Comforting Homemade Cabbage Soup
↓ Jump to RecipeWarm up with this wholesome vegetable and cabbage soup made with fresh produce, herbs, and savory broth. A healthy, easy-made family dinner.
- Prep 15 min
- Cook 30 min
- 6 servings
- Soup
Table of contents
There is nothing quite like a steaming bowl of homemade soup to lift your spirits on a long day. This comforting homemade cabbage soup is a celebration of simple, garden-fresh ingredients gathered into a deeply nourishing meal. By focusing on aromatic base vegetables and dried herbs, we create a broth that is both incredibly healthy and profoundly satisfying. It is the kind of food that fills your entire home with the wonderful aroma of garlic and onions.
This soup is perfect for a chilly week evening or when you need a light yet filling lunch that lasts. The texture is hearty yet light, with tender cabbage and soft carrots providing substance in every bite. With a bright finish of lemon and fresh parsley, the flavor profile is balanced between savory depth and refreshing acidity, making it a crowd favorite.
Why You'll Love This Recipe
- Incredibly packed with nutrient-dense vegetables vegetables
- Naturally gluten-free and vegan for various dietary needs
- Quick to prepare using basic pantry staples and fresh produce
- Freezes beautifully for easy future meal prepping
- The flavors actually improve the next day after marinating
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 head cabbage, chopped
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 1 to 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- Cracked black pepper to taste
Equipment
Comforting Homemade Cabbage Soup
Warm up with this wholesome vegetable and cabbage soup made with fresh produce, herbs, and savory broth. A healthy, easy-made family dinner.
Ingredients
Instructions
- Sauté the aromatics. Heat the 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced onion, carrot, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften slightly without browning too much.
- Bloom the spices. Add the minced garlic cloves to the pot along with the dried oregano, dried basil, and salt. Stir constantly for about 1 minute. This quick toast releases the essential oils in the dried herbs and perfumes the garlic perfectly without allowing it to burn or become bitter.
- Sweat the cabbage. Add the chopped cabbage to the pot. Reduce the heat and let it sweat for 5 minutes, stirring frequently. You want the cabbage to begin to wilt and release some of its moisture before the liquid is added to the soup base.
- Simmer the broth. Pour in the 6 cups of vegetable broth and the entire can of diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat to simmer uncovered for 10 minutes. This allows the vegetables to become perfectly tender and the flavors to marry.
- Finish with brightness. Remove the pot from the heat. Stir in the 1 to 2 tablespoons of lemon juice and the chopped fresh parsley. Season with cracked black pepper to your taste. The lemon juice is crucial for brightening all the savory earthy notes in the vegetable base.
- Serve and garnish. Ladle the hot soup into individual bowls. Garnish each serving with an extra sprinkle of fresh chopped parsley and a final crack of black pepper. Serve immediately while the soup is hot and the vegetables are at their peak texture.
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