Cream of Cabbage Soup
Cream of Cabbage Soup
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Cream of Cabbage Soup

25 MIN
35 MIN


• Topping


  1. In a large saucepan, soften the onion in the butter. Add the cabbage, broth, potato, and bay leaf and bring to a boil. Cover and simmer for about 30 minutes or until the vegetables are tender. Remove the bay leaves.
  2. In a blender, purée the soup until smooth and add the cream. Season with salt and pepper. 


  1. Meanwhile, in a non-stick skillet, brown the bacon until crisp. Drain and let cool on paper towels. Crumble.
  2. In the same skillet, brown the bread in the hot fat. Let cool.
  3. Serve the soup and garnish with bacon and croutons.


  1. Delicate taste, unctuous. Had the leftover cold the next day - delicious / would make a great appetizer, served in small cups or glasses.

  2. Perfection! Best soup ever!

  3. This soup was amazing and honestly, tasted way better than I anticipated. Had some leftover cabbage and thought, why not. This was a DINNER WIN. Even my picky 4 year old just gobbled it down.

  4. Made it, ate it; like it very much. Wanted to add other ingredients on hand-celery, carrot, hot pepper, but liked the simplicity, so crushed the impulse. Another time maybe. Like that it is puréed. Oh, not addd the cream yet, & it’s fine. Eat more later

  5. I made this soup today and loved it; I will definitely be making it again.

  6. You know how sometimes you look at a recipe and think, "I know how that's going to taste." Well, in this case, I was wrong. I anticipated a soup dominated by the traditional boiled cabbage flavour. What I got was a wonderful, creamy soup that I've made several times now. Worth doing!

  7. Since I found this recipe, about 3 - 4 weeks, I've made it at least 5 times already, thank u for coming up with such easy and delicious recipes. You rock!!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.