Close up of Cream of Vegetable Soup with Noodles (no cream!) in a pot, fresh off the stove ready to be served
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4.92 from 12 votes

Creamy Vegetable Soup with Noodles (No cream!)

Recipe video above. A cream cream-less soup with lots and lots of fresh veggies, plus noodles! Use 7 - 8 cups of diced vegetables of choice, including onion. If making ahead or you know you'll have leftovers, cook the pasta separately and place in the bowl, then ladle over soup (because noodles left in soup becomes bloated and overly soft).
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Mains, Soup
Cuisine: Western
Keyword: Vegetable Soup
Servings: 4 - 5 people
Calories: 427kcal
Author: Nagi

Ingredients

  • 50 g /3 tbsp butter , unsalted
  • 2 garlic cloves , minced
  • 1/2 onion , finely chopped
  • 1 tsp dried thyme
  • 1/3 cup / 70 g flour
  • 3 cups / 750ml milk , any (I use low fat)
  • 2 cups / 500 ml vegetable or chicken broth , low sodium
  • 1 cup / 250 ml water
  • 3 tsp Vegeta or other stock powder (Note 1)
  • 200 g / 7oz linguine or other pasta , broken into 4 pieces
  • Salt and pepper to taste

Vegetables (sub with your choice!):

  • 2 carrots , diced
  • 2 celery ribs , diced
  • 1 red capsicum/bell pepper , diced
  • 1 cup corn kernels , frozen or canned drained
  • 1 cup frozen peas

Optional garnish:

  • Fresh thyme leaves

Instructions

  • Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Then add carrot and celery. Cook for a further 2 minutes, then add capsicum and cook for another 1 minute.
  • Add flour and mix, cook for 1 minute.
  • Add about half the broth and mix. Once flour is incorporated into the broth, add remaining broth, milk, water, dried thyme, Vegeta and pepper. Mix, then add corn and peas.
  • Bring to simmer then lower heat slightly.
  • Break pasta into 4 pieces and add into pot. Cook for 10 minutes or until pasta is just cooked. Adjust salt and pepper to taste.
  • Ladle into bowls and serve, garnished with a tiny sprinkle of fresh thyme leaves if desired.

Notes

1. Vegeta is a brand of vegetable stock powder (see in post). It's my favourite stock powder to use in soup broths where you don't have a flavour boost from cooking a protein or something else. You can use another stock powder - use chicken or vegetable (but Vegeta gives the best flavour!).
It's sold in the herb & spice aisle of supermarkets here in Australia.
Read in post about Vegeta and MSG misconceptions!
2. Use 7 to 8 cups of any chopped vegetables you want, including onion (don't skip onion!)
3. Nutrition per serving, assuming low fat milk is used. This is a big generous bowl!
Nutrition Facts
Creamy Vegetable Soup with Noodles (No cream!)
Amount Per Serving
Calories 427 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 26mg9%
Sodium 1010mg44%
Potassium 601mg17%
Carbohydrates 66g22%
Fiber 6g25%
Sugar 8g9%
Protein 14g28%
Vitamin A 6725IU135%
Vitamin C 57.1mg69%
Calcium 56mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 427kcal | Carbohydrates: 66g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1010mg | Potassium: 601mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6725IU | Vitamin C: 57.1mg | Calcium: 56mg | Iron: 2.7mg