This easy carrot and cabbage soup is a warm, comforting meal made with simple vegetables and plenty of flavour. Tender carrots, chopped cabbage, onion, celery and garlic simmer together in a rich tomato broth seasoned with paprika, thyme and cumin. A little lemon juice brightens the soup, while a spoonful of sour cream gives each bowl a creamy, satisfying finish.
This one-pot cabbage soup recipe is budget-friendly, easy to prepare and perfect for a chilly day or a simple weeknight dinner. Serve it with toasted rye bread or crusty sourdough for a hearty homemade meal that tastes even better the next day.
Short Description of the Recipe
This easy carrot and cabbage soup is a simple one-pot meal made with tender cabbage, chopped carrots, onion, celery and garlic in a savoury tomato broth. Paprika, thyme and cumin add warmth without making the soup overly spicy, while a little lemon juice freshens the flavour at the end. Serve each bowl with sour cream, fresh parsley and toasted bread for a comforting homemade dinner.
Why It’s Good
This healthy cabbage and carrot soup is full of vegetables but still feels warm and satisfying. The cabbage softens nicely as it simmers, while the carrots add a touch of natural sweetness to the tomato broth. It is also budget-friendly and made with everyday ingredients that are easy to find.
The soup is even better after it sits for a while because the garlic, tomato and seasonings have more time to blend together. I like to keep the vegetable pieces a little chunky so the soup does not become too soft. Simple, hearty and very easy to make.
When to Serve It
Serve this homemade vegetable cabbage soup for an easy weeknight dinner, a light lunch or a cosy meal on a cold day. It is especially good during fall and winter, but the fresh vegetables and lighter broth also make it suitable for any time of year.
It works well with grilled cheese, toasted rye bread or thick slices of sourdough. This is also a practical make-ahead soup for busy days because it reheats well and can be packed for lunch the next day.
Ingredient Notes
Green cabbage: Green cabbage works best in this easy carrot and cabbage soup because it becomes tender without completely falling apart. Chop it into fairly even pieces so it cooks at the same rate. It may look like a lot when it first goes into the pot, but it quickly cooks down.
Carrots: Carrots add colour, texture and a little natural sweetness to the tomato broth. Cut them into small chunks or thick slices. I prefer slightly larger pieces because they hold their shape better while the soup simmers.
Onion and celery: These simple vegetables create a good flavour base for the soup. Let them cook for a few minutes before adding the broth. This small step makes the finished soup taste much more homemade.
Garlic: Fresh garlic gives this homemade cabbage soup a warm, savoury flavour. Add it after the onion and carrots have softened so it does not burn. Three cloves give noticeable garlic flavour without overpowering the vegetables.
Tomato paste: Tomato paste adds richness, colour and a deeper tomato flavour. Cook it with the vegetables and seasonings for about a minute before adding the broth. It will darken slightly and smell much richer.
Diced tomatoes: Canned diced tomatoes keep this tomato cabbage soup recipe easy and affordable. Regular or fire-roasted tomatoes both work. Fire-roasted tomatoes add a slightly smokier flavour.
Vegetable or chicken broth: Either broth works well. Vegetable broth keeps the soup vegetarian, while chicken broth gives it a slightly richer flavour. Low-sodium broth is helpful because you can adjust the seasoning at the end.
Paprika, thyme and cumin: These seasonings give the soup warmth without making it hot or spicy. Sweet paprika keeps the flavour mild, while smoked paprika adds more depth. The small amount of cumin blends into the broth rather than making it taste heavily spiced.
Brown sugar or honey: A small amount balances the acidity of the tomatoes. The soup should not taste sweet. Start with one teaspoon and only add more if the tomatoes taste especially sharp.
Lemon juice: Lemon juice brightens the soup and brings the vegetable flavours together. Stir it in after cooking so the fresh flavour does not disappear. A little goes a long way.
Fresh parsley: Parsley adds colour and a fresh finish. Stir some into the pot and save a little for garnishing each bowl.
Sour cream or Greek yogurt: A spoonful on top adds a creamy contrast to the tomato broth. Let it sit on the hot soup for a moment before stirring it in. Full-fat Greek yogurt is a good option when you want something creamy but slightly lighter.
Tips and Tricks
Cut the vegetables into similar-sized pieces: Chop the carrots, celery and cabbage into fairly even pieces so everything cooks at about the same rate. I like the carrots a little chunky because they hold their shape better and give the carrot and cabbage soup more texture.
Cook the onion and carrots first: Give the onion, celery and carrots about 5 minutes in the olive oil before adding the broth. They do not need to be completely soft. This quick sauté builds a much better flavour base than simply boiling everything together.
Cook the tomato paste briefly: Stir the tomato paste into the vegetables and let it cook for about a minute. It will darken slightly and start to smell richer. This simple step gives the tomato cabbage soup a deeper, less watery flavour.
Do not worry about the amount of cabbage: The pot may look overly full when you first add the chopped cabbage. It cooks down quite a bit. Stir it gently for a minute or two, and it will soon settle into the broth.
Keep the soup at a gentle simmer: Once the soup comes to a boil, lower the heat and let it simmer gently. A hard boil can make the cabbage too soft and may cause the carrots to break apart.
Adjust the broth as needed: Cabbage can absorb quite a bit of liquid as it cooks. Add another splash of broth or water if the homemade vegetable soup becomes thicker than you prefer.
Taste before adding more salt: The amount of salt needed will depend on the broth and canned tomatoes you use. Wait until the soup has finished simmering before making the final adjustment.
Add the lemon juice at the end: Stirring in the lemon juice just before serving brightens the tomato broth and balances the natural sweetness of the carrots. It should not taste lemony. Just fresh.
Let the soup rest briefly: Leave the finished soup covered for about 10 minutes before serving. The flavours settle together, and the broth usually tastes richer after this short rest.
Add the sour cream to each bowl: Place a spoonful of sour cream or Greek yogurt on top rather than mixing it into the whole pot. This keeps the soup easy to reheat and lets everyone decide how creamy they want their serving.
Serve it with toasted bread: Rye bread, sourdough or thick slices of crusty bread are perfect with this easy cabbage and carrot soup. Toasting the bread helps it stay firm when dipped into the hot broth.
Variations
Add white beans: Stir in one drained can of cannellini beans, navy beans or chickpeas during the final 10 minutes of cooking. The beans make this carrot and cabbage soup more filling while keeping it simple and budget-friendly.
Make it with sausage: Brown sliced smoked sausage, kielbasa or mild Italian sausage before cooking the vegetables. Remove it from the pot, prepare the soup as directed and add the sausage back before simmering. It gives the tomato broth a rich, smoky flavour.
Add shredded chicken: Stir in 2 cups of cooked shredded chicken near the end of cooking. This is a good way to turn the easy cabbage vegetable soup into a heartier family dinner and use up leftover roast chicken.
Include potatoes: Add 2 small potatoes, peeled and diced, with the carrots. Cut them into small pieces so they become tender at the same time as the other vegetables. You may need a little extra broth because potatoes absorb liquid.
Use different cabbage: Savoy cabbage has a softer texture and cooks a little faster than green cabbage. Napa cabbage also works, but add it during the final 10 to 15 minutes so it does not become too soft.
Make it spicy: Add a pinch of red pepper flakes, cayenne pepper or a spoonful of hot sauce. Start with a small amount. The heat becomes more noticeable as the tomato cabbage soup sits.
Add more vegetables: Bell peppers, zucchini, green beans or chopped spinach can all be added. Zucchini and spinach cook quickly, so stir them in during the final few minutes rather than at the beginning.
Make it creamy: Stir a small amount of heavy cream into the finished soup, or blend one or two cups of soup and return it to the pot. I prefer keeping most of the vegetables chunky so the soup still has plenty of texture.
Use fire-roasted tomatoes: Replace regular diced tomatoes with fire-roasted tomatoes for a slightly smoky flavour. This works especially well when using smoked paprika.
Turn it into a cabbage and lentil soup: Add ¾ cup of rinsed brown or green lentils with the broth. Increase the broth by about 2 cups and simmer until the lentils are tender. This creates a hearty vegetarian cabbage soup that works well as a complete meal.
Storage Tips
Refrigerate the soup promptly: Let the carrot and cabbage soup cool slightly, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Try not to leave it sitting at room temperature for more than 2 hours.
Keep the sour cream separate: Store the soup without the sour cream or Greek yogurt mixed in. Add the creamy topping after reheating each bowl. This keeps the tomato broth fresher and prevents the dairy from separating.
Expect the soup to thicken: The cabbage and other vegetables continue to absorb some of the broth as the soup sits. This is normal. Add a small splash of broth or water while reheating if the soup becomes thicker than you like.
Reheat gently: Warm the homemade cabbage soup in a saucepan over medium-low heat, stirring occasionally, until hot. Individual servings can also be reheated in the microwave in short intervals.
Freeze for longer storage: Place the cooled soup in freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. The cabbage may become slightly softer after freezing, but the flavour will still be good.
Thaw before reheating: Thaw frozen soup overnight in the refrigerator, then warm it gently on the stove. Add fresh parsley, a squeeze of lemon juice and a spoonful of sour cream after reheating to freshen the flavour.
Store in smaller portions: Freezing the easy carrot and cabbage soup in individual portions makes it convenient for quick lunches. It also thaws faster, which is helpful on busy days.
Easy Carrot and Cabbage Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp kitchen knife
- Vegetable peeler
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Can opener
- Soup ladle
- Small bowl and spoon, for the sour cream topping
- Airtight storage containers, for leftovers
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 yellow onion medium and diced
- 2 celery stalks diced
- 3 carrots medium and peeled and chopped
- 3 garlic cloves finely minced
- 2 tablespoons tomato paste for a rich tomato flavour
- 1 teaspoon smoked or sweet paprika for warmth and colour
- 1 teaspoon dried thyme for savoury flavour
- ½ teaspoon ground cumin for gentle warmth
- ½ teaspoon salt plus more as needed
- ¼ teaspoon black pepper freshly ground
- 6 cups green cabbage roughly chopped
- 1 14 ounce can diced tomatoes
- 6 cups vegetable broth or chicken broth preferably low sodium
- 1 bay leaf for added flavour
- 1 teaspoon brown sugar or honey to balance the tomatoes
- 1 tablespoon lemon juice for brightness
- ¼ cup fresh parsley chopped
- ½ cup sour cream or plain Greek yogurt for serving
Instructions
Cook the vegetables.
- Heat the olive oil in a large soup pot. Add the onion, celery and carrots. Cook for about 5 minutes.
Add the seasonings.
- Stir in the garlic, tomato paste, paprika, thyme, cumin, salt and pepper. Cook for 1 minute.
Add the remaining ingredients.
- Add the cabbage, diced tomatoes, broth, bay leaf and brown sugar. Stir well.
Simmer the soup.
- Bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes, or until the carrots and cabbage are tender.
Finish and serve.
- Remove the bay leaf. Stir in the lemon juice and parsley. Taste and add more salt or pepper as needed.
Add the creamy topping.
- Spoon the soup into bowls and add a dollop of sour cream or Greek yogurt. It can be stirred directly into the hot soup for a slightly creamy broth.
- Serve with toasted rye bread, sourdough or another crusty bread for dipping.
Notes
- Chop the cabbage into similar-sized pieces so it cooks evenly and does not become overly soft.
- Cut the carrots into small chunks or thick slices. Slightly larger pieces hold their shape well in this easy carrot and cabbage soup.
- Sauté the onion, celery and carrots before adding the broth. This simple step creates a richer flavour base for the homemade vegetable soup.
- Cook the tomato paste for about 1 minute with the garlic and seasonings. It deepens the colour and gives the tomato cabbage soup a fuller flavour.
- Green cabbage works especially well because it becomes tender while still keeping some texture. Savoy cabbage can also be used but may cook a little faster.
- Use vegetable broth for a vegetarian cabbage soup or chicken broth for a slightly richer taste.
- Add the cabbage gradually if the pot looks too full. It wilts quickly once it begins cooking.
- Keep the soup at a gentle simmer. Boiling it too hard can make the cabbage mushy and cause the carrots to break apart.
- Taste the soup before adding extra salt because canned tomatoes and broth can already contain quite a bit of sodium.
- Stir in the lemon juice after cooking. It brightens the tomato broth without making the soup taste strongly of lemon.
- Add sour cream or Greek yogurt to each bowl just before serving. Keeping it separate also makes the leftovers easier to store and reheat.
- This one-pot cabbage soup recipe often tastes even better the next day after the garlic, tomato and herbs have had time to blend.
- Add a splash of broth or water when reheating because the vegetables may absorb some of the liquid in the refrigerator.
- Serve the soup with toasted rye bread, sourdough or crusty bread for a simple and comforting meal.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.