Creamy vegetable soup with noodles

I love soups and noodle soups are my favorite. I make them in a lot of different ways, some spicy, some light and comforting, and some creamy and filling like today's - creamy vegetable noodle soup. You can also call it cream of vegetable soup with noodles.

This soup is loaded with a lot of vegetables and is gently flavored with a few basic herbs and spices.

It can be served as a soup and can also be enjoyed as a hot, satisfying meal on a cold night. It's delicious.

Jump to:

• What goes in creamy vegetable soup with noodles?
• How to make (step by step instructions)?
• Serving vegetable noodle soup
• Storing the leftovers
• Recipe tips, tricks, and variation suggestions
• Frequently asked questions
• Other vegetarian soup recipes from around the world
• Recipe

What goes in creamy vegetable soup with noodles?

To make this hearty vegetable noodle soup, you will be needing the ingredients shown below:

Ingredient notes

• Vegetables: I have used broccoli, green peas, bell pepper, carrots, sweet corn, French beans, onion, and celery. You can also add mushrooms, cauliflower, or any other vegetable of your choice.
• Milk: I have used regular dairy milk. You can also use plant-based milk if you want.
• Seasoning: To flavor the soup, I have only added dried thyme, red chili flakes, and ground black pepper. Feel free to use whichever herb or spice you like.
• Noodles: You can use any noodles or pasta in this recipe.
• Cream: I have used cooking cream which makes this soup creamier and richer. You may also skip it.

How to make (step by step instructions)?

Step 1: Melt butter in a cooking pot.

Step 2: Add chopped onion and garlic. Saute for 3-4 minutes.

Step 3: Add chopped celery and carrots. Saute until they turn softer.

Step 4: Add chopped bell peppers and French beans.

Step 5: Saute for 2-3 minutes.

Step 6: Add all-purpose flour.

Step 7: Saute for 1-2 minutes or until the flour is no longer raw.

Step 8: Add 1 cup of vegetable stock to the pot. Mix until everything gets combined nicely and there is no lump of flour in the soup.

Step 9: Add the remaining stock.

Step 10: Add milk and mix. Let the soup simmer for 2-3 minutes.

Step 11: Add chopped broccoli, green peas, and sweet corn kernels.

Step 12: Add red chili flakes, thyme, salt, and pepper.

Step 13: Mix everything and cook for around 2 minutes.

Step 14: Add noodles or pasta.

Step 15: Cook for around 15 minutes or until the noodles get cooked.

Step 16: Add cooking cream. Mix and cook for about a minute and then switch off the stove.

Your delicious creamy vegetable noodle soup is ready to be enjoyed!

Serving vegetable noodle soup

Serve this noodle soup warm or hot.

It can be served as a soup as well as enjoyed as a comforting meal. You can serve some toasted bread or cheesy garlic bread on the side.

Storing the leftovers

If you leave this soup for a long time, the noodles will soak a lot of liquid. So, it's best to consume it within a day.

Or, if you want to make it in advance, don't add noodles to the broth. Make the soup without noodles and cook the noodles separately. Mix them when you want to serve.

If stored separately, the broth will be fine for 2-3 days and cooked noodles will be fine for up to 5 days.

Recipe tips, tricks, and variation suggestions

• You can use any pasta or noodles of your choice to make this recipe. Change the time of cooking depending upon what you are using in the recipe.
• Make sure the flour is no longer raw before adding the stock and don't add all the stock in one go. Start with one cup of stock, mix and when it gets nicely mixed with the flour, add the remaining stock.
• For a gluten-free version of this recipe, use gluten-free pasta and replace all-purpose flour with rice flour.
• Cheese lovers may add shredded melting cheese to the soup in the end.