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