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Creamy Cabbage Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • Soup:
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 medium head green cabbage about 2 lbs / 900g, cored and thinly shredded
  • 2 medium russet or Yukon Gold potatoes peeled and diced into ½-inch cubes
  • 4 cups 960ml chicken or vegetable broth
  • 1 cup 240ml water
  • 1 teaspoon dried thyme
  • ½ teaspoon dried caraway seeds optional
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 1 cup 240ml heavy cream
  • 1 tablespoon apple cider vinegar or fresh lemon juice
  • For Serving:
  • Crusty bread or dinner rolls
  • Fresh chives or flat-leaf parsley chopped
  • Extra black pepper
  • Drizzle of olive oil or swirl of cream

Instructions
 

  • Melt butter with olive oil in a large pot over medium heat. Add diced onion and cook for 6 to 8 minutes until soft and lightly golden.
  • Add garlic, thyme, caraway seeds if using, and smoked paprika. Cook for 1 to 2 minutes until fragrant.
  • Add shredded cabbage in handfuls. Season with ½ teaspoon salt. Cook, stirring occasionally, for 8 to 10 minutes until wilted and lightly colored.
  • Add diced potatoes, broth, and water. Stir to combine. Season with remaining salt and pepper. Bring to a boil, then reduce to medium-low and simmer uncovered for 18 to 20 minutes until potatoes are tender.
  • For a creamier texture, use an immersion blender to partially blend 4 to 5 pulses — enough to thicken the broth while keeping texture.
  • Reduce heat to low. Stir in heavy cream and apple cider vinegar. Simmer gently for 3 to 4 minutes. Do not boil.
  • Taste and adjust salt, vinegar, and pepper. Ladle into bowls, garnish with fresh herbs and a drizzle of olive oil. Serve with crusty bread.

Notes

  • Take time to soften the onion properly — 6 to 8 minutes builds the sweet savory base
  • Cook the cabbage down before adding broth for a concentrated, deeper flavor
  • Do not boil after cream is added — keep the simmer gentle to prevent separation
  • The vinegar or lemon at the end is essential — it brightens all the flavors
  • Taste right before serving and adjust salt, acid, and pepper as needed
  • Reheat leftovers gently over low heat with a splash of broth if needed
  • Keeps in the fridge for up to 4 days — flavor improves overnight
  • Freeze the base without cream for up to 3 months — add cream fresh when reheating
  • Use vegetable broth and coconut cream for a fully vegan version
  • Add red lentils with the potatoes for a heartier, protein-rich version