Tomato cabbage soup in a white bowl topped with fresh cabbage

Tomato Cabbage Soup

This Tomato Cabbage Soup is vegan, easy to make and low in calories. It's a delicious, light & healthy lunch that is inspired by the detox cabbage soup diet
5 from 3 votes
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Course: Soup
Cuisine: American
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 6 servings
Calories: 132kcal
Author: Yumna Jawad

Ingredients

  • 1 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 3 celery stalks chopped
  • 3 long carrots chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne or to taste
  • 15 ounces canned diced tomatoes with their juices
  • 4 ounces tomato paste
  • 4 cups vegetable broth low sodium
  • 1 small white cabbage shredded (about 4 cups)

Instructions

  • Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and saute for a few minutes until fragrant and tender, about 5-7 minutes. Add the garlic, then season with salt and pepper, oregano and cayenne, and cook for 1 more minute.
  • Stir in the diced tomatoes and the tomato paste and mix well with the other ingredients. Add the vegetable broth and bring to a boil. Stir in the cabbage and simmer for 20 minutes until cabbage softens.
  • Taste the soup and adjust seasoning as needed or add more water/broth to adjust the consistency.

Video

Notes

Storage:  Store any leftovers in an airtight container. They will last up to 5 days in the fridge. 
Freezing Instructions: Cool the tomato cabbage soup completely. Then transfer it to single serving portions and store in a freezer safe container for up to 3 months.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.

Nutrition

Calories: 132kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 956mg | Potassium: 759mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6274IU | Vitamin C: 70mg | Calcium: 119mg | Iron: 2mg