Creamy Vegetable Soup with Noodles: Cozy Comfort in a Bowl

This Creamy Vegetable Soup with Noodles is a warm embrace in a bowl, perfect for chilly nights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 medium Carrots Adds sweetness and texture; substitute with parsnips or sweet potatoes
2 stalks Celery Provides a subtle flavor base; chopped bell peppers can enhance flavor if celery is unavailable
1 large Onion (White or Yellow) Builds the foundational aroma; shallots may be used for a milder taste
1 cup Broccoli Florets Contributes crunch and nutrition; cauliflower or green beans can be used as alternatives
1 cup Green Peas Adds sweetness and a pop of color; frozen peas work just as well
1 cup Sweet Corn Kernels Provides sweetness and texture; fresh or canned corn can be used interchangeably
1 cup French Beans Adds a crisp texture; snap peas can be an alternate option
1 medium Red Bell Pepper Introduces sweetness and vibrancy; any bell pepper color can be used
2 cloves Garlic Enhances flavor; garlic powder can be used in lesser quantity if fresh garlic is unavailable
1 teaspoon Dried Thyme Infuses earthy notes; oregano or Italian seasoning can serve as alternatives
1 teaspoon Chili Flakes Adds heat; fresh chilies can be used for more spice if preferred
to taste Salt Essential for seasoning; adjust to taste
to taste Ground Black Pepper Essential for seasoning; adjust to taste

For Creaminess

2 tablespoons Unsalted Butter Adds richness; use olive oil or margarine for a vegan version
1 cup Milk Creates a creamy texture; coconut milk is a tasty vegan option
1/2 cup Cooking Cream Makes the soup luxuriously creamy; you can skip for a lower-fat version or use coconut cream for vegan

For the Broth

4 cups Vegetable Stock The soup’s flavorful base; ensure it’s low sodium if controlling salt
2 tablespoons All-purpose Flour Acts as a thickening agent; cornstarch can be a gluten-free alternative

For the Noodles

2 cups Uncooked Noodles or Pasta Provides heartiness to the dish; any type of pasta is permissible based on preference

Equipment

large cooking pot

Method

Step‑by‑Step Instructions

Melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 1 chopped onion and 2 minced garlic cloves. Sauté for 3-4 minutes until fragrant and translucent.
Stir in 2 chopped medium-sized carrots and 2 chopped celery stalks. Sauté for about 3-4 minutes until starting to soften.
Mix in 1 chopped red bell pepper and 1 cup of chopped French beans. Continue to sauté for another 2-3 minutes.
Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for 1-2 minutes.
Gradually pour in 1 cup of vegetable stock while mixing thoroughly to avoid lumps. Add 3 cups of vegetable stock and 1 cup of milk. Allow to simmer for about 2-3 minutes.
Add 1 cup of broccoli florets, 1 cup of frozen peas, and 1 cup of sweet corn kernels. Season with thyme, salt, and pepper.
Introduce 2 cups of uncooked noodles into the simmering soup and cook according to package instructions, typically 10-15 minutes.
Stir in 1/2 cup of cooking cream for a luxurious finish, and let it meld for a minute over low heat.
Ladle the hot soup into bowls and serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 240IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Fresh ingredients enhance the flavor. Store soup and noodles separately if preparing ahead.

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