20-Min Cabbage Tomato Soup
A bright, veggie-forward soup built on cabbage, tomatoes, and broth in under 20 minutes. No cream, no fuss — just a warming bowl that tastes like you actually tried.
- Total time
- 20 min
- Servings
- 4
- Calories
- 78
- Protein
- 3g
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Ingredients
- 1 small head (about 1 lb) cabbage, chopped
- 1 medium onion, diced
- 1 can (14 oz) canned tomatoes
- 4 cups vegetable broth
Instructions
- 1
Heat a splash of oil in a large pot over medium-high heat for 90 seconds.
- 2
Add diced onion and cook, stirring, until softened and fragrant, about 3 minutes.
- 3
Add chopped cabbage and stir to coat with oil, cooking for 2 minutes.
- 4
Pour in broth and canned tomatoes with their juice, then bring to a boil.
- 5
Reduce heat to medium and simmer until cabbage is tender, about 8 minutes.
- 6
Season with salt and pepper to taste, then ladle into bowls and serve hot.
Tools you’ll need
- large pot (4+ quart capacity)
- cutting board
- chef's knife
- wooden spoon or spatula
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