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Creamy Cabbage Soup

By Jen Cincyshopper

on Feb 16, 2020, Updated Oct 20, 2020

40 Comments

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 Soup

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!

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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
• Sausage
• 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)
• Celery
• Carrots
• Onion
• Chicken Broth
• Garlic
• Butter
• Flour
• Milk
• 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.

5 from 18 votes

Creamy Cabbage Soup

By: Jen CIncyshopper

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.

Prep: 10 minutes mins

Cook: 35 minutes mins

Servings: 8 Servings

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Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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.

Nutrition

Calories: 379kcal, Carbohydrates: 23g, Protein: 15g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 105mg, Sodium: 1685mg, Potassium: 560mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4804IU, Vitamin C: 38mg, Calcium: 103mg, Iron: 2mg

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