I love soup; it’s warm, satisfying, and easy to eat on the go. Tomato soup is a classic, but adding basil, parmesan, and noodles provides a flavorful Italian twist. This creamy, bright soup is a great weeknight meal and the leftovers make a satisfying lunch.
Making tomato soup from scratch takes only a little effort and tastes way better than the canned stuff. This version calls for a Mornay sauce, which takes a few minutes on the stove top, but the velvety texture is well worth the effort. Fresh herbs and veggies provide a mild flavor and natural sweetness. Noodles and a sprinkle of cheese make it substantive enough to have for a meal, but it also pairs perfectly with a grilled cheese sandwich.
Tomato Noodle Soup
6
15 minutes
6 hours
6 hours, 15 minutes
2 leeks, finely chopped
3 carrots, small dice
1 28 oz. (880 g) can crushed tomatoes
4 cups (960 ml) vegetable broth
2 stalks basil
3 tablespoons (42 g) unsalted butter
3 tablespoons (30 g) flour
1 teaspoon (7 g) salt
½ teaspoon (1 g) pepper
1 cup (240 ml) milk
¾ cup (75 g) parmesan, divided
16 oz. (450 g) rotini noodles
Set the leeks and carrots in the bottom of a 5-quart slow cooker. Add crushed tomatoes and vegetable broth and nestle 1 basil stalk into the liquid.
Cook on low for 6 hours, stirring occasionally if possible.
Melt the butter in a sauce pan over medium heat. Whisk in the flour, salt and pepper and continue to cook until flour begins to ball up and brown slightly.
Slowly whisk in the milk, and continue to cook until slightly thickened, about 5 minutes. Add ½ cup of parmesan, stir to combine and add to slow cooker.
Add noodles to slow cooker and stir to combine. Cook another 20-30 minutes, until noodles are tender. Serve garnished with additional parmesan and basil leaves from the remaining stalk.
Pro tip: You can easily vary the flavor of this soup by using different herbs and cheeses; cheddar and chives or Swiss cheese and dill are two of my favorites.