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Tomato cabbage soup in a white bowl topped with fresh cabbage
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5 from 223 votes

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
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 132kcal
Author Yumna Jawad



  • 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.



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.


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