When the cool breeze of autumn or winter rolls in, few dishes offer the same cozy comfort as a hearty homemade cabbage soup. This traditional recipe, featuring tender Savoy cabbage, smoked duck breast, and rich chicken broth, is a timeless classic that brings family and friends together around the table. Today, I’m sharing my personal, easy-to-follow recipe for authentic Savoy cabbage soup, complete with savory garlic cheese croutons that elevate the dish to a gourmet experience.

Whether you’re looking for an easy homemade cabbage soup recipe to warm up chilly evenings or an impressive yet simple meal to serve guests, this version hits the mark. I’ll also share chef tips and vegetarian variations, plus ideas to customize this recipe to your taste.

Why Choose Savoy Cabbage for Your Soup?

Savoy cabbage is the star ingredient that makes this soup unique and delicious. Unlike regular green cabbage, Savoy cabbage has a tender, crinkly leaf texture and a mild, slightly sweet flavor that softens beautifully without turning mushy. Its pale green color also brightens the soup visually, making it look as appetizing as it tastes.

This cabbage cooks relatively quickly while maintaining a satisfying bite, providing great texture contrast to the other vegetables in the soup. If you can find Savoy cabbage at your local farmers’ market or grocery store, I highly recommend it. If not, feel free to substitute with green cabbage or kale, but the cooking time may vary slightly.

Ingredients for 6 Generous Servings

850 g (about 1.9 lbs) Savoy cabbage, thinly sliced then cut into small squares
2 medium white onions, finely sliced
300 g (about 2 medium) carrots, diced into ½ cm cubes
200 g (about 1 medium) white turnip, diced into ½ cm cubes
5 garlic cloves:
• 3 cloves, crushed and finely chopped (for cooking)
• 2 whole cloves (reserved for rubbing on croutons)
1 smoked duck breast (magret de canard), about 280-300 g (10 oz), cut into 3 pieces
3 liters (12.5 cups) clear, unsalted chicken broth (store-bought or homemade)
2 sprigs fresh thyme
3 bay leaves
Fine sea salt, to taste
Freshly ground black pepper, to taste

For the Garlic Cheese Croutons:

1 baguette (preferably a day old), sliced into 1.5 cm (½ inch) thick pieces
2 garlic cloves (reserved from above)
150 g (about 1 ½ cups) grated cheese (Comté, Gruyère, or Emmental work beautifully)
1 tbsp Moroccan paprika
1 tbsp crushed chili flakes

Vegetarian Variation

For a meat-free version, substitute the smoked duck breast with smoked tofu or omit the meat entirely. Use vegetable broth instead of chicken broth. The soup remains richly flavorful and comforting with these simple swaps.

Recommended Equipment

Large sharp knife
Large heavy-bottomed pot or Dutch oven with lid
Fine mesh strainer (optional)
Baking sheet for toasting croutons
Wooden spoon or spatula

If hearty soups are your thing, don’t miss our French Onion Soup, or our Creamy Mushroom Sauce that pairs beautifully with roasted meats. For a complete rustic meal, serve this soup alongside a slice of Homemade Meatloaf or Steak au Poivre.

Step-by-Step Instructions to Make Authentic Savoy Cabbage Soup

1. Prepare Your Vegetables

Finely slice the onions.
Dice the carrots and turnips into uniform ½ cm cubes for even cooking.
Stabilize the Savoy cabbage on your cutting board. Slice into thin ribbons, then cut those ribbons diagonally at a 45-degree angle to form small squares. This technique gives a nice texture and helps the cabbage cook evenly.
Crush 3 garlic cloves roughly and finely chop for cooking. Reserve the other 2 whole garlic cloves for rubbing on the croutons later.

2. Cook the Smoked Duck and Onions (Aromatic Base)

Cut the smoked duck breast into 3 pieces so it cooks evenly and releases flavor faster.
Heat your pot over medium-low heat. Add the duck pieces and sauté gently for about 5 minutes until the fat renders and the meat turns slightly golden.
Add the sliced onions and sweat them without browning for about 7 minutes, stirring frequently. This brings out their sweetness without bitterness.

Chef’s tip: Avoid browning the onions to keep the soup light and delicate in flavor.

3. Add the Root Vegetables and Garlic

Add the diced carrots first, stirring for about 5 minutes.
Then add the diced turnips and mix well.
Stir in the crushed garlic cloves.
Finally, add the Savoy cabbage on top — it cooks faster, so add it last to avoid overcooking.

4. Add Herbs and Broth

Tie the thyme sprigs and bay leaves together with kitchen twine for easy removal later.
Pour in the clear chicken broth, approximately 3 liters, to fully cover the vegetables.
Bring to a boil, then reduce heat to low so the soup simmers gently.
Cover and cook for about 1 hour, stirring occasionally.

5. Season and Check for Doneness

After 1 hour, remove the herb bundle.
Taste the soup and season gradually with salt and freshly ground black pepper to your liking.
Check the vegetables — the carrots should be tender and soft but not mushy.

6. Make the Garlic Cheese Croutons

Preheat your oven to 180°C (350°F).
Arrange baguette slices on a baking sheet and toast for about 8 minutes until golden brown.
Remove from oven and rub each warm slice with the reserved whole garlic cloves, using slow, circular motions to infuse flavor without bitterness.
Sprinkle grated cheese generously over the toasts.
Mix the Moroccan paprika and crushed chili flakes, then sprinkle this spice mix on top.
Place the croutons under the broiler (grill) for 2-3 minutes until the cheese melts and browns. Watch carefully to prevent burning.

7. Serve and Garnish

Ladle the hot soup into bowls.
Add one or two cheesy garlic croutons on top of each bowl.
Garnish with a fresh basil leaf for a burst of color and freshness.
Serve extra croutons on the side — they disappear quickly!

Chef Michel Dumas’ Tips for the Perfect Savoy Cabbage Soup

For a thicker soup, add diced potatoes along with the other vegetables.
Cut all vegetables evenly so they cook at the same rate.
Let the soup rest in the refrigerator for 12 hours before reheating; the flavors deepen beautifully.
Always make extra croutons—they never last long!
Adjust the chili flakes in the croutons for your preferred spice level.
Avoid seasoning too early since your broth might already contain salt.

Variations to Try

Meatless: Use smoked tofu or a roasted chicken breast instead of duck.
Different greens: Try green cabbage, kale, or finely chopped broccoli instead of Savoy.
Vegan cheese: Swap cheese for plant-based alternatives to make this soup vegan-friendly.

Storage and Reheating

Store leftover soup in an airtight container in the fridge for 3 to 4 days.
Reheat gently over medium heat without boiling to maintain vegetable texture.
If the soup thickens too much after refrigeration, add a splash of broth or water to loosen it.

Suggested Side Dishes and Pairings

Rustic country bread or savory pies complement this soup well.
A dry white wine or light cider pairs perfectly.
A crisp, tangy salad balances the richness of the soup.

Frequently Asked Questions (FAQ)

Can I make this cabbage soup without meat?
Absolutely! Use vegetable broth and smoked tofu or omit the meat for a delicious vegetarian option.

Can I prepare the soup in advance?
Yes! The soup tastes even better after resting 12 hours in the fridge.

What cheese works best for the croutons?
Comté, Gruyère, or Emmental are ideal, but vegan cheeses can be substituted.

What kind of bread is best for croutons?
Day-old baguette, country-style bread, or even sandwich bread all work well.

How do I prevent the soup from tasting bland?
Season at the end, tasting as you go. Adding a squeeze of lemon juice can brighten flavors.

This easy homemade cabbage soup recipe is perfect for warming up Canadian and American kitchens with fresh, wholesome ingredients and a touch of gourmet flair. Whether you enjoy the classic version or try one of the tasty variations, it’s sure to become a family favorite.

More Cozy and Comforting Recipes

French Onion Soup — a rich, cheesy bistro classic.
Creamy Mushroom Sauce for Steak — silky and perfect with meats or roasted vegetables.
Homemade Meatloaf — juicy, savory, and easy to make.
Steak au Poivre — a peppery crust with a creamy pan sauce.
Savory Garlic Butter — great on toasted bread to go with your soup.

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🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
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Homemade Savoy Cabbage Soup Recipe: Easy, Comforting, and Full of Flavor

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Prep Time 15

Cooking Time 1

Category Appetizer, Soup

Cuisine French

Portions 6 People

Calories 400 kcal

Ingredients

850 g Savoy cabbage thinly sliced then cut into small squares
2 medium white onions finely sliced
300 g carrots diced (~½ cm cubes)
200 g white turnip diced (~½ cm cubes)
5 garlic cloves:
3 crushed and finely chopped for cooking
2 whole cloves for rubbing on croutons
1 smoked duck breast about 280-300 g, cut into 3 pieces
3 liters clear unsalted chicken broth
2 sprigs fresh thyme
3 bay leaves
Salt and pepper to taste

For the garlic cheese croutons:

1 baguette preferably day-old, sliced into 1.5 cm thick slices
2 garlic cloves reserved
150 g grated cheese Comté, Gruyère, or Emmental
1 tbsp Moroccan paprika
1 tbsp crushed chili flakes

Instructions

Prepare vegetables: Slice onions, dice carrots and turnips evenly, slice and cut cabbage, crush and chop 3 garlic cloves; reserve 2 whole.
Cook duck and onions: Sauté duck pieces over medium-low heat 5 min to render fat. Add onions, sweat without browning 7 min.
Add vegetables: Add carrots, cook 5 min. Add turnips and garlic, mix. Add cabbage last.
Add herbs and broth: Tie thyme and bay leaves, add to pot with broth. Bring to boil, reduce to simmer, cover, cook 1 hour.
Season: Remove herbs, salt and pepper to taste, check vegetable tenderness.
Make croutons: Toast baguette slices 8 min at 180°C. Rub with garlic, top with cheese and spice mix. Broil 2-3 min until golden.
Serve: Ladle soup, add croutons, garnish with basil. Serve extra croutons on side.

Video

Notes

Chef Michel Dumas’ Tips for the Perfect Savoy Cabbage Soup

For a thicker soup, add diced potatoes along with the other vegetables.
Cut all vegetables evenly so they cook at the same rate.
Let the soup rest in the refrigerator for 12 hours before reheating; the flavors deepen beautifully.
Always make extra croutons—they never last long!
Adjust the chili flakes in the croutons for your preferred spice level.
Avoid seasoning too early since your broth might already contain salt.