Tomato Soup with Japanese Noodles
- For the soup
- 2 onions
- 2 garlic cloves
- 500 grams Tomatoes
- 2 Tbsps finely chopped Basil
- 1 Tbsp chopped parsley
- 4 Tbsps olive oil
- ½ can pureed Tomatoes (200 grams)
- 600 milliliters vegetable stock (from a jar)
- 3 Tbsps balsamic vinegar
- 1 tsp sugar
- freshly grated Nutmeg
- ½ tsp cayenne pepper
- 3 Tbsps Crème fraiche
- For the noodles
- 50 grams Japanese Wheat noodle
For the soup, peel the onions and garlic, and chop coarsely. Rinse the tomatoes, cut into quarters, remove seeds and chop coarsely.
Heat olive oil in a large saucepan and saute the onions and garlic in it while stirring.
Add the chopped tomatoes to the onions and pour in the vegetable stock. Add the basil, parsley, balsamic vinegar, sugar, nutmeg and cayenne pepper, and season with salt. Simmer the soup over medium heat for 20-25 minutes, stirring occasionally.
Puree the soup with immersion blender and strain through a sieve. Stir the creme fraiche into the strained soup and season with salt.
For the noodles, cook the noodles in salted water until very al dente.
Divide the soup equally into soup bowls and top with drained noodles. Serve garnished with chopped scallions greens.