Save The smell of cabbage simmering in tomato broth always takes me straight back to my tiny apartment kitchen on a gray February afternoon. I had a head of cabbage that needed using, a few sad vegetables in the crisper, and zero desire to leave the house. What started as fridge cleanup turned into a pot of soup so good I ate it three days straight. That afternoon taught me that the best recipes often come from necessity, not planning.
I made this for my neighbor once when she mentioned feeling under the weather. She returned the container two days later asking for the recipe, saying it reminded her of her grandmother's kitchen in Prague. We stood in the hallway for twenty minutes talking about how certain foods carry entire histories in their steam. She still texts me every winter when she makes her first batch.
Ingredients
- Green cabbage: The star of the show, it softens into tender ribbons that soak up all the savory broth, so don't skimp on the simmer time.
- Carrots and celery: These two bring natural sweetness and body to the base, plus they hold their shape beautifully even after a long cook.
- Yellow onion: The foundation of flavor, it gets sweet and mild when sautéed, creating that essential savory backbone.
- Garlic: Just two cloves add warmth without overpowering, and cooking them briefly keeps the flavor mellow and rounded.
- Diced tomatoes: They add brightness and acidity that balances the earthiness of the cabbage, plus the juice becomes part of the broth.
- Tomato paste: This concentrated punch deepens the color and adds a rich, slightly sweet umami note you'll miss if you skip it.
- Vegetable broth: The liquid that ties everything together, so use a broth you'd actually want to sip on its own.
- Dried thyme and bay leaf: These herbs bring a subtle, earthy complexity that makes the soup taste like it's been simmering for hours.
- Smoked paprika: Optional but transformative, it adds a gentle smokiness that makes people ask what your secret ingredient is.
- Fresh parsley: A handful of green at the end brightens each bowl and makes it feel finished and fresh.
Instructions
- Start with the aromatics:
- Heat your pot over medium heat with a little oil, then add the onion, carrot, and celery, stirring occasionally until they soften and smell sweet. This takes about five minutes and builds the flavor foundation for everything that follows.
- Wake up the garlic:
- Stir in the minced garlic and let it cook just until fragrant, about a minute. You want it golden and aromatic, not browned and bitter.
- Wilt the cabbage:
- Add all that chopped cabbage and stir it around, letting it start to soften and shrink down in the heat. It'll seem like a lot at first, but it cooks down fast.
- Bloom the tomato paste:
- Stir in the tomato paste and cook it for a full minute, letting it caramelize slightly against the pot. This step deepens the flavor and takes away any tinny taste.
- Build the broth:
- Pour in the diced tomatoes with their juice, the vegetable broth, thyme, bay leaf, smoked paprika, salt, and pepper, stirring everything together. The kitchen will start to smell incredible right about now.
- Simmer until tender:
- Bring the whole pot to a boil, then lower the heat, cover, and let it simmer gently for 25 to 30 minutes. The cabbage should be meltingly tender and the flavors all married together.
- Finish and adjust:
- Fish out the bay leaf, taste the soup, and add more salt or pepper if it needs it. Every broth is different, so trust your tongue.
- Serve it up:
- Ladle the hot soup into bowls and scatter fresh parsley on top. It's ready to warm you from the inside out.
Pin it One evening I ladled this into mismatched bowls for a group of friends who'd shown up unexpectedly. We sat around my kitchen table with bread and butter, and someone said it tasted like being taken care of. That's when I realized this soup isn't fancy, but it does something better: it makes people feel seen and warm and welcome. Food doesn't have to be complicated to matter.
Making It Your Own
This soup is incredibly forgiving and practically begs you to improvise. I've added diced potatoes for heft, stirred in white beans for protein, and even thrown in leftover cooked rice when I wanted something more substantial. A splash of balsamic vinegar at the end adds a surprising depth, and some people love a pinch of red pepper flakes for heat. The base is so sturdy you can riff on it all winter and never get bored.
Storage and Reheating
This soup keeps beautifully in the fridge for up to five days and actually improves as it sits. I store it in a big glass container and reheat individual portions on the stove or in the microwave, adding a splash of water if it's thickened up. It also freezes well for up to three months, though I recommend leaving out the parsley until after you've thawed and reheated it. Just let it cool completely before freezing in airtight containers or freezer bags.
Serving Suggestions
I love this soup with a thick slice of toasted rye bread rubbed with garlic, or alongside a crusty roll for dipping. It's light enough to serve as a starter before a heavier main, but satisfying enough to be dinner on its own with a simple side salad. On really cold nights, I'll top each bowl with a dollop of sour cream or a sprinkle of grated cheese, even though the original is dairy free.
- Serve with dark rye or sourdough bread for dipping and soaking up every drop.
- Pair with a crisp green salad dressed simply with lemon and olive oil.
- Top with a spoonful of sour cream, Greek yogurt, or shredded cheese if you want it richer.
Pin it This soup has gotten me through cold snaps, busy weeks, and days when I just needed something simple and kind. I hope it does the same for you.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 5 days. The flavors actually deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop.
- → What type of cabbage works best?
Green cabbage is traditional and provides the best texture and flavor. Savoy cabbage also works well for a more delicate result, while red cabbage will alter the color but still tastes delicious.
- → How can I make this soup heartier?
Add diced potatoes during step 5 for extra substance, or stir in white beans or chickpeas near the end of cooking. You can also serve it over cooked rice or with crusty bread.
- → Can I freeze cabbage soup?
Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.
- → What can I substitute for vegetable broth?
Use chicken broth if you're not following a vegetarian diet, or simply use water with an extra tablespoon of tomato paste and additional seasonings to boost the flavor.
- → Why is my soup too thin or watery?
Allow it to simmer uncovered for the last 10 minutes to reduce and concentrate the liquid. You can also mash some of the vegetables against the pot to naturally thicken the broth.