Tomato Soup with Noodles

Ingredients

• 2 onions
• 2 Garlic cloves
• 500 g tomatoes
• 2 tbsp chopped basil
• 1 tbsp chopped parsley
• 4 tbsp olive oil
• 200 g crushed tomatoes (half a can)
• 600 ml vegetable stock (from carton)
• 3 tbsp balsamic vinegar
• Salt
• 1 tsp sugar
• freshly grated nutmeg
• ½ tsp cayenne pepper
• 3 tbsp crème fraîche
• chopped chives
• chopped chives
• 50 g Japanese wheat noodles

Instructions

1. 1.

   Peel and roughly chop onions and garlic. Wash, quarter, seed, and roughly chop tomatoes.

2. 2.

   Heat olive oil in a large pot, sauté onions and garlic while stirring.

3. 3.

   Add crushed and chopped tomatoes, pour in vegetable stock. Stir in basil, parsley, and balsamic vinegar. Season with salt, sugar, nutmeg, and cayenne pepper. Simmer the soup over medium heat for 20–25 minutes, stirring occasionally.

4. 4.

   Puree the soup, strain through a sieve, fold in crème fraîche, and adjust seasoning.

5. 5.

   For garnish, cook noodles in salted water until al dente.

6. 6.

   Serve by ladling soup into bowls and topping with drained noodles.