Cheese Crusted Cabbage Soup
Elevate your comfort food game with this irresistible Cheese Crusted Cabbage Soup, a hearty and satisfying dish brimming with flavor and texture. Featuring tender strips of green cabbage, hearty potatoes, and a medley of aromatic vegetables gently simmered in a rich vegetable or chicken broth, this soup is the perfect blend of wholesome and indulgent. What sets it apart is the golden, cheesy crust—a mouthwatering topping of sharp cheddar, Parmesan, and crispy breadcrumbs broiled to perfection. Quick to prepare in under an hour, this oven-finished soup is an ideal choice for chilly evenings or cozy gatherings. Garnished with fresh parsley, it’s a comforting one-pot wonder that’s as visually stunning as it is delicious. Whether you’re craving classic flavors or searching for a creative spin on cabbage soup, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 medium Potatoes
- 1 large Carrot
- 2 Celery stalks
- 3 Garlic cloves
- 1 large Yellow onion
- 6 cups Vegetable or chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Shredded sharp cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Bread crumbs
- 2 tablespoons Chopped fresh parsley
Instructions
Peel and dice the potatoes into small cubes. Set aside.
Chop the cabbage into thin strips, discarding the core. Peel and dice the carrot, and slice the celery thinly. Mince the garlic and chop the onion.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
Add the diced potatoes, carrot, and celery to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the thyme, salt, and black pepper. Add the chopped cabbage and mix well.
Pour in the vegetable or chicken broth, and add the bay leaf. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 25 minutes, or until the vegetables are tender.
Preheat your oven to 425°F (220°C).
While the soup simmers, mix the shredded cheddar cheese, Parmesan cheese, and bread crumbs in a bowl. Set aside.
Once the soup is ready, discard the bay leaf. Ladle the soup into oven-safe bowls or ramekins, leaving a little space at the top for the cheese topping.
Sprinkle the cheese and breadcrumb mixture evenly over the soup in each bowl.
Place the bowls on a baking tray and bake in the preheated oven for 5-7 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let cool for a couple of minutes. Garnish with fresh parsley before serving.
Serve immediately and enjoy your warm, cheese-crusted cabbage soup!
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 11457 mg | 498% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 33.5 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2571 mg | 198% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
