This soup starts with a base of delicious homemade cream of celery soup and builds on from there, incorporating ingredients that were simply meant for each other.
As I mentioned in my previous post for Spelt Buttermilk Biscuits, I recently made a delicious, creamy comfort soup to serve with them. Here is the recipe, as promised!
Do you remember that wonderful Homemade Cream of Celery Soup I posted a while back? The one that’s been getting rave reviews? I actually developed that soup in conjunction with this one and both turned out marvelous. Don’t be turned off from making this one thinking you have to make two soups to create one. You simply make the cream of celery soup (fast and easy) and then add the cabbage, kielbasa and seasonings and you’re done. And the cream of celery soup can be made in advance and even frozen for convenience.
This Creamy Cabbage and Kielbasa Soup is sure to warm your family’s hearts and tummies.
Let’s get started!
Prepare the batch of Homemade Cream of Celery Soup (click for recipe).
Dice the carrots and finely chop the cabbage.
By now you have that marvelous Homemade Cream of Celery Soup done.
Add the carrots and cabbage to the cream of celery soup.
Add the milk, cream and chicken stock mixed with flour.
Add the glorious kielbasa.
Add all the seasonings. Bring the soup to a boil, reduce the heat to medium and simmer, uncovered (to further thicken the soup) for 30 minutes, stirring occasionally.
Enjoy! This soup tastes even better the next day when the flavors have had more time to meld.
- 1 batch Homemade Cream of Celery Soup (can be made ahead of time)
- 14 ounces kielbasa, sliced in ⅛ inch rounds
- 1 medium head green cabbage (about 3 pounds), chopped
- 1 large carrot, diced
- 2 cups whole milk
- 1 cup heavy cream or half and half
- 1 cup chicken broth mixed with 2 tablespoons flour (make sure it's dissolved)
- ¼ teaspoon dried thyme
- ¾ teaspoon salt
- 1 bay leaf
- ¼ teaspoon freshly ground black pepper
- Add the cabbage, carrot and kielbasa to the Homemade Cream of Celery Soup along with the milk, cream, chicken broth, and seasonings, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 30 minutes, stirring occasionally. (Note: Once the soup is adequately thickened you can cover the soup for the remaining cooking time.)
- Serve hot.
- This soup tastes even better the next day.
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Cathy T. says
30 September, 2014 at 9:48 pmI made this last night and it is fabulous!! We enjoyed leftovers for lunch today and it was just as good if not better! Thanks so much for this wonderful recipe, it’s a keeper and I’ll be making it again and again!
Cori Landon says
30 September, 2014 at 9:49 pmMmmm, this looks and sounds so wonderful!
thekitchenmaus says
7 October, 2014 at 2:57 pmThis looks absolutely delicious. We’re huge fans of cabbage in my house, so I’m definitely going to have to whip this up sometime soon. Plus, I love anything made all the way from scratch. Thanks for posting this. Bookmarked!
Kimberly @ The Daring Gourmet says
7 October, 2014 at 3:26 pmThat’s fantastic, kitchenmaus, thank you! Cabbage is such a healthy vegetable and it transforms so deliciously into this comfort food. Enjoy!
Jaimi Allers says
19 October, 2014 at 4:12 pmI had a leftover head of cabbage so I made this soup today. Holy crap it is so good! I made the cream of celery first and then the rest. The only change I made was using Bob’s Red Mill GF all purpose flour so my husband could eat it too. It is seriously scrumptious.
Kimberly @ The Daring Gourmet says
19 October, 2014 at 8:26 pmYayyyy! I’m so happy you enjoyed it, Jaimi! It really is a fabulous comfort soup and nothing beats the homemade cream of celery soup base. Thanks so much for your feedback!
Delawonderful says
10 November, 2014 at 10:53 amWhen local cabbage comes into the farmer’s markets I always buy some to make Stuffed Cabbage. I decided to try this soup with what’s leftover. (The heads of cabbage grown here are as large as basketballs so I always have plenty of leftover cabbage even after making 2 dozen cabbage rolls.) The Cream of Celery Soup alone was FANTASTIC, just like you said. I had to decide if I wanted to “risk” using it for the Creamy Cabbage and Kielbasa Soup because I loved it so much. Since I had the extra cabbage to use I plowed ahead. It’s cooling now, but the little taste I had was FANTASTIC, too. Can’t wait to try it after it sits for a bit. Thanks for BOTH recipes!
Kimberly @ The Daring Gourmet says
10 November, 2014 at 11:02 amI’m so thrilled to hear that, Delawonderful! I know exactly what you mean about the fear of using something so delicious on its own as the base for another recipe, but as you’ve also discovered it’s well worth it :) You’ll enjoy the cabbage soup even more after it’s sat for several hours. I really appreciate your feedback, thank you! Best, Kimberly
Rhonda Novak says
24 February, 2015 at 4:19 pmSuch an easy and delicious recipe! It came just in time of a winter
storm coming upon us on the east coast and my favorite thing to do during bad weather is to make soups! ! Thank you for this awesome and super simple recipe! My house is warm, cozy and comforting with this wonderful soup!
Kimberly @ The Daring Gourmet says
24 February, 2015 at 5:27 pmThank you, Rhonda, I’m so glad it was a hit! And I’m totally with you – bad weather is perfect for making soups!
Ndrea says
30 March, 2015 at 6:59 pmHave you ever frozen this? I have made it once and it was great, just wondering if it will keep in the freezer?
Kimberly @ The Daring Gourmet says
31 March, 2015 at 9:18 amHi Ndrea, I’m glad you enjoyed the soup! I haven’t tried freezing it – typically milk-based soups just don’t freeze very well.
Melissa says
25 May, 2015 at 3:45 pmMade this today it is so yummy! Next time I want to add some chopped potatoes! Very good!
Kimberly @ The Daring Gourmet says
25 May, 2015 at 5:14 pmAwesome, so glad it was a hit, Melissa! Thanks for the feedback and yes, you can practically never go wrong with potatoes :)
Jeanne Wise says
8 November, 2015 at 10:14 amThis was really good! Loved it! Took some prep work but well worth it! Thank you.
Kimberly @ The Daring Gourmet says
8 November, 2015 at 10:19 amThanks, Jeanne, so glad you enjoyed it! It does take more time if you’re making your own cream of celery base, but it’s oh so worth it!
Anonymous says
14 December, 2015 at 10:03 pmCould you substitute with can cream of celery?
Kimberly @ The Daring Gourmet says
15 December, 2015 at 9:51 pmAbsolutely!
Anonymous says
17 January, 2016 at 8:02 pmHow many cans of cream of celery would be equivalent
Kimberly @ The Daring Gourmet says
18 January, 2016 at 3:08 pmAbout 2 cans of prepared cream of celery soup, meaning 2 cans plus the milk.
Kelly says
27 December, 2015 at 9:50 pmHi ! Couldn’t you cook all the veggies together and then do the roux, and then add the cream and kielbasa ? How does doing the cream of celery base change the overall soup ?
Kimberly @ The Daring Gourmet says
28 December, 2015 at 7:33 amHi Kelly, from a functionality standpoint you can certainly do that. I find that focusing on the cream of celery soup base first really pronounces the celery flavor which is a key component to the end result.
Kelly says
30 December, 2015 at 4:32 pmOkay, thank you !
Maryann Lowrance says
5 April, 2016 at 2:52 pmI made the soup as directed except I cartelized the cabbage and the kielbasa (separately) prior to adding all together. It was absolutely delicious and bought raves from the family. I’ve made cabbage, kielbasa and potato soup forever and usually serve pattie melts along with it … adding the cream of celery soup has made it a new family favorite.
Kimberly @ The Daring Gourmet says
5 April, 2016 at 2:57 pmWonderful, Maryann, I’m so glad it was a hit, thank you! I agree, caramelized onions are one of the best things in the world! :)
Maryann Lowrance says
5 April, 2016 at 2:54 pmcarmelized the cabbage and kielbasa … sorry!! But it gives me a chance to rate the soup.
Kimberly @ The Daring Gourmet says
5 April, 2016 at 2:58 pmThanks so much for coming back to give the rating, Maryann, I really appreciate it!
Katherine Moore says
20 April, 2016 at 12:15 pmBoth celery soup and the resulting cabbage soup were excellent.
Kimberly @ The Daring Gourmet says
8 May, 2016 at 9:35 pmI’m so happy to hear you made and enjoyed both, thanks so much, Katherine!
Shannon says
19 May, 2016 at 8:32 pmI made the kielbasa soup tonight and the spelt biscuits and followed everything exactly, no changes…it was incredibly delicious! One of the best soups I’ve ever tasted and a big hit with both of us and you are not kidding that it’s comfort food. I’ve never used spelt flour before and never had kielbasa either so thank you for introducing something new to me. I loved the texture of the biscuits.
Kimberly @ The Daring Gourmet says
19 May, 2016 at 11:47 pmHoooray, I’m happy to hear it was such a hit, Shannon! We love this soup too and are happy you feel the same. Glad also that you enjoyed the spelt biscuits. Thanks so much!
Dawna Lunde says
4 November, 2016 at 12:55 pmI made this for my family earlier this week, and it was a huge hit! There is a lot of cut work, but it’s not difficult. I was ready to eat it when the cream of celery was done, LOL!! Wonderful recipe, thank you!
Kimberly @ The Daring Gourmet says
6 November, 2016 at 3:01 pmWonderful! I’m so glad it was a hit, Dawna, thank you!
Katelynn Brooks says
12 December, 2016 at 6:01 pmFinally commenting on it…found this recipe last year and we didn’t have Kielbasa so I cooked and chopped up some bratwursts..we always have those on hand, and then you can cook some of the grease out of them since I make it for my parents and mom has gallbladder issues. And this soup became a staple at my house, I’ve made it for my sister who’s used to eating at fancy restaraunts and said she and her husband who is very picky, would order this in a restaurant. We do use bratwursts every time, why mess with something we love. This is an excellent recipe and very receptive to tweaking. I often leave any milk out of it, and we add half and half or cream to it after, or to individual bowls, for my mom… I also often just saute celery and onion and add it to the soup rather than making the cream of celery base, and it is excellent. I do imagine that if someone were to freeze that, it would be easy to just add cream when you thaw it out and serve it. I have also added kale to it, for an extra veggie and it was excellent as well, also have added blanched asparagus stems from our garden. This is one of my favorite recipes, and I do love the original version so much, but for mom I do usually have to tweak it. So I thank you very much for it. I am actually eating a bowl of it as we speak.
Kimberly @ The Daring Gourmet says
12 December, 2016 at 9:18 pmHi Katelynn, I really appreciate you taking the time to leave this feedback and some of the alterations you have made for your family’s dietary needs. I’m so glad you enjoy this soup as much as we do – thank you!
Gretchen says
11 November, 2017 at 5:25 pmCan I us3 cream of chicken soup. Don’t like celery
Kimberly @ The Daring Gourmet says
11 November, 2017 at 6:40 pmDefinitely, Gretchen, that’s a good substitute. Happy cooking!
Benjamin J Sylvester says
18 December, 2017 at 6:07 amI made this the other week, and it turned out pretty good. I think next time I will add a few slices of potato. I also substituted Andouille sausage for the kielbasa for an extra kick!
Kimberly @ The Daring Gourmet says
18 December, 2017 at 10:02 amSounds great, Benjamin!
Taylor Hudson says
25 February, 2019 at 8:35 amAny chance you know how many carbs and net carbs are in this recipe? It’s my favorite but I am on the keto diet (not strict keto)