Best 7 Creamy Cabbage Soup Recipes

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Indulge in the comforting warmth of Creamy Cabbage Soup, a culinary symphony of flavors that will tantalize your taste buds and soothe your soul. This classic soup, a staple in many cultures, is elevated with a creamy, velvety broth, tender cabbage, and a medley of aromatic vegetables. Join us on a culinary journey as we explore this delectable dish and present you with a collection of irresistible recipes. From the traditional to the contemporary, each recipe promises a unique twist on this timeless comfort food. Whether you prefer a classic creamy cabbage soup, a vegan variation, or an Asian-inspired twist, we have something to satisfy every palate. So, gather your ingredients, prepare your taste buds, and let's embark on a delightful exploration of Creamy Cabbage Soup.

Let's cook with our recipes!

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

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

CREAMY CABBAGE AND POTATO SOUP



Creamy Cabbage and Potato Soup image

Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!

Provided by Brooke the Cook in

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 medium onion, diced
2 garlic cloves, minced
4 small russet potatoes, diced
3 cups water
1 small cabbage, shredded
1 cup skim milk
2 cups water
2 tablespoons flour
8 ounces Velveeta reduced fat cheese product, cubed small
salt, to taste (optional)
fresh ground pepper, to taste

Steps:

  • Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
  • Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
  • Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
  • Whisk the water, flour and skim milk together and add to to soup.
  • Add cubed cheese and stir until cheese is melted and soup is heated through.
  • Add salt and pepper to taste.

CREAMY CHEESY CABBAGE SOUP



Creamy Cheesy Cabbage Soup image

This soup is worthy of carrying a brand name label. It is also a great way to get the kids to eat their veggies!

Provided by CJAY8248

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 cups vegetable broth (divided use)
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced red bell pepper
3 cups shredded cabbage (I used cole slaw mix)
1/2 teaspoon dill seed
1/2 cup butter
1/2 cup flour
1 cup milk
1 cup vegetable broth
3 ounces havarti cheese, cubed
1/4 teaspoon thyme
1/2 teaspoon white pepper
3 slices center cut bacon, cooked and crumbled

Steps:

  • In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
  • While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
  • Add cheese, thyme, and white pepper.
  • When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
  • Serve hot and enjoy!

INSTANT POT® CREAMY CABBAGE SAUSAGE SOUP



Instant Pot® Creamy Cabbage Sausage Soup image

Using the Instant Pot® ensures a quick comforting soup that can be ready in no time.

Provided by thedailygourmet

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

Time 50m

Yield 4

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped
1 pound sage pork sausage
1 cup water
1 teaspoon chicken soup base (such as Better than Bouillon®)
1 russet potato, diced
2 cups chopped cabbage
1 pinch garlic salt, or to taste
ground black pepper to taste
1 pinch ground allspice
½ cup milk, divided
½ cup half-and-half, divided
2 tablespoons all-purpose flour
2 teaspoons chopped fresh dill, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
  • Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
  • Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 21.6 g, Cholesterol 94.2 mg, Fat 34.5 g, Fiber 3 g, Protein 20 g, SaturatedFat 14.7 g, Sodium 1370.4 mg, Sugar 4.7 g

CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS



Creamy Cabbage Soup With Ham and Roquefort Croutons image

Provided by Molly O'Neill

Categories     dinner, weekday, soups and stews, main course

Time 45m

Yield Four servings

Number Of Ingredients 12

1 teaspoon olive oil
3/4 cup onion, diced
3 cups chicken broth, homemade or canned (low-sodium)
1/4 teaspoon caraway seeds
1 large potato, peeled and quartered
1/2 head Savoy cabbage, cored and cut into 2-inch chunks
3 tablespoons heavy cream
1/2 pound smoked ham, cut into 1/4-inch cubes
1 teaspoon salt
Freshly ground pepper to taste
1 small sourdough baguette, cut across into 1/8-inch thick slices
1/4 pound Roquefort cheese, crumbled

Steps:

  • To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
  • To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY CABBAGE AND BACON SOUP



Creamy Cabbage and Bacon Soup image

Make and share this Creamy Cabbage and Bacon Soup recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon, chopped
2 tablespoons butter
1 onion, chopped
1 leek, sliced
6 cups chopped savoy cabbage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken stock
2 cups diced peeled potatoes
1 cup whipping cream

Steps:

  • In a large pot, cook bacon until it renders its fat, about 5 minutes. Add butter, onion and leek; sauté until softened, about 6 minutes.
  • Add cabbage, salt and pepper; cover and cook, stirring until cabbage is tender, about 10 minutes.
  • Add stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Add cream and simmer, stirring until soup achieves a creamy texture. Process with stick blender or food processor, leaving some chunks.

Nutrition Facts : Calories 490.3, Fat 34.5, SaturatedFat 19.4, Cholesterol 109.4, Sodium 813.3, Carbohydrate 35.5, Fiber 5.8, Sugar 8.9, Protein 12.5

CREAMY CABBAGE SOUP



Creamy Cabbage Soup image

Provided by Edina moon

Categories     Cream Soups

Number Of Ingredients 5

1/2 c unsalted butter
1 large cabbage head, shredded
2 qt milk
salt to taste
freshly ground black pepper

Steps:

  • 1. In a soup pot, melt the butter over medium heat.
  • 2. Add the cabbage and saute for about 2 minutes.
  • 3. Stir in the milk and salt and pepper to taste; be generous with the pepper.
  • 4. Reduce the heat to low, cover, and simmer until the cabbage is very tender and the soup is creamy, about 1 hour.
  • 5. Ladle the soup into preheated bowls and serve immediately.

Tips:

  • For a richer flavor, use chicken broth instead of water.
  • Add a bay leaf or two for extra depth of flavor.
  • Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
  • If you like a thicker soup, add a cornstarch slurry or a roux.
  • Serve the soup with a dollop of sour cream, grated Parmesan cheese, or crusty bread.

Conclusion:

Creamy cabbage soup is a simple and delicious soup that is perfect for a cold winter day. It is also a great way to use up leftover cabbage. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy. So next time you are looking for a quick and easy meal, give this creamy cabbage soup a try.

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