This Tomato Cabbage Soup Recipe transforms cabbages into something unexpectedly delicious. There’s something about the way tomatoes and cabbage come together, simmering into something that’s so much more than the sum of its parts.
Think about it – cabbage and tomatoes are among the oldest cultivated vegetables in the world. Cabbage has been a staple in diets for thousands of years, celebrated for its hardiness and ability to last through tough winters.
Tomatoes, once thought to be poisonous in Europe, became a beloved ingredient by the 18th century, adding color and zest to dishes. Over time, they evolved, with each family adding their own twist, passing down the recipe from generation to generation.
Now, I’ve been making this soup recipe several times and each time, it just gets better, and it’s a great way to use up that head of cabbage and tomatoes sitting in your fridge, turning it into something you and your family will love.
TOMATO CABBAGE SOUP – WHY YOU’LL LOVE THIS RECIPE
- With just a handful of ingredients and a large pot, this soup comes together in no time.
- Each spoonful of this soup is bursting with the rich tastes of diced tomatoes and tender cabbage, simmered to perfection.
- Feel free to throw in any leftover veggies you have in the fridge. From green beans to cauliflower, this soup is a fantastic way to reduce waste and keep meals exciting.
- Cabbage and tomatoes are packed with vitamins and minerals, making this soup a healthful choice. Plus, it’s low in calories and high in fiber, perfect for anyone looking to enjoy a hearty meal without overindulging.
- Made a big batch? No problem. This soup freezes beautifully, allowing you to have a quick and easy meal ready to go for up to 3 months.
INGREDIENTS
For 3-4 people, prep time: 10 minutes, cook time: 30-40 minutes
- 2 tbsp Olive oil
- 1/2 cup Yellow onion, finely diced
- 2 stalks Celery, finely diced
- 4 cups Vegetable broth
- 3 cups/215g Cabbage, finely sliced
- 1 cup Carrot, finely diced
- 11/2 cup/1 can Crushed canned tomatoes
- 2 tsp Lemon juice
- 1/2 tsp Dried basil
- 1/2 tsp Dried oregano
- 2 tsp minced garlic (2 cloves)
- 1/2 tsp Salt
- 1/4 tsp black pepper
HOW TO MAKE
1. Fry onions, garlic, carrots and celery in olive oil until slightly softened. Add cabbage. Fry for a couple of minutes.
2. Add tomatoes and vegetable broth. Cook for 30 minutes until all the vegetables are tender.
3. Add salt, pepper, dried oregano, basil, lemon juice.
4. Garnish with herbs and serve immediately.
TIPS, VARIATIONS, AND SUBSTITUTIONS
🍲 Spinach, kale, or green beans -If you’ve got spinach, kale, or even green beans lying around, toss them in for extra nutrition and color.
🍲 Cayenne or red pepper flakes – For those who love a bit of heat, adding cayenne or red pepper flakes will add an exciting layer of flavor to your soup. A sprinkle should do the trick, but feel free to adjust according to your taste.
🍲 Fresh parsley, cilantro, or dill – Before serving, sprinkle chopped fresh parsley, cilantro, or dill over the soup. If you’re using dried herbs, remember they have a more concentrated flavor, so use them sparingly.
🍲 Coconut milk – Stir in some coconut milk towards the end of cooking for a deliciously creamy version.
🍲 Chickpeas, lentils, or cannellini beans – Boost the protein content by adding chickpeas, lentils, or cannellini beans. These are great vegetarian options that make the soup more nutritious and substantial.
🍲 Cooked barley, quinoa, or rice – For an even heartier meal, stir in some cooked barley, quinoa, or rice. These grains absorb the soup’s flavors and add a satisfying texture.
🍲 Roasted garlic – Instead of sautéing garlic, try adding roasted garlic to the soup. Roasting garlic mellows its flavor and adds a subtle sweetness and complexity to the soup.
🍲 Avocado slices, toasted nuts, or pesto – Beyond herbs, consider topping your bowl with avocado slices, toasted nuts for crunch, or a swirl of pesto for a vibrant pop of flavor and color.
🍲 Seasonal Vegetables – Don’t limit yourself to just cabbage and tomatoes. This soup is a fantastic vessel for whatever vegetables are in season. Try adding butternut squash in the fall, asparagus in the spring, or zucchini in the summer.
🍲 Wine Pairing: A glass of crisp white wine such as Sauvignon Blanc or a light Pinot Noir can complement the acidity of the tomatoes and the richness of the soup.
WHAT TO SERVE WITH THE SOUP
- Crusty Artisan Bread: There’s nothing quite like the combination of a hearty soup with a thick slice of crusty bread for dipping. Choose a sourdough or a whole grain loaf for added texture and flavor.
- Green Salad: Serve your soup with a fresh green salad dressed with a light vinaigrette. The crispness of the salad contrasts beautifully with the warmth and richness of the soup.
- Stuffed Mini Bell Peppers: Serve stuffed mini bell peppers filled with a mixture of vegan cream cheese, herbs, and spices. They’re not only a colorful addition but also add a creamy texture that complements the soup.
- Vegan Cheese Board: A small vegan cheese board with a selection of cheeses, nuts, and fruits can be a great way to start your meal or act as a palate cleanser between the soup and dessert.
HOW TO STORE (STORAGE TIPS)
- Cool Before Storing: Allow the soup to cool to room temperature after cooking but do not leave it out for more than 2 hours to avoid bacterial growth. Using a large, shallow dish can help speed up the cooling process.
- Refrigerate: Transfer the cooled soup into airtight containers. Glass containers are ideal as they don’t retain odors and are easy to clean. Refrigerated soup can last for up to 3-4 days. Always use a clean spoon for serving to avoid introducing bacteria into the storage container.
- Freeze for Longer Storage: Tomato Cabbage Soup freezes exceptionally well. Pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. Label them with the date of freezing. Properly stored, the soup can last for up to 3 months in the freezer. For easier thawing and heating, consider freezing in individual serving sizes.
- Thawing: The best way to thaw frozen soup is by leaving it in the refrigerator overnight. If you’re in a hurry, you can thaw it in a microwave or by placing the container in a bowl of cold water, changing the water every 30 minutes.
- Reheating: Reheat the soup on the stove over medium heat until it’s hot throughout. If the soup has thickened upon storage, you may need to add a little water or vegetable broth to reach your desired consistency. When reheating in a microwave, cover the soup with a microwave-safe lid or paper towel and stir occasionally to ensure even heating. Always make sure the soup reaches a temperature of 165°F (74°C) to ensure it’s safe to eat.
- Avoid Repeated Reheating: Try to only reheat the amount of soup you plan to eat in one sitting. Repeatedly cooling and reheating soup can degrade its quality and increase the risk of foodborne illness.
MORE VEGAN SOUP RECIPES
- Greek Lemony Chickpea Soup with Rice
- Vegan Creamy Vegetable Soup Recipe
- White Bean and Kale Soup
- Creamy Parsnip Soup Recipe
- Bok Choy Soup Vegan
- Gaspacho – Spanish Cold Soup
- Vegan Tortilla Soup Recipe
- Vegan Wild Rice Soup Recipe
Tomato Cabbage Soup
Ingredients
- 2 tbsp olive oil
- ½ cup yellow onion finely diced
- 2 stalks celery finely diced
- 3 heaping cup cabbage roughly chopped
- 1 cup carrot small diced
- 1½ cup crushed tomato 1 can
- 4 cup vegetable broth
- 2 tsp minced garlic 2 cloves
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp lemon juice
Instructions
- 1. Fry onions, garlic, carrots and celery in olive oil until slightly softened. Add cabbage. Fry for a couple of minutes.
- 2. Add tomatoes and vegetable broth. Cook for 30 minutes until all the vegetables are tender.
- 3. Add salt, pepper, dried oregano, basil, lemon juice
- 4. Garnish with herbs and serve immediately.
Nutrition
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