This cozy, savory Keto Cabbage Soup is light, warming, and full of simple garden flavors. The cabbage becomes tender and slightly sweet, the broth carries a savory aroma, and the paprika and thyme add a gentle warmth. It’s an easy weeknight soup that feels homey and makes a generous batch you can enjoy through the week.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 6 servings):
- Calories per serving: 120 kcal
- Protein: 5 g
- Carbohydrates: 19 g
- Fat: 4 g
- Fiber: 5 g
- Sugar: 9 g
- Sodium: 450 mg
Why Make This Keto Cabbage Soup
This soup is simple, budget-friendly, and quick to make. It highlights cabbage, which softens and sweetens as it simmers. The texture is tender with a light broth that tastes fresh and savory. It’s great for meal prep, low in calories, and easy to adapt for stricter keto needs by cutting or substituting higher-carb items. The aroma while it cooks is comforting — a good sign you’ll want seconds.
How to Make Keto Cabbage Soup
You’ll sauté aromatics, add the vegetables and seasonings, then simmer until everything is tender. The process is hands-off during the simmer, so you can do other tasks while the flavors develop. Finish with a taste adjustment and serve hot.
Ingredients:
- 1 medium head of cabbage, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
Step 1: Preparation
Chop the cabbage into bite-sized pieces. Dice the onion, mince the garlic, slice the carrots, and dice the celery. Open the can of diced tomatoes and set everything near the stove so cooking flows smoothly.
Step 2: Sautéing the Aromatics
In a large pot, heat 1 to 1.5 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic. Sauté, stirring often, until the onion becomes translucent and fragrant (about 4–5 minutes). This builds a savory base and releases the garlic’s aroma.
Step 3: Adding Vegetables and Seasonings
Add the sliced carrots and diced celery to the pot. Cook and stir for another 3–5 minutes until they begin to soften. Stir in the chopped cabbage, the can of diced tomatoes (with juice), the broth, dried thyme, paprika, and salt and pepper to taste. Mix to combine all ingredients.
Step 4: Simmering and Finishing
Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 30–40 minutes until the vegetables are tender and flavors meld. Taste and adjust seasonings (add more salt, pepper, or a pinch of red pepper flakes). Serve hot.
How to Serve Keto Cabbage Soup
Serve it in deep bowls with a drizzle of olive oil or a pat of butter for extra richness. Top with fresh parsley or chopped chives for color and brightness. For a heartier meal, add sliced avocado or a spoonful of sour cream. Pair with a small green salad for a light lunch or with roasted keto-friendly proteins (chicken thighs, pork chops, or bacon) for a fuller dinner.
How to Store Keto Cabbage Soup
- Refrigerator: Cool the soup to room temperature, transfer to airtight containers, and store for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Leave a little headspace in containers because liquid expands when frozen.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low-medium heat until hot. Add a splash of broth or water if the soup has thickened.
Expert Tips for Perfect Keto Cabbage Soup
- Brown the onions a little longer for a deeper, sweeter flavor. Don’t rush the sauté stage.
- For a stricter keto version, cut or omit the carrots and use half the can of tomatoes or a low-carb tomato option.
- Use bone broth for added protein, minerals, and a richer mouthfeel.
- To increase fat (to meet keto macro needs), stir in 2 tablespoons of heavy cream, a spoonful of cream cheese, or finish each bowl with olive oil or butter.
- If you like texture contrast, reserve a cup of cabbage and stir it in at the last 5 minutes for a slight crunch.
- Taste and adjust salt at the end — reduced-sodium broths often need a touch more salt, while regular broths may not.
Delicious Variations
- Hearty Sausage Cabbage Soup: Brown ground pork or sausage first, drain excess fat, then proceed with the recipe for a protein boost.
- Creamy Keto Cabbage Soup: Stir in 1/4–1/2 cup heavy cream or cream cheese at the end for a velvety texture.
- Spicy Cabbage Soup: Add 1/4–1/2 teaspoon red pepper flakes or a diced jalapeño with the onions.
- Italian Herb Version: Replace thyme with 1 teaspoon dried oregano and add fresh basil when serving.
- Slow-Cooker Cabbage Soup: Sauté onions and garlic, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Frequently Asked Questions
Q: Is this soup really keto?
A: As written, this recipe is lower in calories and can fit a moderate low-carb diet, but it contains carrots and a full can of tomatoes which raise carbs. For stricter keto, reduce or omit carrots, use half the tomatoes or a low-carb tomato option, and add fat (butter, cream, or cheese) to meet keto macros.
Q: Can I make this soup in a slow cooker or Instant Pot?
A: Yes. For a slow cooker, sauté aromatics first, then add everything and cook on low 6–8 hours or high 3–4 hours. For an Instant Pot, sauté using the Sauté function, then pressure cook on high for 8–10 minutes and quick-release.
Q: Can I freeze this soup?
A: Yes. Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating. Texture of some vegetables softens after freezing, but flavor holds up well.
Q: How can I boost protein in this soup?
A: Add shredded cooked chicken, browned ground beef or sausage, cooked diced ham, or stir in canned tuna after cooking. Using bone broth instead of regular broth also raises protein slightly.
Q: How do I thicken the soup without adding carbs?
A: Reduce the soup by simmering uncovered to concentrate it. Alternatively, blend a cup of the soup and return it to the pot for body. Add a spoonful of cream cheese or shredded cheddar for creaminess without many carbs.
Q: Can I use different types of cabbage?
A: Yes. Green cabbage is mild and sweet; savoy cabbage is tender and decorative; red cabbage works too but will change the color and give a slightly sharper taste. Adjust cooking time for very large leaves.
Conclusion
This Keto Cabbage Soup is cozy, easy, and flexible — perfect for weeknights or meal prep. It fills the kitchen with a savory, slightly sweet aroma, and delivers tender, comforting bowls with bright herb notes. If you want an alternate reference or additional version ideas, check this helpful online guide: Keto Cabbage Soup Recipe – Cooking LSL. Try it this week and tweak the fat and seasonings to match your keto goals — you’ll quickly find your favorite version.
Print
Keto Cabbage Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Keto
Description
A cozy, savory soup that highlights tender cabbage and savory broth, perfect for meal prep or a comforting weeknight dinner.
Ingredients
- 1 medium head of cabbage, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Chop the cabbage into bite-sized pieces. Dice the onion, mince the garlic, slice the carrots, and dice the celery. Open the can of diced tomatoes and set everything near the stove.
- In a large pot, heat 1 to 1.5 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent (about 4–5 minutes).
- Add the sliced carrots and diced celery to the pot, cooking for another 3–5 minutes until they begin to soften. Stir in the chopped cabbage, diced tomatoes (with juice), broth, thyme, paprika, and season with salt and pepper.
- Bring the soup to a boil, then reduce heat, and let it simmer for 30–40 minutes until vegetables are tender. Adjust seasonings as needed before serving hot.
Notes
Brown the onions for a deeper flavor. For a stricter keto version, reduce or omit the carrots and use low-carb tomato options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
