Cabbage Soup No Tomato Recipe

Cabbage soup is one of those timeless comfort foods that can be a little different from region to region but always packs a punch in both flavor and nutrition. It’s one of those meals that, despite its simplicity, feels like a warm embrace. While some recipes rely on tomato as a base for the soup, there’s something uniquely satisfying about a Cabbage Soup with No Tomato. It allows the cabbage to truly shine, soaking in the flavors of the other ingredients, with no distraction from the acidity of tomatoes.

Not only is this version incredibly delicious, but it’s also super healthy, low in calories, and perfect for anyone looking for a light meal that still fills you up. Whether you’re looking for a way to reset your diet or just need something easy, filling, and nutritious, this recipe has got you covered.

So, let’s dive into the details and break it down step-by-step-from the ingredients to the cooking methods, expert tips, and even some recipe variations.

This version of cabbage soup is pure and unadulterated in its vegetable goodness. Without the tangy acidity of tomatoes, the flavors of the cabbage and other veggies are able to meld together, creating a hearty and satisfying dish. This soup is ideal for anyone on a low-carb or keto diet, and it’s an excellent choice for those following a detox program. It’s simple, quick, and makes for a great meal prep option too.

Ingredients Needed

To get started on this comforting bowl of goodness, you’ll need a handful of simple, fresh ingredients. These are likely already in your pantry and fridge, so you won’t need to go hunting down any fancy ingredients!

1 medium head of cabbage: Shredded or chopped, this is the base of your soup, providing bulk and a mild, earthy flavor.
2 tablespoons olive oil: Used for sautéing the veggies at the beginning. It adds a light richness without overpowering the other flavors.
1 large onion: Chopped, the onion gives your soup a sweet and savory base.
2 cloves garlic: Minced or chopped, garlic adds depth to the flavor profile of the soup.
2 medium carrots: Sliced or chopped, carrots provide a natural sweetness that balances the savory elements.
2 celery stalks: Chopped, celery brings a subtle crunch and refreshing flavor.
6 cups vegetable broth or chicken broth: This is the liquid foundation of the soup. You can use whichever type of broth you prefer, though vegetable broth will keep it vegetarian.
1 bay leaf: For an aromatic, herbal flavor.
1 teaspoon dried thyme: Adds a touch of earthiness to the soup.
Salt and pepper to taste: For seasoning.
Optional: 1 teaspoon of apple cider vinegar or lemon juice: This can add a subtle zing, helping to cut through the richness of the cabbage.

Cooking Instructions

Making this cabbage soup is as simple as chopping a few veggies, sautéing them, and letting everything simmer together in one pot. Here’s how to do it:

Prepare the vegetables: Start by chopping your cabbage, onions, garlic, carrots, and celery. The more evenly they’re cut, the better they’ll cook.
Sauté the aromatics: Heat the olive oil over medium heat in a large pot. Once the oil is hot, add your onions and garlic. Sauté for 3-5 minutes, or until the onions become translucent and fragrant.
Add the rest of the veggies: Toss in the carrots, celery, and cabbage. Stir everything together to coat the veggies in the oil. Let them cook for about 5 minutes, stirring occasionally.
Pour in the broth: Add the vegetable broth (or chicken broth, if you’re using that) into the pot. Stir everything to combine. Bring the soup to a gentle boil, then lower the heat to a simmer.
Season the soup: Add the bay leaf, thyme, salt, and pepper. Let the soup simmer uncovered for 20-30 minutes, until the vegetables are tender and the flavors have had time to meld.
Finishing touches: Taste the soup and adjust the seasoning if needed. If you want to add a bit of tang, stir in the apple cider vinegar or a squeeze of lemon juice.
Serve: Once the soup is ready, remove the bay leaf, ladle the soup into bowls, and serve it hot. Garnish with fresh herbs if desired, and enjoy!

Ingredient Insights

Cabbage: Cabbage is the true star of this recipe. It’s low in calories, high in fiber, and packed with nutrients like vitamin C, vitamin K, and folate. Cabbage is also an excellent source of antioxidants, which makes it a great choice for anyone looking to support their immune system.
Carrots: Not only do carrots bring a touch of sweetness to balance out the savory elements, but they also provide a healthy dose of beta-carotene, which is great for your eyes and skin.
Celery: Celery adds a unique crunch and a mild, slightly bitter flavor. It’s also very low in calories and provides a small amount of vitamin K.
Herbs and spices: The combination of thyme and bay leaf in this recipe creates a fragrant, earthy backdrop, while a little salt and pepper do wonders in balancing the flavor. The optional splash of apple cider vinegar or lemon juice provides a bit of acidity to round things out.
Broth: The choice between vegetable or chicken broth is crucial because it helps determine the soup’s flavor depth. Vegetable broth keeps the soup lighter and plant-based, while chicken broth gives it a more robust, savory profile.

Expert Tips

Make it a meal: If you want to bulk up your cabbage soup, add some protein. Shredded rotisserie chicken or a can of beans (like white beans or chickpeas) will help turn this light soup into a more filling meal.
Storage: This soup stores really well in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just let it cool completely before storing it in an airtight container.
Flavor boosting: If you feel like the soup needs a little extra flavor, a dash of soy sauce, Worcestershire sauce, or hot sauce can take it to the next level without overpowering the natural vegetable taste.
Adjust the texture: If you prefer a smoother soup, feel free to blend part of it (or all of it) with an immersion blender. This will give you a more creamy, velvety texture.

Recipe Variations

Add beans or lentils: For a heartier version of this soup, toss in a can of white beans or lentils. This will provide extra protein and make the soup even more filling.
Make it spicy: If you love a bit of heat, add chili flakes, jalapeños, or a small spoonful of Sriracha to spice up the soup.
Herb variations: You can experiment with different herbs like rosemary, oregano, or basil for a unique twist on the flavor. Fresh herbs added at the end can really elevate the taste.
For a creamy version: Blend in a bit of coconut milk or heavy cream at the end of cooking for a creamy texture and richer flavor.

Final Words

Cabbage soup without tomato is a surprisingly versatile dish. It can be as simple as you like or easily adjusted to suit your tastes. It’s one of those recipes that invites experimentation, so feel free to make it your own! Whether you enjoy it with a dash of vinegar, a handful of beans, or just as-is, it’s bound to be a comforting and satisfying meal.

Cabbage Soup No Tomato Recipe