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Slow Cooker Amish Tomato Noodle Soup

Slow Cooker Amish Tomato Noodle Soup transforms ripe fresh tomatoes, tender wide egg noodles, and savory broth into a simple, comforting meal. This hands-off soup is an easy way to use garden tomatoes without peeling or seeding them.
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Prep Time 15 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 55 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 193 kcal

Ingredients
  

  • 3 pounds ripe fresh garden tomatoes Cored and chopped; do not peel
  • 4 cups low-sodium chicken broth Vegetable broth may be used instead
  • 1 medium yellow onion Finely chopped
  • 2 teaspoons kosher salt Plus more to taste
  • 8 ounces wide dried egg noodles Amish-style if available

Instructions
 

  • Rinse the tomatoes well, then core and chop them into chunky pieces, leaving the skins on.
  • Add the chopped tomatoes, chicken or vegetable broth, finely chopped onion, and 2 teaspoons kosher salt to a 5- to 6-quart slow cooker, then stir.
  • Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the tomatoes are very soft and the onion is tender.
  • Use a wooden spoon or potato masher to gently crush the softened tomatoes in the slow cooker, leaving some small pieces for a rustic texture.
  • Taste the tomato broth and add another pinch of salt if needed, keeping in mind that the noodles will absorb seasoning as they cook.
  • Turn the slow cooker to HIGH if it is not already there, stir in the dry wide egg noodles, and press them down into the hot broth.
  • Cover and cook on HIGH for 15 to 25 minutes, stirring once halfway through, until the noodles are soft and silky but not falling apart.
  • Stir the soup, taste again for salt, and ladle it into bowls while hot. Serve with crusty bread, dinner rolls, buttered toast, or grilled cheese sandwiches if desired.

Notes

Cool leftovers quickly and refrigerate in shallow containers within 2 hours. Store for 3 to 4 days. Reheat only what you plan to eat on the stovetop or in the microwave until steaming hot and the soup reaches 165°F, adding a splash of broth if desired. For freezing, freeze the tomato broth before adding noodles and cook fresh noodles after thawing.

Nutrition

Calories: 193kcal
Keyword Amish tomato soup, egg noodle soup, fresh tomato soup, garden tomato recipe, slow cooker soup, tomato noodle soup
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