Fresh Tomato and Noodle Soup


This recipe is deceptive in that it seems like it would be an easy recipe to make, but it’s actually a bit of a pain in the butt.

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Ingredients

  • 1 T. olive oil
  • 1 lb. 11 oz. plum tomatoes
  • 1 onion, cut into fourths
  • 5 garlic cloves, sliced thinly
  • 1 celery stalk, chopped
  • 2 c. chicken stock
  • 2 oz. dried panelling or other soup pasta
  • salt and pepper to tasted
  • fresh grated parmesan cheese, for garnish

Directions

  1. Pour the olive oil into a large, heavy-bottom pan and add the tomatoes, onion, garlic and celery. Cover and cook over low heat for 45 minutes, occasionally shaking the pan gently, until the mixture is pulpy.
  2. Transfer the mixture to a food processor or blender and process to a smooth puree. Push the puree through a strainer into a clean pan. (Or just rinse the pot you were using.)
  3. Add the stock and bring to a boil. Add the pasta, bring back to a boil and cook for 8 to 10 minutes, until the pasta is tender but still firm to the bite. Season with salt and pepper. Ladle into warm bowls, sprinkle with freshly grated parmesan cheese and serve immediately.

Step two in the directions is a lot more difficult than the directions suggests. I found it extremely difficult to push the blended tomato through the strainer. At some point I just gave up! Perhaps this means you should puree the crap out of it before straining the soup back into the pot.

At first glance the soup appears runny. Fear not. The noodles will soak up the soup. After about five minutes, the dish turned into something more along the lines of adult Spaghetti-O’s. (Admittedly, I put two to three times the amount of noodles into the dish than the recipe calls for. I seem to have a problem with this. See my Spicy Peanut Soup with Chicken and Noodles soup blog.)

Sprinkle with plenty of salt, pepper, and parmesan cheese and you’ll think this soup is delicious. Especially if you’re a huge fan of tomato soup.

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