Creamy Vegetable Soup with Noodles
A creamy, no-cream soup with noodles, milk, broth, and plenty of vegetables. Use your choice of chopped vegetables, and cook the pasta separately if you’re making the soup ahead or expect leftovers.
By Cookin' Kitchen
- Total: 30 minutes
- Servings: 4 servings
Recipe
Creamy Vegetable Soup with Noodles
A creamy, no-cream soup with noodles, milk, broth, and plenty of vegetables. Use your choice of chopped vegetables, and cook the pasta separately if you’re making the soup ahead or expect leftovers.
Cookin' · https://cookin.club/recipes/creamy-vegetable-soup-with-noodles
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 4
Ingredients
For 4 servings
Soup
Vegetables
Optional garnish
Equipment
- Large pot
Instructions
Soup
Step 1: Melt the butter in a large pot over medium-high heat. Add the garlic and onion and cook for 2 minutes. Add the carrots and celery and cook for a further 2 minutes, then add the capsicum and cook for another 1 minute.
Step 2: Add the flour and mix it in. Cook for 1 minute.
Step 3: Add about half the broth and mix. Once the flour is incorporated into the broth, add the remaining broth, milk, water, dried thyme, stock powder, and pepper. Mix, then add the corn and peas.
Step 4: Bring the soup to a simmer, then lower the heat slightly.
Step 5: Break the pasta into 4 pieces and add it to the pot. Cook for 10 minutes, or until the pasta is just cooked. Adjust the salt and pepper to taste.
Step 6: Ladle into bowls and serve, garnished with a tiny sprinkle of fresh thyme leaves if desired.
Notes
For a gluten-free version, use gluten-free pasta and replace the flour with a cornflour (cornstarch) slurry: mix 3 tablespoons cornflour with 3 tablespoons cold milk from the recipe. When the pasta is nearly cooked, slowly stir in the slurry; the soup should thicken in a couple of minutes.
For the listed vegetables, use fresh or frozen corn, and drain canned corn before adding it.
Nutrition per serving
- Calories
- 427 kcal
- Fat
- 12 g
- Saturated fat
- 6 g
- Carbohydrates
- 66 g
- Sugar
- 8 g
- Fiber
- 6 g
- Protein
- 14 g
- Sodium
- 1,010 mg
- Cholesterol
- 26 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This creamy vegetable noodle soup gets its smooth broth from milk, broth, and a butter-and-flour roux—no cream needed. Carrots, celery, capsicum, corn, and peas add plenty of vegetables.
Use 7 to 8 cups of chopped vegetables of your choice, including onion. If you’re making the soup ahead or expect leftovers, cook the pasta separately and add it to bowls before ladling in the soup.
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