Amish country cooking is famous for transforming straightforward pantry staples into deeply satisfying dishes. Among those classic recipes, Amish Tomato Noodle Soup stands out for its heartiness. Unlike thin canned tomato soups or smooth bisques, this traditional version combines a rich, slightly sweet tomato base with tender egg noodles and a velvety finish. Adapt it for the slow cooker, and you get an effortless, set-it-and-forget-it meal that fills the kitchen with an incredible aroma all day long.
What Makes Amish Tomato Soup Unique?
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The Sweet-Savory Balance: Amish cooking often incorporates a touch of brown sugar or butter to cut the natural acidity of tomatoes, giving the broth a smooth, mellow flavor profile.
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Hearty Egg Noodles: Broad egg noodles give this soup real substance, turning what is usually a simple side dish into a filling main course.
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Rich Texture: A splash of heavy cream, evaporated milk, or a quick butter-flour roux blended in near the end gives the soup its signature silky consistency.
Ingredients
Soup Base
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2 cans (28 oz each) crushed tomatoes (or tomato sauce)
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3 cups low-sodium vegetable or chicken broth
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1 small yellow onion, finely diced
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2 cloves garlic, minced
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2 tablespoons brown sugar (adjust to taste)
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1 teaspoon salt
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1/4 teaspoon freshly cracked black pepper
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2 tablespoons butter
Finishing Touches
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6 oz wide egg noodles (about 2.5 to 3 cups dry)
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1/2 cup heavy cream or evaporated milk (optional, for creaminess)
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Fresh parsley or parmesan cheese for garnish
Step-by-Step Instructions
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