Creamy Cabbage Soup Recipe

I’m sharing my Creamy Cabbage Soup With Ham, loaded with tender cabbage, carrots, celery and smoky ham in a silky, savory broth that will make you want the recipe.

I love the way a simple pot can surprise you. When I add shredded green cabbage and diced cooked ham to the pan it turns into something I keep sneaking spoons from.

It looks plain at first but theres layers of flavor hiding, little pockets of salty ham, bits of cabbage that get silky and soft. I promise its not the same old soup, it has this quiet creaminess and a bit of tang that makes you curious.

If you like recipes that feel familiar but pull a fast one on your taste buds, this one will make you double take. I call it Creamy Cabbage Soup With Ham.

Ingredients

• Shredded cabbage gives fiber and bulk, mild sweetness and great soup texture.
• Diced ham brings protein and savory salt, adds meaty depth to broth.
• Cream adds richness and silkiness, boosts calories and creamy mouthfeel.
• Carrots give natural sweetness, vitamin A, and kinda crunchy pops sometimes.
• Onion builds savory base, offers carbs and subtle sweet notes when cooked.
• Garlic adds punch and aroma, small amount goes a long way.
• Broth gives savory liquid, low sodium keeps salt in check, warms flavors.
• Fat carries flavor, melts veggies, makes soup smooth, use less if watching calories.
• Parsley brightens flavor, adds freshness and color, small vitamin boost.

Ingredient Quantities

• 2 tbsp butter or olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 small head green cabbage, shredded (about 6 cups)
• 2 cups diced cooked ham, about 10 to 12 oz
• 4 cups low sodium chicken broth
• 2 tbsp all purpose flour
• 1 cup heavy cream or 1 cup half and half
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley for garnish

How to Make this

1. Heat 2 tbsp butter or olive oil in a large pot over medium heat; add the diced onion and sauté about 5 minutes until soft and translucent, then add the minced garlic and cook 30 seconds more without letting it burn.

2. Add the sliced carrots and celery, cook 4 to 5 minutes until they start to soften and get a little color.

3. Stir in the shredded cabbage and the 2 cups diced cooked ham, cook another 4 to 5 minutes until the cabbage wilts down a bit.

4. Sprinkle the 2 tbsp all purpose flour over the vegetables, stir constantly for 1 to 2 minutes to cook out the raw flour taste.

5. Slowly pour in the 4 cups low sodium chicken broth while stirring to prevent lumps, then add 1 tsp dried thyme, 1 bay leaf, 1 tsp salt (or to taste) and 1/2 tsp black pepper.

6. Bring soup to a gentle simmer, reduce heat and simmer uncovered for 15 to 20 minutes until the vegetables are tender and the soup has slightly thickened. Taste and adjust seasoning if needed.

7. Turn heat very low, stir in 1 cup heavy cream or half and half and warm through 3 to 5 minutes without boiling so it doesn’t separate; remove and discard the bay leaf.

8. If you want an extra creamy texture, puree about one third of the soup with an immersion blender or mash some cabbage with a spoon and stir back in. Ladle into bowls and sprinkle with the 2 tbsp chopped fresh parsley before serving.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven (6 to 8 qt)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Vegetable peeler (for the carrots)
7. Box grater or a second knife for shredding the cabbage
8. Immersion blender or potato masher (optional, for a creamier texture)
9. Ladle and soup bowls for serving

FAQ

Creamy Cabbage Soup Recipe Substitutions and Variations

• For 2 tbsp butter or olive oil: use avocado oil for a neutral, high smoke point option, coconut oil if youre aiming dairy free and a touch of sweetness, ghee for rich nutty flavor, or reserved bacon drippings for extra savory depth.
• For 1 cup heavy cream or 1 cup half and half: swap in full fat coconut milk for dairy free richness, evaporated milk for a lighter creamy texture, or stirred Greek yogurt thinned with a little milk (add off the heat so it doesnt curdle); cashew cream also works if you want plant based.
• For 2 cups diced cooked ham: use cooked smoked turkey or diced rotisserie chicken for less salt, cooked bacon or pancetta for smoky richness, Italian sausage for a spicier soup, or white beans (cannellini/navy) to make it vegetarian while keeping protein and body.
• For 2 tbsp all purpose flour (thickener): use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), arrowroot or tapioca starch (same method), or a gluten free flour blend; add starches near the end and simmer until the soup thickens.

Pro Tips

1. Brown the ham and onions first for way more flavor, dont just toss them in — scrape up the browned bits, they make the broth taste homemade. If you happen to have a ham bone, simmer it in the broth for a bit then pull it out, it adds big depth.

2. Stop flour lumps before they start: whisk the flour into a few tablespoons of cold broth or water to make a slurry, then stir that in, or cook the flour a minute or two over the heat so the raw taste is gone. Lumps ruin the mouthfeel so take the extra 30 seconds.

3. Be careful with the cream, temper it by whisking a ladle of hot soup into the cream first, then return it to the pot and keep the heat very low. If it boils after you add cream it can split, so warm gently.

4. Play with texture and brightness: shred the cabbage thin and save a little to toss in at the end for crunch, or puree about a third of the soup for a silkier finish. Finish with a small splash of vinegar or lemon juice and fresh parsley just before serving to make the flavors pop.