Indulge in the Unforgettable Creamy Cabbage & Blue Cheese Soup: A Comforting Classic from Omaha’s Taxi’s Grille
Prepare your senses for a culinary revelation with this Creamy Cabbage & Bleu Cheese Soup. It’s not just soup; it’s a profound experience of richness, deep flavor, and unparalleled comfort, embodying everything a truly satisfying meal should be. This delightful concoction masterfully blends the earthy sweetness of cabbage, the pungent creaminess of bleu cheese, and the distinctive warmth of caraway seeds into a harmonious symphony. This isn’t just any recipe; it’s the legendary Signature Soup from Taxi’s Grille and Bar in Omaha, Nebraska – the very place where my appreciation for blue cheese blossomed and where this extraordinary soup first captured my heart.
Discovering a Culinary Treasure: The Taxi’s Grille & Bar Experience
My indelible memory of first tasting this soup dates back about seven years. My husband and I were enjoying a dinner out at Taxi’s Grille and Bar, a charming local establishment here in Omaha. Taxi’s is more than just a restaurant; it’s a cozy bistro known for its magnificent menu and especially enchanting atmosphere during the holidays, when it’s adorned with festive decorations that add an extra layer of warmth to the dining experience. It’s the kind of place that truly feels special, a perfect setting for a culinary discovery.
As we were placing our order, I, being a creature of habit, was about to request my usual salad. My husband, however, inquired about the soup of the evening. The waiter’s response was intriguing: “Creamy Cabbage & Blue Cheese.” My husband’s face immediately registered a slight scrunch of the nose, a silent expression of skepticism. The waiter, perceptive and confident, quickly noticed. “I know it sounds a bit unconventional,” he affirmed with a smile, “but you genuinely need to try it to understand just how incredibly amazing it is.”
Convinced by the waiter’s conviction, my husband ordered it, and to his surprise, fell head over heels instantly. Intrigued, I took a taste. It was a revelation. From that moment on, I vowed never to order a salad in its place again. The soup was a revelation, a testament to unexpected flavor combinations. The rich, creamy texture and the complex interplay of ingredients were utterly captivating. It’s the kind of soup that demands to be savored slowly, each spoonful a journey. And believe me, you’ll absolutely want some crusty bread – perhaps a warm baguette or a rustic sourdough loaf – to ensure you can mop up every single, glorious drop from your bowl. That’s a promise you’ll be glad you kept.
My Unlikely Journey to Loving Bleu Cheese
I must confess, my appreciation for bleu cheese developed quite late in life. Growing up, it was never a staple in our household. Its bold, distinctive flavor profile always struck me as an acquired taste, something my palate wasn’t quite ready for. I distinctly remember my friend, Lori, who absolutely adores it. Back when I was still a blue cheese skeptic, I’d cringe a little whenever she’d declare blue cheese dressing her favorite. It took a gradual easing into its strong character, but this Creamy Cabbage & Bleu Cheese Soup was, without a doubt, the catalyst that transformed my doubts into adoration.
Today, my culinary world has expanded considerably thanks to this soup. What was once a challenging flavor is now a cherished one. Now, you’ll find me confidently selecting blue cheese-stuffed olives for my martinis, requesting extra crumbles on my salads for that delightful piquancy, and generously topping my steaks and gourmet burgers with it. The journey from hesitant tasters to fervent fans of blue cheese is a common one, but for me, this particular soup was the turning point, opening up a whole new realm of flavors to explore and enjoy.
Bleu or Blue Cheese: A Tale of Two Spellings
When it comes to the spelling, both “bleu” and “blue” are technically correct and refer to the same delicious type of cheese. “Bleu” is the traditional French spelling, a nod to its European origins, while “blue” is the more common spelling here in America. Regardless of how you write it, both words signify the same striking color and are pronounced almost identically. This linguistic duality has been the subject of much friendly debate among food enthusiasts and grammarians alike. Some purists argue that if you’re enjoying your hot wings with a side of dipping sauce in the States, “blue” is the only acceptable spelling.
Historically, it was often believed that “bleu” originated in France, and Americans later adapted it to their own spelling. However, fascinatingly, historical records suggest that the term “blue cheese” was in use in the United States over a century ago, possibly even predating widespread adoption of the French spelling in certain contexts. But as captivating as this etymological discussion might be – and indeed, one could spend hours debating how to spell blue cheese – my primary mission today is not to settle linguistic disputes. Instead, it is to share with you a truly exceptional soup recipe that celebrates this magnificent cheese, regardless of its spelling.
A Nostalgic Connection: From Grandma’s Favorite to My Kitchen
The story of this soup is also intertwined with a touch of personal history and a hint of nostalgia, all thanks to my wonderful Grandma. I distinctly remember her favorite place for brunch when I was growing up: The Neon Goose, a beloved spot in downtown Omaha. Dining out was a rare treat for us as children, making every visit to The Neon Goose feel extra special and memorable. The restaurant held a particular charm, and the flavors of those brunches are still vivid in my memory.
Sadly, The Neon Goose closed its doors in 1999, a truly melancholic day for many Omaha residents, including my family. However, years later, I was overjoyed to discover that the original owners had opened a new restaurant in West Omaha almost two decades ago, the very same Taxi’s Grille & Bar where I later discovered this incredible soup. I began frequenting Taxi’s for lunch and was so thoroughly impressed that my husband and I started going for dinner as well. It was a wonderful way to reconnect with a cherished culinary lineage.
Not long after we became regulars, my Mom made an exciting purchase: 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 joy of finding that recipe was immense, a perfect blend of past memories and present enjoyment. Now, whenever I prepare and serve this soup at home, it inevitably brings a smile to everyone’s face, including my own. It is undeniably rich, incredibly filling, and oh-so-comforting – a true hug in a bowl that evokes warmth and happiness with every spoonful, deeply connecting me to my family’s culinary past.
Elegant Entertaining or Effortless Weeknight Delight?
One of the most appealing aspects of this Creamy Cabbage & Bleu Cheese Soup is its remarkable versatility. As you can clearly see from the photographs, it boasts a truly gorgeous presentation, making it an ideal choice for entertaining guests or for special occasions. Its sophisticated flavor profile and luxurious texture will undoubtedly impress even the most discerning palates. Yet, despite its elegant appearance, this soup is surprisingly simple and quick to prepare, meaning you don’t have to wait for your next elaborate dinner party to whip up a batch.
Indeed, it’s straightforward enough to effortlessly incorporate into your weekly meal plan, transforming an ordinary weeknight into a gourmet experience. It also serves as a fantastic meatless meal option, providing hearty satisfaction without the need for animal protein – a perfect choice for Lent or any occasion where you’re seeking a delicious vegetarian dish. To complete this comforting meal, I highly recommend serving it alongside some warm, crusty bread – ideal for soaking up every last bit of that flavorful broth – and a refreshing light salad to balance the richness. With minimal effort, you can have a full, delicious dinner on the table in under an hour, proving that gourmet comfort food can truly be accessible for any day of the week.
Allow me to walk you through how incredibly easy it is to prepare this culinary masterpiece.
Gathering the Essential Ingredients for Creamy Cabbage & Bleu Cheese Soup
To embark on this delightful culinary journey, you’ll need a carefully selected array of ingredients, each playing a crucial role in creating the soup’s signature flavor and luxurious texture. You’ll begin with unsalted butter, which forms the rich foundation of the soup. A finely chopped onion will provide a sweet and aromatic base when sautéed. A single bay leaf will infuse a subtle, herbaceous note, adding depth without overpowering the other flavors. Next, a head of green cabbage, cored and shredded, will contribute a delightful sweetness and hearty body. The distinctive taste of caraway seeds is essential for that unique, earthy warmth that perfectly complements the cabbage. For the liquid base, quality chicken stock will provide a savory backbone. The star of the show, of course, is a generous quarter-pound of crumbled bleu cheese, delivering that signature pungent creaminess. Heavy cream will impart a silken texture and decadent richness. A touch of dry sherry will add a sophisticated layer of flavor, and finally, white pepper to season to taste, offering a milder heat than black pepper, allowing the other flavors to shine. For preparation, a sturdy soup pot or a high-quality cast iron Dutch oven will serve you well, ensuring even heating and optimal flavor development.
Step-by-Step Instructions:
Begin by melting the butter in a large Dutch oven over medium heat. Allow it to fully melt and shimmer before proceeding.
Add the chopped onions and the bay leaf to the melted butter. Sauté gently, stirring occasionally, until the onions become soft and translucent, which typically takes about 15 minutes. This step is crucial for developing the base flavors.
Next, incorporate the shredded cabbage and caraway seeds. Continue to cook, stirring periodically, until the cabbage significantly wilts down and softens. This process usually takes about 5 minutes.
Pour in the chicken stock. Bring the mixture to a gentle simmer and allow it to cook for approximately 15 minutes. This simmering period is essential for the flavors to meld and deepen beautifully.
Carefully remove and discard the bay leaf. Then, add the crumbled bleu cheese to the simmering soup, stirring continuously until the cheese is completely melted and smoothly incorporated, creating a rich, creamy base.
Stir in the heavy cream and gently heat the soup through. It is very important that you **DO NOT BOIL** the soup after adding the cream, as this can cause the cream to curdle. Finally, season the soup to your taste with white pepper and dry sherry, stirring one last time to ensure everything is well combined.
Serve your magnificent soup immediately, garnished with a sprinkle of extra bleu cheese crumbles and accompanied by a side of warm, crusty bread, perfect for soaking up every last bit of this comforting masterpiece.
Love it? Pin it!
Don’t forget where you found this delicious Creamy Cabbage & Bleu Cheese Soup recipe. Pin it to your favorite Pinterest board before you go. This way, you’ll always have this comforting classic at your fingertips, ready to warm your soul on any day of the week!
Caraway Seed: A Flavor That Grows on You
When you hear the words “caraway seed,” what’s your immediate reaction? Does your face light up with appreciation for its unique aroma, or does it twist in slight disapproval? Caraway seeds, much like blue cheese, have been an acquired taste for me throughout my life. It took years for me to truly appreciate their distinctive flavor profile, which can be described as slightly anise-like, earthy, and warmly aromatic.
My family heritage is rich with Polish and German roots, and to say that we consumed a lot of sauerkraut would be a massive understatement. In traditional European cuisines, caraway seeds and sauerkraut often go hand-in-hand, their flavors complementing each other perfectly. However, as a child, I always begged my mom to leave them out of our dishes. In most cases, they were either added later for the adults or I simply ate them because, in our household, we always ate what was placed in front of us – no exceptions, no excuses. This early exposure, though initially met with resistance, slowly laid the groundwork for future appreciation.
It wasn’t until I grew up and started exploring different foods, particularly enjoying bagels, that my perception of caraway seeds began to shift. I discovered a profound love for the taste of Everything Bagels, and to my surprise, a key component of their irresistible flavor profile was, you guessed it, caraway seeds! That moment was a turning point. I realized the depth and complexity they could add to various dishes. Now, I always keep a jar of Homemade Everything Bagel Seasoning in my cupboard, ready to sprinkle on everything from avocado toast to salads, or to whip up my popular Everything Bagel Dip. In this Cabbage & Bleu Cheese Soup, caraway seeds provide a subtle, earthy counterpoint to the richness of the cheese and the sweetness of the cabbage, tying all the flavors together beautifully. They are truly an unsung hero of this recipe, adding that special something that makes it truly unforgettable.
I genuinely hope that you thoroughly enjoy making and tasting this extraordinary Creamy Cabbage & Bleu Cheese Soup! It’s a recipe that holds a special place in my heart, and I’m delighted to share its comforting flavors with you. If you, like me, are a fervent lover of soups, then you’re in for a treat. I have a vast collection of other incredible soup recipes waiting for you to explore and savor. From hearty stews to light broths, there’s something for every palate and every season.
See ALL of my soup recipes
So, what do you say? Let’s grab the recipe for this Creamy Cabbage and Bleu Cheese Soup and get cooking, then sit back, relax, and savor every warm, comforting spoonful. You won’t regret it! 
LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
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 unsalted butter (1/2 stick)
- 1 large onion chopped
- 1 bay leaf
- 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
- extra Bleu Cheese crumbles for serving
Instructions
-
In a large dutch oven, over medium heat, melt the butter until shimmering.
-
Add the chopped onions and bay leaf. Cook, stirring occasionally, until the onions become soft and translucent (about 15 minutes), developing a sweet base.
-
Stir in the shredded cabbage and caraway seeds. Continue cooking, stirring occasionally, until the cabbage wilts down considerably (about 5 minutes).
-
Pour in the chicken stock. Bring the soup to a gentle simmer and let it cook for about 15 minutes to allow all the wonderful flavors to marry and deepen.
-
Remove and discard the bay leaf. Add the crumbled bleu cheese and stir continuously until it is completely melted and smoothly incorporated into the soup.
-
Add the heavy cream and gently heat the soup through.
-
DO NOT BOIL after adding the cream to prevent curdling. Season with white pepper to taste and stir in the dry sherry for an added layer of complexity.
-
Serve immediately, topped with more bleu cheese crumbles and accompanied by warm, crusty bread.
Notes
Nutrition
This recipe was originally posted on September 17, 2014. It was updated to improve user experience, enhance SEO, and re-shared on September 30, 2020.