Amish Snow Day Soup feels like a warm hug in a bowl. I first tasted it after a family shoveling marathon: simple pantry vegetables, tender noodles, and a touch of cream that makes everything cozy. This is the kind of soup folks pull together when the weather pins them inside — hearty, forgiving, and built from basics most home cooks already have on hand.
Reasons to try it
This soup is especially appealing because it’s both practical and nostalgic. It’s budget-friendly, uses mostly pantry and vegetable-crisping staples, and comes together without fuss. Make it for a chilly weeknight, a casual family lunch, or anytime you want something soothing without a long ingredient list.
“A go-to for snowy afternoons — full, creamy, and just plain comforting.”
It’s adaptable (vegetarian by swapping to vegetable broth), kid-friendly, and reheats well — perfect for batch cooking or a make-ahead meal.
How this recipe comes together
Start by softening the aromatics, then build the base with potatoes, corn, tomatoes, and herbs. Add broth and simmer until everything is tender. Finish by stirring in cooked pasta and heavy cream so the textures stay distinct: silky broth, tender vegetables, and springy noodles. Total hands-on time is short; simmer time brings the flavors together (plan about 30–40 minutes from start to finish).
What you’ll need
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup corn (frozen or canned)
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp dried oregano
- 1 bunch fresh parsley, chopped (or 1–2 tbsp chopped)
- 1 medium potato, diced (Yukon Gold or russet)
- 1 tsp dried thyme
- 1 can tomatoes (14–16 oz), with juice
- 4 cups vegetable or chicken broth (use vegetable for vegetarian)
- 2 cups egg noodles or any cooked pasta (see tip on noodles below)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup heavy cream
Substitutions/notes: use gluten-free pasta if needed, swap heavy cream for half-and-half for a lighter finish, or use full-fat canned coconut milk for a dairy-free version (flavor will shift). Frozen corn is a great shortcut; no need to thaw.
Step-by-step instructions
- Warm a large pot over medium heat and add the olive oil.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Add the corn, diced potato, dried oregano, dried thyme, and the canned tomatoes with their juice. Stir to combine.
- Pour in the broth and bring the pot to a boil.
- Reduce the heat to a simmer and cook until the potatoes are tender, about 20–25 minutes.
- Season with salt and pepper to your taste.
- Stir in the cooked egg noodles and the heavy cream. Heat gently until everything is warmed through — avoid boiling after adding the cream.
- Finish with chopped parsley and an extra grind of black pepper before serving.
Serving suggestions
This soup shines with simple accompaniments. Serve with a slice of crusty bread or buttered toast for dipping. A grilled cheese or open-faced sandwich makes the meal more substantial. Garnish bowls with extra parsley, a squeeze of lemon for brightness, or a sprinkle of grated cheese if you like a richer finish. For a lighter meal, pair with a crisp green salad and a warm mug of tea.
How to store & freeze
- Refrigeration: Cool to room temperature, then store in an airtight container for 3–4 days. Cream-based soups can thicken and separate in the fridge; whisk gently while reheating.
- Freezing: For best texture, freeze without the heavy cream. Place cooled soup in freezer-safe containers and freeze up to 3 months. Thaw in the refrigerator overnight, reheat gently on the stove, then stir in cream just before serving.
- Reheating: Heat on low to medium until simmering, stirring occasionally. Reheat to an internal temperature of 165°F (74°C) for safety. If the soup becomes too thick, loosen it with a splash of broth or water.
Helpful cooking tips
- Cut vegetables uniformly so everything cooks evenly.
- Don’t brown the aromatics — you want them softened and sweet, not caramelized.
- Cook noodles separately if you plan to store leftovers; they absorb liquid and can become mushy in the fridge. Add fresh-cooked noodles when reheating.
- If the soup tastes flat after simmering, a small pinch of sugar can balance acidity from the tomatoes.
- Gently warm the soup after adding cream — avoid a rolling boil to prevent curdling.
Recipe variations
- Vegetarian: Use vegetable broth and skip any added meat.
- Chicken boost: Stir in shredded cooked chicken at the end for extra protein.
- Grain swap: Replace noodles with barley or farro for a nuttier texture (adjust cooking times).
- Dairy-free: Use full-fat coconut milk or a shelf-stable creamer alternative and blend slightly for creaminess.
- Heat: Add red pepper flakes or a dash of hot sauce if you like a little kick.
Common questions
Q: How long does this take to make?
A: Active prep is about 10–15 minutes. Simmering takes another 20–25 minutes, so plan roughly 35–45 minutes total.
Q: Can I use uncooked noodles in the soup?
A: You can, but uncooked noodles will absorb liquid and can overcook if left in leftovers. For best texture, cook noodles separately and add them at the end.
Q: Can I make this dairy-free or lower in fat?
A: Yes. Swap heavy cream for half-and-half or a dairy-free substitute like canned coconut milk. Note that coconut will change the flavor profile.
Q: Is it safe to freeze with cream?
A: Cream can separate when frozen and thawed. For best results, freeze the soup without the cream and add it after reheating.
Q: How can I thicken or thin the soup?
A: For a thicker soup, mash a portion of the potatoes into the broth or simmer uncovered to reduce. To thin, add a little broth or water while reheating.
Conclusion
If you want more background or variations on this cozy classic, check out Snow Day Soup – 365 Days of Slow Cooking and Pressure Cooking for another take on the same comforting idea.
Print
Amish Snow Day Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting soup made with simple pantry vegetables, tender noodles, and a touch of cream, perfect for chilly days.
Ingredients
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup corn (frozen or canned)
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp dried oregano
- 1 bunch fresh parsley, chopped (or 1–2 tbsp chopped)
- 1 medium potato, diced (Yukon Gold or russet)
- 1 tsp dried thyme
- 1 can tomatoes (14–16 oz), with juice
- 4 cups vegetable or chicken broth
- 2 cups egg noodles or any cooked pasta
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup heavy cream
Instructions
- Warm a large pot over medium heat and add the olive oil.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Add the corn, diced potato, dried oregano, dried thyme, and the canned tomatoes with their juice. Stir to combine.
- Pour in the broth and bring the pot to a boil.
- Reduce the heat to a simmer and cook until the potatoes are tender, about 20–25 minutes.
- Season with salt and pepper to your taste.
- Stir in the cooked egg noodles and the heavy cream. Heat gently until everything is warmed through — avoid boiling after adding the cream.
- Finish with chopped parsley and an extra grind of black pepper before serving.
Notes
This soup is adaptable; use vegetable broth for vegetarian, gluten-free pasta if needed, or full-fat coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American