Recipe courtesy of From Garden to Soup Bowl

Preparation and cook time: 20 minutes

Ingredients

  • 14 oz. canned tomatoes, chopped
  • 2 tbsp. tomato paste
  • 3-4 oz. vermicelli or egg noodles
  • ½ large onion, chopped
  • 4 garlic cloves, finely chopped
  • ¼ tsp. spicy paprika
  • 3 tbsp. olive oil
  • 2-3 cups boiled water
  • ½ tsp. dried marjoram
  • 1/2 tsp. fresh or dried thyme
  • 1/2 tsp. fresh basil
  • Salt to taste

Preparation

  1. Heat olive oil in a saucepan. Add onion, garlic and thyme and cook over a medium-low heat for 5 minutes, stirring occasionally.
  2. Add tomato paste and cook for 2 minutes, stirring. Add tomatoes ( I used organic sweet tomatoes), marjoram, paprika, salt and cook for 3 minutes, then stir in the water and cook for another 2 minutes.
  3. Stir in noodles and cook, according to package instructions. Transfer to bowls, garnish with basil and parmesan cheese and serve immediately.

[wpurp-searchable-recipe]Tomato Soup with Noodles – – – [/wpurp-searchable-recipe]

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