Name: Summer Cabbage Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American / Seasonal
Ingredients: 1 tablespoon olive oil; 1 cup diced onions (about ½ medium white onion); 2 ribs celery, diced; 1 small red bell pepper, diced; 1 medium leek (white and light green parts), chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon smoked paprika; 1 teaspoon dried Italian seasoning; 4 cups vegetable broth; 14 oz can fire-roasted diced tomatoes; ½ cup summer squash, thinly sliced; ½ cup zucchini, thinly sliced; 8 oz baby Yukon potatoes, diced; 4–5 cups chopped green cabbage (about ½ head); Juice of half a lemon; Salt and black pepper to taste; ¼ cup finely chopped fresh flat-leaf parsley or cilantro

Jump to Recipe·Leave a Review

This light and vibrant Summer Cabbage Soup is one of my favorite ways to enjoy fresh seasonal produce in a comforting and nourishing way. Packed with vegetables like zucchini, summer squash, cabbage, and potatoes, it’s a flavorful and satisfying dish that feels just right on a warm day or when I want something healthy and hearty.

Summer Cabbage Soup

Why You’ll Love This Recipe

I love how this soup comes together quickly and uses ingredients I often have on hand during the summer. The broth is rich and tomato-forward with a hint of lemon brightness. It’s plant-based, easy to make, and loaded with texture and taste. I often find myself going back for a second bowl—it’s that good. Plus, it stores beautifully, so I can enjoy it throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 cup diced onions (about ½ medium white onion)
2 ribs celery, diced
1 small red bell pepper, diced
1 medium leek (white and light green parts), chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
4 cups vegetable broth
14 oz can fire-roasted diced tomatoes
½ cup summer squash, thinly sliced
½ cup zucchini, thinly sliced
8 oz baby Yukon potatoes, diced
4–5 cups chopped green cabbage (about ½ head)
Juice of half a lemon
Salt and black pepper to taste
¼ cup finely chopped fresh flat-leaf parsley or cilantro

Directions

I heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Then I add the onions, celery, bell pepper, and leeks and sauté them for 5 to 8 minutes until they start to soften.
I push the vegetables to the side and add the garlic, tomato paste, smoked paprika, and Italian seasoning. I pour in a splash of the broth and stir everything into a fragrant paste before mixing it all back together.
I increase the heat slightly and add the rest of the vegetable broth and fire-roasted tomatoes, bringing it all to a light boil.
I stir in the squash, zucchini, potatoes, and cabbage, then lower the heat to a simmer and cook the soup for about 20 minutes, or until the potatoes are fork-tender and the cabbage is soft.
After removing the pot from the heat, I stir in the lemon juice and season the soup with salt and pepper. I finish it with fresh parsley or cilantro before serving.

Servings and timing

This recipe makes about 4 servings. It takes roughly 20 minutes of prep time and 40 minutes of cook time, so I usually have it ready in about an hour.

Variations

Sometimes I switch things up depending on what I have in the fridge. I might swap out the cabbage for kale or Swiss chard, or use different potatoes like red or russet. For added protein, I occasionally toss in canned white beans, chickpeas, or cooked chicken. A splash of coconut milk gives it a creamy twist, and a bit of hot sauce or red pepper flakes can bring some heat if I’m in the mood.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. It also freezes well—perfect for prepping ahead. When I reheat it, I use the stovetop over medium heat or microwave it in short intervals until it’s hot throughout.

FAQs

How can I make this soup more filling?

I like to add cooked grains like quinoa, rice, or even small pasta to bulk it up. Adding beans or lentils also works great.

Can I make this soup ahead of time?

Yes, I often make it a day ahead because the flavors deepen overnight. It tastes even better the next day.

What type of cabbage works best?

I usually use green cabbage, but Napa or Savoy cabbage also work well. They add a slightly different texture but are just as tasty.

Is it possible to make this spicy?

Definitely. I add a pinch of chili flakes or a diced jalapeño to give it a nice kick.

Can I blend the soup?

Yes, I sometimes blend part of the soup with an immersion blender to thicken it slightly while keeping some texture. Or I’ll blend the whole thing if I want a creamy version.

Conclusion

This Summer Cabbage Soup is a staple in my warm-weather cooking. It’s easy, versatile, and brimming with fresh flavors. Whether I’m looking for a quick lunch or a light dinner, it always hits the spot. I love how it brings out the best in seasonal veggies and makes me feel good with every bite.