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.
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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.
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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.
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Sharon says this stuff is killer
This is an outstanding soup! Probably my favorite now except for cream of asparagus soup. I have made and shared this soup with many of my friends
I made this soup for my patient she and her husband just love it and it has become a big hit for the family.
The best!!! I chopped up a potato and tossed in! Excellent❣️ Thank you
How would I make 1/2 a recipe? What amount is 1/2 head of cabbage? Its only soup for 1.
You would just halve all the ingredients. So the cabbage halved would be a 1/4 of the head of cabbage.
Can’t wait to try this soup! It sure sounds yummy!
Hello, Could you give me a rough idea of how much
Weight is 1/2head of cabbage. I am making for 2.
Dont want to add too much cabbage.
This sounds very tasty & I want to try it!
Your help would be appreciated!
Thank you
D
I would use about 4 cups of cabbage. It will reduce by half as it cooks.
I have not yet made this soup, but will try soon. One question I have is how much cabbage? I know you have in the directions a half a head, but I have seen cabbage as big as a bowling ball and as small as a softball. So how much cabbage in weight or cups of shredded cabbage show be used. Also, if I use bagged shredded cabbage, as for cole slaw, is one 14 ounce bag enough? Thanks for posting this recipe.
Half a head yields about 4 to 5 cups of shredded cabbage. I would use two bags of the shredded cabbage for this recipe.
Can you convert this for the instant pot please?
Can u make this in a crock pot? If so how long and what temp..
You can, but I would add the cream/milk mixture 15 minutes before the end of cooking time. Cook on LOW for 6 hours or HIGH for 3 to 4 hours.