Skip to content

Vegetarian, Northern, Eastern and Western France

Green cabbage soup with comté cheese toasts

Green cabbage soup with comté cheese toasts is a winter soup for 4, ready in 40 minutes and rated very easy, at about €1.70 per person. Cabbage and potatoes blended with cream give a velvety texture, and the broiled comté toasts add the crunch and melt that make the dish.

A big green cabbage is waiting for you at the market, so tonight I'm suggesting a silky soup with melty comté toasts on the side.

Green cabbage soup with comté cheese toasts
Total time
40 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This soup leans on the gentle sweetness of green cabbage simmered with potatoes, then blended with cream until silky, without a single stringy bit. The flavor stays mild and vegetal, far from the bitterness sometimes linked to cabbage, mostly because you cut out the tough center rib and let everything simmer gently.

It's a weeknight winter dinner for when you want something warm and comforting without spending hours in the kitchen. The broiled comté toasts turn a simple soup into a full meal, and work just as well for a quick weekday supper as for a quiet Sunday evening with the family.

The ingredients

4 people

Fruits and vegetables

  • Green cabbage 1
  • Potatoes 400 g
  • Onion 1

Pantry

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

Dairy

  • Heavy cream 10 cl
  • Grated comté cheese 120 g
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the onion, cut the rib out of the cabbage and shred the leaves, then peel the potatoes and cut them into cubes.

    Rinse the shredded cabbage in a colander, dirt likes to hide between the leaves.

  2. Melt the butter in a Dutch oven, sweat the onion, then add the cabbage and potatoes and let them pick up a little color. 8 min

    Stir often, you want the cabbage to soften without browning too much.

  3. Pour in the hot broth, season with salt and pepper, and let it simmer gently until everything is very tender. 25 min

    Cover halfway, this helps the soup keep its nice green color.

  4. Blend the soup finely with the cream and adjust the seasoning.

    Blend it for a while, that's the secret to a velvety texture with no stringy bits.

  5. Top the bread slices with grated comté, broil them in the oven, and serve them alongside the hot soup. 5 min

    Watch them closely, comté goes from golden to burnt in thirty seconds.

Our tips to get it right

  • Pick a green cabbage that feels firm and heavy for its size, a sign it's full of water and will turn tender once cooked.
  • If your soup still looks a bit thin after blending, let it simmer uncovered a few more minutes before serving.
  • Taste your broth before adding salt, since some store bought vegetable broths are already quite salty.

The variations

  • Swap the comté for emmental or gruyère if that's what you have on hand, it broils just as well.
  • For a lactose free version, use a plant based cream and plain toasts, or top them with nutritional yeast instead of cheese.
  • To save time, blend the soup right away without waiting for it to cool, and toast the bread with cheese under the broiler while the soup finishes simmering.

What to serve it with

  • A crisp green salad
  • A glass of dry cider
  • Crispy bacon bits on top

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container, and freezes well without the cream, which you stir in when reheating. Warm it gently on the stovetop, stirring, and make the toasts fresh just before serving.

Questions about this dish

Can you make this soup ahead of time?

Yes, you can make it a day ahead and reheat it gently before serving. Add the cream at the last minute so it keeps its fresh taste.

Do you really need to remove the cabbage rib?

It's recommended, since the center rib is fibrous and makes the soup heavier to digest. It also cooks slower than the leaves, which can leave the texture less even.

Can you use chicken broth instead of vegetable broth?

Yes, that works well and gives the soup a bit more richness. The dish just won't be vegetarian anymore.

How do you make this soup creamier without adding more cream?

Blend it longer, the starch from the potatoes is often enough on its own. You can also add a bit more potato at the start.

How long does it take to make a green cabbage soup with comté cheese toasts?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a green cabbage soup with comté cheese toasts?

About 480 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 green cabbage soup with comté cheese toasts cost?

About €1.70 per serving, or €6.80 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.

Cuisine from Northern, Eastern and Western France

See all

Recipes with cream

See all