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Light red bouillon-style soup with pieces of cabbage, carrots, and potatoes in a beige ceramic bowl.
4.34 from 3 votes

Tomato Cabbage Soup

This tomato cabbage soup with chunky veggies and sun-dried tomatoes will make you love savoy cabbage and is perfect for a light winter dinner.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Author: Eloïse

Ingredients
 

  • 1 yellow onion
  • ½ (± 400 g) savoy cabbage sub green cabbage for a crunchier texture
  • 3-4 carrots
  • 4 celery sticks
  • 4 potatoes
  • ½ cup (80 g) sun-dried tomatoes in oil
  • 2 tablespoons oil from the sun-dried tomatoes or olive oil
  • 6 cups (1,5 L) vegetable broth I dissolve bouillon powder in water
  • 14 oz (400 g) canned diced tomatoes
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes optional

Instructions
 

  • Slice carrots, celery, and diced potatoes in a beige ceramic bowl.
    Chop the veggies: Peel the carrots and potatoes and cut them lengthwise in half. Cut everything into bite-sized pieces.
  • Small pieces of onion and sun-dried tomatoes in a black cast-iron pot.
    Make the soup base: Finely chop the onion and sun-dried tomatoes, then sauté them in a large pot with oil from the sun-dried tomatoes for 2-3 minutes until softened.
  • Carrots, celery, and potatoes sautéing in a large black pot.
    Sauté the veggies: Add carrots, celery, and potatoes to the pot. Stir to coat and cook for 5-10 minutes while prepping the cabbage.
  • Chopped cabbage in a beige ceramic bowl.
    Chop the savoy cabbage: Cut the cabbage in half and remove the white core. Remove tough veins from the outer leaves and cut them into strips. Then, chop everything into bite-sized pieces.
  • Cabbage and vegetables simmering in a red broth in a large black pot.
    Make the soup: Add vegetable broth, canned tomatoes, cabbage, red pepper flakes (optional), and a bay leaf. Give it a good stir, cover the pot with a lid, and simmer for 30-35 minutes.
  • Light red bouillon-style soup with pieces of cabbage, carrots, and potatoes in a black pot.
    Adjust seasoning with salt (depending on how salty your vegetable broth is). Serve with a little oil from the sun-dried tomatoes.

Notes

  1. Use fire-roasted canned tomatoes instead of diced tomatoes if you want a smokier soup.
  2. Stir in a can of cannellini beans or some TVP (textured vegetable protein) for an extra dose of plant-based protein to make to cabbage soup even more filling.
  3. Serve the soup with some of the sun-dried tomato oil for a stunning presentation.
  4. You can store this tomato and cabbage soup in airtight containers for up to 4 days in the refrigerator and up to 3 months in the freezer.
  5. What to do with the leftover savoy cabbage? Try this unstuffed cabbage roll pasta.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Fiber: 9g | Sugar: 8g
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