I really hope you enjoy this Vegetable Noodle Soup Recipe. If you do, please let me know in the comments below. I LOVE reading your comments ❤.
WHY YOU WILL LOVE THIS RECIPE
This hearty vegetable noodle soup recipe is… everything. It’s one of the best soups ever and I love having it as a hearty main dish after a long day because it’s just super filling and comforting ❤.
I mean imagine this, lots of fresh vegetables (green beans, carrots and mushrooms) sautéed with some golden brown onions, garlic and ginger, then cooked in a rich vegetable broth until tender. Creamy coconut milk and umami soy sauce are then added to the vegetable broth making this one deliciously creamy vegetable soup.
You can have it right then or add some thin rice noodles to make this delicious soup even more filling than it already is.
Think something like a cream of vegetable soup but a little more umami (thanks to the soy sauce) and coconutty with a deep sweet flavor thanks to the lightly browned onions and coconut milk. Plus, filled with some delicious rice noodles too. Incredible ✨.
It’s one of the most delicious soups ever! I’ve worked super hard on this soup to make it delish but hey, there’s so much more to love too. Here are a few more reasons why you’ll love this creamy vegetable noodle soup recipe:
- This homemade soup uses really simple ingredients. I made sure not to use any complex or difficult to find ingredients at all!
- The best part is how easy it’s to make too (it’s made all in one-pot!). If your veggies are all cut and ready, it takes less than half an hour to get some hot soup ready in front of you.
- This amazing recipe is also so filling. It’s filled with an array of veggies which makes it hearty and just… incredible ❤.
- It’s also so customizable, just add your favorite veggies! Add a lot of vegetables or even meat. Maybe some chili paste, Italian seasoning or some fresh herbs. You can customize each single bowl too and make the whole family happy!
- This easy vegetable noodle soup is also one of the most comforting soups ever. It’s not only perfect on those cold winter days and nights during winter months. You can enjoy it anytime (it’s on regular rotation at my home!)! So cozy up with this delicious soup whether it’s soup season or not, it’ll always fill you up with cozy warm feelings ❤.
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INGREDIENTS & SUBSTITUTIONS FOR THIS CREAMY VEGETABLE NOODLE SOUP RECIPE
For exact ingredient measurements, please scroll down to the Recipe Card.
To make this Vegetable Noodle Soup Recipe we need:
- Olive oil– I use olive oil to sauté my veggies in when making this creamy vegetable soup. You don’t need to use only olive oil though and there are many other easy options out there too. Just go ahead and use a cooking oil you prefer!
- Onion– Ooh lightly caramelized onion adds the most delicious sweet rich flavor to our homemade soup. The whole family will love it! You can use any type of onion here.
- Garlic– Our favorite veggies cook in some caramelized onions, smashed and minced garlic and fresh ginger to give us some of the most incredible flavors ever. Plus garlic and coconut milk? They work just so well together ⭐.
- Ginger– Some minced fresh ginger adds a hint of ginger flavor to our coconut hot soup making things absolutely incredible.
- Fresh vegetables– Go ahead and use your favorite veggies! This hearty vegetable noodle soup tastes best when it’s filled with an array of veggies. I’ve added green beans (mmm green beans!), mushrooms and carrots here but you can also add bell peppers, baby spinach, celery root, baby bok choy, shiitake mushrooms, sweet potatoes, celery ribs… whatever you like. Add a lot of vegetables that you’re fond of so this soup tastes the absolute best always ❤.
- Soy sauce– A little soy sauce adds a lush umami-ness to our hearty vegetable soup. A great alternative if you’re looking for a gluten-free option is tamari.
- Vegetable broth– Ooh vegetable broth, one of the main ingredients here. Vegetable broth or vegetable stock adds the most delish rich flavor to our creamy veggie soup. Don’t skip out on this ingredient! You can also use bouillon cubes if you like. Also, if you’re not following a vegetarian or vegan diet, you can use chicken broth (turn this into a chicken noodle soup recipe) or even beef broth. Please don’t add only hot water.
- Coconut milk– Coconut milk adds that right amount of creaminess, richness and warmth to this easy vegetable soup making it one of the most comforting soups ever ✨. That gentle coconut flavor works really well with all our veggies too, making things rich and delicious. Yum! You can also use another thick plant-based milk or cream you prefer, or even heavy cream or half and half.
- Rice noodles– I love rice noodles here! I use vermicelli noodles. You can use any type of noodles you like. You can use soba noodles, udon noodles, egg noodles, ramen noodles… Looking for a gluten-free option? Use gluten-free noodles. You can use any type of pasta you prefer too! There are great options and many popular choices out there such as acini de pepe, ditalini… orzo… You can use a gluten-free pasta you prefer too!
- Lemon juice– Mmm lemon juice adds just the right amount of tang in this delicious soup which works really well with coconut milk. This is one of the most delicious recipes ever ❤!
- Salt and black pepper
Optional Ingredients:
- Green onions or spring onions- Green onions or spring onions are an optional garnish here. You get a fresh delish onion-y flavor that I absolutely adore. You can add whatever fresh herbs you prefer too!
Once again, for the full recipe with exact ingredient measurements, please scroll down to the Recipe Card.
HOW TO MAKE THIS VEGETABLE NOODLE SOUP RECIPE [Step-by-Step Instructions with Photos]
Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.
STEP 1: GET EVERYTHING READY
Go ahead and chop all your veggies. Get all your ingredients so cooking is a breeze ❤!
STEP 2: COOK THE ONIONS
Take a large pot or Dutch oven. I use my trusty Dutch oven here.
Now, over medium heat (not medium-high heat!), add the olive oil or any oil you prefer.
Once the oil is heated through, add the chopped onion.
Sauté onion for about 3 to 4 minutes over medium heat until it turns a golden light brown with a deliciously nutty onion-y aroma (yum!).
Add in your smashed and minced garlic and fresh ginger and mix well for about a minute or 2.
STEP 3: COOK YOUR VEGGIES
Add all the fresh vegetables in! I’ve used green beans, carrots and mushrooms here but you can add whatever you prefer, bell peppers, celery…
Now cook the veggies for about 4 to 5 minutes over medium heat. Keep stirring well with the onions, garlic and ginger. We want to cook and brown our veggies just a little to get all those delicious flavors out!
Now add the vegetable broth or vegetable stock and raise the heat to high.
Stir, gently scraping the bottom of the pot to get those stuck veggie bits out if any and let everything come to a gentle boil.
Once the vegetable broth comes to a gentle boil, reduce the heat to low, cover the large pot or Dutch oven with a lid and leave it to simmer for about 10 minutes.
STEP 4: FINISH COOKING YOUR CREAMY VEGETABLE NOODLE SOUP
Once 10 minutes are up, lift the lid and add coconut milk and soy sauce. Stir for about 2 minutes.
Now raise the heat to high and add your rice noodles in. Push it in with your ladle if needed so it’s submerged in the soup. (Hey you, go ahead and use any noodles you prefer here. There are lots of great options- ramen noodles, egg noodles, udon noodles, soba noodles. You can use any type of pasta too!)
Gently stir and let the rice noodles cook for about 2 to 3 minutes until softened.
Now switch the heat off and add lemon juice. Taste the soup and see if you want more salt and black pepper. I usually add some in here.
Top each bowl of soup with freshly chopped green onions or spring onions.
And now take a sip. Isn’t that the best soup ever 😍? And you made it all yourself ✨!
Hey you, I really hope you love this Vegetable Noodle Soup Recipe as much as I do!
If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).
Once again, for the full recipe with exact ingredient measurements, please scroll down to the Recipe Card.
Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.
EASY Vegetable Noodle Soup Recipe (Creamy)
Ingredients
To make this Vegetable Noodle Soup Recipe we need:
- 1 tbsp olive oil can use any cooking oil you prefer
- 1 medium sized or 170 gms onion
- 4 to 5 cloves of garlic smashed and minced
- 1 inch ginger grated or minced
- 1 cup or 100 gms green beans chopped into ½ inch pieces
- 2 medium sized or 120 gms carrot cut into 2 inch thin sticks, or however you prefer
- 8 oz or 230 gms button mushrooms wash, pat dry & cut into halves
- 2 tbsp soy sauce (can substitute with tamari)
- 4½ cups or 36.5 fl oz or 1080 ml vegetable broth
- 1⅔ cups or 13.5 fl oz or 400 ml coconut milk (can use any non-dairy cream, dairy cream or even half and half)
- 4 oz or 115 gms rice noodles (can use any type of noodles or pasta you prefer)
- 1½ tsp lemon juice
- ¼ tsp salt
- ½ tsp black pepper
- freshly chopped green onions for garnishing (optional)
( Note- Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips & tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤ )
Instructions
- GET EVERYTHING READYChop all your veggies. Get all your ingredients ready. This will make cooking a breeze ❤!
- COOK THE ONIONSTake a large pot or Dutch oven and over medium heat (not medium-high heat!), add 1 tbsp olive oil.Once the oil is heated through, add chopped 1 medium sized or 170 gms onion.Sauté onion for about 3 to 4 minutes over medium heat until it turns a golden light brown with a deliciously nutty onion-y aroma.Add in smashed and minced 4 to 5 cloves of garlic and fresh ginger (grated 1 inch ginger) and stir for about a minute or 2.
- COOK YOUR VEGGIESAdd all the fresh vegetables in! I’ve used 1 cup or 100 gms green beans, 2 medium sized or 120 gms carrot and 8 oz or 230 gms button mushrooms here but you can add whatever fresh veggies you like- bell peppers, celery…Cook the veggies for about 4 to 5 minutes over medium heat while stirring well. We want to cook and brown our vegetables just a little to get all those delicious flavors out!Now add 4½ cups or 36.5 fl oz or 1080 ml vegetable broth and raise the heat to high.Stir, gently scraping the bottom of the pot to get any stuck veggie bits out if any (that’s all flavor!). Let everything come to a gentle boil.Once the vegetable broth comes to a gentle boil, reduce the heat to low, cover the large pot or Dutch oven with a lid and let everything simmer for about 10 minutes.
- FINISH COOKING YOUR CREAMY VEGETABLE NOODLE SOUPOnce 10 minutes are up, add 1⅔ cups or 13.5 fl oz or 400 ml coconut milk and 2 tbsp soy sauce. Stir for about 2 minutes.Now raise the heat to high and add 4 oz or 115 gms rice noodles. Push it in with your ladle if needed so it’s submerged in the soup.Gently stir and let the rice noodles cook for about 2 to 3 minutes until softened and cooked through.Switch off the heat and add 1½ tsp lemon juice. Taste the soup to check if you want any salt and black pepper. I usually add about ¼ tsp salt and ½ tsp black pepper here.Top each bowl of soup with freshly chopped green onions.And now give it a taste. Isn’t that the best soup ever 🤩? And you made it all yourself!Hey! Now that you’ve reached the end of the instructions and have probably tried this dish, can you please leave a rating and comment below letting me know how you liked it? I take EVERY comment seriously and it’ll make my entire day!
Notes ✍🏼
- Use your favorite veggies! I’ve added green beans (green beans are my fav!), mushrooms and carrots but you can also add whatever you like- bell peppers, baby spinach, sweet potatoes, celery ribs….
- Use any type of noodles you like. I love vermicelli noodles but you can use soba noodles, udon noodles, egg noodles, ramen noodles… Use gluten-free noodles if you prefer. You can also use any type of pasta you like! There are great options out there such as acini de pepe, ditalini, orzo… You can use a gluten-free pasta you prefer too.
- Don’t add the rice noodles in if you’re not having this creamy vegetable soup immediately. I learned this the hard way. Those noodles sucked up all the broth and started to break 😱.
- You can use pre-chopped veggies as well as frozen veggies to save on time.
- Got leftover soup? Wait for it to reach room temperature. Then store it in an airtight container in the refrigerator. It’ll stay good for about 3 days.
- For a thinner soup just add more vegetable stock or vegetable broth. And if you want a thick soup, add more coconut milk and a little less vegetable stock and cook it a little extra to thicken things up!
Nutritional Information (per serving)
The nutritional information given here is only an estimate.
Please read our full Nutrition Information Disclaimer to learn more.Did you make this recipe?
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You can share your stories with this recipe in the comments below too whether this is the first time you’re trying this recipe or if you’ve already had it multiple times before, I would love to hear all about it!
WHAT KIND OF NOODLES WORK BEST WHEN MAKING THIS EASY VEGETABLE NOODLE SOUP RECIPE?
This hearty vegetable noodle soup is one of the most delicious recipes ever and all kinds of noodles work well when making it!
That’s the best part about it. It’s super customizable and works well with so many different ingredients.
When it comes to me, I love rice noodles here and that’s exactly what I use whenever I make this recipe! I use vermicelli noodles.
You can use any type of noodles you like- soba noodles, udon noodles, egg noodles, ramen noodles… So many options. You can use gluten-free noodles too.
You can also use any type of pasta you prefer! There are great options and many popular choices out there such as acini de pepe, ditalini… orzo… You can use a gluten-free pasta as well. This creamy soup will always taste wonderful ❤.
FUN SERVING SUGGESTIONS
Making this vegetable soup with noodles is so much fun. You don’t have to stick to just one flavor like with something like… cream of vegetable soup. It’s easy, uses simple ingredients and you can do literally anything with it. I love that so much. It’s on regular rotation at our home and we try something new every time we make it!
I mean, you can top it up with soy sauce and crispy garlic for a fun Asian twist or add some Parmesan cheese and Italian seasoning for a cozy warm soup on a cold night.
Here are a few ideas you can work with the next time you make this soft noodle vegetable soup:
- Top this vegetable noodle soup recipe with some more soy sauce, chili oil or garlic oil! You can add some sesame seeds, black pepper, crispy onion, crispy garlic, lemon zest, chopped roasted peanuts, chili sauce, green onions, chives… You can add your favorite fresh herbs too such as fresh cilantro… Loads of options! You can maybe add chunks of cooked chicken as well to turn this into a chicken noodle soup recipe.
- A great way to make this vegetarian soup even more filling is by serving it along with some cheesy bread for a really filling meal. You can dip the cheesy bread in and enjoy too, yum (Oh my goodness, I love soup so much, here’s another delicious soup you can try which pairs really well with some bread- cauliflower lentil soup).
- Customize each bowl of vegetable soup to make the whole family happy. You can add some chili paste, lemon juice, crispy garlic to each bowl depending on everyone’s preference… There are lots of easy options you can work with. Mmm this is the best soup ever ❤.
- Another great way to serve this recipe for vegetable noodle soup is with a fresh salad to cut through the creaminess (I especially love a lemon-y dressing, fresh, citrusy and vitamin c rich!). You can roast some veggies alongside too!
TIPS TO MAKE THE BEST VEGETABLE NOODLE SOUP RECIPE EVERY SINGLE TIME
This is such an amazing recipe and I’m not just saying that. It’s super easy and delicious too. Perfect when it’s soup season on those cold winter days as well as during the warmer months when you want a comforting veggie rich meal.
This easy vegetable noodle soup can never go wrong and is right for every occasion. Plus it’s got a pretty short cook time too, I love it ❤!
This creamy vegetable soup is super easy but hey, here are a few tips to make things even easier-
- If you’re not having this creamy vegetable soup immediately, please don’t add the rice noodles in. I learned this the hard way while testing this recipe multiple times 😱. They suck up all the broth and start to break. It’s a disaster.
- This vegetarian soup is awesome for meal prep. To meal prep this recipe, just go ahead and make the soup. Don’t add the rice noodles in yet. Let the soup come to room temperature then store it in an airtight container in the refrigerator. Coming to the noodles, you can make them separately and store them in a different airtight container or make them the day you’re having this soup and then add them to the soup.
- Get everything ready before starting to cook. This is a great way to save on so much cook time it’s amazing. And hey, you can use pre-chopped veggies as well as frozen veggies to save on time.
- Got leftover soup? Go ahead and wait for the leftover soup to reach room temperature. Then store it in an airtight container in the refrigerator. It’ll stay good for about 3 days.
- Want a thinner soup? Just add more vegetable stock or vegetable broth. And if you want a really thick soup, don’t add corn starch. Just add more coconut milk and a little less vegetable stock and cook it a little extra to thicken things up!
RECIPE & DIET VARIATIONS YOU CAN TRY
Oh boy, this easy vegetable noodle soup is…. amazing. You can make a bowl of soup to enjoy and cozy up with on a cold night during those winter months. You can also make it during summers or literally whenever. It’s one of the most comforting soups ever ❤.
It’s also made with really simple ingredients which adds to the awesomeness. The best part is how there’s so much you can do with this recipe. There are loads of great options! Here are a few:
- You can use another thick plant-based milk or cream you prefer, or even heavy cream or half and half instead of coconut milk.
- We use vegetable stock or vegetable broth here. You can also use bouillon cubes. Also, if you’re not following a vegetarian or vegan diet, you can use chicken broth or even beef broth. Please don’t add only hot water, it’s not a great alternative.
- Use your favorite veggies! I’ve added green beans (green beans are my fav here!), mushrooms and carrots but you can also add other fresh vegetables such as bell peppers, baby spinach, celery root, baby bok choy, shiitake mushrooms, sweet potatoes, celery ribs… whatever you love ❤.
- Skip out on coconut milk for something like a vegan classic chicken noodle soup. It’s the only change you’ll need to make!
- For a gluten-free option, use tamari instead of soy sauce.
- Use any type of noodles you like. I love vermicelli noodles but you can use soba noodles, udon noodles, egg noodles, ramen noodles… Use gluten-free noodles for a gluten-free option. You can use any type of pasta you prefer as well! There are great options and many popular choices out there such as acini de pepe, ditalini, orzo… You can use a gluten-free pasta you prefer too.
- This delicious soup is super filling even without rice noodles. If you want to enjoy some thick creamy veggie soup on its own, go ahead and skip out on the noodles!
- Green onions or spring onions are an optional garnish here. You can add whatever fresh herbs you prefer!
- Add some spice to your creamy vegetable noodle soup. You can add chili flakes, chili sauce, chili paste or even chopped chilis to add some heat to your soup 🔥.
- Make things even more filling by adding some chickpeas or even black beans or other beans. I love adding chickpeas and black beans to this soup.
- Want a thinner soup that’s not really creamy? Just add more vegetable stock or vegetable broth. And if you want a really thick soup, don’t add corn starch. Just add more coconut cream and a little less vegetable stock and cook it a little extra to thicken things up!
- Add extra ingredients to make this delicious soup your own. Add in some onion powder (onion powder works well here), Italian herbs, Parmesan cheese or whatever cheese you prefer, curry powder or curry paste, miso paste, fresh herbs… So many ideas!
- Add some leftover rotisserie chicken or even chicken breasts (season your chicken breasts and cook them however you like) to your soup and make it a chicken noodle soup recipe. Using leftover rotisserie chicken is usually quicker than cooking your own chicken.
- You can add any other meat you like too! The only change I sometimes make to this recipe is adding some shrimp in. I adore that flavor of coconut milk, shrimp and veggies!
- You can make some vegan chicken noodle soup too. Use vegan chicken broth and vegan chicken pieces or even tofu for a creamy vegan chicken noodle soup!
- Customize each bowl of soup to make the whole family happy. You can add some cooked chicken or shrimp, chili paste, lemon juice to every individual bowl… It depends on the preference of everyone at home and there are lots of easy options you can work with.
- You can also blend this soup halfway or completely for a different thick texture and a super thick creamy vegetable soup.
Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.
Frequently Asked Questions (FAQs)
To prevent your noodles from getting mushy, don’t overcook them. Make sure your noodles cook in the creamy soup for only 2 to 3 minutes or until softened and then serve the soup immediately.
Overcooking your noodles will lead to them breaking and getting all mushy.
Also, if you’re not having this soup immediately, don’t add those noodles in. They’ll sit in for a long time and get mushy. Cook them separately and add them in when serving the soup!
Yes, you absolutely can use frozen vegetables instead of fresh ones when making this soup! It’ll still taste incredible ✨.
Yes, you can make this vegetable noodle soup recipe ahead of time. This soup is awesome for meal prep.
Just go ahead and make the soup. Don’t add the rice noodles in yet. Let the soup come to room temperature then store it in an airtight container in the refrigerator.
Coming to the noodles, you can make them separately and store them in a different airtight container or make them the day you’re having this soup and then add them to the soup. Adding your noodles to the soup and then storing it will lead to mushy noodles.
Wait for your leftover soup to reach room temperature. Then store it in an airtight container in the refrigerator. It’ll stay good for about 3 days.
Reheat your soup in the microwave or over the stovetop until it’s heated through. If you stored your soup with noodles in it, the noodles may have absorbed some of the soup. If this happened with you, go ahead and add some veggie broth and then heat your soup.
❤❤❤
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If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).
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