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Creamy Vegetable Noodle Soup
5 from 156 votes

Creamy Vegetable Noodle Soup

This Creamy Vegetable Noodle Soup combines sautéed aromatic vegetables with herbs and a thickened savory broth made creamy by a flour and non-dairy milk mixture. The soup includes diced onion, carrot, celery, and red bell pepper for texture and flavor, along with small pasta shapes cooked in broth. Herbs like parsley, basil, thyme, and dill infuse the soup with a balanced aroma and taste. Nutritional yeast adds a subtle depth. The result is a rich, hearty soup with tender vegetables and satisfying noodles.

Prep Time
10 mins
Cook Time
25 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 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

    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

  • 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

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: 4 servings

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.