Classic Cabbage Soup (Print Page)

Tender cabbage and vegetables in savory tomato broth. Vegetarian, gluten-free, ready in 50 minutes.

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Tomato Base

06 - 1 can (14 oz) diced tomatoes with juice
07 - 2 tablespoons tomato paste

→ Broth & Seasoning

08 - 6 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chopped cabbage, stir well, and cook for 3 to 4 minutes until it begins to wilt.
04 - Mix in the tomato paste and cook for 1 minute.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika, salt, and pepper. Stir to combine thoroughly.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until cabbage and vegetables are tender.
07 - Remove and discard the bay leaf. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns the humblest vegetables into something deeply satisfying without any fuss or fancy technique.
  • You can make a huge pot for almost nothing and it actually tastes better the next day.
  • It is warm and filling but somehow light enough that you don't feel weighed down after a big bowl.
02 -
  • Do not skip cooking the tomato paste before adding the liquids, that one minute transforms it from sharp to rich.
  • If your cabbage is still tough after 30 minutes, just keep simmering, some heads are denser and need more time.
  • The soup thickens as it sits, so if you are reheating leftovers you might need to add a splash of broth or water.
03 -
  • Let the soup rest for at least 15 minutes after cooking, the flavors deepen and settle in ways you can really taste.
  • If you want a richer broth, stir in a spoonful of miso paste or a splash of soy sauce at the end for extra umami.
  • Cutting the cabbage into uniform pieces helps it cook evenly, so take an extra minute with your knife.
Go Back