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Vegetarian, Meal soups and plant based

Cabbage and potato soup with cantal cheese toasts

Cabbage and potato soup with cantal cheese toasts is a complete meal for 4 people, ready in 50 minutes, very easy to make, for about €1.40 per person. The key to success is blanching the cabbage for two minutes before cooking to soften its taste, and serving the cantal toasts straight from the broiler.

The old country cabbage soup, with potatoes and melted cantal cheese toasts, rustic and filling.

Cabbage and potato soup with cantal cheese toasts
Total time
50 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup carries the smell of old country kitchens, where cabbage simmered slowly to tame its taste. Potatoes bring body and smoothness, carrots add a touch of sweetness, and the blanched cabbage loses the strong edge that sometimes puts kids off. The result is a thick, comforting soup that fills you up without feeling heavy.

It's the kind of dinner you want on a dark fall or winter evening, when simplicity is all you're after. The melted cantal toasts turn a simple soup into a full meal, and even win over kids who usually push green vegetables aside. Make a big batch on a Sunday and reheat it during the week without any extra work.

The ingredients

4 people

Fruits and vegetables

  • Green cabbage 0.5
  • Potatoes 500 g
  • Carrots 2
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Dairy

  • Cantal cheese 150 g
  • Butter 20 g

Allergens Gluten, Lactose

The step by step recipe

  1. Shred the cabbage, peel and cut the potatoes and carrots into cubes.

    Remove the tough core of the cabbage, it's hard to cook through.

  2. Melt the butter and sweat the chopped onion, then add the vegetables. 5 min

    Low heat keeps the onion from sticking.

  3. Pour in the broth, season with salt and pepper, and let it cook covered. 30 min

    The soup is ready when the cabbage is tender.

  4. Top the bread with thin slices of cantal cheese.

    Slice the cantal thinly so it melts faster.

  5. Broil the toasts and serve them with the soup. 5 min

    Watch closely, the broiler browns cheese in seconds.

Our tips to get it right

  • Cut the potatoes and carrots into evenly sized cubes so they cook at the same rate.
  • For a creamier soup, mash some of the potatoes with a fork near the end of cooking.
  • Pick a young cantal cheese so it melts easily under the broiler, an aged one tends to turn grainy.

The variations

  • Swap the cantal for comté or gruyère if that's what you have, the toasts will still melt and brown nicely.
  • For a quicker version, use pre-shredded cabbage from a bag and cut the vegetable cooking time by five minutes.
  • If your kids spot the cabbage and refuse it, blend the soup fully before serving for a smooth, hidden texture.

What to serve it with

  • A sprinkle of fresh chopped parsley
  • A simple green salad
  • Applesauce for dessert

Storage

The soup keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the toasts. Reheat it gently on the stove, adding a splash of water if it has thickened, and make the toasts fresh right before serving.

Questions about this dish

Why blanch the cabbage before cooking it?

Blanching softens the cabbage's sometimes strong taste and makes it easier to digest. Two minutes in boiling water is enough before draining it and adding it to the soup.

Can you make this soup ahead of time?

Yes, it's easy to make the day before, and the flavor actually improves after resting overnight. Reheat it gently and make the toasts at the last minute so they stay crisp.

Can you use a different bread for the toasts?

A rye loaf or slightly stale baguette works just as well. What matters is a firm enough crumb to hold the melted cheese.

Do kids actually enjoy this soup?

Yes, especially once the cabbage is blanched and loses its strong taste, and the melted cheese toasts make the meal feel more indulgent. If needed, blend the soup to hide the cabbage pieces.

How long does it take to make a cabbage and potato soup with cantal cheese toasts?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a cabbage and potato soup with cantal cheese toasts?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cabbage and potato soup with cantal cheese toasts cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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