What to add to vegetable soup to make it creamy?

To make vegetable soup creamy, start by adding a roux made from butter and flour or use a cornstarch slurry. These thicken the base without adding heaviness. Milk, cream, or unsweetened plant-based milk can then be added to create that signature smooth texture. In this recipe, a combination of butter, flour (or cornstarch), milk, and vegetable broth delivers a silky, satisfying result.

What can you add to noodles to make them creamy?

Cooking noodles directly in a creamy broth allows them to absorb both flavor and texture. You can also add a splash of cream, cheese, or even puréed vegetables to coat the noodles in richness. In creamy vegetable soup noodles, the flour-thickened broth infused with milk clings to the noodles, giving each bite a velvety finish.

What is creamy vegetable soup?

Creamy vegetable soup is a hearty, smooth-textured soup made with a blend of vegetables and a rich base of milk, cream, or a thickened broth. Unlike chunky or clear soups, this version has body and depth, often made with puréed or softened vegetables. Our version keeps the vegetables intact, making it heartier and more dynamic — especially with the addition of pasta.

How to make soup really creamy?

Use a thickening agent like a roux (butter and flour) or a cornstarch slurry. Add dairy like milk or cream for richness, or blend a portion of the vegetables to enhance the texture. Simmer gently to avoid curdling and be sure to season well — a creamy base can mute flavors, so tasting before serving is key.

Creamy Vegetable Soup Noodles – Comfort in Every Spoonful

Description

Creamy vegetable soup noodles offer a rich, nourishing twist—creamy broth, tender pasta, and hearty vegetables in one bowl.

Ingredients

3 tablespoons unsalted butter
2 garlic cloves, minced
1/2 medium onion, finely chopped
1 teaspoon dried thyme
1/3 cup all-purpose flour (or 3 tablespoons cornstarch for gluten-free)
3 cups low-fat milk
2 cups low-sodium vegetable broth
1 cup water
200g (7 oz) dry linguine or similar pasta, broken into small pieces
Salt and pepper, to taste
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 cup corn kernels (frozen or drained canned)
1 cup frozen peas
Optional: fresh thyme leaves for garnish

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Instructions

In a large pot, melt butter over medium-high heat. Sauté garlic and onion for 2 minutes until fragrant.
Add diced carrots and celery. Cook for 2 more minutes, then stir in the red bell pepper and cook another minute.
Sprinkle in the flour and stir constantly for about 1 minute to coat the vegetables.
Slowly add half the broth, stirring to dissolve the flour, then add the rest of the broth, milk, water, dried thyme, corn, and peas. Season with pepper.
Bring to a gentle simmer. Add broken pasta and cook for about 10 minutes, or until the noodles are just tender.
Taste and season with salt and additional pepper if needed.
Serve hot, garnished with fresh thyme leaves if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Western