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I've turned to this velvety veggie soup with pasta as my go-to winter comfort dish. When tender noodles meet fresh vegetables in a smooth, rich broth, you get a filling meal that warms you up inside and out. It's just what you need on those cold nights when you want something hot and filling.
I whipped up this soup during a freezing cold week when I wanted comfort food but couldn't face going shopping. I just used what was in my fridge and cupboards, and now it's the number one dish my friends ask for when they come over for dinner.
Ingredients
- Butter: Makes a tasty starting point for cooking the veggies and adds a nice richness
- All purpose flour: Works as a thickener to give the soup its smooth, rich feel
- Onion and garlic: Build that first layer of flavor that makes everything taste better
- Carrots and celery: Make up the basic flavor trio that's in all good soups
- Broccoli florets: Give some bite and pack in lots of nutrients
- Green peas: Add a bit of natural sweetness and bright color
- Sweet corn kernels: Bring a touch of sweetness and different texture
- French beans: Stay a little crisp even after they're cooked
- Red bell pepper: Adds sweetness, bright color, and loads of vitamin C
- Dried thyme: Gives earthy herb flavors that go great with the veggies
- Milk and cream: Make everything smooth without getting too heavy
- Vegetable stock: Provides the tasty liquid everything cooks in
- Noodles: Soak up all the flavors and make the soup more filling
Cooking Guide
- Cook the flavor starters:
- Put butter in a big pot over medium heat until melted. Toss in your chopped garlic and onion and cook them for 3-4 minutes until they're see-through and smell good. This first step creates the flavor base for your whole soup.
- Add the hard veggies:
- Drop in your chopped celery and carrots. These tougher veggies need more time to soften, so cook them for 3-4 minutes until they give a little when pushed with a spoon. Then add your chopped bell pepper and French beans and keep cooking for another 2-3 minutes on medium heat so they soften a bit but still have some bite.
- Make the thickener:
- Scatter the flour over your cooked veggies and keep stirring for 1-2 minutes. This cooks out the raw flour taste and makes a thickener for your soup. Don't stop stirring or the flour might burn.
- Start the liquid:
- After the flour doesn't smell raw anymore, pour in about a cup of veggie stock. Stir hard until everything mixes well with no flour lumps. Adding it bit by bit helps make everything smooth. Then pour in the rest of the stock and milk and stir it all up. Let it bubble gently for 2-3 minutes as it starts to thicken.
- Toss in the rest of the veggies and spices:
- Add your peas, corn, broccoli pieces, chili flakes, thyme, salt, and pepper. These veggies cook fast so they go in later to stay colorful and keep some texture. Mix everything and cook about 2 minutes.
- Add the noodles:
- Put your uncooked noodles straight into the bubbling soup. Let them cook for about 10-15 minutes until soft. Timing depends on what kind of noodles you use. They'll soak up some of the liquid and flavors, making them extra tasty.
- Add the cream at the end:
- Once noodles are soft, stir in the cream. This final touch makes everything silky and brings all the flavors together. Turn off the heat right after adding cream so it doesn't separate.
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What I love most about this soup is how plain veggies turn into something amazing. The corn kernels are my favorite part with their little pops of sweetness in every spoonful. My kids used to hate veggies but now ask for this soup every week, which shows that a tasty creamy soup can win over even the pickiest eaters.
Keeping It Fresh
Your veggie noodle soup will stay good in the fridge for up to 3 days if you keep it in a sealed container. The flavors actually get better overnight, so it's great to make ahead. Just remember that the noodles will keep drinking up the liquid while sitting, so you might need to add a splash of milk or broth when warming it up. If you want to keep it longer, you can freeze portions without noodles for up to 3 months, then cook fresh noodles when you heat it up for the best texture.
Making It Your Own
What's great about this soup is how easy it is to change. You can swap ingredients based on what's in season or what you like. Winter is perfect for adding root veggies like parsnips, turnips, or sweet potatoes. In summer, try adding zucchini, yellow squash, or fresh herbs like basil or dill. Want more protein? Just mix in some drained white beans or chickpeas. Need to skip dairy? No problem. Use olive oil instead of butter and swap in coconut milk or almond milk. This recipe really works with whatever you've got in your kitchen.
How To Serve It
Dish up this creamy veggie noodle soup in deep bowls with some fresh black pepper on top and a little drizzle of good olive oil. Nothing beats dunking a piece of crusty sourdough bread into it. For a full meal, add a simple green salad with a tangy dressing to balance out the creaminess. When I'm hosting, I sometimes serve smaller portions as a starter before a lighter main dish. The soup also fits right in at a comfort food get-together alongside sandwiches or savory pies.
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Grab a spoon and enjoy this creamy veggie noodle soup. Each mouthful is like a warm hug!
Frequently Asked Questions
- → Can I switch the vegetables around?
Of course! This dish is super flexible. Anything in season or from your fridge will work. Swap in things like turnips, parsnips, or potatoes. Leafy greens, like kale or spinach, are a great addition too—just toss them in at the end so they don’t overcook.
- → What noodles work best here?
Almost any kind of noodle or short pasta can shine here. Egg noodles are a classic, but small shapes like orzo or ditalini fit perfectly. Want something chunkier? Snap up fettuccine into shorter pieces. Just adjust the cooking time to match your noodle pick.
- → How do I make this without dairy?
It’s easy to make this dairy-free! Use olive oil instead of butter, swap in almond, oat, or soy milk (unsweetened ones), and replace cream with cashew or coconut cream. You’ll still get that creamy goodness!
- → Can I make the soup ahead of time?
Yes, but leave out the noodles and cook them fresh later if possible. Store the base in the fridge for up to 3 days. When reheating, warm the soup first and toss in the cooked noodles to avoid sogginess.
- → How do I add more protein to this dish?
For extra protein, mix in white beans, tofu, or chickpeas. Meat lovers can throw in shredded chicken or cooked sausage at the same time as the noodles so everything heats up evenly.
- → Does this soup freeze well?
The broth freezes perfectly, but noodles tend to get soggy when thawed and reheated. If freezing, make just the soup base and skip the noodles. When you’re ready to eat, reheat the soup and add some freshly cooked noodles.