This soup is hearty with mushrooms, onions, carrots, and tomatoes in a piping hot vegetable broth with egg noodles.
I’m going to be completely honest right now. I was not too fond of this vegetable noodle soup I made a few weeks ago for Meatless Monday. The only reason why I am sharing it with you is that David really liked it and perhaps you will too.
When I started throwing things in the pot, I imagined how they would taste, and the result is not what I expected. It really surprised me that David like it so much because he doesn’t like celery, and I thought it had too much celery flavor for my liking. Who knows… I think sometimes my taste buds are broken.
Ingredients Neede to Make This Soup
- extra-virgin olive oil
- Vegetables: onion, carrots, celery, mushrooms
- Aromatics: garlic, thyme, bay leaf
- Seasoning: Kosher salt and freshly cracked black pepper to taste
- Liquid: whole peeled tomatoes and juice, vegetable broth and water
- Pasta: egg noodles
How to Make Vegetable Noodle Soup
- Heat oil in a large pot over medium-high heat. Add the onions, garlic, and a large pinch of salt. Saute, until softened, about 5 to 7 minutes.
- Add in the carrots and celery, continue to saute until softened, about 5 to 7 more minutes.
- Add the mushrooms and thyme. Cook until mushrooms just begin to render their liquid, about 5 minutes.
- Hand-crush the tomatoes and add them and their juice into the pot, along with the vegetable broth and water; drop in the bay leaf. Simmer on medium-low heat for about 20 to 30 minutes.
- Add in the egg noodles and continue to simmer until noodles are tender; about 10 minutes.
- Garnish with fresh parsley and serve with crusty bread or saltine crackers.
I’m convinced that my taste buds were broken when I ate this soup for supper that night. I froze the leftovers, and I am willing to try this soup again this winter when I need a quick lunch. If I don’t like it, I can always let David have my share.
If you try this recipe, let me know what you think!
Vegetable Noodle Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery ribs chopped
- 2 teaspoons thyme
- Kosher salt and freshly cracked black pepper to taste
- 8 ounces portobello mushrooms
- 28 ounce whole peeled tomatoes and juice
- 32 ounces vegetable broth
- 3 cups water
- 1 bay leaf
- 1 ½ cups egg noodles uncooked
Instructions
- Heat oil in a large pot over medium-high heat. Add the onions, garlic, carrots, celery, thyme and a large pinch of salt. Saute, until softened, about 7 to 10 minutes.
- Add in mushrooms, continue to saute until softened and the mushrooms just begin to render their liquid, about 5 to 7 minutes.
- Hand-crush the tomatoes and add them and their juice into the pot, along with the vegetable broth and water; drop in the bay leaf. Simmer on medium-low heat for about 20 to 30 minutes. Add in the egg noodles and continue to simmer for until noodles are tender; about 10 minutes.
- Serve with crusty bread or saltine crackers.
Dana @ IveGotCake says
I know what you mean although it reads very delicious!
The egg noodles caught me off guard too, me likee!
The Mountain Kitchen says
Thanks Dana! I froze the leftovers, I’m going to try this again!
William says
Esta deliciosa
The Mountain Kitchen says
Gracias!