Cream of Cabbage Soup

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.

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.

Cream of Cabbage Soup

Here is what you need:

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. You can also find these super cute soup & cracker bowls here!

5 from 1 vote

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Cream of Cabbage Soup

Hearty & delicious, this wonderful vegetarian soup has an Irish soul!

Course Soup

Cuisine Irish

Keyword Cream of Cabbage Soup

Prep Time 7 minutes

Cook Time 35 minutes

Total Time 42 minutes

Author Ruth Soukup

Ingredients

• 1 stick butter
• 2 large sweet onions peeled
• 2/3 head of cabbage
• 4 medium carrots
• 10 small red potatoes
• 2 32 oz. 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

Instructions

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.
2. While onion is cooking, chop carrots, & potatoes into small bite sized pieces.  Add vegetables to pot; sauté until tender, approximately 10 more minutes.
3. Add vegetable stock to soup pot.  Bring to a boil; then reduce heat and simmer about 30 minutes.
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.
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.

Number of servings (yield): 16

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