Cream of Cabbage Soup

Cream of Cabbage Soup | Vegetarian Soup Recipe | Winter Vegetable Recipes | Soup Recipe | Food Made Simple

I love fresh veggies from the farmer’s market! However, coming home with a huge pile of vegetables can sometimes be a little overwhelming, but I have a few standby recipes such as this easy vegetarian quiche or this simple vegetable frittata that both work with pretty much any combination of vegetables.  I also love to make soup!  Some creations definitely turn out better than others, but this Cream of Cabbage soup recipe was a huge hit with the whole family.  In fact my youngest even said it was the best soup she ever had.  So there you go.


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It also happens to be a great vegetarian option for a simple fall or winter meal.  Serve alongside crusty bread with homemade butter. Meat eaters might also want to consider adding some chopped cooked ham, but that is totally optional.  I added beans because my kids love them, but you could also skip them if you’re not a fan.

Here is what you need:

1 stick butter
2 large sweet onions, peeled
2/3 head of cabbage
4 medium carrots
10 small red potatoes
2 32oz. containers vegetable stock
3 Tablespoons flour
1 cup heavy cream
2 cups milk
1/2 teaspoon pepper
2 teaspoons salt
4 tablespoons fresh dill, finely chopped or 1 tsp dried
1/2 cup grated Parmesan cheese
2 cans white cannelloni beans, drained and rinsed

Step 1: Chop onions & cabbage; melt 5 Tablespoons of butter in the bottom of a large soup pot over medium heat.  Cook onions until soft, about 7 minutes.  Add cabbage.  Then sauté 10 more minutes, stirring occasionally.

Step 2: While onion is cooking, chop carrots, & potatoes into small bite sized pieces.  Add vegetables to pot; sauté until tender, approximately 10 more minutes.

Step 3: Add vegetable stock to soup pot.  Bring to a boil; then reduce heat and simmer about 30 minutes.

Step 4: Melt 3 tablespoons butter in medium saucepan over medium heat.  Add 3 tablespoons flour and mix well with wire whisk to form a roux. Add 1 cup cream and 2 cups milk; stir until thickened and bubbly.  Add dill, salt, & pepper to cream mixture; stir well.

Step 5: Add cream to soup; stir well.  Add beans and Parmesan cheese  Heat to almost a boil then reduce heat and serve.

Recipe Notes: You can also add cooked diced ham for a meaty version. You would add the ham in step 5.

Cream of Cabbage Soup | Vegetarian Soup Recipe | Winter Vegetable Recipes | Soup Recipe | Food Made Simple

Cream of Cabbage Soup | Vegetarian Soup Recipe | Winter Vegetable Recipes | Soup Recipe | Food Made Simple


  1. November 29 at 02:22PM

    I just love soup and it’s my favourite for lunch and dinner especially in the cold and dark days. I love that this one includes so many vegetables. The addition of the beans makes it healthier with protein too. I would leave out the flour, butter, milk and cream. What I do is boil all the vegetables with the stock and then use a stick blender to blend to a nice consistency when it is finished. This way it does seem like a creamed soup but with much less fat and calories. One other tip is that I make a very large pot of soup each time, cool it down properly, and freeze in smaller containers for later use. I love this post and always look forward to these.

  2. Vicki
    December 2 at 01:04AM

    Question: this soup looks great, but cabbage comes in so many sizes, about how large a head of cabbage are we to use 2/3 of? I just bought the smallest head of cabbage I could find at my local produce store, but it must weigh 6 or 7 lbs. All their cabbages were enormous.

    • Ruth Soukup
      December 5 at 06:47AM

      I would try for a small to medium size cabbage. You can always use the rest in another recipe. 🙂

  3. Ann
    December 2 at 05:04PM

    This seems to make a lot. Can it be frozen?

    • Ruth Soukup
      December 5 at 06:44AM

      Yes, Ann this can be frozen or better yet share a container with a friend. 🙂

  4. Kelly
    December 3 at 11:40PM

    This looks like a keeper – anything with butter, onions, and cream has got to be good! I am looking forward to giving this a try – we are Soup People too!

  5. December 4 at 07:54AM

    Thank you Joleisa for sharing how to freeze this!

    I would love to try this as so many yummy favorites go in there. Unfortunately, my family doesn’t love soup at all. So I will be freezing parts of it for later while I only need to prepare the soup once.

  6. Sally Dulinsky
    March 2 at 05:20PM

    Dearest Ruth, what an inspiring e-mail for this point in my life! (BTW, loved the soup recipe, definitely going to try it soon.) I have been battling cancer for only 6 months and was getting discouraged when God sent me this post. If you can rethink your paradigm, I can do mine as well. I’ve lost the ability to swallow, thus feeding tube, and even talk correctly. Thank you for the message of what I can do & what I will do in the coming months! Like you, my family have become so supportive and a key element in my successful treatment so far. Thank you for the positive message! God bless us all!

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