Creamy cabbage soup is a heartwarming dish that brings a touch of comfort to any meal. Rooted in the traditions of hearty Midwestern cooking, this soup is both satisfying and nourishing. It’s a perfect way to use up a bountiful harvest of cabbage or when the weather starts to cool down. Families love it because of its creamy texture and rich flavor, making it an inviting dish for both weeknight dinners and special gatherings.

This creamy cabbage soup pairs wonderfully with a side of crusty bread or a simple green salad. For a more indulgent meal, try serving it alongside a baked potato or some cheesy garlic bread. Offering a few topping options like croutons, shredded cheese, or a dollop of sour cream can also add fun and variety for everyone at the table.

Servings: 6

2 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
1 medium head of cabbage, chopped
4 cups chicken or vegetable broth
2 large potatoes, peeled and diced
1 teaspoon dried thyme
1 cup heavy cream
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5 minutes.

2. Stir in the minced garlic and cook for another minute, being careful not to let it burn.

3. Add the chopped cabbage to the pot and cook for about 8-10 minutes, stirring occasionally, until it begins to soften.

4. Pour in the chicken or vegetable broth and add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes and cabbage are tender.

5. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup to leave some pieces intact.

6. Stir in the heavy cream and season with salt and pepper to taste. Continue to cook for a few more minutes until heated through.

7. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.

For a lighter version, you can substitute half-and-half for the heavy cream. To add some protein, try mixing in shredded chicken or cooked sausage. A vegetarian option can easily be made by using vegetable broth, and for an extra bit of flavor, add a splash of white wine while cooking the onions. If you have picky eaters, consider pureeing the entire soup to make it a smooth and creamy delight that hides all the vegetables.

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