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Recipes from the Man-O-Manischewitz Cookoff

Creamy Tomato Egg Noodle Soup

Home » Recipe Swap » Creamy Tomato Egg Noodle Soup

from Kathy Nasano
Serves 4


  • 3 tablespoons Kosher butter
  • 8 plum tomatoes – washed and ends chopped off
  • (2) 14.5 ounce cans Manischewitz® Vegetable Broth
  • 1 cup Manischewitz® Egg Noodles – barley shaped
  • 2 cups Kosher milk
  • 1/4 teaspoon Kosher salt
  • Pepper


Place tomatoes in food processor and process until tomatoes are liquid. Melt butter over low heat in 6 quart pot. Add tomato liquid. Add vegetable broth, egg noodles, salt and pepper. Turn up heat to medium and simmer for 15 minutes, stirring occasionally. Add milk; keep over heat for an additional 5 minutes, stirring twice. Serve immediately.


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