Tomato Soup with Rice Noodles and Toasted Bread Crumbs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- some olive oil
- 500 g tomatoes, passed
- 1 can tomatoes, chunky
- water
- possibly tomato paste if necessary
- 1 vegetable stock cube, instant
- basil
- 1 handful rice noodles
- 1 shot sherry or Madeira
- 3 slices toast or bread
- 50 g parmesan in one piece
- butter
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- First press or chop the garlic and then sweat it in a soup pot with a little olive oil. Add the strained tomatoes and the chunky tomatoes very quickly. Dilute with a little water and add a little more tomato paste if necessary. Bring the soup to the boil and then add the stock cube, the basil (something from the shaker or fresh, finely chopped) and the rice noodles as well as a dash of sherry or Madeira. Simmer the soup over a moderate heat until the rice noodles are soft. Stir several times in the meantime, otherwise the pasta will stick to the bottom of the pot.
- In the meantime, cut the bread / toast into bite-sized cubes and finely grate the parmesan. Now toast the bread with a little butter in the pan, then add the parmesan and continue toasting until it is melted and golden brown. Put the cubes in a small bowl.
- Finally, season the soup with salt, pepper and a little sugar.
- Now either serve the soup with a handful of bread cubes per plate or have everyone serve themselves with the bread cubes.
- Tip: If you like the soup a little hotter, you can also cook 1 - 2 chilli peppers and remove them at the end of the cooking time.
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