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


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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