Grandma-Style Tomato Soup with Noodles
A simple, deeply comforting tomato soup with tender noodles and a lightly tangy finish. It is homely, soothing, and ideal for an easy family lunch or a cosy supper.
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Servings: 4 | Prep: 10 min | Cook: 30 min | Total: 40 min
Tags: comfort food, family meal, noodles, simple, soup, tomato
Ingredients
- 1.0 tbsp olive oil (For softening the vegetables.)
- 1.0 onion (Medium, finely diced.)
- 1.0 carrot (Small, peeled and finely diced for gentle sweetness.)
- 2.0 garlic (Cloves, finely chopped.)
- 2.0 tbsp tomato puree (Adds depth and colour.)
- 800.0 g chopped tomatoes (Tinned tomatoes are ideal for a classic homely flavour.)
- 900.0 ml vegetable stock (Use hot stock for quicker cooking.)
- 1.0 bay leaf (Optional, but traditional and comforting.)
- 1.0 tsp sugar (Balances acidity without making the soup sweet.)
- 1.0 tsp salt (Add gradually to taste.)
- 1.0 tsp black pepper (Freshly ground if possible.)
- 120.0 g egg noodles (Medium or fine noodles work best.)
Instructions
- Heat the olive oil over a medium-low heat for 1 minute, then cook the onion and carrot for 8 to 10 minutes, stirring often, until softened, glossy, and sweet-smelling without letting them brown.
- Add the garlic and tomato puree, then cook over a low heat for 1 to 2 minutes, stirring constantly, until the puree darkens slightly and smells rich rather than sharp.
- Pour in the chopped tomatoes and hot vegetable stock, add the bay leaf, sugar, half the salt, and half the pepper, then bring the soup to a gentle simmer over a medium heat for 12 to 15 minutes until the vegetables are very tender and the broth smells rounded and mellow.
- Remove the bay leaf, then blend the soup until mostly smooth, leaving it fully smooth or slightly textured according to preference, and return it to a low heat for 2 minutes until gently steaming.
- Add the noodles and simmer over a low to medium heat for 6 to 8 minutes, stirring now and then, until the noodles are tender but still holding their shape and the soup has thickened slightly around them.
- Stir in the milk if using, then taste and season with the remaining salt and pepper as needed, keeping the soup over a low heat for 1 minute until the colour turns slightly softer and the flavour tastes balanced.
- Add the lemon juice a little at a time over a low heat, stirring well and tasting after each addition, until the soup has a light tang that brightens the tomatoes without becoming sharp.
- Ladle the soup into bowls and let it sit for 1 minute before serving, then finish with parsley if using, so the noodles settle and the aroma becomes warm and homely.
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