Best 4 Creamy Cabbage Soup With Gruyère Recipes

Indulge in the heartwarming flavors of our creamy cabbage soup, a culinary symphony that blends the delicate sweetness of cabbage with a velvety broth, enriched with the nutty, slightly sharp notes of Gruyère cheese. This comforting soup is not only a feast for the taste buds but also a delightful journey for the senses, as the aroma of sautéed onions and garlic fills the air, whetting your appetite for the culinary masterpiece that awaits. Alongside the classic creamy cabbage soup, we present tantalizing variations that cater to diverse dietary preferences and culinary adventures. Embrace the vibrant flavors of our vegan creamy cabbage soup, where creamy coconut milk replaces dairy, creating a luscious, plant-based broth that is equally satisfying. For those who crave a touch of heat, our spicy cabbage soup infuses the classic recipe with a delightful kick of chili, cumin, and cayenne pepper, adding an extra layer of depth and warmth to the soup. And for those seeking a smoky, savory twist, our roasted cabbage soup features charred cabbage florets, roasted red peppers, and a hint of paprika, resulting in a rich, complex flavor profile that is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CREAM OF CABBAGE SOUP

Cream of Cabbage Soup image

Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 20

Ingredients

4 cups water
2 tablespoons chicken bouillon granules
3 cups diced peeled potatoes
1 cup finely chopped onion
1 cup diced peeled rutabaga
1/2 cup diced carrots
6 cups chopped cabbage
1 cup chopped celery
1/2 cup chopped green pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dill weed
1 cup butter
1 cup all-purpose flour
2 cups milk
2 cups chicken broth
1/2 pound process cheese (Velveeta)
1/2 teaspoon dried thyme
Pepper to taste
Additional milk, optional

Steps:

In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

CREAMY POTATO-CABBAGE SOUP

Creamy Potato-Cabbage Soup image

Comfort food doesn't have to mean simmering a pot on the stove for hours-a warm, hearty bowl of soup is about 30 minutes and 10-ingredients away.

Provided by Marianne Williams

Time 35m

Number Of Ingredients 10

Ingredients

.25 cup olive oil
6 cups sliced green cabbage (from 1 small head cabbage)
1 medium sweet onion, sliced (about 2¼ cups)
2 pounds Yukon Gold potatoes (about 8 medium potatoes), peeled and chopped
3 medium carrots, chopped (about 1½ cups)
6 cups vegetable broth
2 teaspoons kosher salt, divided
2 tablespoons white wine vinegar
.75 cup sour cream
1 tablespoon chopped fresh dill

Steps:

Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.

Nutrition Facts : Calories 302 kcal, Carbohydrate 41 g, Cholesterol 20 mg, Fiber 8 g, Protein 5 g, SaturatedFat 5 g, Sodium 983 mg, Sugar 12 g, Fat 14 g, UnsaturatedFat 0 g

CREAMY CABBAGE SOUP

Creamy Cabbage Soup image

A tasty soup from the lowly cabbage. Once again I am featuring cabbage in a recipe, but I believe it has a lot to offer.

Provided by Muddyboots

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion
1 potato
3/4 lb cabbage
salt
5 cups stock
1 parmesan rind
pepper
2 cups milk
1 cup gruyere cheese

Steps:

Heat oil . Dice onion and add to oil cook until fragrant. Add potato which has been grated and shredded cabbage and 1/2 teaspoon salt. Stir together and cook for 1 minute . Add stock(chicken- vegtable) parmesan rind and salt and pepper to taste . Bring to simmer then cook on low heat 30 minutes. Add milk heat through. DON'T BOIL -- Add cheese a little at a time taste and adjust seasoning. Remove rind.

Nutrition Facts : Calories 195, Fat 11.2, SaturatedFat 5.6, Cholesterol 31.2, Sodium 113.3, Carbohydrate 15.1, Fiber 2.4, Sugar 3.2, Protein 9.7

Tips:

Use a good quality stock for the soup. This will make a big difference in the flavor of the final dish.
Sauté the onions and garlic until they are softened and fragrant. This will help to develop their flavor and add depth to the soup.
Use a variety of cabbages for the soup. This will give the soup a more complex flavor and texture.
Add the Gruyère cheese at the end of cooking. This will help to prevent it from becoming grainy.
Serve the soup immediately, garnished with fresh parsley or chives.

Conclusion:

This creamy cabbage soup with Gruyère is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover cabbage. The soup is hearty and filling, and the Gruyère cheese adds a rich and creamy flavor. This soup is sure to be a hit with the whole family.