Best Creamy Cabbage Soup Recipes

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SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP



Slow Cooker Creamy Potato, Cabbage, Broccoli and Cheese Soup image

I wanted something a little healthier than regular potato soup. This has some extra veggies and fewer processed ingredients and is wonderful on a cold day. I had to guess on the cooking time as I was home for this and ended up cooking on high because I couldn't wait to eat it.

Provided by JG-TKD

Categories     Low Protein

Time 6h30m

Yield 5 1/2 quarts, 11 serving(s)

Number Of Ingredients 13

1 cup chopped onion
2 teaspoons minced garlic
1 cup chopped celery, 2 stalks
12 ounces frozen broccoli florets
8 medium potatoes, cubed golden potato
1/2 teaspoon pepper (or more)
1/2 teaspoon paprika (or more)
4 cups chicken stock
2 cups water (more or less)
1 small cabbage, chopped
8 ounces neufchatel cheese (cream cheese)
1 cup shredded Mexican blend cheese (not the taco seasoning type, or cheddar if you like)
tony chachere's original creole seasoning

Steps:

  • Place everything except cabbage and cheese in a 6 quart crockpot.
  • Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
  • Add water to almost cover the ingredients (about 2 cups when I made it).
  • Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
  • add in cheeses and blend again, or let melt and stir.
  • This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.

Nutrition Facts : Calories 280.6, Fat 9.7, SaturatedFat 5.3, Cholesterol 30.5, Sodium 367.3, Carbohydrate 38.6, Fiber 6.4, Sugar 7.1, Protein 11.8

CREAMY CABBAGE SOUP WITH GRUYèRE



Creamy Cabbage Soup With Gruyère image

This is a creamy soup that has no cream in it. I can't think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 6

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 russet potato, peeled and grated
3/4 pound cabbage (about 1/2 medium head), cored and shredded
Salt to taste
5 cups water, chicken stock or vegetable stock
1 Parmesan rind
Freshly ground pepper to taste
2 cups low-fat milk
1 cup grated Gruyère cheese
6 1/2-inch thick slices of French or country bread, toasted and cut into small squares
Minced fresh chives

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
  • Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1100 milligrams, Sugar 10 grams, TransFat 0 grams

CREAMY CABBAGE AND POTATO SOUP



Creamy Cabbage and Potato Soup image

Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!

Provided by Brooke the Cook in

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 medium onion, diced
2 garlic cloves, minced
4 small russet potatoes, diced
3 cups water
1 small cabbage, shredded
1 cup skim milk
2 cups water
2 tablespoons flour
8 ounces Velveeta reduced fat cheese product, cubed small
salt, to taste (optional)
fresh ground pepper, to taste

Steps:

  • Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
  • Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
  • Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
  • Whisk the water, flour and skim milk together and add to to soup.
  • Add cubed cheese and stir until cheese is melted and soup is heated through.
  • Add salt and pepper to taste.

CREAMY CHEESY CABBAGE SOUP



Creamy Cheesy Cabbage Soup image

This soup is worthy of carrying a brand name label. It is also a great way to get the kids to eat their veggies!

Provided by CJAY8248

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 cups vegetable broth (divided use)
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced red bell pepper
3 cups shredded cabbage (I used cole slaw mix)
1/2 teaspoon dill seed
1/2 cup butter
1/2 cup flour
1 cup milk
1 cup vegetable broth
3 ounces havarti cheese, cubed
1/4 teaspoon thyme
1/2 teaspoon white pepper
3 slices center cut bacon, cooked and crumbled

Steps:

  • In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
  • While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
  • Add cheese, thyme, and white pepper.
  • When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
  • Serve hot and enjoy!

INSTANT POT® CREAMY CABBAGE SAUSAGE SOUP



Instant Pot® Creamy Cabbage Sausage Soup image

Using the Instant Pot® ensures a quick comforting soup that can be ready in no time.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped
1 pound sage pork sausage
1 cup water
1 teaspoon chicken soup base (such as Better than Bouillon®)
1 russet potato, diced
2 cups chopped cabbage
1 pinch garlic salt, or to taste
ground black pepper to taste
1 pinch ground allspice
½ cup milk, divided
½ cup half-and-half, divided
2 tablespoons all-purpose flour
2 teaspoons chopped fresh dill, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
  • Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
  • Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 21.6 g, Cholesterol 94.2 mg, Fat 34.5 g, Fiber 3 g, Protein 20 g, SaturatedFat 14.7 g, Sodium 1370.4 mg, Sugar 4.7 g

CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS



Creamy Cabbage Soup With Ham and Roquefort Croutons image

Provided by Molly O'Neill

Categories     dinner, weekday, soups and stews, main course

Time 45m

Yield Four servings

Number Of Ingredients 12

1 teaspoon olive oil
3/4 cup onion, diced
3 cups chicken broth, homemade or canned (low-sodium)
1/4 teaspoon caraway seeds
1 large potato, peeled and quartered
1/2 head Savoy cabbage, cored and cut into 2-inch chunks
3 tablespoons heavy cream
1/2 pound smoked ham, cut into 1/4-inch cubes
1 teaspoon salt
Freshly ground pepper to taste
1 small sourdough baguette, cut across into 1/8-inch thick slices
1/4 pound Roquefort cheese, crumbled

Steps:

  • To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
  • To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY CABBAGE & HAM SOUP



Creamy Cabbage & Ham Soup image

This is so good to serve on these below 0 degree days we have been having. A real comfort food for me. I have also chopped up turnips and added along with the other veggies. Serve with a nice crusty bread.

Provided by Denise in NH

Categories     Ham

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs cabbage, chopped coarsely
2 cups diced cooked ham
1 1/4 cups shredded carrots (I use the already shredded in a bag to save time)
1 cup celery, sliced thin
1 small onion, chopped
1/4 cup butter or 1/4 cup margarine
2 (14 1/2 ounce) cans chicken broth
1 cup white wine
3/4 teaspoon celery salt (or adjust amount to your taste)
1 (5 1/2 ounce) can evaporated milk
1/3 cup flour
3/4 cup water

Steps:

  • In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
  • Stir in the can of evaporated milk.
  • mix flour and water until smooth and add slowly to soup mixture.
  • Cook, stirring occasionally until mixture comes to a boil.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 272, Fat 14, SaturatedFat 7, Cholesterol 52.6, Sodium 476.8, Carbohydrate 16.8, Fiber 3.9, Sugar 5.8, Protein 15.1

CREAMY CABBAGE AND CARROT SOUP



Creamy Cabbage and Carrot Soup image

This is from my Eat Well Stay Well cookbook. They recommend using Savoy cabbage. I haven't tried it yet, but I'm typing it up for ZWT II. 4 servings.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, finely chopped
4 garlic cloves, minced
2 carrots, thinly sliced
8 cups green cabbage, shredded
2 1/2 cups chicken broth
3/4 cup fresh dill, snipped
1/3 cup tomato paste
3/4 teaspoon ginger
salt and pepper
1/3 cup sour cream

Steps:

  • In a big soup pot, heat the oil over moderate heat. Add the onion and garlic and sauté for 7 minutes or until the onion is soft.
  • Add the carrots and sauté for 5 minutes or until the carrots are crisp-tender.
  • Stir in the cabbage, cover and cook, stirring occasionally for 10 minutes or until the cabbage is wilted.
  • Add the broth, 2 ½ cups water, dill, tomato paste, ginger, salt and pepper. Bing to a boil. Reduce heat and simmer for 15 minutes or until the cabbage is very tender. Stir the sour cream into the soup.

Nutrition Facts : Calories 180.9, Fat 8.7, SaturatedFat 3.3, Cholesterol 8.4, Sodium 708.5, Carbohydrate 21.4, Fiber 5.7, Sugar 11.2, Protein 7.5

CREAMY CABBAGE AND BACON SOUP



Creamy Cabbage and Bacon Soup image

Make and share this Creamy Cabbage and Bacon Soup recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon, chopped
2 tablespoons butter
1 onion, chopped
1 leek, sliced
6 cups chopped savoy cabbage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken stock
2 cups diced peeled potatoes
1 cup whipping cream

Steps:

  • In a large pot, cook bacon until it renders its fat, about 5 minutes. Add butter, onion and leek; sauté until softened, about 6 minutes.
  • Add cabbage, salt and pepper; cover and cook, stirring until cabbage is tender, about 10 minutes.
  • Add stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Add cream and simmer, stirring until soup achieves a creamy texture. Process with stick blender or food processor, leaving some chunks.

Nutrition Facts : Calories 490.3, Fat 34.5, SaturatedFat 19.4, Cholesterol 109.4, Sodium 813.3, Carbohydrate 35.5, Fiber 5.8, Sugar 8.9, Protein 12.5

CREAMY CABBAGE SOUP (DAIRY-FREE)



Creamy Cabbage Soup (Dairy-Free) image

Make and share this Creamy Cabbage Soup (Dairy-Free) recipe from Food.com.

Provided by Laurie150

Categories     Vegetable

Time 30m

Yield 1 serving(s)

Number Of Ingredients 4

1 cup vegetable broth
4 cups cabbage, chopped
1 dash soymilk
white pepper

Steps:

  • Boil together cabbage and broth until cabbage is soft.
  • Sprinkle in white pepper to taste.
  • Insert immersion blender into pot, and blend until creamy.
  • add soymilk for extra creaminess.

Nutrition Facts : Calories 70.1, Fat 0.3, SaturatedFat 0.1, Sodium 50.5, Carbohydrate 16.3, Fiber 7, Sugar 9, Protein 3.6

CREAMY CABBAGE SOUP



Creamy Cabbage Soup image

Provided by Edina moon

Categories     Cream Soups

Number Of Ingredients 5

1/2 c unsalted butter
1 large cabbage head, shredded
2 qt milk
salt to taste
freshly ground black pepper

Steps:

  • 1. In a soup pot, melt the butter over medium heat.
  • 2. Add the cabbage and saute for about 2 minutes.
  • 3. Stir in the milk and salt and pepper to taste; be generous with the pepper.
  • 4. Reduce the heat to low, cover, and simmer until the cabbage is very tender and the soup is creamy, about 1 hour.
  • 5. Ladle the soup into preheated bowls and serve immediately.

CREAMY CABBAGE SOUP



CREAMY CABBAGE SOUP image

Colorful and packed with flavorful ingredients, it's a great and tasty way to warm up this winter

Provided by Francine Lizotte @ClubFoody

Categories     Other Soups

Number Of Ingredients 16

3 tablespoon(s) butter
2 cup(s) sweet onions (vidalia or walla walla), diced
1 1/2 cup(s) carrots, diced
1 cup(s) celery, diced
1 cup(s) red peppers, diced
1 teaspoon(s) ground himalayan sea salt, or to taste and divided
3 large cloves garlic, pressed
1/2 tablespoon(s) herbes de provence
1/2 tablespoon(s) granulated sugar
1 teaspoon(s) freshly ground black pepper, or to taste
1/2 teaspoon(s) hot paprika, or to taste
5 cup(s) green cabbage, cored and chopped
4 cup(s) low-sodium chicken broth
2 cup(s) whole milk
herb garlic parmesan croutons, as needed
2 tablespoon(s) fresh parsley, chopped

Steps:

  • In a large pot over medium-high heat, add butter and when it starts sizzling, add onions, carrots, celery, red peppers and ½ tsp. ground sea salt; stir and sauté for 5 minutes.
  • Add garlic and quickly sauté for 1 minute.
  • Add Herbes de Provence, sugar, remaining ½ tsp. ground sea salt, freshly ground black pepper and paprika; stir to combine and cook for 1 minute.
  • Add the cabbage, stir, reduce the heat to medium, then cover and let the cabbage sweat for 10 minutes or until soft, stirring halfway through cooking.
  • Pour in chicken broth and milk. Stir well and bring the mixture back to a simmer; cook for 20 minutes. Taste and adjust if necessary.
  • Spoon the soup into warm serving bowls, add some croutons and sprinkle on some fresh chopped parsley.
  • To view this recipe on YouTube, click on this link >>>> https://youtu.be/3RtD7zxWcSI

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