Hearty Vegetable Noodle Comfort Bowl

This creamy vegetable soup with noodles has become my winter comfort food staple. The combination of fresh vegetables swimming in a velvety broth with tender noodles creates a hearty meal that satisfies both body and soul. Perfect for those chilly evenings when you need something warming and nourishing.

I first created this soup during a particularly cold snap when I was craving something comforting but didn't want to leave the house for groceries. Using what I had in my pantry and vegetable drawer, this soup was born and has since become my most requested recipe when friends come for dinner.

Ingredients

• Butter: Creates the perfect base for sautéing vegetables and adds richness to the soup
• All purpose flour: Helps thicken the soup giving it that luxurious creamy texture
• Onion and garlic: Provide the aromatic foundation that gives depth of flavor
• Carrots and celery: Form the classic mirepoix base that every good soup needs
• Broccoli florets: Add texture and nutrient density to the soup
• Green peas: Bring natural sweetness and a pop of color
• Sweet corn kernels: Provide a subtle sweetness and pleasant texture contrast
• French beans: Add a slight crunch even after cooking
• Red bell pepper: Contributes sweetness, vibrant color, and vitamin C
• Dried thyme: Offers earthy herbal notes that complement the vegetables beautifully
• Milk and cream: Create the silky texture without making the soup too heavy
• Vegetable stock: Forms the flavorful liquid base
• Noodles: Absorb the flavors while making the soup more substantial

Step-by-Step Instructions

Sauté aromatics:

Melt butter in a large cooking pot over medium heat. Add the finely chopped garlic and onion and sauté for 3-4 minutes until they become translucent and fragrant. This initial step builds the flavor foundation for the entire soup.

Build the vegetable base:

Add the chopped celery and carrots to the pot. These harder vegetables need a bit more time to soften so sauté them for 3-4 minutes until they begin to yield when pressed with a spoon. Next, add the chopped bell pepper and French beans and continue sautéing for another 2-3 minutes on medium flame allowing them to slightly soften while maintaining some texture.

Create the roux:

Sprinkle the all purpose flour over the sautéed vegetables and stir continuously for 1-2 minutes. This cooking process removes the raw flour taste and creates a roux that will thicken your soup. Make sure to keep stirring to prevent the flour from burning.

Build the soup base:

Once the flour is cooked and no longer smells raw, pour in about 1 cup of vegetable stock. Stir vigorously until everything is well combined and no flour lumps remain. This gradual addition helps create a smooth texture. Then add the remaining stock and milk and stir well. Allow the soup to simmer gently for 2-3 minutes as it begins to thicken.

Add remaining vegetables and seasonings:

Add the green peas, sweet corn kernels, broccoli florets, red chili flakes, thyme, salt, and pepper. These vegetables cook quickly so they go in later to maintain their color and texture. Stir everything together and cook for about 2 minutes.

Cook the noodles:

Add your uncooked noodles directly to the simmering soup. Cook for approximately 10-15 minutes or until the noodles are tender. The exact time will depend on the type of noodles you use. The noodles will absorb some of the liquid and flavors making them extra delicious.

Finish with cream:

Once the noodles are cooked, stir in the cream. This final addition gives the soup its silky finish and helps round out all the flavors. Turn off the heat immediately after adding the cream to prevent it from curdling.

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My favorite aspect of this soup is how the humble vegetables transform into something truly special. I particularly love the sweet corn kernels that burst with flavor in every bite. My children who once turned their noses up at vegetables now eagerly request this soup at least once a week proving that sometimes the best way to vegetables is through a delicious creamy soup.

Storage Instructions

This creamy vegetable noodle soup stores beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve overnight making it an excellent make ahead option. Keep in mind that the noodles will continue to absorb liquid as they sit so you may need to add a splash of milk or broth when reheating. For longer storage, you can freeze portions without the noodles for up to 3 months, then add freshly cooked noodles when reheating for the best texture.

Customization Options

The beauty of this soup lies in its flexibility. Feel free to customize it based on seasonal availability or personal preference. Root vegetables like parsnips, turnips, or sweet potatoes make excellent additions in winter. In summer, consider adding zucchini, yellow squash, or fresh herbs like basil or dill. For a protein boost, stir in a can of drained white beans or chickpeas. Dairy free alternatives work wonderfully too—substitute the butter with olive oil and use coconut milk or almond milk in place of dairy. The recipe truly adapts to whatever your pantry holds.

Serving Suggestions

Serve this creamy vegetable noodle soup in deep bowls with a sprinkle of freshly cracked black pepper and a drizzle of extra virgin olive oil. A crusty piece of sourdough bread for dipping is the perfect accompaniment. For a complete meal, add a simple side salad with a tangy vinaigrette to balance the creaminess of the soup. During special occasions, I like to serve it as a starter in smaller portions followed by a lighter main course. The soup also makes a lovely addition to a comfort food buffet alongside sandwiches or savory tarts.

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Warm up with a bowl of this creamy vegetable noodle soup—it truly is comfort in every sip!

Frequently Asked Questions

→ Can I use different vegetables in this soup?

Absolutely! This soup is highly adaptable. Feel free to swap in seasonal vegetables or use whatever you have on hand. Root vegetables like parsnips, turnips, or potatoes work well, as do leafy greens like spinach or kale (add these toward the end of cooking).

→ What type of noodles work best?

Any pasta shape or noodle variety works well. Egg noodles are traditional, but try small pasta shapes like ditalini, orzo, or shells. For a heartier texture, use fettuccine broken into pieces. Adjust cooking time based on the pasta type you choose.

→ How can I make this soup dairy-free?

To make a dairy-free version, substitute the butter with olive oil, use plant-based milk (unsweetened almond, oat, or soy work well), and replace the cream with coconut cream or cashew cream. The soup will maintain its creamy consistency with these alternatives.

→ Can I prepare this soup ahead of time?

Yes, but for best results, prepare the soup without the noodles and store them separately. Refrigerate for up to 3 days. When reheating, bring the soup to a simmer first, then add the cooked noodles just long enough to warm through to prevent them from becoming mushy.

→ How can I make this soup more protein-rich?

Add protein by incorporating white beans, chickpeas, or cubed tofu. For non-vegetarians, shredded rotisserie chicken or cooked Italian sausage makes excellent additions. Add these protein sources when you add the noodles to ensure they're heated through properly.

→ Can I freeze this soup?

The soup base freezes well, but noodles tend to become mushy when frozen and reheated. For best results, freeze the soup without noodles for up to 3 months. When ready to serve, thaw completely, reheat, and add freshly cooked noodles to the hot soup.