Classic Cabbage Soup (Printable version)

Warm cabbage soup with tender vegetables in savory tomato broth. Vegetarian, gluten-free. Ready in 50 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Tomato Base

06 - 1 can (14 oz) diced tomatoes with juice
07 - 2 tablespoons tomato paste

→ Broth & Seasoning

08 - 6 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika, optional
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chopped cabbage, stir well, and cook for 3 to 4 minutes until it begins to wilt.
04 - Mix in the tomato paste and cook for 1 minute.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika if using, salt, and pepper. Stir to combine thoroughly.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the cabbage and vegetables are tender.
07 - Discard the bay leaf and adjust seasoning to taste.
08 - Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • It fills your kitchen with the kind of gentle, savory aroma that makes everyone ask what's cooking.
  • The soup is surprisingly hearty and satisfying despite being so light and simple.
  • You probably already have most of these ingredients sitting in your pantry and crisper drawer.
  • It tastes even better the next day, which means easy lunches all week long.
02 -
  • Don't skip sautéing the vegetables first, that step builds the flavor foundation and keeps the soup from tasting flat or watery.
  • If your cabbage is older or tastes slightly bitter, add a pinch of sugar or an extra splash of tomato to balance it out.
  • Let the soup rest for at least ten minutes before serving so the flavors can settle and marry together.
03 -
  • Taste your broth before you start cooking, some store bought broths are quite salty and you'll need to adjust your seasoning at the end.
  • If you want a slightly sweeter soup, add a teaspoon of honey or a splash of balsamic vinegar during the last few minutes of simmering.
  • Use a sharp knife when chopping the cabbage, a dull blade will crush the leaves and release too much moisture too early.
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