Easy Creamy Vegetable Noodle Soup One Pot Recipe

There is something deeply comforting about a warm bowl of creamy vegetable noodle soup simmering gently on the stove. This recipe reminds me of slow evenings when the kitchen smelled of butter, garlic, and fresh vegetables, and the world outside felt quiet for a moment. It is the kind of soup you make when you want something nourishing but gentle, something that feels like care in a bowl.

I love how forgiving this recipe is. It welcomes whatever vegetables you have on hand and does not ask for perfection. Some days the carrots are chunkier, some days the noodles are softer, but the result is always cozy and satisfying. This soup has a way of bringing people together, inviting everyone to slow down, sit at the table, and enjoy something warm and familiar. It is simple food, but it carries comfort, warmth, and a sense of home in every spoonful.

Step-by-Step Instructions to Make Creamy Vegetable Noodle Soup :

Step 1 :

Melt butter in a pot over medium heat. I used my Lodge Cast Iron Skillet, but any heavy-bottomed pot works just fine at home.

Step 2 :

Add chopped onion and garlic. Sauté for 3 to 4 minutes until soft and fragrant using a Cuisinart Silicone Spatula or any spoon you have.

Step 3 :

Add chopped celery and carrots. Sauté until they begin to soften, stirring gently.

Step 4 :

Add bell peppers and French beans. Cook for 2 to 3 minutes, stirring occasionally with a OXO Good Grips Wooden Spoon.

Step 5 :

Sprinkle in the flour and sauté for 1 to 2 minutes until the raw smell disappears.

Step 6 :

Pour in 1 cup of vegetable stock and mix well until smooth and lump-free.

Step 7 :

Add remaining stock and milk. Let the soup simmer for 2 to 3 minutes.

Step 8 :

Add broccoli, peas, corn, chili flakes, thyme, salt, and pepper. Cook for 2 minutes.

Step 9 :

Add noodles and cook for about 15 minutes until tender.

Step 10 :

Stir in cooking cream, cook for 1 minute, then turn off the heat.

Who This Creamy Vegetable Noodle Soup Is Perfect For :

Kid-Friendly Appeal :

The soft noodles make every bite easy to chew and enjoy.
The creamy broth feels gentle and familiar on young palates.
Mild seasoning keeps the flavors comforting and not overwhelming.
Colorful vegetables blend in naturally without feeling intimidating.

Comfort-Food Lovers Benefits :

The creamy texture creates a soothing, cozy eating experience.
Warm flavors feel grounding after a long or tiring day.
Each spoonful delivers richness without feeling heavy.
It offers a quiet moment of comfort in a simple bowl.

Busy-Life Adults Advantages :

The recipe comes together in one pot with little effort.
Prep and cooking fit easily into a weekday schedule.
Leftovers reheat well for quick meals the next day.
Cleanup stays minimal with straightforward steps.

Vegetarian / Dietary Friendly Appeal :

The soup is fully vegetarian and satisfying on its own.
Vegetables provide balance without needing extra sides.
Ingredients are easy to swap based on dietary needs.
It feels nourishing while still being comforting and familiar.

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Easy Creamy Vegetable Noodle Soup One Pot Recipe

This creamy vegetable noodle soup is rich, comforting, and packed with colorful vegetables, milk, and tender noodles—perfect for a cozy homemade meal.

Comfort Food

Author: wholesome whisk editor Cooking Method: Sauteing, Simmering Cuisine: International Courses: Dinner, Lunch, Midnight Snack Recipe Keys: Dairy Mixing V vegetarian

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Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Servings: 4 Calories: 320 Best Season: Fall & Winter Dietary:

B balanced meal C contains dairy F family friendly V Vegetarian

Creamy Vegetable Noodle Soup Ingredients

Scale

1/2x 1x 2x 3x

• 2 medium Carrots (Chopped)
• 2 stalks Celery (Chopped)
• 1 cup Onion (Finely chopped)
• 1 cup Broccoli florets (Chopped)
• 1 cup Green peas (Fresh or frozen)
• 1 cup Sweet corn kernels (Fresh or frozen)
• 0.5 cup French beans (Chopped)
• 0.5 cup Bell pepper (Any color, chopped)
• 2 cloves Garlic (Finely chopped)
• 1 tsp Dried thyme
• 0.5 tsp Chili flakes (Adjust to taste)
• Salt (To taste)
• 0.5 tsp Black pepper (Ground)
• 2 tbsp Unsalted butter
• 2 cups Milk (Full fat preferred)
• 0.25 cup Cooking cream
• 5 cups Vegetable stock (Warm)
• 0.33 cup All-purpose flour
• 200 grams Noodles or pasta (Uncooked)

Instructions

1. Melt butter in a pot.
2. Sauté onion and garlic.
3. Add carrots and celery and cook until soft.
4. Add bell pepper and beans.
5. Stir in flour and cook briefly.
6. Add vegetable stock and milk.
7. Add vegetables and seasonings.
8. Add noodles and cook until tender.
9. Stir in cream and switch off heat.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 8g40%

Cholesterol 35mg12%

Sodium 680mg29%

Potassium 720mg21%

Total Carbohydrate 38g13%

Dietary Fiber 6g24%

Sugars 9g

Protein 11g22%

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Vitamin A 4200 IU

Vitamin C 38 mg

Calcium 220 mg

Iron 3.2 mg

Vitamin D 2 mcg

Vitamin E 3.1 mg

Vitamin K 72 mcg

Thiamin 0.32 mg

Riboflavin 0.41 mg

Niacin 4.6 mg

Vitamin B6 0.54 mg

Folate 110 mcg

Vitamin B12 0.8 mcg

Biotin 6 mcg

Pantothenic Acid 1.9 mg

Phosphorus 260 mg

Iodine 38 mcg

Magnesium 58 mg

Zinc 1.8 mg

Selenium 16 mcg

Copper 0.3 mg

Manganese 0.6 mg

Chromium 8 mcg

Molybdenum 28 mcg

Chloride 820 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Substitutions
You can use plant-based milk and cream for a vegan version.

Serving ideas
Serve hot with garlic bread or toasted sourdough.

Mistakes to avoid
Do not add all stock at once after flour or lumps may form.

Chef tips
Always warm the stock before adding for a smoother soup.

Keywords: creamy vegetable soup, noodle soup recipe, vegetarian soup, comfort food, one pot soup