15 Delicious Cabbage Veggie Cream Soup Recipes

Just when you thought cabbage couldn’t get any cozier, we’ve rounded up 15 delicious veggie cream soup recipes that’ll warm your soul and tickle your taste buds. Perfect for those chilly evenings or when you’re craving something comforting yet nutritious, these soups are a testament to cabbage’s versatility. Dive in and discover your next favorite bowl of goodness!

Creamy Cabbage and Potato Soup

Forget everything you know about boring soups—this creamy cabbage and potato blend is a game-changer. It’s hearty, it’s smooth, and it’s packed with flavor that’ll make your taste buds dance.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups cabbage, shredded
  • 2 large potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing for 3-4 minutes until translucent. Tip: Stir constantly to prevent burning.
3. Toss in shredded cabbage and cubed potatoes, stirring to coat with the onion mixture.
4. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to low and simmer for 20 minutes. Tip: The potatoes should be fork-tender.
5. Stir in heavy cream, salt, and black pepper, simmering for an additional 5 minutes. Tip: For extra creaminess, blend half the soup before adding the cream.
6. Remove from heat and let sit for 5 minutes before serving.

Savor the velvety texture and rich flavors of this soup, perfect with a sprinkle of fresh herbs or a side of crusty bread for dipping. It’s a cozy bowl of comfort that’ll keep you coming back for more.

Spicy Cabbage Veggie Cream Soup

Packed with flavor and a kick of heat, this Spicy Cabbage Veggie Cream Soup is your next kitchen obsession. Perfect for those chilly nights or when you’re craving something bold and comforting.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 4 cups vegetable broth
• For the veggies and cream:
  • 2 cups cabbage, shredded
  • 1 carrot, sliced
  • 1 cup heavy cream
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing for 2 minutes until fragrant.
3. Sprinkle in red pepper flakes, stirring for 30 seconds to release their oils.
4. Pour in vegetable broth, bringing the mixture to a boil.
5. Add shredded cabbage and sliced carrot, reducing heat to simmer for 15 minutes until veggies are tender.
6. Stir in heavy cream, heating through for 5 minutes without boiling to prevent curdling.
7. Season with salt to taste, then remove from heat.

Just like that, you’ve got a creamy, spicy soup with a satisfying crunch from the veggies. Serve it with a dollop of sour cream or crusty bread on the side for an extra treat.

Healthy Cabbage and Carrot Cream Soup

Elevate your soup game with this creamy, dreamy blend that’s as nutritious as it is delicious. Packed with veggies and flavor, it’s the ultimate comfort food with a healthy twist.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups cabbage, shredded
  • 2 cups carrots, sliced
  • 4 cups vegetable broth
• For the cream:
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in shredded cabbage and sliced carrots, cooking for another 5 minutes until slightly softened.
4. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to simmer for 20 minutes, or until vegetables are tender.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
6. Stir in heavy cream, warming through for 2 minutes. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
7. Serve hot, garnished with a drizzle of cream or fresh herbs. Tip: A sprinkle of smoked paprika adds a delightful smoky flavor.

Rich and velvety, this soup boasts a smooth texture with a sweet undertone from the carrots. Try topping with crispy bacon bits for a savory crunch or serve with crusty bread for dipping.

Vegan Cabbage Veggie Cream Soup

Absolutely no one does comfort like a creamy, dreamy vegan soup that’s packed with veggies and flavor. **Blend** your way to happiness with this cabbage veggie cream soup that’s as easy as it is delicious.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 medium cabbage, shredded
  • 2 carrots, diced
  • 2 potatoes, diced
• For the cream:
  • 1 cup raw cashews, soaked for 4 hours
  • 1 cup water
  • 1 tbsp lemon juice
  • 1 tsp salt

Instructions

1. **Heat** olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
2. **Pour** in vegetable broth, then add cabbage, carrots, and potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
3. **Drain** cashews and blend with water, lemon juice, and salt until smooth. Tip: For extra creaminess, blend for a full minute.
4. **Stir** the cashew cream into the soup. Simmer for another 5 minutes to combine flavors. Tip: If the soup is too thick, add more broth or water to reach desired consistency.
5. **Season** with additional salt if needed. Tip: Taste as you go to perfect the flavor balance.

Unbelievably creamy with a slight tang from the lemon, this soup is a hug in a bowl. **Serve** with a sprinkle of fresh herbs or a dash of smoked paprika for an extra kick.

Slow Cooker Cabbage Veggie Cream Soup

Dive into a bowl of comfort with this creamy, dreamy slow cooker soup that’s packed with veggies and flavor. It’s the ultimate set-it-and-forget-it meal for busy days.

Ingredients

• For the soup base:
  • 1 medium head cabbage, chopped
  • 2 cups carrots, sliced
  • 1 cup celery, diced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cream mixture:
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 cup shredded cheddar cheese

Instructions

1. Place the chopped cabbage, carrots, celery, onion, and garlic into the slow cooker.
2. Pour the vegetable broth over the vegetables. Season with salt and black pepper.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender.
4. In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the slow cooker.
5. Add the shredded cheddar cheese to the slow cooker. Stir until the cheese is melted and the soup is creamy.
6. Cover and cook on HIGH for an additional 30 minutes, stirring occasionally.

Here’s the deal: this soup turns out luxuriously creamy with a slight crunch from the veggies. Serve it with a sprinkle of extra cheese and a side of crusty bread for dipping.

Cabbage and Mushroom Cream Soup

Dig into a bowl of comfort with this creamy, dreamy Cabbage and Mushroom Cream Soup. It’s a hug in a bowl, blending earthy mushrooms with sweet cabbage in a velvety smooth base.

Ingredients

• For the soup base:
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups cabbage, shredded
  • 2 cups mushrooms, sliced
  • 4 cups vegetable broth
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 cup milk
  • Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in shredded cabbage and sliced mushrooms, cook until softened, 5 minutes.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
5. While simmering, mix heavy cream and milk in a separate bowl.
6. Slowly stir the cream mixture into the pot, season with salt and pepper.
7. Simmer for an additional 5 minutes, stirring occasionally.
8. Remove from heat, let it cool slightly before serving.

One spoonful of this soup reveals a creamy texture with a perfect balance of earthy and sweet flavors. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Curried Cabbage Veggie Cream Soup

Dive into a bowl of warmth with this curried cabbage veggie cream soup—packed with flavor, easy to whip up, and downright comforting.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
• For the veggies:
  • 4 cups green cabbage, shredded
  • 2 carrots, sliced
  • 1 potato, cubed
• For the seasoning:
  • 2 tbsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the liquid:
  • 4 cups vegetable broth
  • 1 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sauté for 3 minutes until translucent.
3. Stir in shredded cabbage, sliced carrots, and cubed potato, cook for 5 minutes to soften slightly.
4. Sprinkle curry powder, salt, and black pepper over the veggies, stir to coat evenly.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes until veggies are tender.
6. Stir in heavy cream, simmer for an additional 5 minutes to blend flavors.
7. Use an immersion blender to partially puree the soup for a creamy texture with some chunks.

This soup boasts a velvety texture with a spicy kick from the curry, perfect with a dollop of yogurt or crusty bread on the side.

Cabbage and Leek Cream Soup

Bold flavors and creamy textures collide in this cabbage and leek cream soup. It’s a cozy bowl that’s surprisingly easy to whip up, perfect for those chilly evenings.

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 1 large leek, cleaned and sliced (white and light green parts only)
  • 1/2 medium cabbage, shredded
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 1 tbsp fresh parsley, chopped

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the leek and sauté until soft, about 5 minutes.
3. Stir in the cabbage and garlic, cooking for another 5 minutes until the cabbage begins to soften.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
6. Stir in the heavy cream, salt, and pepper. Simmer for an additional 5 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
7. Ladle the soup into bowls and garnish with fresh parsley. Tip: A drizzle of olive oil adds a nice richness.

This soup boasts a velvety texture with a sweet, mild flavor from the leeks and cabbage. Try serving it with a side of crusty bread for dipping or top with crispy bacon bits for a smoky twist.

Roasted Garlic Cabbage Veggie Cream Soup

Forget everything you know about boring soups—this roasted garlic cabbage veggie cream soup is a game-changer. **Blend** comfort with a punch of flavor in every spoonful.

Ingredients

• For roasting:
  • 1 head garlic
  • 2 tbsp olive oil
• For the soup:
  • 1 medium cabbage, chopped
  • 2 carrots, diced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt, 1 tsp
  • Black pepper, 1/2 tsp

Instructions

1. Preheat your oven to 400°F.
2. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
3. In a large pot, sauté onion, carrots, and cabbage over medium heat until soft, about 10 minutes.
4. Squeeze the roasted garlic into the pot, add vegetable broth, and bring to a boil.
5. Reduce heat and simmer for 20 minutes, until vegetables are tender.
6. Blend the soup until smooth, then stir in heavy cream, salt, and pepper.
7. Heat through for 5 minutes, adjusting seasoning if needed.

Luxuriously creamy with a deep, roasted garlic flavor, this soup pairs perfectly with crusty bread or a swirl of pesto for an extra kick.

Cabbage and Sweet Potato Cream Soup

Get ready to blend comfort with a twist in this creamy dream of a soup. Grab your spoon—this one’s a game-changer.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and cubed
  • 4 cups green cabbage, chopped
  • 4 cups vegetable broth
• For the cream:
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Toss in sweet potato cubes and chopped cabbage, stir to coat with oil.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes until vegetables are tender.
5. Blend the soup in batches until smooth, or use an immersion blender directly in the pot.
6. Return soup to pot if blended in batches, stir in heavy cream, salt, and pepper. Heat through for 5 minutes on low.
7. Tip: For extra smoothness, strain the soup after blending.
8. Tip: Garnish with a drizzle of cream and cracked pepper for Instagram-worthy presentation.
9. Tip: Sweet potatoes vary in sweetness; adjust salt to balance the flavor.

Silky texture meets a sweet and earthy flavor profile that’s downright addictive. Serve with crusty bread or top with crispy bacon bits for a salty crunch.

Herbed Cabbage Veggie Cream Soup

Craving a cozy bowl that’s both light and luxurious? This herbed cabbage veggie cream soup blends fresh greens with a silky smooth base for a dish that’s as nourishing as it is Instagram-worthy.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups green cabbage, shredded
  • 2 cups vegetable broth
  • 1 cup heavy cream
• For the herbed finish:
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion and sauté until translucent, about 3 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 4 cups shredded cabbage, stirring occasionally, until slightly wilted, about 5 minutes.
5. Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to simmer for 10 minutes.
6. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
7. Return the soup to the pot, stir in 1 cup heavy cream, and heat through without boiling.
8. Mix in 1 tbsp each of fresh thyme and parsley, then season with salt and pepper to taste.

Bold in herbs but balanced in creaminess, this soup pairs perfectly with crusty bread or a sprinkle of crispy bacon for added texture. Serve it hot for a comforting meal that’s sure to warm any soul.

Cabbage and Corn Cream Soup

Bold flavors and creamy textures collide in this cabbage and corn cream soup—comfort in a bowl, ready in minutes.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups chopped cabbage
  • 2 cups corn kernels (fresh or frozen)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Stir in chopped cabbage and corn kernels. Cook for another 5 minutes, stirring occasionally.
4. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. (Tip: For a chunkier texture, blend half the soup.)
6. Stir in heavy cream, salt, and black pepper. Simmer for 5 more minutes. (Tip: Do not boil after adding cream to prevent curdling.)
7. Adjust seasoning if necessary. Serve hot. (Tip: Garnish with fresh herbs or a drizzle of olive oil for extra flavor.)

Lusciously creamy with a sweet crunch from the corn, this soup pairs perfectly with crusty bread or a crisp salad for a full meal.

Smoky Cabbage Veggie Cream Soup

Hungry for a bowl that’s both cozy and bold? This smoky cabbage veggie cream soup **delivers** deep flavors with a velvety finish—no fancy skills needed.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, sliced
  • 1 celery stalk, chopped
• For the soup:
  • 4 cups green cabbage, shredded
  • 1 tsp smoked paprika
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt, 1 tsp
  • Black pepper, 1/2 tsp

Instructions

1. **Heat** olive oil in a large pot over medium heat (350°F).
2. **Add** onion, garlic, carrot, and celery. Sauté for 5 minutes until onions are translucent.
3. **Stir in** cabbage and smoked paprika. Cook for another 3 minutes to slightly wilt the cabbage.
4. **Pour in** vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes.
5. **Blend** the soup until smooth using an immersion blender. Tip: For extra creaminess, blend half the soup and leave the other half chunky.
6. **Stir in** heavy cream, salt, and pepper. Simmer for 5 more minutes. Tip: Avoid boiling after adding cream to prevent curdling.
7. **Taste** and adjust seasoning if needed. Tip: A dash of lemon juice can brighten the flavors.

Nowhere does comfort meet simplicity like in this soup. The **silky texture** pairs perfectly with crusty bread, or top with crispy bacon for a smoky crunch.

Cabbage and Lentil Cream Soup

Skip the takeout and simmer this hearty Cabbage and Lentil Cream Soup that’s packed with flavor and ready in no time. Save your cravings for something creamy, comforting, and totally homemade.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup green lentils, rinsed
  • 4 cups vegetable broth
• For the creaminess:
  • 2 cups chopped cabbage
  • 1 cup heavy cream
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in rinsed green lentils and vegetable broth, bringing to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
5. Tip: For extra flavor, toast the lentils in the pot for a minute before adding broth.
6. Add chopped cabbage, cooking for an additional 5 minutes until softened.
7. Pour in heavy cream, stirring gently to combine, and heat through for 2 minutes.
8. Tip: For a lighter version, substitute half the cream with coconut milk.
9. Season with salt to taste, then remove from heat.
10. Tip: Blend half the soup for a thicker texture, leaving some lentils whole for bite.

Keep it cozy with this soup’s velvety texture and rich, earthy flavors. Kick up the presentation with a drizzle of cream and a sprinkle of fresh herbs for that Instagram-worthy finish.

Rich and Creamy Cabbage Veggie Soup

Transform your soup game with this lush, velvety cabbage veggie soup that’s a hug in a bowl. Packed with nutrients and bursting with flavor, it’s the ultimate comfort food that doesn’t skimp on health.

Ingredients

• For the base: 2 tbsp olive oil, 1 large onion (diced), 3 cloves garlic (minced)
• For the veggies: 4 cups green cabbage (shredded), 2 carrots (sliced), 2 celery stalks (chopped)
• For the broth: 6 cups vegetable broth, 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper
• For garnish: Fresh parsley (chopped), 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing for 3 minutes until translucent.
3. Tip: Stir constantly to prevent garlic from burning.
4. Toss in shredded cabbage, sliced carrots, and chopped celery, cooking for 5 minutes until slightly softened.
5. Pour in vegetable broth, bringing the mixture to a boil before reducing to a simmer for 20 minutes.
6. Tip: Simmering unlocks the veggies’ flavors, so don’t rush this step.
7. Stir in heavy cream, salt, and black pepper, simmering for an additional 5 minutes.
8. Tip: For a thicker soup, let it simmer uncovered for the last few minutes.
9. Ladle into bowls, garnishing with chopped parsley and grated Parmesan cheese.

Perfectly creamy with a slight crunch from the veggies, this soup is a texture dream. Serve it with crusty bread for dipping or top with extra Parmesan for a cheesy twist.

Conclusion

Certainly, these 15 Delicious Cabbage Veggie Cream Soup Recipes offer a treasure trove of comforting flavors perfect for any season. We hope you’re inspired to whip up a bowl of warmth and share your culinary creations. Don’t forget to leave a comment with your favorite recipe and spread the love by pinning this article on Pinterest. Happy cooking!