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Vegetarian, Northern, Eastern and Western France

Vegetable soup with vermicelli and grated cheese

Vegetable soup with vermicelli and grated cheese is a complete dinner for 4, ready in 40 minutes, very easy to make for €1.20 per person. The trick is adding the vermicelli only five minutes before the end so it stays tender instead of turning mushy. Carrots, leeks, potatoes, turnip and celery simmer into a mild broth that grated Gruyère brings to life.

Tonight, Sunday night vegetable soup, with vermicelli the kids love to chase around their spoon and as much grated cheese as they want.

Vegetable soup with vermicelli and grated cheese
Total time
40 min
Difficulty
Very easy
Cost per person
€1.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup has the comforting taste of winter vegetables simmered low and slow, softened by vegetable broth and finished with melted Gruyère on top. The vermicelli adds a different texture, light and fun to scoop up with a spoon, miles away from a classic pureed vegetable soup. It's a soup you actually chew, not just sip.

It's a natural Sunday night dinner when you want something light after a heavy lunch, but it also works on a weeknight because everything simmers on its own while you handle other things. Kids who usually push vegetable chunks around their bowl tend to accept this version much more easily, with vermicelli to chase and as much cheese as they like, which is exactly the idea behind Mon Chou.

The ingredients

4 people

Fruits and vegetables

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

Pantry

  • Vermicellioften in the pantry 80 g
  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated Gruyère 80 g

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Peel and cut all the vegetables into small dice.

    The smaller the dice, the faster the soup cooks.

  2. Sauté the onion with a little oil in a large pot, then add the vegetables. 5 min

    Let them sweat for a few minutes to release their flavor.

  3. Cover with a liter and a half of water, add the bouillon cube and simmer covered. 25 min

    Skim if needed for a clearer broth.

  4. Add the vermicelli, season with salt and pepper, and cook a few minutes more. 5 min

    Taste the vermicelli, it should be tender but not falling apart.

  5. Serve the soup with grated cheese and bread.

    Let everyone sprinkle on their own cheese.

Our tips to get it right

  • Cut all the vegetables to roughly the same size so they cook evenly and none stay hard while the rest turn soft.
  • For a creamier soup without blending, mash a few potato pieces with a fork right in the pot near the end of cooking.
  • Make the vegetable broth the day before if you're short on time, then just reheat it and stir in the vermicelli at the last minute.

The variations

  • Swap the vermicelli for small pasta shapes like ditalini, kids enjoy scooping those up just as much.
  • For a richer version, stir a spoonful of heavy cream into each bowl before serving.
  • To save time, use a bag of pre diced soup vegetables and cut the vegetable cooking time to 15 minutes.

What to serve it with

  • Toasted country bread or buttered slices
  • A soft boiled egg for a fuller meal
  • A light green salad to start

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the vermicelli, which you should add fresh when reheating. Warm it gently in a pot, stirring occasionally.

Questions about this dish

Can you make this soup ahead of time?

Yes, make the vegetable broth up to two days ahead and keep it in the fridge. Add the vermicelli only when you reheat and serve, so it stays tender.

Can you swap the vermicelli for something else?

You can use small pasta like ditalini or even rice. Just adjust the cooking time depending on what you choose.

Does this soup freeze well?

Yes, but without the vermicelli, which turns mushy once thawed. Freeze the broth with the vegetables, then stir in fresh vermicelli when reheating.

How do you get kids excited about this soup?

Vermicelli that's fun to chase with a spoon and grated cheese they sprinkle on themselves turn it into a game as much as a meal. Let each kid control how much cheese goes in their own bowl.

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

Count 40 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 620 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 €1.20 per serving, or €4.80 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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