Creamy Vegetable Noodle Soup

Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of pot filling, but in soup form. The small ditalini pasta is the same size as chopped vegetables, making it easy for kids to get a little bit of everything in one bite. You won’t believe how creamy it is without the cream, even with homemade cashew cream. You’ll be back in seconds in no time.


▢2 tablespoons of olive oil See Notes for non-fat option.
▢1 yellow onion, chopped
▢3 carrots, peeled and chopped
▢2 ribs celery, chopped
▢1 red bell pepper, seeds removed and chopped
▢1 tablespoon of dried parsley
▢1 teaspoon dried basil
▢1 teaspoon of 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 the whole grain option) For the gluten-free option, use brown rice flour.
▢2 cups unsweetened and unsweetened almond milk or milk of choice, divided
▢4 cups low-sodium vegetable broth
▢2 tablespoons nutritional yeast, optional
▢1 cup dried ditalini pasta or similar small pasta shape (gluten-free or whole wheat if desired)


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 for 4-5 minutes until they begin to soften.
Add the parsley, basil, thyme, dill, salt, and flour and stir to blend, scraping out bits of flour at the bottom of the pan. Pour half a glass of milk (120 ml) slowly and whisk constantly, scraping the flour pieces on the bottom again; A flat whisk is fine here, but a balloon whisk will also work. Beat until the flour is completely mixed.
Add the rest 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 cook for 10-15 minutes until the pasta is cooked through, stirring frequently to prevent the pasta from sticking.
Taste and adjust seasoning if needed.


Use brown rice flour instead of all-purpose flour for a gluten-free option.
For WFPB/fat-free diets, replace the oil with a few tablespoons of broth while sautéing and use white whole wheat flour instead of all-purpose and whole grain pasta.
For nut-free soup, use your favorite nut-free milk.
Store leftover soup in the refrigerator for up to four days.
Disclosure: I received a free copy of The Meatless Monday Family Cookbook so I could write this review. Thoughts and opinions are 100% mine.




Calories: 255kcal | Carbs: 40g | Protein: 6g | Fat: 8g | Cholesterol: 0mg | Sodium: 850mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9285IU | Vitamin C: 58mg | Calcium: 281mg | Iron: 1.8mg

Article Categories:
Soup Recipes

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