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+ servings
Overhead photo of red cabbage soup with a heavy cream swirl
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5 from 6 votes

Red Cabbage Soup

Vibrant and gorgeous red cabbage soup deserves a place on your dinner table! This bright purple soup adds a pop of color and a hearty helping of vegetables to your diet. Thickened with potatoes and onion, it's naturally gluten free and vegetarian, but you can easily make it dairy free and vegan if needed.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4


  • Large pot with lid
  • Immersion blender (or standard blender)


  • 1 tablespoon olive oil
  • 1 medium red onion roughly chopped
  • 3 cloves garlic minced
  • 5 cups red cabbage roughly chopped
  • 1 large potato peeled, cubed
  • 1 medium apple peeled, chopped
  • 5 cups vegetable stock
  • 2 teaspoons red wine vinegar
  • salt to taste
  • pepper to taste
  • ¼ cup heavy cream plus more for serving if desired


  • In large pot, heat olive oil over medium-high heat. When hot, add onions and garlic. Cook 3 to 4 minutes or until fragrant and translucent.
    Red onion in large pot
  • Add cabbage, potato, and apple to pot. Stir and cook 5 to 7 minutes or until cabbage is softened.
    Cabbage in large pot
  • Pour in vegetable stock and red wine vinegar. Sprinkle salt and pepper to taste. Bring liquid to boil, then reduce heat to low and cover pot with lid. Simmer 20 minutes.
    Red cabbage soup in large pot
  • After 20 minutes, remove pot from heat. Insert immersion blender and purée until smooth. Alternately, transfer soup to standard blender - see Notes. Stir in heavy cream and portion soup into serving bowls. Serve warm.
    Puréed red cabbage soup in large pot with wooden spoon


  • No immersion blender? No problem. See the notes below for tips to purée your soup in a standard blender.
  • Make it Dairy Free: Use coconut cream or a dairy-free heavy cream substitute.
  • Make it Vegan: Use coconut cream or a dairy-free heavy cream substitute.
Tips for Blending Hot Soup in a Standard Blender
  • Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed, not including additional heavy cream. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 217kcal | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Total Carbs: 32g | Fiber: 5g | Sugar: 9g | Net Carbs: 27g | Vitamin C: 84mg | Cholesterol: 20mg | Sodium: 1218mg | Potassium: 720mg | Calcium: 81mg | Iron: 2mg
Recipe by Cheryl Malik