Creamy vegetable and tomato soup with noodles

Name: Creamy vegetable and tomato soup with noodles - Daniela L.
Ingredients: 4 large carrots; 1 parsnip root; 1 slice of celery root; 1 onion; 1/2 green bell pepper; 1/2 red bell pepper; 1 medium zucchini; 1 tablespoon salt; 2 liters of water; 750 ml of tomato juice (I had homemade); 150 g of wavy homemade Hutton noodles; salt and pepper to taste; 2 teaspoons of sugar; fresh parsley.

Soups - Creamy vegetable and tomato soup with noodles by Daniela L. - Recipia

I found some wavy homemade noodles, and my first thought was that they would be perfect in a tomato soup. Initially, I wanted a classic, clear soup, but by the time I prepared the vegetables, I came up with the idea to turn it into a cream soup. I tried it, and I was quite pleased with the result, especially combined with the separately added noodles in the bowl. Quick Info Total time: 50-60 minutes Preparation time: 15 minutes Cooking time: 40-45 minutes Servings: 4 Difficulty: easy Recipe type: vegetable cream soup, suitable for lunch or dinner Ingredients 4 large carrots 1 parsnip 1 slice of celery root 1 onion 1/2 green bell pepper 1/2 red bell pepper 1 medium zucchini 1 tablespoon salt 2 liters water 750 ml tomato juice (preferably homemade) 150 g wavy homemade noodles salt and pepper to taste 2 teaspoons sugar chopped fresh parsley Instructions 1. Bring 2 liters of water to a boil in a large pot. Add a teaspoon of salt. 2. Peel and wash the vegetables. Cut them into large pieces: the carrots, parsnip, slice of celery, onion, bell peppers, and zucchini. 3. When the water starts to boil, add all the vegetables to the pot. 4. Let it boil over medium heat. Occasionally check with a fork if they are cooked, especially the carrots, as they tend to stay firmer. The vegetables shouldn't be too soft, just cooked enough to be pureed. 5. Turn off the heat. Remove the vegetables and place them in a blender in two batches, adding a cup of the cooking liquid each time. Blend for about 30 seconds or until you have a smooth cream. 6. In a separate pot, bring the tomato juice to a boil in a clean pot or back in the pot where you boiled the vegetables, after draining the liquid. When it starts to boil, add the pureed vegetables. 7. Mix well, adjust with salt and pepper to taste, and add the 2 teaspoons of sugar. Let it simmer for about 10 minutes on low heat to combine the flavors. 8. Meanwhile, cook the noodles separately according to the package instructions. Drain and rinse them with cold water. 9. Turn off the heat for the soup and sprinkle in the chopped fresh parsley. 10. Serve the cream soup in bowls and add the noodles separately, directly at serving. Why I make this recipe often It’s quick to make with simple ingredients. I love the creamy texture combined with the noodles added only in the bowl. It can be easily adapted based on whatever vegetables I have on hand. It's hearty and suitable for days when I'm not in the mood for heavy soups or meat. Tips and Variations Tips Use fresh vegetables, and don’t cut them into very small pieces, as you will puree them at the end anyway. If you don’t have a blender, a hand mixer will work as well. You can adjust the amount of tomato juice depending on how liquid or thick you want the cream soup. Start with 750 ml and add more if you want a thinner consistency. Do not mix the noodles in the pot with the soup, as they will become too thick when stored. Substitutions If you don’t have homemade noodles, use any short pasta suitable for soup. Homemade tomato juice can be replaced with store-bought, but look for a version without unnecessary additives. You can omit one of the root vegetables if you don’t have it on hand. Variations You can use other vegetables: a small piece of potato or cauliflower works well if you have leftovers from other dishes. If you want a smoother soup, you can strain it after pureeing. For a richer flavor, add a bit of freshly chopped basil at the end. Serving Ideas The soup also goes well with crunchy croutons, but I prefer it with separate noodles. Sprinkle fresh parsley or a few chives before serving. Frequently Asked Questions 1. Can I use regular pasta instead of homemade noodles? Yes, any type of short pasta for soup or even broken spaghetti works well. 2. Can I make the soup with just water, without tomato juice? It won’t have the tomato flavor and won’t be as aromatic. If you want just a vegetable cream soup, omit the tomato juice and adjust the seasonings. 3. If I don’t have a blender, how can I puree the vegetables? A hand mixer or even a potato masher can work, although the texture will be more rustic. 4. Can I put the noodles directly in the soup? I don’t recommend it, as the soup becomes very thick and the noodles absorb the liquid. It’s better to add them separately to the bowl. 5. Can the soup be stored for the next day? Yes, but keep the noodles separate; otherwise, they will swell and change texture. Nutritional Values (estimate) One serving has approximately 220-250 kcal. Protein: 5-6 g Carbohydrates: 45 g Fat: 2-3 g Fiber: 5-6 g Values are approximate and can vary depending on the exact amount of vegetables and the type of pasta used. Storage and Reheating The cream soup keeps well in the fridge for 2-3 days in a sealed container. The noodles should be stored separately, well-drained. When reheating, add the noodles directly to the bowl or briefly warm them under running hot water before combining them with the soup. I do not recommend freezing, as the texture changes and the noodles do not behave the same way.

Creamy vegetable and tomato soup with noodles

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