Creamy Vegetable Noodle Soup
User Reviews
5
Creamy Vegetable Noodle Soup
Description
The Creamy Vegetable Noodle Soup begins by gently sautéing onions until translucent, then adding carrots, celery, and red bell pepper to soften. Dried herbs and salt are sprinkled in, followed by flour to create a roux. Non-dairy milk is gradually whisked in to thicken the base. Then vegetable broth and optional nutritional yeast are added and brought to a boil. Small pasta shapes are stirred in and simmered until tender. This method delivers a smooth, velvety broth that carries both vegetable and herb flavors.
The texture balances creamy broth with tender sautéed vegetables and al dente pasta. The assortment of dried herbs creates a subtle, savory complexity. Nutritional yeast, if used, lends a mild umami richness without overpowering the vegetables. The oil in sautéing adds softness but can be omitted by substituting broth for an oil-free version.
This soup works well as a comforting starter or light main dish. It pairs nicely with crusty bread or a side salad. Adjust seasoning at the end to match personal taste. The recipe can accommodate gluten-free or whole-grain substitutions for flour and pasta. Leftovers store well in the refrigerator.
Ingredients
- 2 tablespoons olive oil See Notes for oil-free option.
- 1 yellow onion diced
- 3 carrot peeled, diced
- 2 ribs celery diced
- 1 red bell pepper seeded and diced
- 1 tablespoon parsley dried
- 1 teaspoon basil dried
- 1 teaspoon thyme dried
- ½ teaspoon dill dried
- 1¼ teaspoons sea salt fine, or to taste
- ¼ cup all-purpose flour For gluten-free option, use brown rice flour, white whole-wheat used for whole-grain option
- 2 cups non-dairy milk I used soy milk, unsweetened and unflavored, divided
- 4 cups vegetable broth low-sodium
- 2 tablespoons nutritional yeast optional
- 1 cup pasta gluten-free or whole-wheat, if desired, dry ditalini or similar small pasta
Instructions
- 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.
- 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.
- 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.
- Taste and adjust the seasoning, if necessary.
Notes
- Use brown rice flour for gluten-free, or white whole-wheat flour for whole-grain variations.
- Replace oil with vegetable broth for oil-free or whole-food plant-based versions.
- Choose nut-free non-dairy milks to keep the soup nut-free.
- Store leftovers refrigerated for up to four days, reheating gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 255 kcal
% 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.
User Reviews
Overall Rating
5
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