This Creamy Cabbage Soup is delicious and so easy to make. It’s packed with cabbage, carrots, potatoes, celery, onions, ham, and an amazing creamy broth. Lots of nutrients and flavor.
Cabbage is one of my favorite foods, cooked or even raw. I often make my Cabbage Roll Soup, but this creamy cabbage soup recipe is my favorite. The veggies and cream taste so gosh darn good together. Make it for dinner tonight, you will get hooked too!
I prefer to serve my soup with crusty bread because I am a dipper. But, you could serve it with crackers or nothing for a side dish. It’s a hearty and filling soup without anything alongside.
Traditional Cabbage Soup is not creamy. Many use it as a weight loss soup when dieting. I think the addition makes the dish a bit more kid friendly and makes it more filling. If you would like to keep your soup classic, go ahead and omit the cream and add a cup or two of additional broth.
This easy Cabbage Soup does not take much time to prepare. You will first chop the cabbage, potatoes, carrots, celery, and onions. If you have picky eaters, go ahead and puree the onions, they will never even know they are in there.
I usually use store-bought chicken broth. If you have homemade on hand, feel free to use it. You can also use vegetable broth or low sodium broths to keep the soup as healthy as possible too!
I make a quick roux with cornstarch and butter for the base of the cream. I then add milk and heavy whipping cream. Any cream such as half -n- half will work. Or, use milk if you do not have cream on hand but, you may need to double up the roux mixture.
I use leftover ham or store-bought cubed to add a bit of meat and flavor. The meat is not necessary. You can totally keep this vegetarian and a bit healthier by omitting.
Consider using these other meats to Cabbage Soup for added flavor:
- Ground Beef
- Cubed Chicken
- Crumbed Bacon on top
Ingredients to Make Creamy Cabbage Soup
- Cabbage (I use about 3/4 of a small to medium-sized head)
- Potatoes (I used about 1/2 of a 24 oz bag of petite white)
- Chicken Broth
- Heavy Whipping Cream
- Salt and Pepper
How to Make Creamy Cabbage Soup
First, wash and slice and dice all of the vegetables. Then, add them to a large pot. Now, add the salt, pepper, and garlic.
Next, add the broth. Then, bring to a boil over medium heat. Reduce to simmer, cover with a lid and cook for 15 minutes. Check potatoes after cook time for tenderness.
Make the roux while vegetables are simmering. To do so, melt the butter over low heat. Then, add the flour and continuously mix for about 2 or 3 minutes until you have a very thick paste.
Now, whisk in the heavy cream and milk. Continue whisk until the mixture begins to bubble.
Add the cream mixture to vegetables and stir to combine. Now, allow the soup to simmer for an additional 15 minutes, stirring occasionally.
Creamy soups do not freeze well so, I suggest enjoying this soup right after you prepare. If you do have leftovers, store them in an air-tight container. You may need to add a bit of broth or milk before reheating.
Creamy Cabbage Soup
- 4 cup chopped Cabbage about 1 small head
- 1 lb cubed Ham
- 1/2 Large Onion chopped
- 3/4 lb Potatoes diced
- 3 small Carrots sliced
- 1 stalk Celery sliced
- 1 tbsp minced Garlic
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 6 cup Chicken Broth
- 1/2 cup Butter
- 1/2 cup Flour
- 1 cup Milk
- 1 cup Heavy Cream
- 2 tbsp fresh Parsley chopped
- In a large heavy pot, add cabbage, ham, onion, potatoes, carrots, celery and garlic.
- Season with salt and pepper.
- Add broth and bring to a boil over medium heat.
- Reduce heat, cover and simmer about 15-20 minutes, until potatoes are tender.
- In a small pan make a roux by melting butter and adding flour over low heat.
- Stir to mix to a paste consistency and cook 2-3 minutes.
- Gradually add in milk and cream while whisking until smooth.
- Add thickened mixture to soup and stir until incorporated.
- Simmer for another 15 minutes.
- Garnish with parsley.
One of the best soups I’ve made!!! Delicious!!
Probably the best soup I have ever eaten!
Sautéed all vegetables for about 10 minutes, but did not brown them, just for added flavor. Used white pepper, didn’t add any meat and used unsalted butter. It was delicious and it’s on my list of recipes to definitely make again. Thanks for sharing.
Just wondering if anyone has tried this with sweet potatoes
Thank you for this recipe. Like another reviewer commented, this recipe lends itself to some flexibility. I was looking for a way to reduce calories a bit but keep it tasty. I used 2 slices of reduced sodium bacon in place of ham. I sautéed the veggies in a tablespoon of bacon grease until veggies were fragrant. Instead of making a roux with butter, I sprinkled the flour over the sautéed veggies and then stirred and cooked for another minute. I slowly whisked in reduced sodium chicken broth and let simmer per directions. I then added fat-free half and half at the very end. No added salt needed. Delish and fewer than 250 calories per large 16 ounce serving.
Can this be made in a Crock-Pot?
This will now be a favorite “go to” in my soup collection! So delish! I made it with kielbasa and added a bit of celery salt as it goes so well with cabbage. Definitely worth the effort to make at home and,,, yay! Leftovers!! Thank you for sharing!
I have a box of cream of chicken broth (looks like chicken broth on the outside) and bought it by mistake. Do you think I could use it instead of making a rouex?
Sooooo, I tried this recipe and my boyfriend and I love it! I made it in the IP, sauted the onions and garlic. Then added the broth, ham, veggies and seasonings. Cooked for 4 mins on manual. I cooked the roux on the stove and added it to the mix once it was cooked. YUMMMMM! Thank you for the recipe.
I am trying this today and will try the IP way
Glad she posted this
Tonight I’m going to try this recipe. It’s raining and very damp outside, so I thought this would be good to try. Can’t wait! I don’t have the cream, but I will make a rue with the milk and maybe thicken it with corn starch.
This soup is absolutely delicious my family loves it they gave it a 10 I highly recommend making this
Just made and this is delicious! I used 2 cups of light cream in place of heavy cream and milk as that is what I had. Will definitely make again.
Delicious flavor and hearty. The recipe lends itself to some flexibility. I did not add the ham and added more of all the vegetables. I also sprinkled cheddar cheese on top of each serving.
This recipe is delicious!!! First time for me. I switched smoked sausage for ham and used 2 cups cream and left off the milk. I also added some leeks. It is so good! I can’t stop eating it.
Made per recipe, but substituted sweet potatoes. Creamy and very good! Loved the broth!
I have it all put together and is cooking as we speak. I added more cabbage and carrots than it called for, because! I only had four 14.5oz cans of chicken broth, but I did find the remaining asked for, in beef broth (fat free) so I added that plus a little more because I added the extra vegetables. Not sure if I am going to make a roux or not? Will see what the wife wants. Remember, ( what ever wifey wants🤣). Excited to have another heathy recipe!
I already made it twice it’s so good!
Delicious and different! We loved it!
DAVID SCOTT JEFFREY
Deeeeeelicious!!! I’ve already tasted it and is it ever good!! I’m thinking about adding some Velveeta, you know, to make it somewhat healthy….LOL…….anybody ever tried it? Thanks for the great recipe!!
LOL David! That sounds amazing. If you give it a try, let me know.
Loved this recipe. I didn’t have any celery but added some chopped yellow squash. Didn’t have any heavy cream, so I used two cups of 2% milk and added around 4oz of Mexican velveeta cheese. Wasn’t too thick or cheesy. Perfect consistency! Everyone loved it. Will make again for sure.
Delicious, I added instant mashed potatoes and used evaporated milk bc that’s all I had. I did not use any meat or the celery and was perfect!
Made this the other night. It was delicious. I browned some smoked kielbasa in a skillet and drained on paper towels to keep the grease out and used that instead of the ham. Thank for sharing this great recipe!
Can I make this in the crock pot ?
Such a delicious recipe! Can it be made in an instant pot too?