Dinner

Best Cabbage Soup Recipe

ByIsabella Vance January 29, 2026January 29, 2026

Introduction

This Best Cabbage Soup is a hearty and flavorful meal that’s perfect for cozy nights. Packed with vegetables, warming spices, and savory plant-based crumbles, it’s both comforting and nutritious.

A bowl of vegetable soup with layers of large, soft, pale yellow cabbage leaves on top, mixed with bright orange carrot chunks, light green celery pieces, and small red tomato bits in a rich, orange-brown broth. Small golden walnut pieces are scattered throughout, adding texture. A sprig of fresh green thyme rests gently on the soup's surface. The soup is served in a white, rustic bowl with subtle speckled details, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter, plant-based or dairy
1 small white onion, finely chopped
2 teaspoons fresh thyme, de-stemmed
1 teaspoon garlic paste or 2 cloves of garlic, finely minced
3 celery hearts, chopped
3 medium carrots, chopped
1 pound green cabbage, roughly chopped into pieces
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon curry powder
1 (14.5 ounce) canned fire roasted tomatoes
1 tablespoon apple cider vinegar
4 cups (32 ounces) vegetable broth or chicken broth
1 packet (3.35 ounce) meatless plant crumbles, cooked

Instructions

Step 1: In a large dutch oven or stock pot, melt the butter over medium-high heat. Once the butter is sizzling, add the onions and cook, stirring occasionally, until softened and translucent, about 2-3 minutes. Add the fresh thyme and cook for another minute.
Step 2: Stir in the garlic and cook until fragrant, about 1-2 minutes. Add the chopped celery and carrots, and cook until lightly softened, about 3-4 minutes. Then add the chopped cabbage and cook until it starts to soften. Season with salt, pepper, and curry powder.
Step 3: Pour in the fire roasted tomatoes, apple cider vinegar, and broth. Stir well, scraping any bits from the bottom of the pot with a wooden spoon. Cover with a lid, reduce heat to medium-low, and simmer for 20 minutes.
Step 4: While the soup simmers, prepare the meatless plant crumbles according to the packet instructions.
Step 5: Add the cooked plant crumbles into the soup and stir to combine. Remove the soup from heat.
Step 6: Serve the soup warm, optionally with crusty bread. Enjoy!

Tips & Variations

For extra depth, try adding a bay leaf during simmering and remove before serving.
Swap plant-based butter for olive oil if preferred.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use ground turkey or beef instead of plant crumbles for a non-vegetarian option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a pot filled with a chunky stew, containing orange carrot slices, pale green cabbage pieces, light green celery chunks, small bits of browned ground meat or lentils, and diced red tomatoes in a thick, reddish-brown broth. The black inner pot contrasts with the white handles on each side, resting on a red surface. A silver spoon is partially submerged into the stew, ready to serve. The stew looks hearty with visible layers of soft vegetables and minced protein blending into the sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use plant-based butter and vegetable broth, and ensure your plant crumbles are vegan-friendly.

Can I use fresh tomatoes instead of canned fire roasted tomatoes?

Fresh tomatoes can be used, but roasting or sautéing them first will enhance their flavor and mimic the smoky richness of fire roasted tomatoes.

Isabella Vance