Cream of Cabbage Soup

"This soup has great flavor and creamy cheesy consistency."
 
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Ready In:
1hr 45mins
Ingredients:
20
Serves:
12-14
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ingredients

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directions

  • In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes.
  • Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp tender. Add garlic, salt and dill weed.
  • In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

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Reviews

  1. This was a very good soup that came together easily after all of the initial chopping. At first, it seemed to be missing something, so I added quite a bit more salt and pepper. Perhaps that is just a matter of personal taste, though. Sometimes soups with cheese can end up with a somewhat "gloppy" consistency, but that was not the case here. This soup was creamy and delicious and offered plenty of warm comfort on a chilly day. I also appreciated that the recipe is so economical--one can make a large pot with very inexpensive ingredients. This recipe is a keeper for sure. Thank you so much for sharing.
     
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