Creamy Vegetable Noodle Soup

Servings: 4 servings

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins


    • 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
    • ½ teaspoon dried dill
    • 1 ¼ teaspoons salt, or to taste
    • ¼ 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 non-dairy milk, divided – I used soy milk.
  • 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)


    • 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.


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.

Estimated Nutrition (per serving)

Calories: 255kcalCarbohydrates: 40gProtein: 6gFat: 8gCholesterol: 0mgSodium: 850mgFiber: 5gSugar: 7gVitamin A: 9285IUVitamin C: 58mgCalcium: 281mgIron: 1.8mg