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prep time
5 min
cook time
25 min
ready time
30 min
Easy Keto Creamy Tomato Cabbage Soup
If you are looking for vegetarian Keto recipes that are quick and delicious, look no further! This creamy Keto vegetarian soup is very simple to make yet flavorful. It combines simple ingredients to make a hearty and healthy soup that will definitely leave you craving more. It is perfect as a soup for lunch or a light appetizer at dinner, along with other main dishes. This easy creamy tomato cabbage soup is great to have during colder months too.
How to make this Keto vegetarian soup?
This soup comes together in five simple steps. Start by sautéing the aromatics, green onion, and red onion, together with the carrots until soft and fragrant. Add in the seasonings and sauté for another minute while deglazing the pan to ensure the seasonings don’t burn. Stir in the diced tomatoes and tomato paste and cook the mixture for 5 minutes until the tomatoes have broken down. Then, add in the vegetable broth together with the shredded cabbage, stir, and cook uncovered for 25 minutes. Add the heavy cream, adjust the seasoning according to your taste, and serve right away.
How to store this easy creamy tomato cabbage soup?
This creamy cabbage soup can be stored in the fridge as well as in the freezer. To refrigerate, allow the soup to cool down completely before transferring it to an airtight container. Store in the refrigerator for 3-5 days. Reheat in the microwave for 30 seconds or in a pot on the stovetop until warm. This soup can also be stored in the freezer in an airtight container for up to 3 months. Allow the soup to thaw in the refrigerator before reheating.
How do you shred the cabbage for this soup?
It is important to ensure that the cabbage is cut into bite-size pieces or thin shreds to ensure it cooks faster and evenly. The best way to cut the cabbage is using a mandolin or a sharp knife. Alternatively, you can buy packaged shredded cabbage at your local grocery store to make the process much faster.
Net Carbs
4.2 g
Fiber
1.3 g
Total Carbs
5.6 g
Protein
1.7 g
Fats
11 g
119 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
1 tbsp
Red onion
0.5 small
Scallions or spring onions, tops and bulb, raw
1 small - 3" long
Carrots, raw
0.5 small - 5 3/4" long or less
Garlic
1 clove
Oregano, dried
1 tsp
Crushed Red Pepper Flakes
0.5 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Tomato raw (includes cherry, grape, roma)
1 medium - 2 3/5" diameter
Tomato paste
2 tbsp
Vegetable broth, bouillon or consomme
3 cup
Cabbage, green, raw
2 cup, shredded
Heavy Whipping Cream
0.5 cup
Mozzarella cheese, whole milk
2 tbsp, grated
Recipe Steps
steps 5
30 min
Step 1
Dice the onions and tomatoes, mince the garlic, slice the carrot into coins, and thinly shred the cabbage. To a pot over medium heat, add the olive oil, onions, green onion, and carrots. Sauté for 5 minutes until soft and fragrant.Step 2
Add the garlic, oregano, red chili flakes, salt, and black pepper. Sauté for another minute until the garlic is fragrant. Add a 2 tbsp. of water to deglaze the pan and sauté for another 30 seconds.Step 3
Add in the diced tomatoes and tomato paste. Mix to combine to ensure that all ingredients are well coated in the aromatics. Cook for 5 minutes while constantly stirring.Step 4
Add the vegetable broth and bring the mixture to a boil. Add the shredded cabbage and stir. Simmer uncovered for 15 minutes until the cabbage softens and the liquid has slightly reduced.Step 5
Taste the soup, adjust the seasoning to your liking, and then add the heavy cream. Serve the soup in a bowl and garnish it with shredded cheese and a fresh crack of black pepper. Store leftover soup in an airtight container in the fridge for 3-5 days.
