Tomato soup with noodles

Name: Tomato soup with noodles - Paraschiva M.
Ingredients: 1 liter of water; 1 small can of tomatoes; 1 small onion; 1 clove of garlic; 1/2 teaspoon of dried basil Kotanyi; 1/4 teaspoon of oregano Kotanyi; 100 g of noodles; 1 tablespoon of extra virgin olive oil; salt and pepper to taste.

Soups - Tomato soup with noodles by Paraschiva M. - Recipia

I have made this tomato soup with noodles dozens of times, especially when I need something quick, warm, and sure to please everyone at the table. It’s the kind of recipe that doesn’t need a long introduction and you don’t have to keep your eyes on the pot. If you have an onion, some canned tomatoes, and noodles, you can make it anytime. It’s tasty, easy, doesn’t cost much, and gets finished quickly. Quick Info Total time: about 25 minutes Preparation time: 5 minutes Cooking time: 15-20 minutes Servings: 4 Difficulty: very easy Recipe type: homemade soup, for a light lunch or dinner Ingredients 1 liter of water 1 small can of tomatoes (or whole tomatoes, roughly chopped) 1 small onion 1 clove of garlic 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 100 g noodles 1 tablespoon extra virgin olive oil salt and pepper, to taste Preparation method 1. Peel the onion and garlic. Chop the onion into small cubes and mince the garlic as finely as you can. 2. Place a medium pot over heat. Once it’s hot, add a tablespoon of regular oil (not the olive oil, that will be added at the end). Add the onion and sauté over medium heat, stirring occasionally, until it softens and changes color. Do not let it burn. 3. Add the garlic to the onion and stir for another minute, just enough for it to release its aroma. 4. Add the canned tomatoes. If they are whole, break them with a spoon directly in the pot. Sauté them lightly for 2-3 minutes, stirring. 5. Add the basil and oregano, then pour in the liter of water. Season with salt and pepper to taste. Turn up the heat, bringing the soup to a boil. 6. Once it reaches a boil, let it simmer on low to medium heat for another 10 minutes, uncovered. 7. Add the noodles to the soup and let it boil for 5 minutes (or according to the package instructions, but usually it’s quick). 8. Turn off the heat. Add the tablespoon of extra virgin olive oil at the end. Let it cool for 10 minutes before serving, to allow the flavors to settle. Why I make this recipe often It doesn’t take much time and doesn’t require special ingredients. It’s a simple tomato soup with noodles that turns out just as good every time. The noodles don’t get mushy if you eat it quickly, and the flavor is mild, suitable for children or those who don’t want something heavy. Tips and variations Tips Use yellow onion; it’s more suitable for soup. If you want a stronger flavor, you can sauté the onion a bit more, but don’t burn it. If you want the soup to be thicker, you can blend the tomatoes before adding the noodles. Substitutions Noodles can be replaced with thin pasta, but reduce the boiling time. You can also use well-ripened fresh tomatoes, but they need to be blanched, peeled, and finely chopped. If you don’t have basil and oregano, you can use just one of them or, if necessary, a little dried parsley. Variations You can add a tablespoon of tomato paste if you want the soup to be more colorful or tangy. Add small vegetables (very finely diced carrot or bell pepper) at the beginning, along with the onion, if you want something heartier. Serving ideas Serve warm, plain, possibly with a little toasted bread. It also goes well with a bit of grated parmesan or fresh parsley on top, if you have it at home. Frequently asked questions Can I use another type of pasta instead of noodles? Yes, you can use any small pasta (stars, letters, thin noodles), but adjust the boiling time according to the package instructions. Is it mandatory to use canned tomatoes? No, you can also use fresh tomatoes, but they need to be blanched, peeled, and finely chopped before adding to the soup. The boiling time for fresh tomatoes can be 5-10 minutes longer. What should I do if the soup is too thin or too thick? If it seems too thin, let it boil for a few minutes without a lid to reduce it. If it’s too thick, add a little hot water and adjust to taste. Can the soup be made without basil or oregano? It can be, but the flavors are simpler. If you don’t have either, just use salt, pepper, and possibly a bit of parsley at the end. How long does the soup last if I don’t eat it right away? Ideally, it should be consumed the same day, as the noodles continue to absorb liquid and thicken. Nutritional values Approximately, one serving (out of 4) contains about 130-150 kcal. Approximate macros: 24 g carbohydrates, 2 g protein, 3 g fat. It doesn’t have much protein or fat, being a light soup with few carbohydrates from the noodles and some fiber and vitamins from the tomatoes. The information is indicative. Storage and reheating The soup can be stored in the refrigerator, in a closed container, for a maximum of 24 hours. The noodles continue to absorb liquid, so when reheating, add a little hot water to restore its consistency. I do not recommend freezing this soup, as the pasta changes texture upon thawing. It’s best eaten fresh.

Preparation

Peel the onion and garlic. Dice the onion and chop the garlic into small pieces. Place a pot on the heat and when it is hot, add a tablespoon of oil. Sauté the onion, and when it changes color, add the garlic. Stir for a minute and then add the tomatoes. Let it cook for a bit, then add the spices and water. Let it simmer for 10 minutes. Add the noodles and cook for 5 minutes. Turn off the heat, add the olive oil, and let it cool slightly.

Tomato soup with noodles

Preparation

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