Creamy Vegetable Soup with Noodles

A velvety, comforting vegetable soup packed with vibrant veggies and tender noodles, achieving a creamy texture without any cream! This hearty, wholesome dish uses a clever flour-based thickening method and a medley of colorful vegetables to create a satisfying meal. Perfect for cozy nights, it’s versatile—use any vegetables you love—and can be made gluten-free with simple swaps. Cook pasta separately for leftovers to keep it perfectly al dente!

Instructions

1. 1

   Sauté aromatics: Melt butter in a large pot over medium-high heat. Add garlic and onion, cooking for 2 minutes until fragrant and softened.

2. 2

   Cook vegetables: Add diced carrots and celery, cooking for 2 minutes. Stir in red bell pepper and cook for an additional 1 minute.

3. 3

   Thicken base: Sprinkle flour over vegetables and stir for 1 minute to cook out the raw flour taste.

4. 4

   Add liquids: Gradually pour in half the vegetable broth, stirring to incorporate flour smoothly. Add remaining broth, milk, water, dried thyme, Vegeta, and black pepper. Stir well to combine.

5. 5

   Add remaining vegetables: Mix in corn and peas. Bring to a simmer, then reduce heat to medium-low.

6. 6

   Cook pasta: Break linguine into 4 pieces and add to the pot. Simmer for 10 minutes, stirring occasionally, until pasta is just cooked (al dente). Adjust salt and pepper to taste.

7. 7

   Serve: Ladle soup into bowls, ensuring a good mix of vegetables, noodles, and broth. Garnish with fresh thyme leaves if desired and serve hot.

Recipe Notes

• Vegeta Stock Powder – A vegetable-based stock powder that enhances flavor. Substitute with other low-sodium vegetable or chicken stock powders, but Vegeta offers a unique depth. Available in the herb and spice aisle of most supermarkets.

• Gluten-Free Option – Replace flour with 3 tbsp cornstarch mixed with 3 tbsp cold milk. Add this slurry near the end of cooking (when pasta is nearly done), stirring constantly for 1-2 minutes to thicken. Use gluten-free pasta to make the dish fully gluten-free.

• Vegetables – Use 7-8 cups of any diced vegetables (fresh or frozen), but don’t skip the onion for flavor. Try zucchini, broccoli, or green beans for variety, keeping pieces bite-sized for even cooking.

• Pasta – Linguine adds heartiness, but any pasta (e.g., penne, fusilli) works. Break long pasta into smaller pieces for easier eating. For leftovers, cook pasta separately and add to bowls when serving to prevent bloating.

• Milk – Low-fat milk keeps it light, but whole milk or plant-based milk (e.g., oat, almond) can be used for different flavor profiles. Ensure plant-based milk is unsweetened.

• Storage – Store soup (without pasta) in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months. Reheat gently, adding freshly cooked pasta to avoid mushiness.

• Serving – Pair with crusty bread or a light salad for a complete meal. Adjust seasoning before serving to enhance flavors.

• Nutrition – Values are per serving (assuming 5 servings) using low-fat milk. Variations in vegetables or milk type may alter nutritional content.