Cabbage Tomato Soup Recipe is my go-to when I want to feel lighter and eat clean. It’s low in calories, high in fiber, and fills you up without weighing you down. I make a big pot at the start of the week and eat it for lunch or dinner whenever I need something light and easy.
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What is The Cabbage Soup Diet?
Cabbage Tomato Soup has been used for fast weight loss for decades.
The Cabbage Soup Diet started in the 1950s, according to Business Insider. People were told to eat a low-calorie cabbage soup just like this one in place of regular meals to help lose weight quickly.
It’s also been called the Dolly Parton Diet and the TWA Stewardess Diet. The idea is simple: eat as much cabbage soup as you want, and pair it with certain foods each day. One day might be just fruit, the next might include lean protein or rice.
Why does it work?
There’s no junk in the soup. It’s made with real food. It fits into nearly every eating plan like low fat, low calorie, or Paleo. It helps you stay full without overdoing it. That’s what makes it so effective.
What You Need
- Olive oil
- Onion and Garlic
- Green cabbage. It is best to buy a small head of cabbage and slice it yourself instead of the packaged shreds.
- Carrots, Celery, Green Bell Peppers
- Crushed or whole peeled tomatoes, fresh or canned.
- Vegetable broth, chicken broth, bone broth, or water. (If you don't have homemade broth in the freezer, use water.)
- Apple cider vinegar
- Any of the following fresh herbs: dill, parsley, thyme, bay leaf (or 1 teaspoon of Italian seasoning)
- Salt & black pepper
Recipe For Cabbage Tomato Soup
- In a large pot, heat the olive oil. Add onions and season with salt and pepper. Cook for about 6 minutes, or until the onions are soft. Add garlic and cook another minute, stirring constantly.
- Add the cabbage, carrots, celery, and peppers to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the tomatoes and stir well. Add the apple cider vinegar and liquid (broth or water) to the pot, along with the fresh herbs.
- Bring to a simmer, just below boiling.
- Cover the pot and let it cook for about 20-25 minutes, or until the cabbage and carrots are tender.
- Season to taste with salt and pepper.
- Serve hot, garnished with fresh herbs.
How to Thicken The Soup
If you like a thicker soup it’s easy to adjust. Stir in a tablespoon of tomato paste to give it more body.
You can also add a can of white cannellini beans or kidney beans to stretch the soup and make it more filling. If you include the liquid from the can, it will thicken the broth even more.
Just keep in mind that if you’re trying to lose weight, the beans may slow things down a bit.
Extra Seasonings
Add any of the following to boost the flavor of your cabbage tomato soup:
- Red pepper flakes
- Cayenne pepper
- Dried herbs like basil, oregano, or thyme
- A drizzle of sesame oil after cooking
- A splash of lemon juice at the end to brighten the flavor
Storage and Reheating
Once the soup has cooled, store it in airtight containers in the fridge for 4 to 5 days. For longer storage, freeze it for up to 6 months.
To reheat, warm it in a pot over medium heat, stirring occasionally until hot. If it’s frozen, thaw it in the fridge overnight before reheating.
To freeze, let the soup cool to room temperature. Label and date your containers, then place them in the freezer. The soup will stay fresh for about 6 months.
Overview
Cabbage tomato soup is light, filling, and full of flavor. It blends the fresh taste of cabbage with the natural sweetness of tomatoes for a comforting bowl that can help support your weight loss goals.
It’s similar to an Italian vegetable soup but made without wheat, soy, eggs, dairy, or sugar. This makes it a good fit for a low-calorie diet. It’s also a great way to use up whatever veggies you have left in the fridge.
I like to make it at the end of the week with any produce that’s still hanging on. Just chop it up and toss it in the pot.
More Recipes For Weight Loss
If you’re looking for more light and healthy meals, try one of these. These recipes are clean, simple, and full of flavor. Perfect for healthy eating.
FAQ
Cabbage soup is a simple, healthy soup made with chopped cabbage, broth, and a mix of vegetables. It’s low in calories and often used to support weight loss.
You’ll need cabbage, broth (vegetable or chicken), tomatoes, onions, carrots, and celery. Season it with salt, pepper, and your favorite herbs.
Store it in the fridge for 3 to 4 days. Let it cool first, then transfer to airtight containers.
Yes, just use vegetable broth and skip any animal products. It’s easy to make vegan too.
Yes. Let it cool, then freeze in single portions for up to 6 months. Reheat on the stove for the best texture.
You can. It’s light, low in calories, and packed with fiber, which helps keep you full. A lot of people eat it for a few days in a row when they want to feel lighter or reset their eating habits
Cabbage Tomato Soup
Ingredients
- 4 cups shredded cabbage, half a medium cabbage
- 5 cups vegetable broth, chicken broth, bone broth or water
- 2 cups diced yellow onion (1 big onion)
- 2 tablespoons minced garlic
- 1 diced green bell pepper
- 1 28-oz. can crushed tomatoes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 celery ribs, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1 tablespoon fresh dill
- 2 bay leaves
- a few sprigs fresh parsley (for garnish)
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil. Add onions and season with salt and pepper. Cook for about 6 minutes, or until the onions are soft. Add garlic and cook another minute, stirring constantly.
- Add the chopped cabbage and sliced carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the tomatoes and stir well. Add the apple cider vinegar and liquid (broth or water) to the pot, along with the fresh herbs.
- Bring to a simmer, just below boiling.
- Cover the pot and let it cook for about 20-25 minutes, or until the cabbage and carrots are tender.
- Season to taste with salt and pepper.
- Serve hot garnished with fresh parsley.
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