Discover a culinary revelation with this Creamy Cabbage & Bleu Cheese Soup. It’s a symphony of rich, hearty, and comforting flavors that truly define the essence of a perfect comfort food. Crafted with the distinctive tang of bleu cheese, the earthy notes of tender cabbage, and the subtle warmth of caraway, this soup offers an unforgettable taste experience. This isn’t just any soup; it’s the legendary Signature Soup from Taxi’s Grille and Bar in Omaha, Nebraska – the very place where my profound appreciation for blue cheese began.
Unveiling the Magic of Creamy Cabbage & Bleu Cheese Soup
I vividly recall the first time I tasted this extraordinary soup. It was approximately seven years ago when my husband and I found ourselves dining at Taxi’s Grille and Bar, a charming local bistro nestled in the heart of Omaha. Taxi’s is more than just a restaurant; it’s a culinary gem, renowned for its magnificent menu and inviting ambiance, especially when adorned with festive holiday decorations.
That evening, as we perused the menu, I, in my usual habit, was prepared to order a salad. My husband, however, inquired about the soup of the day. The waiter’s response, “Creamy Cabbage & Blue Cheese,” was met with a slight wrinkle of my husband’s nose. The waiter, sensing our hesitation, quickly reassured us, “I know it sounds a bit unconventional, but you absolutely *must* try it to truly understand its incredible flavor.” My husband, a more adventurous eater, ordered it without a second thought. He was instantly captivated. Upon tasting it myself, I realized I had stumbled upon something truly special. From that day forward, the salad has never stood a chance against this soup. It’s the kind of dish that makes you want to savor every single drop, ideally with a piece of crusty bread to mop up the delightful remnants from your bowl. I promise, you won’t regret it.
Beyond its initial surprise, this soup embodies everything one seeks in a comforting meal. It’s thick, luscious, and deeply satisfying, offering a warmth that nourishes both body and soul. The combination of simple, humble cabbage with the bold, sophisticated flavor of blue cheese is a testament to how contrasting ingredients can create a harmonious and utterly delicious experience. It challenges expectations and rewards the adventurous palate, much like how it captivated mine and transformed my culinary preferences.
My Unexpected Journey to Loving Bleu Cheese
I must confess, my romance with bleu cheese bloomed rather late in life. Growing up, it wasn’t a staple in our household. Its intense, pungent flavor profile often requires an acquired taste, one that I initially didn’t possess. I remember my friend, Lori, who absolutely adored it, and I would inwardly cringe a little whenever she declared it her favorite dressing. My journey to appreciation was a gradual one, a gentle easing into its bold character. This Creamy Cabbage & Bleu Cheese Soup, without a doubt, was the catalyst that ignited my adoration for it.
Before this soup, the thought of consuming blue cheese in anything other than a minuscule quantity was unfathomable. Its robust aroma and sharp taste were intimidating. However, the creamy texture and the complementary ingredients in this soup softened its edges, allowing its complex flavors to shine without overwhelming the palate. It was a perfectly balanced introduction, showcasing blue cheese not as a standalone, challenging flavor, but as a harmonious component of a larger, delicious whole. Today, my palate has fully embraced its distinct charm. You’ll find me eagerly selecting blue cheese-stuffed olives for my martinis, requesting generous crumbles on my salads, and even topping my steaks and burgers with its delicious sharpness. It’s truly a versatile ingredient that adds a sophisticated depth to many dishes, a fact I happily discovered thanks to this remarkable soup.
Bleu or Blue Cheese: A Nomenclature Nuance
The spelling debate surrounding this beloved cheese is a common one, but rest assured, both “bleu” and “blue” are technically correct. “Bleu” is the traditional French spelling, directly translating to “blue,” the color that characterizes these distinctive cheeses due to the Penicillium mold cultures within them. In America, we typically refer to it as “blue cheese.” Despite the difference in orthography, the pronunciation remains almost identical, and both terms refer to the same category of flavorful, veined cheeses.
Throughout history, many have argued over which spelling came first, with some asserting that “bleu” originated in France and was later Americanized. However, historical records suggest that “blue” cheese has been referenced in America for over a century, indicating its long-standing presence in our culinary lexicon. While the etymological journey of the word is fascinating, our primary focus here is to celebrate the incredible flavor this cheese brings to our soup, not to delve into a deep linguistic debate. Whether you spell it “bleu” or “blue,” its creamy, tangy, and sometimes piquant notes are what make this soup truly exceptional. Different varieties, like Roquefort, Gorgonzola, or Stilton, each offer a unique nuance that can elevate a dish, and finding your favorite adds another layer of enjoyment to cooking and eating.
A Taste of Nostalgia: From Grandma’s Favorite to My Table
My heartfelt thanks go to my Grandma for indirectly guiding me to this soup and to Taxi’s. Her love for brunch led us to a special place in downtown Omaha called The Neon Goose. Dining out was a rare and cherished event during my childhood, making every visit to The Neon Goose an extra special treat. It was a place filled with warmth, laughter, and delicious food, creating indelible memories. Sadly, The Neon Goose closed its doors in 1999, marking a truly sad day for many Omaha residents, including our family.
Years later, I was overjoyed to discover that the original owners of The Neon Goose had opened another restaurant, Taxi’s Grille & Bar, in West Omaha almost two decades ago. I initially frequented it for lunch and was so impressed that my husband and I began going for dinner as well. It was a wonderful feeling to reconnect with a culinary legacy tied to my childhood. The true magic happened shortly after we became regulars when my Mom purchased an O! Junior League of Omaha cookbook. To my absolute delight, nestled within its pages was the exact recipe for Taxi’s signature soup – the very Creamy Cabbage & Bleu Cheese Soup that had captured my heart! Recreating this dish at home always brings a smile to my face. It’s incredibly rich, wonderfully filling, and undeniably comforting, a true taste of shared history and culinary joy.
From Elegant Dinner Party to Effortless Weeknight Delight
One of the most appealing aspects of this Creamy Cabbage & Bleu Cheese Soup is its remarkable versatility. As you can see from its beautiful presentation, this soup is perfectly suited for entertaining guests or for a special occasion, offering an elegant touch to any dinner party. Yet, don’t let its sophisticated appearance fool you; it’s surprisingly simple to prepare, making it an ideal choice for a casual weeknight meal. There’s no need to wait for your next elaborate gathering to indulge in its comforting flavors.
This soup is hearty enough to serve as a satisfying main course, especially for those seeking a delicious meatless option. It’s a fantastic choice during Lent or any time you want a flavorful, vegetarian-friendly dish. To complete the meal, simply serve it alongside some warm, crusty bread – perfect for soaking up every last bit of creamy goodness – and a light, refreshing salad, perhaps with a zesty vinaigrette. You’ll have a complete, delightful dinner on the table in under an hour, proving that incredible flavor doesn’t have to mean hours in the kitchen. Let me show you just how easy it is to prepare this culinary masterpiece.
Gathering the Essentials for Your Creamy Cabbage & Bleu Cheese Soup
To embark on this delightful culinary journey, you’ll need a selection of high-quality ingredients that, when combined, create a symphony of flavors and textures. The foundation begins with a quarter cup of rich butter, serving as the perfect medium for sautéing our aromatics. One large onion, finely chopped, will lend a sweet and savory depth, while a single bay leaf infuses the broth with a subtle herbaceous note. The star of the show, one head of green cabbage, cored and thinly shredded, provides a delightful sweetness and texture that softens beautifully in the creamy broth. For a distinctive, warm, and slightly peppery touch, we’ll add a half tablespoon of caraway seeds.
Three and a half cups of savory chicken stock form the liquid base, bringing all the flavors together. The eponymous ingredient, a quarter pound of crumbled bleu cheese, is crucial for that characteristic tang and richness. Two cups of heavy cream ensure a luxurious, velvety texture, while a half tablespoon of dry sherry adds a complex, slightly nutty undertone. Finally, a dash of white pepper, to taste, rounds out the seasoning. For preparation, a sturdy soup pot or a well-seasoned cast iron Dutch oven will work perfectly, ensuring even heating and excellent flavor development. Quality ingredients are key to an exceptional soup, so choose fresh, vibrant produce and good quality dairy for the best results.
Crafting Your Comfort: Step-by-Step Soup Preparation
The process of making this incredibly satisfying soup is straightforward, designed for home cooks of all skill levels. Begin by placing a large Dutch oven over medium heat. Add the butter and allow it to melt completely, ensuring it coats the bottom of the pot. Once the butter is shimmering, introduce the chopped onions and the bay leaf. Sauté them gently, stirring occasionally, until the onions become beautifully translucent and soft, which usually takes about 10-15 minutes. This slow sautéing process is essential, as it coaxes out the natural sweetness from the onions, forming a flavorful aromatic base for your soup.
Next, add the shredded cabbage and the caraway seeds to the pot. Continue to cook, stirring frequently, until the cabbage wilts down and becomes tender, typically around 5 minutes. The caraway seeds will release their warm, earthy aroma, complementing the softening cabbage. Now, pour in the chicken stock. Bring the mixture to a gentle simmer and let it cook for approximately 15 minutes. This simmering period is crucial for allowing all the flavors to meld and “marry” together, creating a rich and cohesive taste profile. After simmering, carefully remove and discard the bay leaf. Stir in the crumbled bleu cheese until it has completely melted into the hot broth, creating a luxurious, creamy base. Finally, add the heavy cream and heat the soup through, ensuring it becomes wonderfully warm and velvety. It is vital at this stage to **DO NOT BOIL** the soup once the cream has been added, as boiling can cause the cream to separate. Finish by seasoning with white pepper and a splash of dry sherry, stirring well to combine. The sherry adds a subtle, complex note that elevates the entire dish.
Serve your magnificent Creamy Cabbage & Bleu Cheese Soup immediately, topped with additional bleu cheese crumbles for an extra burst of flavor and a visually appealing garnish. Accompany it with some warm, crusty bread to fully enjoy every last, delectable spoonful. This soup is not just a meal; it’s an experience that promises to warm you from the inside out and delight your taste buds with its unique and harmonious blend of ingredients.
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Caraway Seed: A Distinctive Flavor Profile – Love It or Leave It?
When the word “caraway seed” enters a conversation, what’s your immediate reaction? Does a smile of fond appreciation grace your face, or does your nose crinkle in mild disapproval? Much like my journey with blue cheese, it took me many years to truly appreciate the unique and potent flavor of caraway seeds. This spice often evokes strong opinions, and for good reason: its anise-like, slightly peppery, and earthy notes are unmistakably distinct.
My family heritage boasts strong Polish and German roots, and to say that we consumed vast quantities of sauerkraut would be a massive understatement. In traditional Central European cuisine, caraway seed and kraut are practically inseparable, a classic pairing that forms the backbone of countless dishes. As a child, I often begged my mom to omit them from our meals, and in many cases, she would add them later or just for the adults. Still, we were always taught to eat what was placed before us, without exception or excuse, so I learned to tolerate them. It wasn’t until I grew older and began to explore the world of bagels that my perspective on caraway seeds shifted dramatically. I discovered a profound love for “Everything Bagels,” and to my surprise, a key component of their irresistible flavor profile was, you guessed it, caraway seeds!
The subtle toastiness and aromatic complexity that caraway brings to baked goods, and indeed to this cabbage soup, became clear. It provides an unexpected warmth that beautifully cuts through the richness of the cheese and cream, enhancing the overall depth of flavor. Now, I always keep a jar of Homemade Everything Bagel Seasoning in my cupboard, ready to sprinkle on everything from avocado toast to scrambled eggs, or to whip up my beloved Everything Bagel Dip. My journey with caraway, much like with blue cheese, is a testament to how tastes can evolve, and how an ingredient once avoided can become a cherished part of one’s culinary repertoire.
I sincerely hope you enjoy creating and savoring this incredible Creamy Cabbage & Bleu Cheese Soup as much as I do. If you’re a fellow soup enthusiast, I invite you to explore the many other delightful soup recipes I have available. There’s always a bowl of comfort waiting to be discovered!
Ready to dive into the delightful flavors of this Cabbage and Bleu Cheese Soup? Let’s gather those ingredients and get cooking! 
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Print Recipe
Cabbage & Bleu Cheese Soup
Equipment
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
Ingredients
- 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
Instructions
- In a large Dutch oven, over medium heat, melt the butter.
- Add the chopped onions and bay leaf. Cook until the onions become translucent, stirring occasionally. This should take about 10-15 minutes.
- Add the shredded cabbage and caraway seeds. Continue to cook, stirring occasionally, until the cabbage wilts, about 5 minutes.
- Pour in the chicken stock and bring to a gentle simmer. Allow it to simmer for about 15 minutes to allow the flavors to deepen and meld.
- Remove the bay leaf. Add the crumbled bleu cheese and stir continuously until it has completely melted into the soup.
- Stir in the heavy cream and heat the soup through until it’s warm and creamy.
- **IMPORTANT: DO NOT BOIL** the soup after adding the cream. Season with white pepper to taste and stir in the dry sherry.
- Serve hot, garnished with more bleu cheese crumbles and accompanied by warm, crusty bread.
Notes
Nutrition
This recipe was originally posted on September 17, 2014. It was thoughtfully updated to enhance user experience, improve clarity, and refresh content on September 30, 2020.