Ingredients
The following ingredients have 5 Servings
- 2 pounds tomatoes, quartered and cored
- 1/2 large yellow onion, finely chopped
- 3 large garlic cloves, minced
- 7-8 cups low-sodium vegetable broth, divided
- 4 tablespoons unsalted butter, divided
- 1 tablespoon granulated sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh parsley, chopped, for garnish
- For noodles:
- 2 large eggs
- 3/4 cup water, plus 2 tablespoons
- 2 teaspoons kosher salt, divided
- 1 3/4 cups all-purpose flour
Instruction
- Melt 2 tablespoons of butter in large stockpot. Add tomatoes and 1 cup of stock. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes. Add additional stock by tablespoons as needed.
- Warm remaining 2 tablespoons of butter in large Dutch oven over medium heat. Sauté onion, 5 minutes. Add garlic and continuing cooking 3 to 5 minutes until garlic begins to brown. Pour in 6 cups of stock. Stir in sugar and season with thyme, salt and pepper.
- Strain juices from cooked tomatoes into soup stock. Discard solids. Reduce heat to low. Cover and simmer 10 minutes.
- To make poured noodles: Beat eggs in medium bowl with water and 1 teaspoon of salt. Slowly whisk in flour to form a smooth, thin batter. Bring a large pot of water to boil with remaining 1 teaspoon of salt. Pour batter into boiling water by teaspoonfuls. Boil dough 2 to 3 minutes until noodles float to top. Drain on paper towels.
- Stir sour cream and 1 tablespoon of flour into tomato soup. Continue to simmer 5 minutes. Serve soup warm over homemade noodles. Garnish with parsley and enjoy!
