Cabbage Soup with Tomatoes and Carrots

Introduction

There are soups that comfort, soups that nourish, and soups that heal—and Cabbage Soup with Tomatoes and Carrots manages to do all three. This wholesome, hearty soup combines the natural sweetness of carrots, the earthy depth of cabbage, and the tangy brightness of tomatoes in a savory broth.

Cabbage soup has a long history across different cultures, from Eastern European rustic kitchens to Mediterranean-inspired broths, often celebrated for its affordability, simplicity, and nutritional benefits. With its low-calorie yet filling profile, this soup has even gained popularity as part of health-focused eating plans.

But beyond its health benefits, what makes this soup truly delightful is its comforting taste and versatility. It’s the kind of meal that makes you feel cared for—warming you up on a chilly day while nourishing your body with vitamins, fiber, and antioxidants.

Why I Love This Recipe

I love this recipe because it celebrates the beauty of humble ingredients. Cabbage, carrots, and tomatoes might seem simple on their own, but when simmered together with aromatics, they create a soup that’s both flavorful and satisfying.

It’s also a recipe I turn to when I want something light yet hearty. The broth feels refreshing, the cabbage adds bulk without heaviness, and the carrots bring just enough sweetness to balance the acidity of the tomatoes.

And best of all—it’s budget-friendly, quick to prepare, and highly customizable. I love making a big pot, knowing it will reheat beautifully for lunches and dinners throughout the week.

Why It’s a Must-Try Dish

This Cabbage Soup with Tomatoes and Carrots is a must-try dish because:

• It’s nutritious and light—perfect for anyone looking for a wholesome meal.
• It’s budget-friendly and feeds a family with minimal ingredients.
• It’s adaptable to every season—light enough for spring and summer, cozy enough for autumn and winter.
• It’s meal-prep friendly—flavors deepen as it sits, making it even better the next day.

Whether you’re seeking comfort food, a healthy soup option, or a dish to stretch your groceries, this recipe delivers on all fronts.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings & Nutrition

• Servings: 6 bowls
• Calories: ~120 kcal per serving
• Course: Soup / Starter / Light Main
• Cuisine: International (inspired by European & Mediterranean kitchens)

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced into thin rounds
• 3 cloves garlic, minced
• ½ head green cabbage, chopped (about 5 cups)
• 1 can (14 oz) diced tomatoes (or 3 fresh tomatoes, chopped)
• 6 cups vegetable or chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 bay leaf
• ½ teaspoon smoked paprika (optional, for depth)

Fresh Herbs for Garnish:

• 2 tablespoons fresh parsley, chopped
• Fresh dill or basil (optional, for brightness)

Step-by-Step Preparation Method

1. Heat the oil: In a large soup pot or Dutch oven, heat olive oil over medium heat.
2. Cook aromatics: Add onion and carrots. Sauté for 5–6 minutes until softened.
3. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cabbage: Stir in the chopped cabbage and cook for 3–4 minutes to soften slightly.
5. Add tomatoes & broth: Pour in diced tomatoes (with juices) and broth. Stir well.
6. Season: Add salt, pepper, thyme, bay leaf, and smoked paprika if using.
7. Simmer: Bring to a boil, then reduce heat to low. Simmer for 25–30 minutes until vegetables are tender.
8. Finish with herbs: Stir in fresh parsley (and dill or basil if desired). Remove bay leaf.
9. Serve hot with crusty bread, crackers, or a sprinkle of Parmesan (optional).

How to Serve

• Serve in warm bowls with rustic bread, cornbread, or garlic toast.
• Top with extra herbs or grated Parmesan for added richness.
• Pair with a light salad or sandwich for a complete meal.

Recipe Tips

• Slice cabbage thinly for quicker cooking.
• Add a splash of lemon juice or vinegar at the end for brightness.
• For a deeper flavor, sauté cabbage longer until lightly caramelized.
• Make it ahead—the flavors intensify as it sits overnight.

Variations

• Protein Boost: Add beans (white beans, chickpeas, or kidney beans) or shredded chicken.
• Hearty Version: Add diced potatoes, turnips, or parsnips.
• Spicy Kick: Add chili flakes or a dash of hot sauce.
• Mediterranean Twist: Add olives and oregano with the tomatoes.
• Creamy Style: Blend half of the soup for a creamy texture while keeping chunks of veggies.

Freezing & Storage

• Storage: Keep in the refrigerator for up to 4 days in an airtight container.
• Freezing: Freeze for up to 3 months. Allow to cool completely before transferring to freezer-safe containers.

Special Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife & cutting board
• Wooden spoon for stirring
• Ladle for serving

Conclusion

This Cabbage Soup with Tomatoes and Carrots is a shining example of how simple, everyday ingredients can come together to create a deeply satisfying dish. It’s nutritious, comforting, budget-friendly, and adaptable to whatever you have on hand. Whether you’re enjoying it as a light dinner, a starter, or a make-ahead meal for busy days, this soup brings both health and flavor to your table.

It’s a recipe worth keeping in your regular rotation—not just because it’s good for you, but because it tastes like comfort in a bowl.