Looking for a comforting and delicious meal that’s quick to make and perfect for those cozy nights in? This Creamy Vegetable Soup with Noodles has you covered. Packed with hearty vegetables and noodles, this recipe creates a soul-warming dish in just 35 minutes. Whether you're a soup lover or simply in need of a satisfying meal, this creamy, flavor-packed soup is sure to hit the spot.
Why You'll Love This Soup
At That Love Podcast, we believe in creating recipes that nourish both the body and the soul. This creamy vegetable noodle soup is no exception. It's more than just a bowl of soup; it's a comforting embrace, perfect for enjoying while listening to your favorite episodes of our podcast. Whether you're looking for something light or a filling dinner option, this soup can be your go-to recipe for a cozy night.
Not only is it packed with flavor, but it's also loaded with veggies, making it nutritious without sacrificing any taste. Best of all, it’s versatile—you can easily tweak it to suit your dietary preferences or the veggies you have on hand.
What Goes into the Creamy Vegetable Soup with Noodles?
To make this mouthwatering soup, you'll need:
Vegetables: We love adding broccoli, peas, bell peppers, carrots, sweet corn, green beans, onion, and celery. Feel free to experiment with your favorites like mushrooms, zucchini, or cauliflower.
Milk: Regular dairy milk adds creaminess, but if you're vegan or lactose-intolerant, you can substitute it with plant-based milk.
Seasoning: Simple yet effective, with thyme, red chili flakes, black pepper, and salt to taste.
Noodles: Use any noodles you prefer—pasta, rice noodles, or even gluten-free options!
Cream: To make the soup even richer, we add cooking cream. For a vegan version, opt for coconut cream or skip it entirely.
How to Make This Soup
Prep the Base: Start by melting butter in a pot and sautéing garlic and onions until fragrant. Add chopped celery and carrots, cooking until softened.
Add More Veggies: Toss in bell peppers and green beans, then sauté for another few minutes.
Make It Creamy: Sprinkle in flour, cooking it through before gradually adding the vegetable stock. Stir until smooth.
Add the Noodles: Pour in the rest of the stock and milk, then bring the soup to a simmer. Add broccoli, green peas, sweet corn, and seasonings. Let everything cook together.
Finishing Touches: Once the veggies are tender and noodles are cooked, stir in the cream for that extra layer of richness.
Variations and Tips
Make it Vegan: Use plant-based milk and coconut cream. Swap butter for olive oil or vegan margarine.
Gluten-Free Option: Substitute regular noodles with gluten-free pasta and use rice flour instead of all-purpose flour.
Add Cheese: Love cheesy goodness? Add shredded cheddar or mozzarella for an even richer flavor.
Spice It Up: For a little extra kick, increase the red chili flakes or add a splash of hot sauce.
Storing Leftovers
If you have leftovers, store the soup without noodles, as they tend to soak up the liquid over time. Keep the broth and noodles separate, combining them when reheating. The broth stays fresh for up to 3 days, and the noodles for 5 days in the fridge.
Serving Suggestions
This soup is perfect on its own or paired with sides like toasted garlic bread, a fresh garden salad, or cheesy focaccia. Ideal for a light lunch or a cozy dinner while tuning in to our podcast episodes!
Frequently Asked Questions
Can I use frozen vegetables?Yes, frozen vegetables are a convenient option and work just as well.
Can I replace all-purpose flour with whole wheat flour?Absolutely! Keep in mind that it may slightly alter the color and flavor of the soup, but it will still be delicious.
Can I make this soup gluten-free?Definitely! Use gluten-free noodles and replace all-purpose flour with rice or almond flour.
Enjoy this delightful Creamy Vegetable Soup with Noodles while you relax and listen to our latest episodes on That Love Podcast. It's the perfect combination of comforting food and heartwarming stories!
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