There’s something so special about a bowl of steaming soup, especially when it’s rich, creamy, and packed with wholesome ingredients. Savory Cabbage and Ham Cream Soup brings together tender cabbage, smoky ham, and fresh vegetables in a luxurious cream base. It’s the kind of recipe that wraps you in comfort with every bite and is perfect for any occasion—whether it’s a cozy family dinner or a meal to impress your guests.
This dish is not just delicious but also incredibly versatile. You can customize the ingredients to your liking, adjust the flavors, and enjoy a hearty, nutritious bowl of goodness that warms you from the inside out.
Why You’ll Love This Soup
Imagine sitting down with a warm bowl of creamy soup on a chilly evening. The sweet and tender cabbage perfectly complements the smoky ham, while the velvety cream base brings everything together in harmony. This soup is not just comforting—it’s a celebration of simple, yet bold, flavors.
With its nutrient-packed vegetables, protein-rich ham, and creamy texture, this soup is satisfying, flavorful, and incredibly easy to make. Whether you enjoy it with a side of crusty bread or a fresh salad, Savory Cabbage and Ham Cream Soup is a recipe you’ll return to again and again.
Ingredients for Savory Cabbage and Ham Cream Soup
| Ingredient | US Customary | Metric |
|---|---|---|
| Chicken broth | 1 can (32 oz.) | 1 liter |
| Celery (diced or sliced) | 2 ribs | 100 g |
| Cabbage (shredded or chopped) | 1 medium head | 700 g |
| Onion (diced) | 1 medium | 150 g |
| Carrots (sliced) | 3 medium | 200 g |
| Leek (washed and diced) | 1 | 120 g |
| Unsalted butter | 1/4 cup | 60 g |
| Flour (gluten-free or regular) | 1/2 cup | 60 g |
| Salt | 1 1/2 tsp | 9 g |
| Black pepper (ground) | 3/4 tsp | 2 g |
| Half-and-half or heavy cream | 1 quart | 1 liter |
| Fully cooked ham (cubed) | 2 cups | 300 g |
| Dried thyme | 2 tsp | 4 g |
| Dried marjoram | 1 tsp | 2 g |
| Fresh parsley (chopped) | 1 1/2 tsp | 3 g |
How to Make Savory Cabbage and Ham Cream Soup
1. Sauté the Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced celery, onion, carrots, and leek. Stir frequently and cook for 5-7 minutes, or until the vegetables soften and release their natural sweetness.
2. Create the Soup Base
Sprinkle the flour over the softened vegetables, stirring well to coat them evenly. Cook for 1-2 minutes to eliminate the raw taste of the flour. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and allow it to thicken slightly.
3. Add the Main Ingredients
Add the shredded cabbage, cubed ham, dried thyme, marjoram, and parsley to the pot. Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the cabbage becomes tender and the flavors meld together.
4. Incorporate the Cream
Slowly stir in the half-and-half or heavy cream. Keep the heat low and warm the soup through, ensuring it doesn’t boil to prevent curdling. Stir occasionally to keep the cream evenly distributed.
5. Serve and Garnish
Taste the soup and adjust the seasoning with more salt or black pepper if necessary. Serve the soup hot, garnished with a sprinkle of fresh parsley for a vibrant finishing touch. Pair it with warm rolls or crusty bread for a complete meal.
What Makes This Soup Special
Savory Cabbage and Ham Cream Soup is a standout recipe because it combines simple ingredients to create a dish full of rich, complex flavors.
- Cabbage: Adds a subtle sweetness and hearty texture that works beautifully in a creamy base.
- Ham: Brings a smoky, savory depth that enhances the flavor of the soup.
- Cream Base: The combination of butter, flour, and cream creates a velvety texture that ties everything together.
- Herbs: Thyme, marjoram, and parsley give the soup an earthy, aromatic quality.
Nutritional Benefits of Key Ingredients
This soup isn’t just delicious—it’s also packed with nutrients to fuel your body.
- Cabbage: Loaded with vitamins C and K, fiber, and antioxidants, cabbage supports digestion and boosts immunity.
- Ham: A great source of protein and essential minerals like iron and zinc.
- Carrots: Rich in beta-carotene, which promotes healthy vision and skin.
- Leek and Onion: Contain compounds that support heart health and may boost immunity.
Expert Tips for Perfect Soup
- Don’t Overcook the Cabbage: For the best texture, cook the cabbage just until it’s tender. Overcooking can make it too soft.
- Blend for a Smoother Texture: If you prefer a creamier soup, you can blend part of the soup before adding the cream.
- Use Fresh Herbs When Possible: Fresh thyme and parsley provide a brighter, more vibrant flavor than dried herbs.
- Make It Dairy-Free: Substitute the half-and-half with unsweetened coconut milk or almond milk for a dairy-free alternative.
Serving Suggestions
This versatile soup is perfect for any occasion and pairs beautifully with a variety of sides:
- Crusty Bread or Rolls: Use them to soak up the creamy soup.
- Side Salad: A light, crisp salad complements the richness of the soup.
- Cheese Biscuits: Serve with cheesy biscuits for an indulgent meal.
How to Store and Reheat Leftovers
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freezing: This soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
- Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or cream if the soup becomes too thick.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 12 g |
| Carbohydrates | 15 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sodium | 800 mg |
Note: Nutritional values are approximate and may vary depending on ingredients used.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Omit the ham and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms or zucchini to make it heartier.
2. Can I use red cabbage instead of green?
Absolutely! Red cabbage will work just as well, though it may slightly alter the color of the soup.
3. How can I make this soup gluten-free?
Use gluten-free flour or a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) as a thickener.
4. Can I prepare this soup ahead of time?
Yes! The flavors develop even more over time. Store it in the fridge and gently reheat before serving.
5. What can I use instead of half-and-half?
Heavy cream, whole milk, or a dairy-free alternative like coconut milk can work as substitutes.
6. Can I add potatoes to this soup?
Yes! Diced potatoes are a great addition and will make the soup even heartier.
Final Thoughts
Savory Cabbage and Ham Cream Soup is a comforting, delicious dish that’s perfect for any day of the week. It’s hearty enough to serve as a meal on its own and versatile enough to pair with your favorite sides. Whether you’re feeding your family or looking for a meal to impress your guests, this recipe is sure to be a hit.
So grab your ingredients, warm up your kitchen, and treat yourself to a bowl of creamy, savory perfection!
Print
Savory Cabbage and Ham Cream Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Savory Cabbage and Ham Cream Soup is a hearty, creamy dish loaded with tender cabbage, smoky ham, and fresh vegetables. With its velvety texture and rich flavors, this soup is the perfect comfort food for chilly days or cozy family dinners. It’s easy to prepare, customizable, and guaranteed to become a household favorite!
Ingredients
- 1 can (32 oz. chicken broth)
- 2 ribs celery (diced or sliced)
- 1 medium-sized head of cabbage (either shredded or chopped)
- 1 medium onion (diced)
- 3 medium carrots (sliced)
- 1 leek (washed and diced)
- 1/4 cup unsalted butter
- 1/2 cup gluten-free flour (or regular flour)
- 1 1/2 tsp salt
- 3/4 tsp ground black pepper
- 1 quart of half-and-half or heavy whipping cream
- 2 cups cubed (fully cooked ham)
- 2 tsp dried thyme
- 1 tsp dried marjoram
- 1 1/2 tsp fresh parsley (chopped (or 1/2 tsp dried parsley))
Instructions
-
Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced celery, onion, carrots, and leek, stirring frequently. Sauté for 5-7 minutes, or until the vegetables soften and release their natural sweetness.
-
Create the Soup Base: Sprinkle the flour over the softened vegetables and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 3-4 minutes.
-
Add the Main Ingredients: Add the shredded cabbage, cubed ham, dried thyme, marjoram, and parsley. Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the cabbage becomes tender and the flavors meld together.
-
Incorporate the Cream: Slowly pour in the half-and-half or heavy cream while stirring gently. Keep the heat low and warm the soup through, ensuring it doesn’t boil to avoid curdling. Stir occasionally to evenly distribute the cream.
-
Serve and Garnish: Taste the soup and adjust the seasoning with more salt or black pepper if needed. Serve hot, garnished with fresh parsley or a sprinkle of Parmesan cheese. Pair with crusty bread or warm rolls for a complete meal.
Notes
- Customizable: Add potatoes, mushrooms, or zucchini to make the soup even heartier.
- Dairy-Free Option: Replace the half-and-half with unsweetened coconut milk or almond milk for a dairy-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American