I learned this cabbage fat burning soup as a simple weeknight reset: humble ingredients, one pot, and a bright bowl of vegetables that fills you up without weighing you down. It’s a no-fuss vegetable soup built on cabbage, carrots, celery, tomatoes and warm spices—perfect after a heavy weekend or when you want an easy, budget-friendly dinner that stretches to leftovers. If you like crunchy toppings, try sprinkling air-fryer crispy onions on top for texture.
Why you’ll love this dish
This soup checks a lot of boxes: low-calorie, fiber-rich, cheap to make, and quick. Cabbage keeps the body feeling full, carrots and celery add natural sweetness and crunch, and tomatoes boost the savory depth without adding fat. It’s ideal for weeknight dinners, post-holiday cleanups, or when you want a light lunch with lots of leftovers.
“Light, warming, and surprisingly satisfying—this soup became my go-to when I needed a reset. Comfort food that actually helps you feel lighter.” — home cook review
If you’re a fan of simple, comforting broths and want more soup inspiration, check out this hearty bacon cheddar gnocchi soup for nights when you want to splurge.
How this recipe comes together
Quick overview so you know what to expect:
- Sauté aromatics (onion + garlic) to build flavor.
- Add cabbage and root vegetables briefly to soften edges.
- Pour in tomatoes and vegetable broth, then simmer until everything is tender.
- Finish with paprika, salt and pepper; adjust to taste.
This is a stovetop, one-pot recipe that takes about 10 minutes active time and 30–40 minutes simmering. No blender or special equipment required.
What you’ll need
- 1 head of cabbage, chopped (about 6–8 cups)
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14–15 oz)
- 6 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Notes and substitutions:
- Use low-sodium broth if you want more control over salt. Add a splash of lemon juice at the end for brightness.
- Swap olive oil for avocado oil or a teaspoon of butter for extra richness.
- For a heartier bowl, stir in a cup of cooked beans at the end. If you want creamy, see tips for a dairy variation inspired by the cheddar garlic herb potato soup approach.
Directions to follow
- Heat a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic. Cook, stirring, until the onion is translucent and fragrant (about 3–4 minutes).
- Add the chopped cabbage, diced carrots, and chopped celery. Sauté for 4–5 minutes, stirring occasionally so the cabbage begins to soften but still keeps some structure.
- Pour in the can of diced tomatoes (with juices) and the vegetable broth. Sprinkle in the salt, black pepper, and paprika. Stir to combine.
- Increase heat to bring the soup to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 30–40 minutes until all vegetables are tender and flavors are melded.
- Taste and adjust seasoning with more salt, pepper, or a pinch of smoked paprika if you like smokiness. Serve warm.
Best ways to enjoy it
- Ladle into shallow bowls and finish with chopped fresh parsley or a drizzle of extra virgin olive oil.
- Serve with a slice of hearty whole-grain bread or a buttered toast for dipping.
- Make it a meal by topping with a poached egg or stirring in a can of rinsed beans for protein.
- For a crunchy contrast, add toasted seeds or those air-fryer crispy onions mentioned earlier.
Storage and reheating tips
- Refrigerator: Cool the soup within two hours of cooking, transfer to an airtight container, and refrigerate for up to 4 days.
- Freezer: Freeze in portioned containers for up to 3 months. Leave 1 inch of headroom for expansion.
- Reheating: Reheat gently on the stovetop over medium-low heat until steaming. If frozen, thaw overnight in the fridge before reheating, or reheat from frozen on low with a lid on until hot—stir occasionally.
- Food safety: Always reheat to at least 165°F (74°C) and discard any leftovers left out at room temperature for more than two hours.
Pro chef tips
- Cut vegetables uniformly so everything finishes at the same time—matchstick carrots or medium dice work well.
- Don’t over-salt at the start. Broths and canned tomatoes can add sodium; finish seasoning after simmering.
- For deeper flavor, add a bay leaf with the broth and remove before serving.
- Want a silkier mouthfeel? Blend 1–2 cups of the finished soup and stir it back into the pot for body without cream (a trick I learned from more indulgent soups like chicken pot pie soup).
- If cabbage flavor is too strong, a splash of apple cider vinegar brightens the whole pot and balances sweetness.
Creative twists
- Spicy kick: Add 1/4-1/2 teaspoon chili flakes or a diced jalapeño with the onions.
- Mediterranean: Stir in chopped kalamata olives and finish with lemon zest and oregano.
- Protein add-ins: Add cooked shredded chicken, turkey, or white beans to make it a complete meal.
- Creamy version: Stir in 1/2 cup plain Greek yogurt or a splash of cream at the end for a richer bowl.
- Slow-cooker adaptation: Sauté aromatics, then transfer all ingredients to a slow cooker and cook on low 4–6 hours.
Your questions answered
Q: Is this soup actually “fat burning”?
A: No single food melts fat on its own. This cabbage soup is low-calorie and high in fiber, so it can help you feel full with fewer calories—useful in a calorie-controlled plan combined with healthy habits.
Q: How long does it take to make from start to finish?
A: About 40–50 minutes total: 10 minutes active prep and sautéing, then 30–40 minutes simmering.
Q: Can I make this vegetarian/vegan?
A: Yes—this recipe is already plant-based as written. Use vegetable broth and skip any dairy add-ins.
Q: Can I add meat or grains?
A: Yes. Add cooked grains (quinoa, barley) or cooked shredded meat for extra substance. If adding raw meat, brown it first and adjust simmer time.
Q: Will the cabbage get mushy if reheated?
A: It will soften further after refrigeration and reheating. To retain some texture, undercook the cabbage slightly during the first cook, or reheat gently for a shorter time.
Conclusion
If you want the classic version and origin context, see this Cabbage Fat-Burning Soup Recipe for a widely referenced take. For the original concept and a nostalgic rundown, the post titled The Original Fat Burning Cabbage Soup – Frugal Hausfrau is a helpful historical reference.
Cabbage Fat Burning Soup
Ingredients
Vegetables
- 1 head head of cabbage, chopped (about 6–8 cups) Chopped into bite-sized pieces.
- 2 pieces carrots, diced Diced for even cooking.
- 2 stalks celery stalks, chopped Chopped to match size of carrots.
- 1 piece onion, chopped Add depth of flavor.
- 3 cloves garlic, minced Minced for flavor infusion.
- 1 can diced tomatoes (14–15 oz) With juices for added flavor.
- 6 cups vegetable broth Use low-sodium for more control over salt.
Spices and Oil
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 teaspoon paprika Adds a warm taste.
- 1 tablespoon olive oil For sautéing the vegetables.
Instructions
Preparation
- Heat a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic. Cook, stirring, until the onion is translucent and fragrant (about 3–4 minutes).
- Add the chopped cabbage, diced carrots, and chopped celery. Sauté for 4–5 minutes, stirring occasionally so the cabbage begins to soften but still keeps some structure.
Cooking
- Pour in the can of diced tomatoes (with juices) and the vegetable broth. Sprinkle in the salt, black pepper, and paprika. Stir to combine.
- Increase heat to bring the soup to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 30–40 minutes until all vegetables are tender and flavors are melded.
- Taste and adjust seasoning with more salt, pepper, or a pinch of smoked paprika if you like smokiness. Serve warm.
