge and warm it gently on the stove, adding a bit of broth if needed after freezing.
