This recipe offers a comforting, classic tomato soup, enriched with a simple roux and finished with tender egg noodles. Quick to prepare in just 15 minutes, it's a nostalgic and satisfying meal perfect for lunch or dinner, yielding two hearty servings.
For a classic, smooth tomato soup, ensure the flour is fully cooked with the butter to create a proper roux, which prevents a raw flour taste and thickens the soup effectively. Use good quality tomato juice as it forms the base flavor. Adjust the sugar to balance the acidity of the tomatoes; ripe tomatoes might need less. Incorporate the cooked noodles at the very end, just long enough to heat through, to prevent them from becoming mushy. A pinch of fresh basil or a swirl of cream just before serving can elevate the dish significantly, adding freshness and richness.