There’s something so comforting about a warm bowl of homemade soup simmering on the stove. This Creamy Cabbage Soup is filled with tender vegetables and a velvety broth, making it a simple, cozy meal for a chilly afternoon or a peaceful evening at home.
It starts with everyday ingredients: cabbage, carrot, celery, onion, and garlic simmered in vegetable broth, then finished with heavy cream. Blending just half of the soup gives it a silky body while leaving plenty of tender vegetables for a hearty bite.
Why You’ll Love This Creamy Cabbage Soup
- Velvety and comforting: Heavy cream and partially blended vegetables create a smooth, creamy broth.
- Simple ingredients: Cabbage, carrot, celery, onion, garlic, vegetable broth, and cream are all you need.
- Hearty texture: Blending only about half the soup keeps some cabbage and vegetables whole.
- Ready in about 50 minutes: Just 10 minutes of prep and 40 minutes on the stove.
- Cozy any night of the week: Serve it with crusty bread or crackers for an easy, comforting meal.
How This Soup Comes Together
Olive oil, onion, and garlic start the soup, followed by diced carrot and celery. Chopped cabbage goes in next and cooks until it begins to wilt, then vegetable broth is added and everything simmers until the vegetables are tender.
Half of the soup is blended with an immersion blender (or carefully in batches in a countertop blender), then the heavy cream is stirred in and simmered gently for a few minutes. Season with salt and black pepper, and garnish with fresh parsley.
What You’ll Need
- 1/2 medium head of cabbage, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Serves: 4
Estimated Nutrition: Approximately 180 calories and 4 g protein per serving.
Step-by-Step Directions
Step 1: Sauté the Aromatics and Vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes until the onion begins to soften.
Add the diced carrot and celery. Cook for about 5 minutes, stirring occasionally.
Step 2: Add the Cabbage and Broth
Stir in the chopped cabbage and cook for another 5 minutes, until it begins to wilt.
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat, cover partially, and simmer for 20 minutes, or until the vegetables are tender.
Step 3: Blend and Add the Cream
Use an immersion blender to blend about half the soup, leaving some cabbage and vegetables whole for a hearty texture. If using a countertop blender, blend carefully in batches.
Stir in the heavy cream and simmer gently for another 5 minutes. Avoid boiling the soup after adding the cream. Season with salt and black pepper to taste.
Step 4: Ladle and Serve
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers if desired.
What to Serve With Cabbage Soup
Crusty bread or crackers are the classic partners for a creamy soup, and a simple green salad makes it a fuller meal. Looking for more cozy bowls? Browse our soup recipes or try our cabbage vegetable soup.
Leftovers & Storage
Cool the soup, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, and avoid boiling it so the cream stays smooth.
Cream-based soups can change texture when frozen, so this soup is best enjoyed fresh or within a few days.
Tips for the Best Creamy Cabbage Soup
- Blend only half: Leaving some vegetables whole gives the soup a hearty texture.
- Blend safely: If using a countertop blender, blend carefully in batches.
- Do not boil after adding cream: A gentle simmer keeps the soup smooth and velvety.
- Season at the end: Taste after adding the cream, then add salt and black pepper as needed.
- Let the cabbage wilt first: Cooking it for about 5 minutes before adding broth helps it soften.
Easy Ways to Change It Up
Extra Hearty: Serve with thick slices of crusty bread for dipping.
Chunkier Soup: Blend less of the soup for more whole cabbage and vegetables in each bowl.
Silkier Soup: Blend a little more of the soup for a smoother, more velvety texture.
Fresh Herb Finish: Add extra chopped parsley right before serving.
Quick Questions
How long does creamy cabbage soup take to make?
This soup takes about 50 minutes in total: 10 minutes of prep and 40 minutes of cooking.
Do I have to blend the soup?
Blending about half the soup creates the creamy texture while keeping some vegetables whole. You can blend more or less depending on how smooth you like it.
Can I use a regular blender?
Yes. If you use a countertop blender, blend the soup carefully in batches.
Why shouldn’t I boil the soup after adding cream?
Boiling after the cream goes in can affect the texture. Simmer gently for about 5 minutes instead.
What can I serve with this soup?
Crusty bread or crackers are great choices, and parsley adds a fresh finish on top.
A Warm Bowl Worth Slowing Down For
Some of the best meals are the quiet ones. A pot of soup on the stove, a slice of crusty bread, and a spoon are often all you need.
This creamy cabbage soup is simple, soothing, and ready when you are. Make a pot for a chilly afternoon or a peaceful evening at home.
“A bowl of homemade soup is a small, warm way of saying you’re glad someone is at the table.”
— Ava
Creamy Cabbage Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes until the onion begins to soften.
- Add the diced carrot and celery. Cook for about 5 minutes, stirring occasionally.
- Stir in the chopped cabbage and cook for another 5 minutes, until it begins to wilt.
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat, cover partially, and simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to blend about half the soup, leaving some cabbage and vegetables whole for a hearty texture. If using a countertop blender, blend carefully in batches.
- Stir in the heavy cream and simmer gently for another 5 minutes. Avoid boiling the soup after adding the cream. Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers if desired.
