This Creamy Cabbage & Bleu Cheese Soup is rich, flavorful, hearty, filling, and comforting. All of the things that make soup comfort food. It’s full of flavor, made with bleu cheese, cabbage and caraway. This delightful soup recipe is the Signature Soup at Taxi’s Grille and Bar, in Omaha, Nebraska. The first place I came to love this soup and when I began to really appreciate blue cheese.
Creamy Cabbage & Bleu Cheese Soup
I remember the first time I had this soup. It’s been about 7 years ago now. My husband and I were dining at a local restaurant here in Omaha called Taxi’s Grille and Bar.
Taxi’s is a great little spot. It’s a small bistro that has a magnificent menu. One of my favorite times to go there is when it’s decorated for the holidays.
We were ordering our meal, and in most cases, I always opt for the salad instead of the soup. My husband asked what the soup was that evening, and the waiter said “Creamy Cabbage & Blue Cheese.” He kind of looked at me and wrinkled his nose a bit. It must have been noticed by the waiter, because the response was “I know it sounds kinda weird – but you really need to try it to see just how amazing it is.
He ordered it and fell in love instantly. I tasted it, and to this day I have never ordered the salad in place of it ever again.
You’ll want some crusty bread to sop up every last little bit in the bowl. I promise.
I have to admit, my love affair with Bleu Cheese started late in life. It wasn’t something we ever ate growing up, a strong tasting cheese that I feel takes an acquired taste.
My friend, Lori, loves it, and back when I was a doubter, I always cringed a little when she told me it was her favorite dressing. So I sort of had to ease myself into it. This Cabbage & Bleu Cheese Soup was for sure how I came to adore it.
Bleu or Blue Cheese?
Technically they are both right. Bleu is the correct spelling in French and it’s blue here in America, both of them meaning the same thing, the color blue. They are even pronounced almost exactly the same.
The spelling and which came first blue or bleu has been the source of great debate among many. Some say that if you are dipping your hot wings in it here in the states, you better be spelling it blue.
It was thought that it originated in France as bleu, and us Americans changed it to our spelling and used it here. When in actuality, blue came before blue, dating back here in the states to over a century ago. But I am here to share a soup recipe with you, not debate how to spell blue cheese.
I need to thank my Grandma for helping me find this soup and Taxi’s. When I was growing up, I remember my Grandmother’s favorite place to go for brunch was this place in downtown Omaha, called The Neon Goose.
Going out to eat wasn’t something we did much as kids, so it was always a treat, but when we ate there, it was always extra special. The Neon Goose closed in 1999, what a sad-sad day.
I was so happy to find out that the owners opened another restaurant in West Omaha almost 20 years ago, called Taxi’s Grille & Bar. I began going there for lunch and loved it so much, my husband and I went there for dinner.
Shortly after we started going, my Mom purchased an O! Junior League of Omaha cookbook, and to my delight, the recipe for Taxi’s signature soup was inside!
It’s always a smile maker when I serve it at home. It’s very rich, filling and oh so comforting.
Fancy Soup or Weeknight Meal
This soup has a gorgeous presentation, as you can see here. So, that makes it perfect for company. But it’s simple to make, so don’t wait for your next dinner party to make it.
It’s simple enough to make on a weeknight, and makes a terrific meatless meal. We love it as a main course during Lent.
Let me show you how easy it is to prepare.
Gather Ingredients for Creamy Cabbage & Bleu Cheese Soup
You’ll need butter, onion, bay leaf, green cabbage, caraway seeds, chicken stock, bleu cheese, heavy cream, dry sherry and white pepper. A soup pot or a nice cast iron Dutch oven work nicely for preparing.
In a large dutch oven, over medium heat, melt butter. Add onions and bay leaf, cook until onion becomes translucent, stirring occasionally.
Add cabbage and caraway seeds and cook until cabbage wilts. Stirring occasionally.
Add chicken stock and simmer about 15 minutes to marry the flavors. Remove bay leaf, add cheese and stir until melted.
Add cream and heat through. DO NOT BOIL.
Season with white pepper and sherry.
Serve topped with more bleu cheese crumbles and some warm crusty bread.
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Caraway seed – love it or hate it?
When you hear the word caraway seed what does your face do? Don’t it smile in appreciation? Or does it twist up in disapproval?
Caraway seeds are a lot like blue cheese in my life. It took me years to appreciate them, too.
I always begged my mom to leave them out, and so they were, in most cases, added later. Or I ate them because we always ate what was placed in front of us growing up. No exceptions or excuses.
When I grew up and started enjoying bagels, I found that I loved the taste of Everything Bagels the most. And guess what? Caraway seeds.
I sure hope that you enjoy this recipe! I love soup and have so many others for you to browse.
Let’s grab the recipe for this Cabbage and Bleu Cheese Soup and get to eating, what do you say?
- 1/4 cup (1/2 stick) of butter
- 1 onion, chopped
- 1 bayleaf
- 1 head green cabbage, cored and shredded
- 1/2 Tablespoon caraway seeds
- 3 1/2 cups chicken stock
- 1/4 pound Bleu Cheese, crumbled
- 2 cups heavy cream
- 1/2 Tablespoon dry sherry
- white pepper, to taste
- Bleu Cheese crumbles, for serving
- In a large dutch oven, over medium heat, melt butter.
- Add onions and bay leaf, cook until onion becomes translucent, stirring occasionally. (about 15 minutes)
- Add cabbage and caraway seeds and cook until cabbage wilts. Stirring occasionally. (about 5 minutes)
- Add chicken stock and simmer about 15 minutes to marry the flavors.
- Remove bay leaf, add cheese and stir until melted.
- Add cream and heat through.
- DO NOT BOIL. Season with white pepper and sherry.
- Serve topped with more bleu cheese crumbles and some warm crusty bread.
Recipe from O! Junior League Cookbook
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Amount Per Serving: Calories: 350Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 85mgSodium: 391mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 10g
nutrition isn't guaranteed accurate.
This recipe was originally posted on September 17, 2014. It was updated to improve user experience and re-shared on September 30, 2020.