Recipe

Gourmet Cabbage Soup

A cozy, bold cabbage soup with smoky paprika, lemon, and a silky garlic swirl that tastes like it took all day.

By Matt Campbell

•

4.8

A steaming bowl of gourmet cabbage soup with shredded cabbage, carrots, white beans, and a drizzle of garlicky yogurt, set on a wooden table with a spoon beside it

Cabbage soup has a reputation for being, well, a little too responsible. This one is not that. This is cabbage soup with crisp-edged flavor, a broth that tastes like you built it on purpose, and bright little pop moments from lemon and herbs that make you want another spoonful even when you are “just tasting.”

My play here is simple: we caramelize the tomato paste until it goes darker and smells sweet, toast the spices for warmth, then let cabbage get tender without turning sleepy. White beans make it feel hearty, and an optional garlicky yogurt swirl takes it straight into restaurant territory with almost no extra work.

A pot on the stove with sautéed onions, carrots, garlic, and tomato paste turning deep red before adding broth

Why It Works

Big flavor, humble ingredients: toasting smoked paprika and cumin plus caramelizing tomato paste gives the broth a deep, savory backbone.
Texture that stays interesting: cabbage goes tender but still has a little bite, and beans add creaminess without cream.
Bright finish: lemon juice and fresh herbs wake everything up so the soup tastes lively, not flat.
Flexible and forgiving: easy to make vegetarian, add sausage, or stretch with extra veg you already have.

Pairs Well With

Storage Tips

Refrigerate: Cool soup quickly, then refrigerate within 2 hours (within 1 hour if it is very warm in your kitchen). Store in an airtight container for up to 4 days. The flavor gets better overnight.

Freeze: Freeze in portions for up to 3 months. Leave a little headspace in the container because soup expands.

Reheat: Warm gently on the stove over medium-low, stirring occasionally. Add a splash of broth or water if it thickens. Finish with a fresh squeeze of lemon right before serving to bring it back to life.

If using the yogurt swirl: Store it separately and add to bowls at the last minute so it stays creamy and bright.

Common Questions

Can I make this vegetarian or vegan?

Yes. Use vegetable broth. For vegan, skip the yogurt swirl or use a thick unsweetened plant yogurt. A teaspoon of miso stirred in off heat adds extra savory depth.

What kind of cabbage works best?

Green cabbage is the sweet spot here. Savoy is also great and gets silky faster. Red cabbage works, but it will turn the soup purple and slightly sweeter.

How do I keep cabbage from getting mushy?

Add it after the broth is simmering and cook just until tender, usually 12 to 15 minutes. If you like it extra crisp, cook it 8 to 10 minutes and let carryover heat finish the job.

Can I add meat?

Absolutely. Brown sliced smoked sausage at the beginning, remove it, then build the soup in the same pot and add the sausage back at the end. Shredded rotisserie chicken also plays nicely.

Is this soup spicy?

Not really. Smoked paprika is more smoky than hot. If you want heat, add the red pepper flakes or finish with a dash of hot sauce.

My soup tastes a little flat. What should I do?

Add salt first, then acid. A pinch more salt plus an extra squeeze of lemon usually fixes it in under 10 seconds.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy soup pot (5 to 7 quarts)
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Microplane or garlic press (optional, for the yogurt swirl)
Ladle

I started making versions of cabbage soup when I wanted something cheap, cozy, and capable of feeding a small crowd without me babysitting the stove all night. The problem was most of them tasted like they were doing me a favor. So I treated it like I would treat any “gourmet” soup: I toasted the spices, browned the tomato paste until it smelled sweet and savory, and finished with lemon like it was non-negotiable. Now it is the kind of pot that disappears quietly, with everyone pretending they are not going back for a third bowl.

Gourmet Cabbage Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 1/2 tsp smoked paprika (smoky, mild heat)
1 tsp ground cumin
1/4 tsp crushed red pepper flakes (optional, for heat)
6 cups chicken broth or vegetable broth
1 (14.5 oz) can diced tomatoes, with juices
1 bay leaf
5 to 6 cups green cabbage, thinly sliced (about 1 to 1 1/2 lb, 450 to 680 g)
1 (15 oz) can cannellini beans, drained and rinsed
1 tbsp soy sauce (or 1 1/2 tsp Worcestershire, if not vegetarian)
1 to 2 tbsp fresh lemon juice, plus more to taste
1 tsp kosher salt, plus more to taste (start with 1/2 tsp if using salty broth or a salty soy sauce)
1/2 tsp black pepper
2 tbsp chopped fresh dill or parsley (or a mix)

Optional garlic yogurt swirl

1/2 cup plain full-fat Greek yogurt
1 small clove garlic, finely grated
1 tsp lemon juice
Pinch of salt
1 to 2 tbsp water to thin (as needed)

Instructions

Sauté the base: Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened and just starting to pick up color.
Add garlic and build the flavor: Stir in garlic and cook 30 seconds. Add tomato paste and cook, stirring constantly, until it turns a deeper brick red and smells sweet and savory, about 2 to 4 minutes. If it starts sticking, lower the heat and add a small splash of broth to loosen the pot.
Toast the spices: Add smoked paprika, cumin, and red pepper flakes (if using). Stir for 30 seconds to wake them up. If the pot looks dry or the spices threaten to scorch, pull the heat back a notch.
Simmer the broth: Pour in broth, scraping up any browned bits on the bottom. Add diced tomatoes, bay leaf, soy sauce, salt, and pepper. Bring to a boil, then reduce to a steady simmer for 10 minutes.
Cook the cabbage: Add sliced cabbage and stir it in. Simmer 12 to 15 minutes, until tender but still pleasantly bitey.
Add beans and finish: Stir in cannellini beans and simmer 5 minutes more. Turn off the heat. Add lemon juice and herbs. Taste and adjust with more salt and lemon until it pops.
Optional yogurt swirl: In a small bowl, mix yogurt, grated garlic, lemon juice, and salt. Thin with a tablespoon or two of water until thin enough to drizzle. For the best texture, add it to bowls, not the pot, since yogurt can separate if simmered.
Serve: Ladle into bowls and add a spoonful or drizzle of the yogurt swirl. Finish with extra herbs and black pepper.

A ladle pouring cabbage and bean soup into a bowl with fresh dill scattered on top

Nutrition information is estimated.

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