If you’re looking for comfort in a bowl with the hearty goodness of stuffed cabbage rolls—without all the rolling and waiting—then vegetarian cabbage roll soup is about to become your new weeknight favorite. This recipe cradles all those soulful, tangy, tomato-rich flavors and fluffy bites of tender rice in a cozy, one-pot meal. Plus, it’s gluten-free, vegan-friendly, and loaded with vegetables, making it a nourishing choice you’ll feel great about sharing with everyone at your table.
Ingredients You’ll Need
The beauty of vegetarian cabbage roll soup is how it makes a big, satisfying batch from just a handful of kitchen staples. Each ingredient brings its own charm, whether it’s color, texture, or a punch of flavor, so don’t skip the details!
- Olive oil: Just a tablespoon helps all the aromatics soften and bloom their flavors.
- Yellow onion: Diced small for sweetness and depth, a must-have base for any cozy soup.
- Garlic: Two fresh cloves, minced, infuse the soup with robust, savory notes.
- Carrots: Chopped for a hint of natural sweetness and bright color.
- Celery: Adds an earthy crunch and a boost of classic soup aroma.
- Green cabbage: The star of the show, chopped small so it becomes meltingly tender and soaks up all the flavors.
- Uncooked white rice: Adds heartiness and thickens the soup as it cooks (long-grain or jasmine both work well).
- Diced tomatoes: Canned, with juices for a bright and tangy tomato base.
- Tomato sauce: Adds body and intensifies that satisfying tomato flavor.
- Vegetable broth: Four cups keep everything light, plant-based, and perfectly seasoned.
- Dried oregano: A teaspoon brings warm, Mediterranean notes to the pot.
- Dried basil: Earthy sweetness that pairs beautifully with tomatoes and cabbage.
- Smoked paprika: Just half a teaspoon adds subtle smokiness reminiscent of the classic rolls.
- Salt and black pepper: For balance and enhanced flavors; add to taste.
- Fresh parsley: Chopped and sprinkled on top, for a final burst of freshness and color.
How to Make Vegetarian Cabbage Roll Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a roomy pot on medium heat. Add your diced onion, carrots, and celery, and let them sauté gently. Give them about five minutes to soften and let out their sweetness. Then, toss in the garlic and cook for just one minute more—you want it fragrant but not browned, setting up a delicious foundation for the soup.
Step 2: Add Cabbage and Build the Base
Now, pile in the chopped green cabbage to the pot and stir it in with the veggies. Allow it to cook for three or four minutes, stirring occasionally so it softens and starts to mingle with the aromatics. This is where the cabbage begins its transformation from crunchy leaves to noodle-like ribbons soaking up all the flavor.
Step 3: Pour in Liquids and Rice
Pour in the vegetable broth, canned diced tomatoes with their juices, and the tomato sauce. Add the uncooked rice at this stage, so it cooks directly in the broth and plumps up beautifully. This is also the time to sprinkle in the oregano, basil, smoked paprika, and a generous pinch each of salt and black pepper. Give everything a cheerful stir!
Step 4: Simmer and Savor
Turn up the heat to bring the soup to a gentle boil, then reduce it to a cozy simmer. Let it bubble away for 25 to 30 minutes, stirring occasionally so the rice doesn’t stick to the bottom. By the time the rice and cabbage are both tender, your kitchen will smell absolutely incredible.
Step 5: Taste and Finish
Taste your vegetarian cabbage roll soup and adjust the seasoning as needed. Ladle into bowls, then shower with freshly chopped parsley for a burst of green and a pop of garden-fresh aroma. You’re ready to serve!
How to Serve Vegetarian Cabbage Roll Soup
Garnishes
Brighten each bowl with a shower of fresh parsley—or mix it up with dill or chives if you like. If you’re feeling decadent, a dollop of plant-based sour cream swirled in adds extra richness. A crack of black pepper or a squeeze of lemon juice can elevate the tang and keep everything tasting fresh and lively.
Side Dishes
While vegetarian cabbage roll soup is a meal in itself, a hunk of crusty whole-grain bread or a slice of toasted rye is perfect for dunking into the tomatoey broth. Pair it with a bright green salad or some roasted potatoes for a heartier spread, especially if you’re feeding a crowd.
Creative Ways to Present
For something extra special, serve the soup in petite bread boules or rustic stoneware soup mugs for that charming bistro feel. Top each bowl with microgreens or a sprinkle of vegan cheese shreds. If you’re serving a larger group, offer bowls of garnishes so guests can personalize their soup at the table!
Make Ahead and Storage
Storing Leftovers
Let any leftover vegetarian cabbage roll soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it keeps well for up to four days. In fact, the flavors deepen and mingle overnight, making the next day’s lunch even tastier.
Freezing
This soup is a freezer’s best friend! Ladle into freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to three months. Just be aware that the rice will become super soft after thawing, but the flavors will still be wonderful.
Reheating
To reheat, simply warm on the stovetop over medium-low heat, stirring occasionally until steaming hot. If the soup has thickened in the fridge, stir in a splash of vegetable broth or water to return it to your preferred consistency. Alternatively, reheat gently in the microwave for a speedy single serving.
FAQs
Can I substitute brown rice or quinoa for white rice?
Yes! Just keep in mind that brown rice or quinoa will take a bit longer to cook than white rice. If swapping in, add extra liquid if necessary and check for doneness after 35-40 minutes of gentle simmering.
How can I add extra protein to vegetarian cabbage roll soup?
You can stir in cooked lentils or white beans during the final 10 minutes of cooking. Both add a pleasant texture and protein boost, turning your soup into an even more filling meal.
Is vegetarian cabbage roll soup gluten-free and vegan-friendly?
Absolutely! The base recipe is naturally gluten-free and vegan. Just double-check your vegetable broth to ensure it’s gluten-free, and skip any dairy-based toppings to keep it vegan.
What’s the best way to prepare this soup in advance?
You can chop all your veggies a day ahead and store them in the fridge. Since vegetarian cabbage roll soup tastes even better the next day, you can also cook the whole soup ahead of time; just rewarm gently and serve with fresh herbs when you’re ready to eat.
Can I use red cabbage or savoy cabbage instead of green cabbage in this soup?
Of course! Red or savoy cabbage both work beautifully in vegetarian cabbage roll soup. Red cabbage will change the color of the soup (think pretty magenta) while savoy adds a more delicate, silky texture—both are delicious variations.
Final Thoughts
If you crave a soul-warming, flavor-packed meal that’s both easy and nourishing, vegetarian cabbage roll soup truly checks every box. Give it a try and see just how much comfort and joy you can stir up in under an hour—with minimal fuss and maximum flavor.
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Vegetarian Cabbage Roll Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful vegetarian cabbage roll soup that captures all the classic flavors of traditional cabbage rolls without all the work. Packed with cabbage, rice, and a savory tomato broth, this soup is a comforting and satisfying meal.
Ingredients
Vegetarian Cabbage Roll Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small green cabbage, chopped
- 1/2 cup uncooked white rice
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large pot over medium heat.
- Stir in the garlic: Cook for another minute until fragrant.
- Add the cabbage: Cook for another 3-4 minutes, stirring occasionally.
- Pour in the broth and tomatoes: Add rice, oregano, basil, paprika, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer for 25-30 minutes until rice and cabbage are tender.
- Adjust seasoning: Taste and adjust as needed.
- Serve: Ladle into bowls and garnish with parsley.
Add the diced onion, carrots, and celery and sauté for about 5 minutes until softened.
Notes
- This soup stores well and tastes even better the next day.
- For extra protein, add cooked lentils or white beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 8g
- Sodium: 520mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
