Creamy Cheesy Cabbage Soup
Indulge in the ultimate comfort food with this Creamy Cheesy Cabbage Soup, a hearty blend of fresh vegetables and rich, velvety flavors perfect for any season. This easy-to-make soup combines tender shredded green cabbage, sweet carrots, and creamy potatoes simmered in a savory broth. The addition of heavy cream, melted cheddar, and Parmesan cheese creates an irresistibly smooth and cheesy texture that’s sure to satisfy. A touch of garlic and perfectly balanced seasonings elevate this dish from cozy to gourmet. Ready in just 50 minutes and yielding six generous servings, this soup is ideal for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of color and added freshness. Whether you’re seeking a cozy winter staple or a crowd-pleasing dish, this cabbage soup is a must-try for any cheese lover! Perfect for keywords like "creamy cabbage soup," "cheesy vegetable soup," and "easy comfort food recipes."
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 6 cups Green cabbage, shredded
- 2 medium Carrots, peeled and sliced
- 2 medium Potatoes, diced
- 5 cups Vegetable or chicken broth
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the shredded cabbage, sliced carrots, and diced potatoes to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.
Pour in the vegetable or chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the potatoes and carrots are tender.
Using a ladle, remove about 2 cups of the soup and blend it until smooth with an immersion blender or in a countertop blender. Return the blended portion to the pot to create a creamier texture.
Stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese until fully melted and incorporated.
Season the soup with salt and black pepper, adjusting to taste.
Serve the soup hot, garnished with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 9178 mg | 399% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 26.2 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2409 mg | 185% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3539 mg | 75% | |
*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.
