Quick & Light Cabbage Tomato Soup
A light yet filling cabbage tomato soup made with fresh vegetables, herbs, and a splash of apple cider vinegar for brightness. This one-pot dish is ready in 40 minutes, naturally vegan, gluten-free, and low-carb—perfect for weight management and everyday cooking.
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.
