|

Creamy Vegetable Noodle Soup

This post may contain affiliate links. Read our disclosure policy.

I have been loving making new soups, so I have a whole week again of soup recipes for all of you including this creamy vegetable noodle soup.

This soup is a creamy based soup, but only milk, flour, and butter is used to make this soup creamy. Then you add in a bunch of veggies – red pepper, carrots, corn, celery, peas, onion. All the veggies make this soup so colorful!

Creamy Vegetable Noodle Soup | realmomkitchen.co

Then you also and in pasta. The cream base is just full of flavorful veggies and tender noodles surrounded in a nice creamy base. Some dried thyme is also added in to bring in even more flavor. This is a soup I will be making often.

Creamy Vegetable Noodle Soup | realmomkitchen.com

Creamy Vegetable Noodle Soup | realmomkitchen.co

Creamy Vegetable Noodle Soup

Real Mom Kitchen

3 from 1 vote
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 3 Tbsp butter
  • ½ onion finely diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 1 red bell pepper diced
  • 2 cloves minced garlic
  • cup flour
  • 1 tsp dried thyme
  • 3 cups milk I used fat free
  • 2 cups chicken broth
  • 1 cup water
  • 1 Tbsp bouillon I use Better Than Bouillon
  • Salt and pepper to taste
  • 7 oz linguine broken into 4 pieces
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions
 

  • In a stock pot, melt butter. Add onion and cook for 2 minutes. Next add carrot and celery and cook for 2 minutes. Add in red pepper and garlic, cook for another 1 minute.
  • Sprinkle flour over the vegetables and cook for 1 minute.
  • Add in half the broth and mix. Once flour is incorporated into the broth, add remaining broth, milk, water, dried thyme, bouillon, salt and pepper. Stir until well combined.
  • Mix, then add corn and peas. Bring to simmer then lower heat slightly.
  • Add the pasta into the pot cook for 10 minutes or until pasta is just cooked. Adjust salt and pepper to taste. Serves 4-5.
Tried this recipe?Let us know how it was!

Recipe adapted from Recipe Tin Eats.

Leave a Reply

Your email address will not be published. Required fields are marked *