Creamed Cabbage Soup
Experience comfort in a bowl with this rich and velvety Creamed Cabbage Soup, a perfect blend of hearty simplicity and gourmet flavor. This recipe highlights tender shredded green cabbage, creamy potatoes, and the warm aroma of nutmeg, all simmered in a luscious base of chicken or vegetable stock and finished with a splash of heavy cream. The caramelized cabbage and sautéed onion infuse this soup with depth and sweetness, while the smooth, pureed texture makes it irresistibly silky. Ready in under an hour, it's an easy yet elegant dish for cozy weeknight dinners or as a crowd-pleasing starter. Garnish with fresh parsley for a pop of color and flavor, and savor every comforting spoonful of this nourishing cabbage soup. Perfect for fans of cozy soups, creamy textures, and seasonal ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium head green cabbage, shredded
- 2 medium potatoes, peeled and diced
- 6 cups chicken or vegetable stock
- 1 cup heavy cream
- 0.5 teaspoons nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the chopped onion to the pot and sauté for 5-7 minutes until translucent and soft, stirring occasionally.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the shredded cabbage and stir to coat in the butter and oil mixture. Cook for 8-10 minutes, stirring often, until the cabbage wilts and begins to caramelize slightly.
Add the diced potatoes to the pot, followed by the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
Stir in the heavy cream, nutmeg, salt, and black pepper. Simmer for an additional 5 minutes to combine the flavors. Taste and adjust seasoning as needed.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 7885 mg | 343% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 33.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 490 mg | 38% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3655 mg | 78% | |
*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.
