This creamy cabbage soup is warm and comforting, perfect for chilly days. With tender cabbage, potatoes, and a touch of cream, it’s both tasty and filling!
I love making this soup when I need a little cozy boost. Plus, it’s super easy! Just chop, simmer, and blend. Who knew cabbage could taste so good? 🥬❤️
Key Ingredients & Substitutions
Cabbage: The star of this soup! I recommend green cabbage for its mild flavor. If you can’t find it, savoy cabbage is a great alternative, offering a slightly sweeter taste and a nice texture.
Potatoes: I used Yukon Gold potatoes for creaminess. If you’re avoiding carbs, cauliflower can make a good substitute. Just chop it up and cook until tender.
Heavy cream: For a lighter version, using half-and-half works well, or try coconut milk for a dairy-free option. It still gives a nice creaminess!
Herbs: Dill adds a fresh flavor, but if you don’t have it, feel free to use thyme or parsley. Each brings its own character to the soup!
How Do I Get the Perfect Creamy Texture?
Achieving that creamy, velvety texture is all about blending! Here’s how you can do it perfectly:
- After your soup has cooked and the veggies are tender, use an immersion blender directly in the pot. This gives you control over how creamy you want it.
- If you don’t have an immersion blender, carefully transfer part of the soup to a blender. Blend it in batches, then stir it back into the pot.
- Blend until you see some chunks remaining. This adds a lovely texture that complements the softness of the cream!
How to Make Creamy Cabbage Soup
Ingredients You’ll Need:
Fresh Vegetables:
- 1 small head of cabbage (about 1 lb), chopped into bite-sized pieces
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
For the Soup Base:
- 4 cups vegetable or chicken broth
- 2 tablespoons butter or olive oil
For Creaminess:
- 1 cup heavy cream or half-and-half
Seasonings:
- 1 teaspoon dried dill (or 1 tbsp fresh dill, chopped)
- Salt and freshly ground black pepper, to taste
Garnish & Serving:
- Optional: fresh dill sprigs for garnish
- Optional: crusty bread, for serving
How Much Time Will You Need?
This creamy cabbage soup takes about 10 minutes of prep time and approximately 30 minutes of cooking time, making it a simple yet hearty dish ready in about 40 minutes. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and carrots, sautéing for about 5 minutes until they begin to soften and the onion becomes translucent.
2. Add Garlic:
Add in the minced garlic and cook for another minute until it becomes fragrant, filling your kitchen with a delicious aroma.
3. Cook the Cabbage and Potatoes:
Stir in the chopped cabbage and diced potatoes. Continue cooking for about 3 to 5 minutes until the cabbage starts to wilt down and mix well with the other vegetables.
4. Simmer the Soup:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 to 25 minutes or until the vegetables are tender.
5. Season and Blend:
Add the dried dill, salt, and pepper to the soup, stirring everything together. If you like a creamy texture, you can use an immersion blender to partially blend the soup in the pot, leaving some chunks for a nice texture.
6. Add Cream:
Stir in the heavy cream or half-and-half, and gently heat for another 3 to 5 minutes. Be careful not to boil the soup again after adding the cream to avoid curdling.
7. Taste and Adjust:
Give your creamy cabbage soup a taste and adjust the seasoning with more salt and pepper if needed. This is your chance to perfect the flavor!
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh dill sprigs if desired. It’s delightful alongside crusty bread for dipping. Enjoy your warm and comforting creamy cabbage soup!
Can I Use Other Vegetables in This Soup?
Absolutely! You can add vegetables like celery, green beans, or even bell peppers. Just make sure to cut them into small pieces so they cook through in the same timeframe as the other ingredients.
What If I Don’t Have an Immersion Blender?
No worries! You can carefully transfer portions of the soup to a regular blender and blend until creamy. Just be cautious as the soup will be hot! Blend in batches if needed, then return it to the pot.
Can I Freeze Leftover Soup?
Yes! Let the soup cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop.
How Can I Make It Vegetarian?
This recipe is already vegetarian if you use vegetable broth. Just make sure to choose cream or half-and-half that fits your dietary needs, and you’re all set!