Creamy Cheesy Cabbage Soup

Indulge in the ultimate comfort food with this Creamy Cheesy Cabbage Soup, a hearty blend of fresh vegetables and rich, velvety flavors perfect for any season. This easy-to-make soup combines tender shredded green cabbage, sweet carrots, and creamy potatoes simmered in a savory broth. The addition of heavy cream, melted cheddar, and Parmesan cheese creates an irresistibly smooth and cheesy texture that’s sure to satisfy. A touch of garlic and perfectly balanced seasonings elevate this dish from cozy to gourmet. Ready in just 50 minutes and yielding six generous servings, this soup is ideal for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of color and added freshness. Whether you’re seeking a cozy winter staple or a crowd-pleasing dish, this cabbage soup is a must-try for any cheese lover! Perfect for keywords like "creamy cabbage soup," "cheesy vegetable soup," and "easy comfort food recipes."

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 6 cups Green cabbage, shredded
• 2 medium Carrots, peeled and sliced
• 2 medium Potatoes, diced
• 5 cups Vegetable or chicken broth
• 1 cup Heavy cream
• 2 cups Cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a large pot, heat the butter and olive oil over medium heat until melted.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 additional minute until fragrant.

Step 4

Add the shredded cabbage, sliced carrots, and diced potatoes to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.

Step 5

Pour in the vegetable or chicken broth and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the potatoes and carrots are tender.

Step 7

Using a ladle, remove about 2 cups of the soup and blend it until smooth with an immersion blender or in a countertop blender. Return the blended portion to the pot to create a creamier texture.

Step 8

Stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese until fully melted and incorporated.

Step 9

Season the soup with salt and black pepper, adjusting to taste.

Step 10

Serve the soup hot, garnished with fresh parsley if desired, and enjoy!

Nutrition Facts

Serving size	(2761.8g)

Amount per serving	% Daily Value*
Calories	2753.6

Total Fat 204.6g	0%
Saturated Fat 119.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 585.8mg	0%
Sodium 9178.3mg	0%
Total Carbohydrate 132.2g	0%
Dietary Fiber 20.0g	0%
Total Sugars 26.2g
Protein 92.9g	0%

Vitamin D 52.5IU	0%
Calcium 2408.6mg	0%
Iron 8.7mg	0%
Potassium 3538.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%

Protein: 13.6%

Carbs: 19.3%