Tomato Noodle Soup
I make so many varieties of tomato soup because I love it so much and want to change it up so it doesn't get boring. When I made this soup, I had a few egg noodles left in the pantry so I added them at the end.
Ingredients
1 small sweet onion, chopped2 carrots, chopped
4 stalks celery, chopped
4 cups vegetable broth56 ounces plum tomatoes
3 teaspoons salt2 teaspoons ground black pepper1 teaspoon sugar
1 1/2 cups thin egg noodles, uncooked1/2 cup milk
Directions
In 5 quart sauce pan, over heat. Add onion, carrots, celery and broth. Bring to a boil. Reduce heat to medium low and cook, covered for 15 minutes. Add tomatoes, salt, and pepper. Stir well. Break up tomatoes with a smooth. Simmer, covered, for 1 1/2 hours.
Remove from heat and blend, using a blender or an immersion blender, until smooth. Add noodles and stir well. Simmer on low for 10 minutes.
Add milk and stir well. Simmer on low for 15 minutes.
Nutrition FactsServings: 6Amount per serving Calories 152% Daily Value*Total Fat 2.3g 3%Saturated Fat 0.7g 4%Cholesterol 10mg 3%Sodium 1741mg 76%Total Carbohydrate 26.4g 10%Dietary Fiber 4.3g 16%Total Sugars 14.5g Protein 8.9g Vitamin D 0mcg 1%Calcium 86mg 7%Iron 2mg 13%Potassium 833mg 18%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.