This wonderful creamy cabbage soup recipe is PACKED with flavor and is sure to become a family favorite!
This cabbage 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. The cream of celery soup can also be prepared in advance to save time.
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.
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.
Creamy Cabbage Soup with Kielbasa
Ingredients
- 1 batch Homemade Cream of Celery Soup (click link for recipe), can be made ahead of time
- 14 ounces kielbasa ,sliced in 1/8 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
- 1/4 teaspoon dried thyme
- 3/4 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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.
Nutrition
B. A. Banning says
I read all the reviews. I had a cabbage. I love kielbasa. I questioned making 2 soups. I questioned creamy cabbage and kielbasa. I questioned doing all that chopping. BUT I bit the bullet. I 💗 both soups!
Kimberly @ The Daring Gourmet says
Haha, awesome B.A. Banning, I’m glad you enjoyed them, thank you!
Mary says
Do you have the nutritional info for this delicious soup?
Kimberly @ The Daring Gourmet says
Hi Mary, it’s there now! :)
suzy says
Good morning! Can you publish the nutritional values? Specifically the total carbs and fiber? Thanks!!!
mike says
Great soup will make again
Reanna Rosloniec says
So, there’s a restaurant that has a big Oktoberfest party every year and they make a soup with sausage, potato, carrot, and I think possibly sauerkraut because it has a vinegar taste to it. I missed it this year and that soup is my favorite so I’m going to try and make it myself and I think this recipe is a really good base. I was wondering if you think I could sub the cabbage for kraut or if you think I should maybe just add some ACV instead to get that flavor. Also, if I add potatoes, when would be a good time to add them? Thank you so much for your help. This is the closest recipe I’ve found that looks so close to what they make.
Kimberly @ The Daring Gourmet says
Hi Reanna, I think some sauerkraut would add a nice touch. The soup only simmers for about 30 minutes so I would add the potatoes at the same time as the other veggies. I hope you’re able to recreate that flavor you’re after!
Reanna says
Thank you! I’m going to give it a try with those alterations and see how it goes :)
Josephine Raona says
For the cream of celery soup can you substitute mushrooms for celery using the same ingredients to make a cream of mushroom soup?
Kimberly @ The Daring Gourmet says
You sure can, Josephine!
Mary marshall says
Just made this and it is excellent. No need for further comments.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Mary, thank you!
Taylor Hudson says
Any 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)
Benjamin J Sylvester says
I 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
Sounds great, Benjamin!
Gretchen says
Can I us3 cream of chicken soup. Don’t like celery
Kimberly @ The Daring Gourmet says
Definitely, Gretchen, that’s a good substitute. Happy cooking!
Katelynn Brooks says
Finally 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
Hi 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!
Dawna Lunde says
I 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
Wonderful! I’m so glad it was a hit, Dawna, thank you!