Creamy Cabbage Soup
Creamy Cabbage Soup is hearty and comforting! This delicious and easy soup recipe is loaded with tender cabbage, carrots, celery, ham and spices. Yum!
Creamy Cabbage Soup
I wasn’t sure so about this Creamy Cabbage Soup before I tried it. Don’t get me wrong, I love regular Cabbage Soup with its tomato based broth. I even have shared Cabbage Roll Soup and Sausage & Cabbage Soup on this blog and they are two of my more popular recipes. But cabbage with cream? I figured I’d find out.
My sister shared this recipe with me from her mother-in-law. She was telling me how delicious it was and that I needed to try it. I was up for the challenge so that’s exactly what I did!
The final result? OMG….amazeballs! This Creamy Cabbage Soup is one of the best soups I’ve ever made. No joke! It’s seasoned perfectly and has the perfect texture and flavor. I absolutely love it and I hope you do, too!
I had a friend over when I was making this soup. She was skeptical to about it until she tried it. We both agreed it was one of the better soups that I’ve made. She took a container home with her to share with her daughter.
Creamy Cabbage Soup Ingredients
This soup recipe has loads of wholesome ingredients. It’s filled with veggies including cabbage (of course!), celery, onions and carrots.
The broth is a base of chicken broth, milk and half and half cream. I used flour and butter to thicken it up.
The only meat is cooked cubed ham. You could leave that out if you wanted to make it vegetarian.
It’s seasoned with salt, pepper and dried thyme. You could also use fresh thyme if you wish. Use about 1 tablespoon instead of 1/2 teaspoon as stated in the recipe.
How to Make Creamy Cabbage Soup
Grab a big pot and get started by adding the chicken broth, celery, cabbage, onions and carrots to the pot and bringing the mixture to a boil. Reduce the heat to simmer for 20 minutes or until the vegetables are cooked and tender.
In another bowl, stir together cream and milk. Set aside.
In a medium saucepan, melt the butter over medium heat. Add flour, salt and pepper. Stir to form a smooth paste. Gradually add the cream and milk mixture and make sure to continue to stir constantly. Cook until it reaches your desired thickness.
Gradually add the cream mixture to the vegetable mixture, stirring to combine. Add in the ham and dried thyme and heat through.
You garnish with some fresh parsley if you wish. I like it because it adds a nice pop of color.
Helpful Kitchen Tools
These kitchen tools will help you prepare the recipe.
This post contains affiliate links.
Easy Soup Recipes
Looking for more easy and delicious soup recipes to try? Here you go!
- Tomato Florentine Soup – An easy soup recipe ready to eat in 20 minutes! It’s full of delicious tomatoes, pasta and spinach.
- Cream of Celery Soup – Creamy and flavorful! This easy soup recipe is so much better than the canned stuff.
- Busy Day Soup – An easy soup recipe your family will love! It’s quick to make and takes little effort. Perfect for those busy weeknights.
- Hamburger Soup – My version of my grandma’s favourite soup. It’s hearty, filling and flavourful. Enjoy a piping hot bowl on a cold winter’s day.
- Creamy Chicken & Vegetable Soup – Enjoy a big bowl of this healthy and nourishing soup. Cold days are welcome when you have soup like this one ready to serve!
You’ll also enjoy Hash Brown Potato Soup, Chicken Enchilada Soup, Instant Pot Cauliflower Soup, New England Clam Chowder, Cabbage Roll Rice or Cabbage Roll Casserole.
Would you love a big bowl of this Creamy Cabbage Soup?
Creamy Cabbage Soup
Ingredients
- 4 cups chicken broth
- 2 celery stalks chopped
- ½ medium head of cabbage shredded
- 1 sweet onion chopped
- 1 carrot peeled and chopped
- ¼ cup unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- ¼ tsp pepper
- 2 cups half and half cream
- 1 cup milk
- 2 cups ham cooked and cubed
- ½ tsp dried thyme
- chopped parsley for garnish, if desired
Instructions
- Add chicken broth, celery, cabbage, onions and carrot to a large pot and bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender.
- Stir together cream and milk in a bowl.
- In a medium saucepan, melt butter over medium heat. Add flour, salt and pepper. Stir to form a smooth paste. Gradually add cream and milk mixture, stirring constantly. Continue to cook and stir until it reaches desired thickness.
- Gradually add cream mixture to vegetable mixture, stirring to combine. Add in ham and thyme. Heat through.
- Garnish with parsley if desired. Serve hot.
Video
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
I’d love to see it! Make sure to share it on your favorite social platform.
Want Even More Recipes?
Join Moms Best Recipes to find more delicious family recipes.
free ebook!
The Best of Simply Stacie
When you subscribe to the newsletter for the latest updates!
Better with sauerkraut.
Oh my goodness yes!!!!
you sub the cabbage for sauerkraut?
I had some canned kraut in my fridge left over from dressing some hot dogs. I spooned some of the creamy soup broth over it and it is good. Makes for a different soup; a new creation.
This is the best soup I’ve ever had! Really. It will be a regular for us.
This is soup is delicious! It’s so easy to make and so enjoyable to eat! Thank you!
Oh my!!! This soup is delish! So glad I tried it!
I made mine in the instant pot today & it was so delicious. Definitely will make again!
What can I sub for the flour? I’m gluten free.
The flour is used to thicken the soup. You could try a gluten free flour or arrowroot. I found this post that might help: https://zestforbaking.com/gluten-free-thickening-agents
Oat fiber!
Can’t wait to try this soup. I added fresh garlic with the veggies (all veggies sautéd in butter firs). During 20 minute simmer I added 1/4 cup rice, and I added a 1/4 cup fresh parm cheese to the rue.
Can you freeze this soup?
I tend to not freeze cream based soups because the texture changes. This post here has some info about what you can do to freeze a creamy soup: https://www.thekitchenmagpie.com/how-to-freeze-soups-cream-vs-other/
Could you pressure can this soup? Thanks
Hi Lindsey,
I’m not sure. I’m not that familiar with pressure canning. Sorry!
I made the cabbage soup on a rainy day in south Ga. It really complimented our cold snap! Your recipe is just delicious with a big piece of butter milk corn bread! Thank You!! And my wife really likes it!!
How many people does this recipe feed ?
It serves about 6 to 8 depending on how big of bowls you serve to people.
Thinking of trying this in a crockpot- I’m thinking it would work best to add the cream to crockpot toward end of cooking time, but not sure… any recommendations?
I would definitely add the cream at the very end so it doesn’t curdle.