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Vegetarian, Classics and bistro fare

Vegetable soup with vermicelli and grated cheese

Vegetable soup with vermicelli and grated cheese is a complete meal for 4 people, ready in 35 minutes, very easy to make, for about €1.40 per serving. The key is adding the vermicelli only during the last five minutes, so they stay tender without soaking up all the broth.

Tonight, I'm making you a big vegetable soup full of vermicelli, with grated cheese melting on top and bread for dipping.

Vegetable soup with vermicelli and grated cheese
Total time
35 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This soup combines soft vegetables, carrots, leeks, potatoes and celery, with vermicelli that gives it body and a heartier texture than a plain broth. The pasta's starch thickens the soup slightly, and the grated cheese melting on top adds richness and a little salty kick that changes everything.

This is the weeknight dinner that feels like a hug, the one you make on a cold fall or winter evening when you want something simple and filling. Kids tend to love it thanks to the vermicelli and cheese, and it comes together with vegetables you almost always have on hand.

The ingredients

4 people

Fruits and vegetables

  • Carrots 3
  • Leeks 2
  • Potatoes 2
  • Onion 1
  • Celery stalks 2

Pantry

  • Vegetable brothoften in the pantry 1 l
  • Vermicellioften in the pantry 100 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated Emmental 80 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the carrots, potatoes and onion, wash the leeks and celery, then cut everything into small dice.

    Keep the dice about the same size, around half an inch, so everything cooks at the same time.

  2. Sweat the onion and leeks in the olive oil over low heat, without browning them. 5 min

    Cover the pot for five minutes, the vegetables release their water and turn sweeter.

  3. Add the carrots, potatoes, celery and hot broth, season with salt and pepper, and let simmer. 20 min

    Pour in broth that's already hot, so the cooking never stops and the vegetables keep their flavor.

  4. Drop the vermicelli into the simmering soup and let them cook. 5 min

    Stir twice at the start of cooking so they don't clump into a ball.

  5. Serve in very hot bowls with the grated Emmental on the side and slices of country bread.

    Warm the bowls under hot water before serving, the soup stays piping hot longer.

Our tips to get it right

  • Cut all the vegetables into equal small dice, about half an inch, so they all cook at the same rate without any turning mushy.
  • Taste and adjust the seasoning right before serving, since store bought vegetable broth is often already salty, so add salt last.
  • For a creamier soup, blend a ladle of cooked vegetables before adding the vermicelli, then stir the puree back into the pot.

The variations

  • Swap the vermicelli for small pasta shapes like ditalini or orzo, adjusting the cooking time according to the package.
  • For a richer version, whisk an egg yolk with a bit of hot broth off the heat and stir it in, the soup turns silkier.
  • For picky kids, blend the whole soup before adding the vermicelli, so they get a smooth texture with little noodles in it.

What to serve it with

  • Toasted country bread for dipping
  • A simple green salad
  • Plain yogurt for dessert

Storage

This soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the vermicelli, which is best added fresh when reheating. Reheat gently over low heat, adding a splash of water or broth if it has thickened.

Questions about this dish

Can you make this soup ahead of time?

Yes, make the vegetable broth the day before and keep it in the fridge. Add the vermicelli only when you're ready to serve, so they don't over swell in the cold broth.

Can you freeze this vegetable soup?

Freeze the soup without the vermicelli, in a suitable container, for about three months. Thaw it in the fridge, reheat gently, then stir in fresh vermicelli at the end of cooking.

Can you replace the vermicelli with other pasta?

Yes, small pasta shapes like ditalini or stelline work very well instead of vermicelli. Just check the cooking time on the package, since it can run a bit longer.

How do you make this soup more kid friendly?

Cut the vegetables into smaller dice or blend the soup before adding the vermicelli, for a texture that's easier to eat. Melted grated cheese also makes the soup more appealing to picky eaters.

How long does it take to make a vegetable soup with vermicelli and grated cheese?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a vegetable soup with vermicelli and grated cheese?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable soup with vermicelli and grated cheese cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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