Tomato Soup
Homestyle tomato soup with vegetables and noodles.
Equipment
- large saucepan
Ingredients
- ½ yellow onion sliced
- 1 carrot diced
- 1 celery stalk diced
- 2 15 oz cans tomato juice
- 2 Tbsp vegeta
- salt and pepper to taste
- 2 cups water plus more to taste
- ¾ cup noodles egg noodles or orzo preferred
- 3 Tbsp butter
- 1 dash magi or to taste
- ¼ cup sour cream
Instructions
- Add butter to your saucepan and allow it to start melting over medium-high heat. Add your onion, celery, and carrot (see note) and cook until the onions are thoroughly cooked down. You would like to see a fond beginning to form on the bottom of the pan (the pan starts to turn brown but not burnt/black). This is flavor and you want to have a lot of it.
- Add tomato juice to deglaze the pan. Add vegeta. Add additional water.
- Bring the soup to a boil then reduce to a simmer. Cover and boil for at least 30 minutes.
- While the soup is simmering, remove 1-2 ladles of soup and place in a small bowl/cup. Whisk in sour cream. Pour the mixture back into the soup and stir.
- Add the noodles and cook for an additional 15-20 minutes.
- Taste the soup, add additional water, salt, and pepper as necessary. Add a dash of magi if desired.
Notes
- Regarding the onions, celery, and carrot - what you're really searching for here is mirepoix. This is a fancy term meaning 1 part celery, 1 part carrot, and 2 parts onion. Depending on the size of your onions, carrots, and celery, you may need to adjust to get the correct ratio.