Sarasota's Creamy Cabbage Soup

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"Cabbage is one of my all time favorite vegetables, because it is so versatile. Grilled, stuffed, baked, shredded, salads, and ... of course soup. This is a little richer, than a broth or tomato based soup; but, it is really delicious; and it makes a lot of soup. The potato adds a little 'hearty-ness' to the soup; and the bacon drippings used to cook the vegetables, gives it a richness. Obviously, you could leave out the bacon, it you want to keep it "meat free." A perfect soup ... for a cold night."

Original recipe yields 8 servings
  • Garnish:


  • Serving Size: 1 (335.3 g)
  • Calories 238.5
  • Total Fat - 13 g
  • Saturated Fat - 7 g
  • Cholesterol - 48.1 mg
  • Sodium - 1189.7 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.6 g
  • Protein - 17.5 g
  • Calcium - 349.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 33.9 mg
  • Thiamin - 0.1 mg

Step 1

Bacon ... Dice the bacon, and cook on low heat in a large pot. If rendered slowly, you shouldn't need any oil - just go slow. Once the bacon is crisp (about 5 minutes or less); remove to a plate lined with a paper towel; this will be used as a garnish later. But, make sure to reserve the drippings.

Step 2

Base ... To the pot with the bacon drippings; add the onion, garlic, leeks, scallions, and a pinch of both salt and pepper; then, continue to cook on a low heat so they sweat. You DO NOT want them to brown. This should take a good 5-7 minutes.

Step 3

Potatoes, Cabbage, and Broth ... Deglaze with the wine (I use 1/3 cup); then, add the cabbage, potatoes, and stir to combine. Add the broth, bay leaf, parmesan rind if you have it ... if not, wait to add any grated parmesan; and bring to a light boil. Then, reduce to medium low heat, and cook for at least 20-25 minutes until the cabbage and potatoes are tender.

Step 4

Puree ... Now, I like to puree mine - however, this soup can easily be served as is. It is just a personal preference. When pureed, the potatoes naturally thickens the soup; and, creates a creamy like consistency. To puree - I like my immersion blender; but, you can also use a standard blender. But, you will have to blend in batches. Not all the soup will fit into the blender. Blend until you get a semi smooth consistency. I like a little texture "still a little chunky,' so I don't blend it too much.

Step 5

Finish ... Once the soup is pureed, add the cream, milk, swiss cheese; and, if you didn't use a parmesan rind - add the grated parmesan cheese. Mix everything to combine; and, make sure to season with salt and pepper to taste. Bring to medium heat, to warm everything up, and melt the cheese. Then, check the seasonings one more time.

Step 6

Serve, Garnish, and ENJOY! ... First, if you added a parmesan rind, make sure to remove that. Also, remove the bay leaf. Then, serve, and garnish with the cooked bacon, homemade croutons or a toasted baguette slice; and fresh chives. It is hearty and delicious. A perfect cold weather soup. You could always add more potato, or even use milk vs cream. But, I have found this mixture to work best.

Tips & Variations

No special items needed.



This was the best cabbage soup ever! I didn't have leeks or scallions so I used a regular yellow onion, garnished with croutons and green onions, I can't wait to make this again, thanks for such a great recipe!

review by:
(16 Sep 2013)