Best 3 Cabbage Veggie Cream Soup Recipes

Indulge in a symphony of flavors with our exquisite Cabbage Veggie Cream Soup, a culinary masterpiece that will tantalize your taste buds and warm your soul. This creamy and comforting soup is a delightful blend of fresh cabbage, a medley of colorful vegetables, and a rich, velvety broth that promises a satisfying and wholesome experience. As you delve into this culinary creation, you'll encounter a delightful harmony of textures and flavors, making it an unforgettable culinary journey.

In this comprehensive guide, we present not just one, but three enticing variations of Cabbage Veggie Cream Soup, each offering a unique twist on this classic dish. Whether you prefer a classic rendition, a vegan delight, or a cheesy extravaganza, we have a recipe that will cater to your culinary desires. With step-by-step instructions and a treasure trove of cooking tips, we'll guide you through the process of crafting this flavorful soup, ensuring a successful culinary adventure. So, prepare your taste buds for a delightful odyssey as we embark on a culinary expedition to savor the delectable Cabbage Veggie Cream Soup in all its glory.

Let's cook with our recipes!

CABBAGE VEGGIE CREAM SOUP

Cabbage Veggie Cream Soup image

Talk about great flavor! This soup is unique and yummy- definitely put in the ingredients that sound bizarre like vinegar and Tabasco®. Tons of compliments await! Serve with a dollop of sour cream on top.

Provided by Charissa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 18

Ingredients

1 pound elk breakfast sausage
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 onion, chopped
2 cups cubed butternut squash
2 beets, sliced into rounds
4 red potatoes, diced
4 carrots, chopped
½ medium head green cabbage, chopped
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
2 teaspoons dried dill weed
2 teaspoons dried rubbed sage
2 teaspoons dried thyme leaves
salt and black pepper to taste
2 quarts chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup red wine vinegar

Steps:

Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 22 g, Cholesterol 25.8 mg, Fat 6.6 g, Fiber 4.6 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 323.2 mg, Sugar 7.4 g

CREAMY CABBAGE SOUP WITH GRUYèRE

Creamy Cabbage Soup With Gruyère image

This is a creamy soup that has no cream in it. I can't think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 russet potato, peeled and grated
3/4 pound cabbage (about 1/2 medium head), cored and shredded
Salt to taste
5 cups water, chicken stock or vegetable stock
1 Parmesan rind
Freshly ground pepper to taste
2 cups low-fat milk
1 cup grated Gruyère cheese
6 1/2-inch thick slices of French or country bread, toasted and cut into small squares
Minced fresh chives

Steps:

Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1100 milligrams, Sugar 10 grams, TransFat 0 grams

CREAMED CABBAGE SOUP

Creamed Cabbage Soup image

Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 celery ribs, chopped
1 medium head cabbage (3 pounds) , shredded
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups half-and-half cream
1 cup whole milk
2 cups cubed fully cooked ham
1/2 teaspoon dried thyme
Minced fresh parsley

Steps:

In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

Tips:

Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good choices include cabbage, carrots, celery, onions, and potatoes.
Don't be afraid to experiment. There are many different ways to make cabbage veggie cream soup. Try adding different herbs, spices, or cheeses to find a flavor combination that you love.
Make a big batch. Cabbage veggie cream soup is a great meal prep option. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serve with a side of crusty bread or a salad. This will help to round out the meal and make it more satisfying.

Conclusion:

Cabbage veggie cream soup is a delicious, healthy, and affordable meal that is perfect for busy weeknights. It is also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!