cabbage and tomato soup recipe

Written ByJenny Smyth Posted on
cabbage and tomato soup recipe
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The Best cabbage and tomato soup recipe

I’ve been making this cabbage and tomato soup recipe for years, and it’s a staple in our household. It’s a hearty and comforting dish that’s perfect for a weeknight dinner or a special occasion.

The combination of flavors and textures is just right – the sweetness of the tomatoes, the earthiness of the cabbage, and the savory broth all come together to create a truly satisfying meal. My kids love helping me make it, and they always ask for seconds.

I’ve even served it at family gatherings and potlucks, where it’s always a hit. The best part is that it’s incredibly easy to make and can be customized to suit your tastes.

Whether you’re looking for a vegan option or want to add some protein with chicken or beef, this recipe is super versatile. Plus, it’s packed with nutrients from the cabbage and tomatoes, making it a great choice for a healthy meal.

Cabbage and Tomato Soup

Cabbage and Tomato Soup

4.9 from 861 votes

A hearty and comforting soup made with tender cabbage and rich tomatoes. This simple one-pot meal is perfect for a cozy dinner and comes together quickly with pantry staples.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Soup Base

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chopped green cabbage (about half a medium head)
4 cups low-sodium vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Garnish

Fresh parsley, chopped
Sour cream or Greek yogurt

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Stir in minced garlic and cook for 1 minute until fragrant.
4Add chopped cabbage to the pot and cook, stirring often, for 5 minutes until it begins to wilt and lightly brown at the edges.
5Pour in vegetable broth and diced tomatoes with their juices, then stir in thyme, smoked paprika, salt, and pepper.
6Bring the soup to a boil over high heat, then reduce heat to low and let it simmer partially covered for 20 minutes.
7The cabbage should be tender and the flavors well blended when done.
8Taste the soup and adjust seasoning with additional salt or pepper if needed.
9Ladle into bowls and garnish with fresh parsley and a dollop of sour cream or Greek yogurt if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 620mg🌾Total Carbs: 26g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 5g

📝Notes

For a heartier soup, add 1 cup of cooked white beans or lentils along with the broth. This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Watch Video Of How Cabbage and Tomato Soup Works

This cabbage and tomato soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after work or want something easy to serve at a family gathering.

One of my favorite things about this recipe is that it stores so well – just let it cool completely before transferring it to an airtight container or freezer bag.

Then, when you’re ready to serve it again, simply reheat in the microwave or on the stovetop.

❓ Frequently Asked Questions About Cabbage and Tomato Soup

Q: What type of cabbage should I use?

You can use either green or red cabbage for this recipe – both will give you a delicious result. If you want a more traditional flavor, use green cabbage. If you want a bit of sweetness added to the dish, use red cabbage.

Q: Can I make this recipe in a slow cooker?

Yes, you can definitely make this recipe in a slow cooker! Simply brown the onions and garlic in a pan first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.

Q: How do I prevent the soup from becoming too thick?

If you find that your soup is becoming too thick, simply add some water or broth to thin it out. You can also add some diced vegetables like carrots or celery to add moisture.

Q: Can I freeze this soup for later?

Yes, you can freeze this soup for later! Simply let it cool completely, then transfer it to an airtight container or freezer bag. When you’re ready to serve it again, thaw overnight in the fridge or reheat in the microwave.

Q: What are some good variations on this recipe?

Some ideas for variations include adding diced ham or bacon for extra flavor, using different types of broth like chicken or beef stock, or adding some heat with red pepper flakes.

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