Save The smell of cabbage simmering in tomato broth always brings me straight back to my grandmother's kitchen on Sunday afternoons. She'd have a pot going on the stove, windows fogged with steam, and the whole house smelled earthy and sweet. I never thought much of it as a kid, but the first winter I lived alone, I craved that exact soup. I called her for the recipe, and she laughed because there wasn't really a recipe, just whatever vegetables needed using up. That's when I learned the best soups don't need fancy ingredients, just patience and a good pot.
I made this soup for a friend going through a rough breakup, and she ate two bowls standing at my counter. She said it tasted like being taken care of, which is maybe the best compliment food can get. We didn't talk much that night, just ate soup and listened to the rain. Ever since, I keep a head of cabbage in the fridge, just in case someone needs comfort in a bowl.
Ingredients
- Green cabbage: The star of the show, it softens into sweet, tender ribbons that soak up all the broth. Don't worry if it looks like too much raw, it cooks down dramatically.
- Carrots and celery: These add natural sweetness and a bit of texture that keeps every spoonful interesting. I slice them thin so they cook evenly with the cabbage.
- Yellow onion: The foundation of flavor here. I've tried skipping it once and the soup tasted flat, so don't.
- Garlic: Just two cloves, but they make the whole pot smell like home. Add them after the onion so they don't burn.
- Diced tomatoes: They bring acidity and body to the broth. I use the kind with juice because it all goes into the pot anyway.
- Tomato paste: This deepens the tomato flavor and gives the broth a richer color. Cooking it for a minute before adding liquid makes a big difference.
- Vegetable broth: The backbone of the soup. I prefer low sodium so I can control the salt myself.
- Dried thyme and bay leaf: Classic soup herbs that add warmth without overpowering the vegetables. Don't forget to fish out the bay leaf before serving.
- Smoked paprika: Optional, but it adds a subtle smokiness that makes people ask what your secret is. Regular paprika works too, just less mysterious.
- Fresh parsley: A handful chopped on top makes it look and taste fresher. I skip it when I'm lazy, but it's worth it when I don't.
Instructions
- Start with the aromatics:
- Heat your pot over medium heat with a little oil, then add the onion, carrot, and celery. Let them cook for about 5 minutes, stirring occasionally, until they smell sweet and the onion turns translucent.
- Wake up the garlic:
- Toss in the minced garlic and stir it around for about a minute. You'll know it's ready when the smell hits you and makes you hungry.
- Wilt the cabbage:
- Add all that chopped cabbage and stir it into the vegetables. It'll seem like way too much, but just keep stirring for 3 to 4 minutes and watch it shrink down and soften.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute, coating everything in that deep red color. This step caramelizes the paste a little and makes the soup taste richer.
- Add the liquids and seasonings:
- Pour in the diced tomatoes with their juice, the vegetable broth, thyme, bay leaf, smoked paprika, salt, and pepper. Stir everything together so it's well mixed.
- Simmer until tender:
- Bring the pot to a boil, then turn the heat down to low and cover it. Let it simmer gently for 25 to 30 minutes, until the cabbage is soft and sweet and the flavors have melded together.
- Finish and serve:
- Pull out the bay leaf and taste the soup, adding more salt or pepper if it needs it. Ladle it into bowls and sprinkle with fresh parsley if you have it.
Pin it One evening I made this soup on a whim because I had half a cabbage wilting in the crisper. My neighbor knocked on the door just as I was ladling it into bowls, and I offered her some out of politeness. She came back the next day asking for the recipe, and now she makes it every week. It's funny how the simplest things end up meaning the most to people.
Making It Heartier
Sometimes I dice up a potato or two and toss them in with the cabbage. They make the soup more filling and add a creamy texture when they break down a little. I've also stirred in a can of drained white beans at the end, which turns it into a full meal. Both additions work beautifully and don't change the cooking time much.
Storing and Reheating
This soup keeps in the fridge for up to five days and actually tastes better the next day once the flavors have had time to settle. I store it in a big glass container and reheat individual portions on the stove with a little extra broth. It also freezes well for up to three months, though the cabbage can get a bit softer after thawing.
Serving Suggestions
I love serving this with thick slices of rye bread or a crusty roll for dipping. A dollop of sour cream on top isn't traditional for everyone, but it's delicious if you're not keeping it dairy free. Sometimes I'll put out a little dish of hot sauce or a squeeze of lemon for people who like a bit more brightness.
- Pair it with dark bread and butter for a cozy, complete meal.
- Add a squeeze of fresh lemon juice just before serving to brighten the whole bowl.
- Leftovers make an excellent lunch the next day, packed in a thermos or reheated at home.
Pin it This soup has become my go to whenever I need something warm, simple, and forgiving. It never lets me down, and it always tastes like care.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 5 days and actually tastes better the next day as the flavors meld together. You can also freeze it for up to 3 months in airtight containers.
- → How can I make this soup more filling?
Add diced potatoes during step 5 for extra heartiness, or stir in cooked white beans, chickpeas, or lentils near the end of cooking. These additions increase both protein and fiber content.
- → What can I substitute for smoked paprika?
Regular paprika works well, or try a pinch of cumin for warmth. For a spicier version, add a dash of cayenne pepper or red pepper flakes along with the other seasonings.
- → Can I use a different type of cabbage?
Absolutely. Red cabbage, savoy cabbage, or napa cabbage all work wonderfully. Red cabbage will turn the broth slightly purple, while savoy adds a more delicate texture.
- → What's the best way to serve this soup?
Serve hot with crusty rye bread, sourdough, or rolls for dipping. Fresh parsley or dill makes an excellent garnish, and a dollop of sour cream adds richness if you're not keeping it dairy-free.
- → Do I need to pre-cook the cabbage?
No pre-cooking is necessary. The cabbage wilts during sautéing and becomes perfectly tender during the 25-30 minute simmer, absorbing all the delicious flavors from the broth.