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Roasted Vegetable Beef Noodle Soup

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Get ready for a party in your taste buds with this delightful Roasted Vegetable Beef Noodle Soup Fiesta! Picture this: tender beef chunks, with veggies having a slow dance in a beef broth that’s so good, that it’s practically a flavor fiesta! And guess what? The broth is not just any broth; it’s got that magical touch of being thickened with delicious mashed veggies to create a gravy wonderland. Oh, and did I mention the secret ingredient that adds an extra oomph to the flavor? Get ready to be blown away!

Savor the Richness of roasted Vegetable Beef Noodle Soup
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an image of a bowl of Roasted Vegetable Beef Noodle Soup decorated with cream and greens

Roasted Vegetable Beef Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: EsmeSalon
  • Prep Time: 40 minutes
  • Vegetables and Meat: 60 minutes
  • Cook Time: 120 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12 servings depending on size 1x
  • Category: Soups, Stews, and Chili
  • Method: Easy


Craving something warm, hearty, and full of flavor? Dive into our Roasted Vegetable Beef Noodle Soup, the perfect blend of succulent beef, al-dente noodles, and oven-roasted vegetables that create a symphony of tastes in every spoonful. Don’t just dream about it, come, and savor it.


Units Scale

Soup component

  • 1 Small Butternut
  • 1 Small Yam
  • 1 Large Carrot
  • 1 Leek
  • 3 Celery Stalks
  • 3 Large white mushrooms
  • 5 Fresh Cloves of Garlic
  • 1 tsp (5 ml) Salt
  • 1 tsp (5 ml) Pepper
  • 1 tsp (5 ml) Dried Thyme
  • 1 tsp (5 ml) Dried Oregano
  • 1 tin (400 ml) Coconut Milk
  • 2 dsp (25 ml) Olive Oil

Meat component

  • 28 ounces (800 g) Beef Stewing meat cubes
  • 3 tsp (15 ml) Olive Oil
  • 1 tsp (5 ml) Dried Italian seasoning.
  • 1/2 tsp (2.5 ml) coarse Sea Salt
  • 1/2 tsp (2.5 ml) Lemon Pepper
  • 1 tsp (5 ml) Steak and chop spice
  • 1 box (250 ml) Concentrated Beef broth + 3 boxes of water.


  1. 1 bag (300g bag) of Chinese-style noodles, if you prefer less, use less, no need to use the entire bag!



  1. Wash, peel, and prepare the vegetables and cut into small bite-size chunks.
  2. Toss the vegetables with oil, herbs, and seasoning. Coat well.
  3. Place coated veggies on a parchment-lined baking tray and roast in the oven at 180C/350F for about ±45-60 minutes, until fork tender and soft when pierced.
  4. Depending on your oven, this may be shorter or even longer and the size of the veggie cubes will also dictate the time. Another factor to consider would be the type of veggies used, as the carrot, butternut, and yam do take longer to soften than i.e. the leek and mushrooms.
  5. The bottom line is that you need to continue to roast veggies until fork tender.
  6. At each 20-minute interval, toss and turn the vegetables in the baking tray.
  7. Place ±¾ of the fork-tender roasted vegetables and the tin of coconut milk in the soup pot and use a stick blender to mash it completely. This will form the base of your soup.

While you roast the veggies, get working on the meat.


  1. Wash and prepare the beef cubes, and cut into bite-size cubes.
  2. Sprinkle the meat with a drop or more of oil.
  3. Add the spices and mix to cover the meat completely.
  4. Add the remaining oil to a deep large pot (as you prepare the soup in this pot).
  5. Add the spiced meat when the oil is hot and brown/sear** the meat cubes in the pot.
  6. Be sure to remove the brown and scrapings from the bottom of the pot as it contains a lot of flavor from the spices.
  7. Add the Concentrated Beef broth + 3 boxes of water to the browned meat in the soup pot and simmer for 30+45 minutes until soft and tender. Again, this will depend on the size of the meat cubes and the quality of the stewing beef. Continue until soft and tender to your liking.
  8. Spoon out the meat and keep it aside. If not soft enough, keep simmering until done.
  9. Now continue to add the veggies and meat together in the same pot.
  10. No need to blend further, unless you want it mushier, but I decided to keep ¼ of the veggies and all of the meat in cubes. Cook/simmer if still needed to ensure soft and tender meat and veggie bites.
  11. Once ready, just turn off the heat and leave it to cool down in the pot, and there is no need to remove it from the heat.
  12. I like to let a pot of soup sit for an hour or two as this helps to get all the flavors to mingle.
  13. When ready, say approximately 20 minutes or so before serving, heat your soup and bring it to a simmer.
  14. Add the Chinese-style noodles and cook through (it should not take more than 2-3 minutes) and serve with a drizzle of cream and some finely chopped green leek ends as decoration. If you have parsley, you can use that as well.
  15. This is a full and hearty meal, and very filling but oh so super delicious.

You will be able to provide a large serving of this incredibly delicious soup to at least 10-12 people!

Why You Should Sear Meat **

Don’t even think about skipping the searing fun when cooking or using that stew meat. It’s not just a little dance your meat does in the pan or pot; it’s the secret sauce to making your dish taste sensation! Searing is like the magic wand that adds a burst of flavor and transforms your meat into a textured masterpiece, turning your dish from meh to oh-so-amazing. Sure, you could breeze past it and still end up with an okay meal, but where’s the fun in that? Taking a tiny detour to sear-town is like leveling up in the cooking game, and trust me, your taste buds will thank you for those extra few minutes of deliciousness!


  • Serving Size: 1 bowl
  • Calories: 347
  • Sugar: 2.9 g
  • Sodium: 649.7 mg
  • Fat: 17 g
  • Carbohydrates: 30.4 g
  • Fiber: 3.2 g
  • Protein: 19.1 g
  • Cholesterol: 48.3 mg
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an image of a bowl of Roasted Vegetable Beef Noodle Soup decorated with cream and greens
Roasted to Perfection, Your New Favorite, Vegetable Beef Noodle Soup

We shared this with The Sunday Sunshine Blog Hop; Metamorphosis Monday; Homestead Blog Hop 481

For more interesting and lovely soup recipes, please do not wait, have a look here

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18 thoughts on “Roasted Vegetable Beef Noodle Soup”

  1. Esme, this soup sounds wonderful. Perfect on a cold winter’s day. Thank you so much for sharing it with us at The Crazy Little Love Birds link party #21. I hope you will join us again.

    • Thank you Stephanie. It turned out pretty well, as I usually cook and bake by the seat of my pants and see many recipes I like, but when I start I usually combine them and make something I think and hope we will enjoy. Same here.

  2. This looks like it would be amazing!! I love veggie beef soup, but I admit, I go the easiest route possible! I’ll use either frozen veggies or canned veggies, organic beef broth, and a can of tomato sauce (along with leftover beef roast). I don’t add noodles because I’m low-carb,but your recipe really looks delicious! I found you on the Calling all Bloggers link party!

    • Good morning Colleen. Thank you for dropping in here and hope the cold will be over soon at your end. This is a super delicious and yummy soup for cold weather although we will have soup any day of the year. Enjoy.


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