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Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time!Vegan with gluten- and nut-free options.Reprinted with permission from author Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 255 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil See Notes for oil-free option.
  • 1 yellow onion, diced
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon dried dill
  • 1¼ teaspoons fine sea salt, or to taste
  • ¼ cup all-purpose flour (I used white whole-wheat for a whole-grain option) For gluten-free option, use brown rice flour.
  • 2 cups unsweetened and unflavored non-dairy milk, divided I used soy milk.
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons nutritional yeast, optional
  • 1 cup dry ditalini pasta or similar small pasta gluten-free or whole-wheat, if desired

Instructions

    Cup of Yum
  1. Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
  2. Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
  3. Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
  4. Taste and adjust the seasoning, if necessary.

Notes

  • For a gluten-free option, use brown rice flour instead of all-purpose flour.
  • For WFPB/oil-free diets, replace the oil with a few tablespoon of broth while sautéing, and use white whole-wheat flour instead of all-purpose and your whole-grain pasta of choice.
  • For nut-free soup, simply use your favorite nut-free milk. 
  • Store leftover soup in the refrigerator for up to four days.
  • Disclosure: I received a complimentary copy of The Meatless Monday Family Cookbook so that I could write this review. The thoughts & opinions are 100% my own.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 8g (12%) Cholesterol 0mg (0%) Sodium 850mg (35%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 9285IU (186%) Vitamin C 58mg (64%) Calcium 281mg (28%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 40g 13%
Protein 6g 12%
Fat 8g 12%
Cholesterol 0mg 0%
Sodium 850mg 35%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 9285IU 186%
Vitamin C 58mg 64%
Calcium 281mg 28%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.