On some days, when I'm not quite sure what to cook and want something easy, tomato soup with homemade noodles is among my quick options. It doesn’t require complicated ingredients and is the kind of soup that feels just right, especially in summer or autumn when tomatoes are in season, but it works well with quality tomato puree in winter too. The vegetables can be chopped by hand or in a food processor, depending on your patience and time. If I have leftover homemade noodles from another soup, I use them without hesitation.
Quick Info
Total Time: 40-45 minutes
Prep Time: 10-15 minutes
Cooking Time: 35 minutes
Servings: 4
Difficulty: Easy
Recipe Type: Light soup, lunch, warm season or when you want a quick vegetable soup
Ingredients
1000 ml tomato puree (preferably homemade)
1 medium yellow onion
1 medium carrot
1 small parsley root
1/2 parsnip
1/2 white kohlrabi
A thick slice of celery (about the size of your palm)
Sunflower oil (2-3 tablespoons)
Iodized salt, to taste
Freshly ground pepper, to taste
1 bay leaf
1 tablespoon granulated sugar
100 g homemade noodles (or as much as you want, depending on how thick you want the soup)
Lovage paste (optional, if you have it)
Fresh herbs for serving (parsley, lovage, or your preference)
Instructions
1. Wash, peel, and finely chop the vegetables. If you want to speed things up, a food processor is very helpful.
2. Sauté the onion in a large pot with 2-3 tablespoons of oil and a splash of water. Cook over medium heat; it shouldn’t brown, just soften a bit.
3. Add the chopped carrot, celery, parsnip, and kohlrabi. Stir occasionally and let it cook for about 5 minutes until fragrant. They don’t need to be fried, just softened enough to combine the flavors.
4. Pour the tomato puree over the vegetables. Stir gently. Add salt, pepper, the bay leaf, and possibly a bit of lovage paste if you’re using it.
5. Add enough water to cover the vegetables well and let it simmer uncovered for about 25 minutes over medium heat.
6. Towards the end, add the tablespoon of sugar and the homemade noodles. Stir and let it cook for another 10 minutes, still over medium heat, until the noodles are cooked.
7. Taste for salt and pepper. Remove the bay leaf if desired.
8. Serve the soup hot, garnished with chopped herbs on top. No bread is needed.
Why I Make This Recipe Often
It helps me use up leftover vegetables from the fridge. It doesn’t take much time and has a balanced sweet-sour flavor. I sometimes prepare the homemade noodles in advance and let them dry. This soup is easy to adapt and fits well for a weekday lunch.
Tips and Variations
Tips
Don’t use too much oil; two to three tablespoons are sufficient for sautéing the vegetables.
If you want the soup to be clearer, don’t stir too often after adding the puree.
For an extra flavor boost, you can add a bit of parsley root while cooking, but don’t overdo it so it doesn’t overpower the tomato flavor.
Substitutions
Homemade tomato puree provides the best flavor, but you can also use passata or canned tomato juice if necessary.
If you don’t have homemade noodles, you can use store-bought noodles, but the cooking time will be shorter (check the package).
You can omit the kohlrabi if you don’t have it, or replace it with a small finely chopped potato.
Variations
For a heartier soup, you can add a handful of green peas or a small piece of bell pepper, but it’s not necessary.
If you prefer a more tangy soup, you can add a little lemon juice or vinegar at the end, but start with a small amount and taste.
Serving Ideas
The soup is served plain, hot, with fresh herbs, without bread.
It works well as a first course or as a light dinner.
For those who prefer, a splash of sour cream can be added at the end.
Frequently Asked Questions
1. Can I use tomato juice instead of puree?
Yes, but you may need to adjust the salt and possibly the acidity. Tomato juice is more liquid, so reduce the amount of water slightly.
2. What can I use instead of homemade noodles?
You can use thin store-bought noodles, vermicelli, or small pasta (like shells), but their cooking time should be checked to avoid them falling apart.
3. What herbs pair best for serving?
Freshly chopped parsley or lovage works best. If you have lovage paste, you can add a teaspoon to the soup at the end.
4. Is it necessary to add sugar?
Sugar balances the acidity of the tomatoes. If you’re using very ripe tomatoes or sweet puree, you can reduce the amount or even omit it.
5. Can I make the soup without a food processor?
Absolutely, the vegetables can be chopped with a knife. It won’t affect the taste, just take a bit longer.
Nutritional Values (estimated)
One serving of soup has approximately 120-150 kcal.
Carbohydrates: 20-25 g (mainly from noodles and vegetables)
Protein: 3-5 g
Fat: 3-5 g (depending on oil and noodles)
Fiber: 3-4 g per serving
Values are approximate and may vary based on noodle thickness, type of puree, and how much oil you use.
Storage and Reheating
The soup keeps well in the fridge in a sealed container for 1-2 days. After that, the noodles tend to get too soft. When reheating, use low heat and stir gently; don’t let it boil for too long to avoid the noodles disintegrating. The soup doesn’t freeze well due to the pasta. For the best texture, add fresh noodles each time you reheat if you made the soup in advance.
Quick Info
Total Time: 40-45 minutes
Prep Time: 10-15 minutes
Cooking Time: 35 minutes
Servings: 4
Difficulty: Easy
Recipe Type: Light soup, lunch, warm season or when you want a quick vegetable soup
Ingredients
1000 ml tomato puree (preferably homemade)
1 medium yellow onion
1 medium carrot
1 small parsley root
1/2 parsnip
1/2 white kohlrabi
A thick slice of celery (about the size of your palm)
Sunflower oil (2-3 tablespoons)
Iodized salt, to taste
Freshly ground pepper, to taste
1 bay leaf
1 tablespoon granulated sugar
100 g homemade noodles (or as much as you want, depending on how thick you want the soup)
Lovage paste (optional, if you have it)
Fresh herbs for serving (parsley, lovage, or your preference)
Instructions
1. Wash, peel, and finely chop the vegetables. If you want to speed things up, a food processor is very helpful.
2. Sauté the onion in a large pot with 2-3 tablespoons of oil and a splash of water. Cook over medium heat; it shouldn’t brown, just soften a bit.
3. Add the chopped carrot, celery, parsnip, and kohlrabi. Stir occasionally and let it cook for about 5 minutes until fragrant. They don’t need to be fried, just softened enough to combine the flavors.
4. Pour the tomato puree over the vegetables. Stir gently. Add salt, pepper, the bay leaf, and possibly a bit of lovage paste if you’re using it.
5. Add enough water to cover the vegetables well and let it simmer uncovered for about 25 minutes over medium heat.
6. Towards the end, add the tablespoon of sugar and the homemade noodles. Stir and let it cook for another 10 minutes, still over medium heat, until the noodles are cooked.
7. Taste for salt and pepper. Remove the bay leaf if desired.
8. Serve the soup hot, garnished with chopped herbs on top. No bread is needed.
Why I Make This Recipe Often
It helps me use up leftover vegetables from the fridge. It doesn’t take much time and has a balanced sweet-sour flavor. I sometimes prepare the homemade noodles in advance and let them dry. This soup is easy to adapt and fits well for a weekday lunch.
Tips and Variations
Tips
Don’t use too much oil; two to three tablespoons are sufficient for sautéing the vegetables.
If you want the soup to be clearer, don’t stir too often after adding the puree.
For an extra flavor boost, you can add a bit of parsley root while cooking, but don’t overdo it so it doesn’t overpower the tomato flavor.
Substitutions
Homemade tomato puree provides the best flavor, but you can also use passata or canned tomato juice if necessary.
If you don’t have homemade noodles, you can use store-bought noodles, but the cooking time will be shorter (check the package).
You can omit the kohlrabi if you don’t have it, or replace it with a small finely chopped potato.
Variations
For a heartier soup, you can add a handful of green peas or a small piece of bell pepper, but it’s not necessary.
If you prefer a more tangy soup, you can add a little lemon juice or vinegar at the end, but start with a small amount and taste.
Serving Ideas
The soup is served plain, hot, with fresh herbs, without bread.
It works well as a first course or as a light dinner.
For those who prefer, a splash of sour cream can be added at the end.
Frequently Asked Questions
1. Can I use tomato juice instead of puree?
Yes, but you may need to adjust the salt and possibly the acidity. Tomato juice is more liquid, so reduce the amount of water slightly.
2. What can I use instead of homemade noodles?
You can use thin store-bought noodles, vermicelli, or small pasta (like shells), but their cooking time should be checked to avoid them falling apart.
3. What herbs pair best for serving?
Freshly chopped parsley or lovage works best. If you have lovage paste, you can add a teaspoon to the soup at the end.
4. Is it necessary to add sugar?
Sugar balances the acidity of the tomatoes. If you’re using very ripe tomatoes or sweet puree, you can reduce the amount or even omit it.
5. Can I make the soup without a food processor?
Absolutely, the vegetables can be chopped with a knife. It won’t affect the taste, just take a bit longer.
Nutritional Values (estimated)
One serving of soup has approximately 120-150 kcal.
Carbohydrates: 20-25 g (mainly from noodles and vegetables)
Protein: 3-5 g
Fat: 3-5 g (depending on oil and noodles)
Fiber: 3-4 g per serving
Values are approximate and may vary based on noodle thickness, type of puree, and how much oil you use.
Storage and Reheating
The soup keeps well in the fridge in a sealed container for 1-2 days. After that, the noodles tend to get too soft. When reheating, use low heat and stir gently; don’t let it boil for too long to avoid the noodles disintegrating. The soup doesn’t freeze well due to the pasta. For the best texture, add fresh noodles each time you reheat if you made the soup in advance.