Name: Vegan Vegetable Soup with Tomatoes, Potatoes, and Cabbage Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Vegan
Ingredients: 2 tbsp (30 ml) extra virgin olive oil (or vegan stock for oil-free version); 1 large onion, finely diced; 6 garlic cloves, finely diced; 2 fresh rosemary twigs, leaves chopped finely or 1 tsp dried rosemary; 4 fresh thyme stalks, leaves picked or ½ tsp dried thyme; 2 celery stalks, roughly diced; 2 carrots, roughly diced; 1½ tsp sweet smoked paprika; 1¼ tsp salt, adjust to taste; ½ tsp black pepper; ¼ tsp chilli flakes (optional), adjust to taste; 2 x 400 g (14 oz) cans peeled plum tomatoes; 2 bay leaves (fresh if available); 500 g (17½ oz) potatoes, scrubbed clean and cubed into 2 cm (¾") dice; 250 g (8¾ oz) savoy cabbage, shredded very finely

Jump to Recipe· 3.8 from 13 reviews

If you are looking for a comforting, nutritious meal that warms both body and soul, this Vegan Vegetable Soup with Tomatoes, Potatoes, and Cabbage Recipe is exactly what you need. Bursting with the bright acidity of plum tomatoes, the hearty earthiness of potatoes, and the delicate crunch of cabbage, this soup is a celebration of simple ingredients coming together in perfect harmony. It’s perfect for cozy evenings or when you want a wholesome dish that feels like a warm hug in a bowl. The slow simmering infuses the broth with aromatic herbs and spices, making every spoonful a joyful experience.

Ingredients You'll Need

The image shows fresh ingredients arranged neatly on a white marbled surface. There are three light yellow potatoes at the top, a whole onion with golden brown skin below them, and five cloves of garlic with purple and white skin slightly scattered in the middle. To the left, there is a long carrot with an orange color, lying next to several bright green celery sticks with leafy tops. Below the garlic, two bunches of fresh herbs, one dark green rosemary and one lighter green thyme, are placed close together. A small white bowl filled with red chili flakes is at the top right, and an opened tin of bright red tomatoes sits at the bottom right. There is also a round piece of bright green savoy cabbage with crinkled leaves in the middle right. A small round dish with coarse white salt is placed near the bottom center. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this soup is essential, giving you layers of flavor, texture, and color without any fuss. Each one shows up to play a vital role in building a soup that's satisfying, wholesome, and vibrant.

Extra virgin olive oil: Adds a rich, fruity base and helps soften the vegetables for deeper flavor.
Large onion: Finely diced for a mellow sweetness that forms the backbone of the soup.
Garlic cloves: Bring warmth and a subtle pungency that wakes up the whole pot.
Rosemary twigs: Fresh or dried, they lend a piney, aromatic note that’s classic and inviting.
Thyme stalks: Earthy and gentle, these herbs round out the soup’s savory profile.
Celery stalks: Roughly diced, they give slight crunch and freshness to balance the richness.
Carrots: Add color and natural sweetness that melds with the smoky paprika.
Sweet smoked paprika: The smoky spice that brings a beautiful warmth without overpowering.
Salt: Essential for seasoning and enhancing all the natural flavors.
Black pepper: Adds subtle heat and depth.
Chilli flakes (optional): For a little kick if you like your soup with some spice.
Peeled plum tomatoes: The star ingredient that creates a luscious, tangy base.
Bay leaves: Infuse a subtle floral earthiness during the long simmer.
Potatoes: Provide heartiness and a creamy texture once cooked through.
Savoy cabbage: Finely shredded for a tender crunch and vibrant green color.

How to Make Vegan Vegetable Soup with Tomatoes, Potatoes, and Cabbage Recipe

Step 1: Gently Sauté the Aromatics

Begin by heating your olive oil over medium-low heat. When it’s warm and shimmering, toss in your diced onion. The key here is to cook it slowly until it becomes soft and translucent, about 5 minutes. This releases the onion’s natural sweetness, setting the perfect flavor foundation. If you prefer an oil-free version, simply skip the oil and sauté the onions directly in vegetable stock for a lighter option.

Step 2: Add Garlic and Herbs

Next, stir in the garlic and chopped rosemary and thyme. Cook these fragrant ingredients for 2 to 3 minutes so their oils bloom and fill your kitchen with irresistible aromas. Stir frequently to avoid burning and to help the garlic soften gently, becoming mellow and flavorful.

Step 3: Build the Vegetable Base

Now, add the roughly diced celery and carrot. These vegetables bring fresh crunch and sweetness, balancing the savory elements already in the pot. Sauté them for 5 to 10 minutes, stirring often until they start to soften but still retain some bite.

Step 4: Spice It Up

Sprinkle in the sweet smoked paprika, salt, black pepper, and chili flakes if you want a touch of heat. Stir well to coat the vegetables in these bold spices, which will give your soup a lovely depth and a hint of smoky warmth that’s simply addictive.

Step 5: Incorporate Tomatoes and Start Simmering

Pour in the peeled plum tomatoes and lightly crush them with a wooden spoon or masher to release their juices. Adding water and bay leaves after will help create a rich, savory broth. Cover the pot and let everything simmer gently for about 45 minutes, stirring every 15-20 minutes. This slow cooking lets the tomatoes break down beautifully, melding flavors into a thick, luscious base.

Step 6: Add Potatoes and Continue Cooking

Pour in about 0.75 litres (3 cups) more water and add the cubed potatoes. Bring the soup back to a simmer and cook for 10 minutes until the potatoes start to soften. This step adds body and creaminess to your soup, making it even more satisfying.

Step 7: Finish with Cabbage and Final Seasoning

Stir in the finely shredded savoy cabbage and simmer for 5 more minutes. Your soup is close to perfect when the potatoes are tender and the cabbage loses its raw crunch but still has a delicate texture. Don’t forget to taste and adjust the seasoning; a little pinch of sugar can balance the tomato’s tang if needed.

How to Serve Vegan Vegetable Soup with Tomatoes, Potatoes, and Cabbage Recipe

A white bowl filled with a rich orange-red soup, showing large chunks of yellow potato and bright orange carrot pieces. Dark green leafy kale with a textured, wrinkled surface floats throughout the soup. The broth is slightly oily with visible herbs and black pepper specks sprinkled on top. In the bottom right corner, a silver spoon rests inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A warm bowl is so inviting, but elevating your soup with a touch of garnish takes it to another level. A dollop of vegan pesto adds a fresh, herbaceous punch that complements the hearty flavors magnificently. Alternatively, chopped fresh parsley or a sprinkle of toasted sunflower seeds give a lovely texture and brightness.

Side Dishes

This soup stands beautifully on its own, but pairing it with crusty whole-grain bread or garlic-rich vegan flatbreads makes the meal truly complete. A simple green salad with a zesty lemon vinaigrette adds refreshing balance and rounds out the dinner with a crisp contrast.

Creative Ways to Present

Serve this soup in rustic bowls with a swirl of coconut cream or almond yogurt on top for a creamy contrast. Adding a sprinkle of smoked paprika or freshly cracked black pepper on the surface brings a pop of color and hints at the delicious flavors inside. For gatherings, personal-sized bread bowls are a charming and playful touch.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store any leftovers in airtight containers in the fridge for up to 3 days. You’ll find that the flavors actually develop beautifully overnight, making the next day’s meal even tastier.

Freezing

This soup freezes wonderfully, making it a terrific make-ahead meal. Cool to room temperature before transferring to freezer-safe containers or bags. It will keep well for up to 3 months. When ready, thaw overnight in the fridge for best results.

Reheating

Gently reheat your soup on the stove over low to medium heat, stirring occasionally. Keep an eye on the consistency—cabbage absorbs liquid as it sits, so add a splash of water or vegetable broth to loosen it up to your liking. Avoid boiling vigorously to preserve delicate flavors and textures.

FAQs

Can I use other types of cabbage in this soup?

Absolutely! While savoy cabbage adds a lovely tenderness and delicate flavor, green or napa cabbage can be good substitutes. Just shred them finely and keep an eye on cooking times, as some varieties might take a bit less or more time to soften.

Is it possible to make this soup oil-free?

Yes, you can easily swap the olive oil for vegetable stock when sautéing the onions. This keeps the dish light without sacrificing flavor since the herbs and spices bring plenty of aroma and depth.

Can I add other vegetables to the soup?

Definitely! This recipe is quite versatile. Feel free to toss in diced zucchini, bell peppers, or green beans, adjusting cooking times accordingly so everything cooks evenly and maintains texture.

How spicy does the chili flakes make the soup?

The chili flakes add a gentle heat rather than overwhelming spice. If you’re sensitive to spice, start with a small pinch or omit them altogether. You can always add more later if you prefer a bolder kick.

What’s the best way to thicken the soup if it’s too watery?

If you find the broth a bit thin, you can mash some of the cooked potatoes directly in the pot to naturally thicken it. Alternatively, let it simmer uncovered for a few extra minutes to reduce and concentrate the flavors.

Final Thoughts

This Vegan Vegetable Soup with Tomatoes, Potatoes, and Cabbage Recipe is a perfect blend of simple ingredients and heartfelt cooking that brings comfort in every spoonful. It’s a dish you can make any day of the week and share with people you love, making ordinary mealtime feel special. I truly hope you give it a try and find as much joy in making and eating it as I do!

Vegan Vegetable Soup with Tomatoes, Potatoes, and Cabbage Recipe

Ingredients You'll Need