This hearty cabbage tomato soup is a wholesome one-pot meal that’s as nourishing as it is flavorful.
Packed with fiber-rich vegetables, plant-based protein, and healthy fats, it’s light yet satisfying—making it a perfect option for weight management and everyday wellness.
Naturally vegan, low in carbs, and gluten-free, this soup comes together in under 40 minutes, making it an ideal choice for quick weeknight dinners or meal prep.
Quick & Light Cabbage Tomato Soup
Equipment
- 1 large soup pot (at least 6-quart)
- 1 wooden spoon (or spatula)
- 1 Cutting board
- 1 Sharp Chef’s Knife
- 1 Vegetable Peeler
- 1 Ladle
Ingredients
- 4 cups shredded cabbage about ½ medium head
- 5 cups vegetable broth or chicken/bone broth, or water
- 2 cups diced yellow onion 1 large onion
- 2 tablespoons minced garlic
- 1 green bell pepper diced
- 1 28 oz can crushed tomatoes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 celery ribs chopped
- 2 carrots peeled and chopped
- 1 tablespoon fresh dill chopped
- 2 bay leaves
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Prepare the Base with Aromatics: Place a large, heavy-bottomed soup pot on the stove over medium heat. Add the olive oil and allow it to warm for about a minute until it shimmers slightly. Add the diced onions, season lightly with salt and pepper, and sauté for 5–6 minutes, stirring occasionally. The onions should turn soft and translucent, releasing their natural sweetness. Next, add the minced garlic and continue cooking for another minute, stirring constantly so it doesn’t burn. This aromatic foundation builds the rich flavor of the soup.
- Soften the Core Vegetables: Add the shredded cabbage and chopped carrots to the pot. Stir thoroughly to coat them in the oil, onion, and garlic mixture. Allow them to cook for 4–5 minutes, stirring occasionally. This step helps soften the tougher vegetables slightly and deepens their natural sweetness before liquids are added. The cabbage will begin to wilt down, making it easier to stir in the remaining ingredients.
- Incorporate Tomatoes and Peppers: Pour in the crushed tomatoes, then stir well to combine with the vegetables. Add the diced green bell pepper at this stage, which will give the soup a gentle sweetness and a pop of freshness. The acidity of the tomatoes will also help balance the sweetness from the carrots and onions. Allow this mixture to cook together for 2–3 minutes so the flavors can mingle before adding liquid.
- Add Liquid and Brightness: Carefully pour in the vegetable broth (or your chosen broth/water), stirring to ensure everything is evenly distributed. Add the tablespoon of apple cider vinegar, which provides a subtle tanginess and helps brighten the flavors of the soup. Scrape the bottom of the pot with your spoon to make sure nothing is sticking. The soup will begin to look more cohesive and colorful at this point.
- Season with Herbs and Spices: Drop in the bay leaves and sprinkle the fresh dill directly into the pot. Give everything a good stir. The dill adds a delicate, fresh herbal flavor while the bay leaves infuse the broth with an earthy depth. Taste the broth at this stage and adjust with a pinch more salt and pepper if needed. Remember that the soup will reduce slightly as it cooks, intensifying the flavors.
- Simmer Until Tender: Bring the pot to a gentle simmer—just below a rolling boil—then reduce the heat to low-medium. Cover the pot with a lid and let the soup cook for 20–25 minutes. During this time, the cabbage and carrots will become tender but not mushy, and the broth will take on the rich flavors of the herbs and vegetables. Stir once or twice throughout to make sure the vegetables cook evenly and nothing sticks to the bottom.
- Final Seasoning and Balance: Once the vegetables are tender, lift the lid and give the soup a final stir. Taste and adjust the seasoning—adding more salt, pepper, or even an extra splash of apple cider vinegar if you’d like a brighter flavor. If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce the liquid slightly. For more body, a spoonful of tomato paste can be stirred in at this stage (optional).
- Serve and Garnish: Remove the bay leaves from the pot before serving. Use a ladle to portion the soup into bowls while it’s still hot. Garnish generously with fresh parsley for a burst of color and freshness. Serve with crusty bread, a side salad, or enjoy it as a light, stand-alone meal.
Notes
- Use homemade broth if available—it gives the soup deeper flavor and more nutrients.
- Vegetable, chicken, or bone broth all work well. If none is on hand, plain water is perfectly fine.
- For a richer flavor and thicker texture, stir in 1 tablespoon of tomato paste while simmering.
- Want extra protein? Add beans, lentils, or shredded chicken if you’re not keeping it vegan.
- Fresh dill makes the flavor brighter, but dried dill can be substituted if necessary.
- Always taste the soup before serving and adjust seasoning for perfect balance.
- A splash of vinegar at the end can refresh the flavors if the soup tastes flat.
- Chop vegetables into similar sizes to ensure even cooking.
- Garnish just before serving to keep herbs fresh and vibrant.
- This soup freezes beautifully—ideal for meal prep and quick weeknight dinners.
Chef’s Secrets for Perfect Soup
The key to an exceptional cabbage tomato soup lies in building flavor at every stage.
Start by properly sweating the onions until they’re soft and translucent—this gentle cooking brings out their natural sweetness and forms the base of the broth.
Don’t rush the sautéing process, as it develops depth that broth alone cannot achieve. When adding the cabbage and carrots, let them soften slightly before liquids go in.
This step helps release their sugars and prevents the soup from tasting too “raw.” Finally, always taste and adjust seasoning at the end.
A squeeze of vinegar, a pinch of salt, or even an extra sprinkle of dill can elevate the entire pot from good to restaurant-quality.
Serving Suggestions and Pairing Ideas
This cabbage tomato soup is incredibly versatile and can be enjoyed as a light main dish or a hearty starter.
For a simple dinner, pair it with a slice of warm crusty bread or a grilled sandwich. If you prefer a low-carb option, serve it with a side of roasted vegetables or a crisp green salad.
It also works beautifully as part of a multi-course meal—try it before roasted chicken, baked fish, or grain-based dishes like quinoa pilaf.
For added richness, you can swirl in a spoonful of sour cream or Greek yogurt before serving.
The freshness of parsley as a garnish balances the warmth of the broth, while a sprinkle of red pepper flakes can give it a spicy kick for those who enjoy heat.
Storage Tips for Freshness and Flavor
This soup is meal-prep friendly and stores exceptionally well. Allow the soup to cool completely before transferring it to airtight containers.
In the refrigerator, it will stay fresh for up to 3 days. For longer storage, freeze in single-serving portions for up to 3 months.
To reheat, simmer gently on the stovetop until hot, stirring occasionally to prevent sticking.
If reheating from frozen, thaw overnight in the fridge for best results.
Avoid overcooking during reheating, as cabbage can lose its texture and become too soft.
Always garnish with fresh parsley after reheating rather than before storing, as herbs can lose their vibrancy over time.
Frequently Asked Questions
1. Can I use red cabbage instead of green?
Yes, red cabbage works well, though it may slightly change the color of the broth. The flavor is just as delicious, but the soup may take on a deeper purple hue.
2. How can I make the soup more filling?
If you want a heartier meal, add half a can of beans, lentils, or even cooked shredded chicken. Quinoa or barley are also excellent additions for extra protein and fiber.
3. Can I make this soup spicy?
Absolutely! Add a pinch of red pepper flakes or a chopped chili when sautéing the onions and garlic. This adds a gentle heat that balances beautifully with the sweetness of the vegetables.
4. Is it okay to make this ahead of time?
Yes, this soup actually tastes better the next day as the flavors deepen overnight. Store it in the fridge and simply reheat before serving.
5. Can I replace fresh dill with dried dill?
Yes, but reduce the amount. Use 1 teaspoon of dried dill in place of 1 tablespoon of fresh. The flavor won’t be as vibrant, but it will still add a nice herbal note.
