Creamy Vegetable Soup with Noodles (No cream!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 - 5 people
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Calories
427 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Vegetable Soup with Noodles (No cream!)
Description
Creamy Vegetable Soup with Noodles (No cream!) combines butter, garlic, onion, and a selection of diced vegetables sautéed briefly before flour is added to form a roux base. The addition of milk, vegetable broth, and water creates a creamy texture without actual cream. Pasta is broken into pieces and cooked in the broth, thickening the soup as it simmers to tender perfection. Corn and peas add bursts of sweetness, while thyme and stock powder provide a savory depth. This soup offers a hearty and filling option without relying on heavy dairy.
Its richness comes from cooking pasta directly in the liquid, which also serves to thicken the soup naturally. The softened vegetables provide varied textures alongside creamy broth, making it both filling and balanced. The interplay of butter and garlic builds a fragrant foundation, while the diverse ingredients ensure each spoonful has layers of flavor.
Serve this soup piping hot, garnished with fresh thyme leaves if desired. It works well as a standalone meal or alongside a fresh bread for dipping. The recipe accommodates any combination of diced vegetables around 7 to 8 cups, allowing flexibility for available produce. Adjust seasoning with salt and pepper at the end to suit taste.
For a gluten-free alternative, cornflour can replace the flour; mixing it with cold milk and adding it near the end of cooking thickens the soup without affecting flavor. Vegeta stock powder is recommended for its hearty flavor but can be substituted with other vegetable or chicken stock powders.
Ingredients
- 50g (3 tbsp) butter , unsalted
- 2 garlic minced, cloves
- 1/2 onion , finely chopped
- 1 tsp thyme dried
- 1/3 cup (70g) flour (Note 2 cornflour/cornstarch GF)
- 3 cups (750 ml) milk , any (I use low fat)
- 2 cups (500 ml) vegetable broth low sodium, or chicken broth
- 1 cup (250 ml) water
- 3 tsp Vegeta stock powder Note 1, or other stock powder
- 200g / 7oz linguine broken into 4 pieces, or other pasta
- salt to taste
- black pepper to taste
Vegetables (sub 8 cups any diced veg):
- 2 carrot diced
- 2 celery diced, ribs
- 1 red bell pepper diced
- 1 cup corn kernels , frozen or canned drained
- 1 cup peas frozen
Optional garnish:
- thyme fresh leaves
Instructions
- Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Then add carrot and celery. Cook for a further 2 minutes, then add capsicum and cook for another 1 minute.
- Add flour and mix, cook for 1 minute.
- Add about half the broth and mix. Once flour is incorporated into the broth, add remaining broth, milk, water, dried thyme, Vegeta and pepper. Mix, then add corn and peas.
- Bring to simmer then lower heat slightly.
- Break pasta into 4 pieces and add into pot. Cook for 10 minutes or until pasta is just cooked. Adjust salt and pepper to taste.
- Ladle into bowls and serve, garnished with a tiny sprinkle of fresh thyme leaves if desired.
Notes
- Use 7 to 8 cups of diced vegetables of your choice, including onion, to vary the soup as preferred.
- For a gluten-free version, replace flour with cornflour mixed with cold milk, adding it at the end to thicken the soup.
- Vegeta stock powder is recommended for a flavor boost, but vegetable or chicken stock powder can be substituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427cal | 21% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 1010mg | 42% |
| Potassium | 601mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 6725IU | 135% |
| Vitamin C | 57.1mg | 63% |
| Calcium | 56mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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