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5 from 6 votes

Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time.
Vegan with gluten- and nut-free options.
Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course: Soup
Cuisine: American
Keyword: creamy vegan soup, kid-friendly recipes, vegetable noodle soup
Servings: 4 servings
Calories: 255kcal
Author: Jenn Sebestyen

Ingredients

  • 2 tablespoons olive oil See Notes for oil-free option.
  • 1 yellow onion, diced
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1 1/4 teaspoons salt, or to taste
  • 1/4 cup all-purpose flour (I used white whole-wheat for a whole-grain option) For a gluten-free option, use brown rice flour.
  • 2 cups unsweetened and unflavored almond milk or milk of choice, divided
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons nutritional yeast, optional
  • 1 cup dry ditalini pasta or similar small pasta shape (gluten-free or whole-wheat, if desired)

Instructions

  • 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.
  • 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.
  • 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.
  • Taste and adjust the seasoning, if necessary.

Notes

For a gluten-free option, use brown rice flour instead of all-purpose flour.
For WFPB/oil-free diets, replace the oil with a few tablespoons of broth during sautéing, and use white whole-wheat flour instead of all-purpose and a whole-grain pasta of choice.
For nut-free soup, simply use your favorite nut-free milk. 
Store leftover soup in the refrigerator for up to four days.
Disclosure: I received a complimentary copy of The Meatless Monday Family Cookbook so that I could write this review. The thoughts & opinions are 100% my own.
Nutrition Facts
Creamy Vegetable Noodle Soup
Amount Per Serving
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 0mg0%
Sodium 850mg35%
Carbohydrates 40g13%
Fiber 5g20%
Sugar 7g8%
Protein 6g12%
Vitamin A 9285IU186%
Vitamin C 58mg70%
Calcium 281mg28%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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