Hearty Cabbage and Tomato Soup Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add carrots, onion, celery, salt, and several grinds of pepper. Cook for 8 minutes, stirring occasionally.
- Add the vinegar and stir. Then, add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover the pot and simmer for 20 to 30 minutes, until the potatoes and cabbage are tender.
- Season with salt and pepper, top with fresh parsley, and serve.
Notes
You know that feeling, right? It’s January in LA, which means it’s maybe 60 degrees and you’re somehow still chilled to the bone. You walk in the door after a long day, the house feels empty and cool, and all you want is something warm to wrap your hands around. A big, hearty bowl of something that feels like a hug. That’s exactly where this cabbage and tomato soup recipe comes in. Honestly, it’s the dinner I make on those hectic Tuesday nights when my brain is done but my family still needs to eat. It reminds me of my mom’s kitchen on those Sunday afternoons she’d spend cooking for the week—the whole house smelling like onions and garlic, the quiet hum of something good simmering on the stove. That’s the kind of comfort we’re talking about here, and this cabbage and tomato soup recipe delivers it in one pot, with minimal fuss.
Why This cabbage and tomato soup recipe Works
Here’s the thing about a good cabbage and tomato soup recipe: it’s all about building layers of flavor without building a mountain of dishes. This one starts with the classic trio—onion, carrot, celery—sweated down until they’re sweet and soft. That’s your flavor foundation. Then you add the cabbage, which might seem bland on its own, but when it simmers in that tomato broth? It soaks up all that savory, slightly sweet acidity and becomes something truly special. The fire-roasted tomatoes add a smoky depth you don’t get from regular diced tomatoes, and the white beans make it feel substantial without being heavy. It’s a one-pot wonder that reheats like a dream, which means future you will thank you. For a busy parent juggling everything, that’s the real win.
Your Game Plan for the Best Soup
Let’s talk prep, because that’s where the magic—and the ease—really happens. Don’t let the list of ingredients fool you. This cabbage and tomato soup recipe is totally doable, even on a weeknight. Start by chopping your veggies. The cabbage size can vary, so no need to measure exactly—just aim for bite-sized pieces. I like my carrot and celery in a small dice, about the size of a pea. It cooks faster and gives you a nicer texture in every spoonful. The potatoes? Cubes. Maybe an inch big. This isn’t being fussy, it’s just making sure everything gets tender at the same time. While you’re chopping, get your biggest pot heating over medium with that olive oil. You’re building flavor from the very first step.
The Simmer That Makes It Sing
Once your onion, carrot, and celery are soft and smelling amazing—that takes about 8 minutes, give or take—you add the garlic and cabbage. Stir it all around for a minute until the cabbage just starts to wilt. Now, here’s a tip I learned the hard way: season every layer. Hit it with a pinch of that salt and pepper now. Then, everything else goes in: the tomatoes, broth, potatoes, beans, thyme, and that splash of vinegar. The vinegar might seem odd, but it’s honestly kind of genius—it brightens the whole pot and balances the sweetness of the tomatoes and cabbage. Bring it to a boil, then immediately reduce it to the gentlest simmer you can manage. You’re looking for a couple of lazy bubbles, not a rolling boil. That’s how you get tender cabbage without turning it to mush. Let it go for 25-30 minutes. Your kitchen will start to smell incredible.
Tips for a Foolproof cabbage and tomato soup recipe
Real talk: soup is forgiving. But a few smart moves make this cabbage and tomato soup recipe truly shine. First, if you’re watching sodium or just don’t have broth, you can use water. The vegetables and tomatoes create plenty of flavor on their own. Second, that simmer versus boil thing is crucial. A hard boil will break down the cabbage and potatoes too fast, leaving you with a mushy texture. Set it to simmer and walk away. Third, don’t skip seasoning as you go. It makes a world of difference in the final taste. And finally, if you want to make it a complete meal, stir in some cooked quinoa, shredded chicken, or ground turkey at the end. It reheats beautifully with the added protein, too. If you love hands-off cabbage recipes, our cabbage roll slow cooker casserole is another great option for busy nights.
Alcohol-Free Variation
This recipe can easily be made without alcohol. Here are the substitutions I recommend:
- White wine → chicken broth + 1 tbsp white wine vinegar (or apple cider vinegar). For acidity and brightness
These swaps maintain the depth of flavor while keeping the dish completely alcohol-free. Perfect for family-friendly meals or personal preference.
Variations & Substitutions
I’m a big believer in working with what you’ve got. This cabbage and tomato soup recipe is wonderfully adaptable.
Ingredient Swaps
No fire-roasted tomatoes? Regular diced tomatoes work fine. You can even use a large bottle of V8 juice or tomato juice in place of some of the broth for a different twist—it makes a really rich, tomato-forward cabbage soup with V8 juice. No white beans? Chickpeas or kidney beans are great. If you want a heartier, old fashioned cabbage soup vibe, you could brown some stew meat at the beginning, but I love the vegetarian version. For a different take on a tomato-based cabbage dish, explore our guide to the best tomato sauce for cabbage rolls.
Dietary Tweaks
It’s naturally vegan and gluten-free as written. To make it keto-friendly, just skip the potatoes and add more cabbage or some chopped cauliflower instead. For a creamier tomato cabbage soup, stir in a splash of coconut milk or cream at the very end.
Common Mistakes to Avoid
Even simple soups have pitfalls. Here’s how to sidestep them.
❌ Mistake: Adding the cabbage at the wrong time. If you put it in with the potatoes, it overcooks and gets soggy.
✅ Solution: Add it after the aromatics have softened but before the liquid. Let it wilt for a minute first.
❌ Mistake: Boiling the soup vigorously. This breaks down the vegetables too much and can make the broth cloudy.
✅ Solution: Keep it at a gentle simmer after the initial boil. A couple of bubbles is perfect.
❌ Mistake: Not tasting before serving. The flavors need to meld, and you might need a final pinch of salt.
✅ Solution: Always give it a taste in the last 5 minutes. Adjust the seasoning then.
Alternative Cooking Methods
Don’t feel like babysitting a pot? I get it.
Slow Cooker cabbage and tomato soup recipe
Dump everything except the vinegar and parsley into your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in the vinegar and parsley right before serving. It’s the ultimate set-it-and-forget-it winter soup recipe.
Instant Pot cabbage and tomato soup recipe
Use the Sauté function for the initial veggie cook. Then add everything except the vinegar and parsley. Seal the lid, cook on HIGH pressure for 5 minutes, then do a quick release. Stir in the vinegar and parsley. Dinner’s already halfway done.
How to Store and Serve cabbage and tomato soup recipe
This soup gets better the next day. Let it cool completely, then store it in an airtight container in the fridge. It’ll keep for 4-5 days, maybe 6 if your fridge is really cold. To freeze, portion it into freezer-safe containers or bags (I’m team plastic for the freezer, after a glass-shattering incident I’d rather forget). It freezes beautifully for up to 3 months. Thaw overnight in the fridge. Reheat it gently on the stovetop or in the microwave. Serve it with a big chunk of crusty sourdough for dipping, or with a simple green salad. A sprinkle of fresh parsley or grated Parmesan on top makes it feel special.
Frequently Asked Questions
When you make this cabbage and tomato soup recipe, you’re not just making dinner. You’re making a pot of warmth that’ll see you through a couple of busy nights. You’re giving yourself the gift of a few less decisions at the end of a long day. It’s the kind of simple, nourishing food that brings everyone to the table. So grab a cabbage on your next Trader Joe’s run, and give it a go. I think you’ll find this cabbage and tomato soup recipe becomes a regular in your winter rotation, too.
Can you freeze this cabbage and tomato soup recipe?
Absolutely. This cabbage and tomato soup recipe freezes really well for up to 3 months. Just cool it completely first, then transfer to freezer-safe containers. I like to freeze it in single-serving portions so I can grab just what I need. Thaw in the fridge overnight before reheating.
How do you cut cabbage for soup?
For this cabbage and tomato soup recipe, you want bite-sized pieces. First, cut the cabbage in half through the core, then cut out the tough core. Place each half cut-side down and slice it into 1/2-inch wide strips. Then, just give those strips a rough chop. They’ll soften perfectly as the soup simmers.
