Easy Keto Creamy Tomato Cabbage Soup
How to Make It
Step 1
Dice the onions and tomatoes, mince the garlic, slice the carrot into coins, and thinly shred the cabbage. To a pot over medium heat, add the olive oil, onions, green onion, and carrots. Sauté for 5 minutes until soft and fragrant.
Step 2
Add the garlic, oregano, red chili flakes, salt, and black pepper. Sauté for another minute until the garlic is fragrant. Add a 2 tbsp. of water to deglaze the pan and sauté for another 30 seconds.
Step 3
Add in the diced tomatoes and tomato paste. Mix to combine to ensure that all ingredients are well coated in the aromatics. Cook for 5 minutes while constantly stirring.
Step 4
Add the vegetable broth and bring the mixture to a boil. Add the shredded cabbage and stir. Simmer uncovered for 15 minutes until the cabbage softens and the liquid has slightly reduced.
Step 5
Taste the soup, adjust the seasoning to your liking, and then add the heavy cream. Serve the soup in a bowl and garnish it with shredded cheese and a fresh crack of black pepper. Store leftover soup in an airtight container in the fridge for 3-5 days.
Ingredients
- Extra virgin olive oil – 1 tbsp
- Red onion – 0.5 small
- Scallions or spring onions, tops and bulb, raw – 1 small – 3″ long
- Carrots, raw – 0.5 small – 5 3/4″ long or less
- Garlic – 1 clove
- Oregano, dried – 1 tsp
- Crushed Red Pepper Flakes – 0.5 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Tomato raw (includes cherry, grape, roma) – 1 medium – 2 3/5″ diameter
- Tomato paste – 2 tbsp
- Vegetable broth, bouillon or consomme – 3 cup
- Cabbage, green, raw – 2 cup, shredded
- Heavy Whipping Cream – 0.5 cup
- Mozzarella cheese, whole milk – 2 tbsp, grated