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Chef Ava

Creamy Cabbage Soup

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 is finished with heavy cream and served warm with crusty bread or crackers.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • large pot For sautéing and simmering the soup.
  • immersion blender Or a countertop blender, used carefully in batches.
  • wooden spoon For stirring.

Method
 

  1. 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.
  2. Add the diced carrot and celery. Cook for about 5 minutes, stirring occasionally.
  3. Stir in the chopped cabbage and cook for another 5 minutes, until it begins to wilt.
  4. 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.
  5. 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.
  6. 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.
  7. Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers if desired.

Notes

Blend about half of the soup for a creamy texture with some whole vegetables. Avoid boiling the soup after adding the cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.