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Creamy Tomato Soup with Egg “Noodles” on Top

Serves 4

This creamy tomato soup with homemade "egg noodles" is perfect for a cold winter’s night as well as brunch!


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 onion, finely chopped
  • 4 large cloves garlic, finely chopped
  • 1 carrot, finely diced
  • Salt and pepper
  • 2 tablespoons fresh thyme, chopped
  • 1 large fresh bay leaf
  • 3 tablespoons tomato paste
  • 4 cups chicken stock (32 ounces)
  • 1 can hand-crushed San Marzano tomatoes (28-32 ounces)
  • A few leaves basil, torn
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups whole milk

For the egg "noodles:"

  • 8 eggs
  • 1/2 cup grated Parmigiano Reggiano cheese
  • Salt and pepper
  • 1/4 cup flat leaf parsley, chopped
  • 1 tablespoon butter


  1. For the soup, heat the EVOO, two turns of the pan, in a large soup pot over medium to medium-high heat. Add the onion, garlic, carrot, salt, pepper, thyme, and the bay leaf and cook, partially covered, to soften, 10-15 minutes, stirring occasionally. Add the tomato paste and stir for 2 minutes; add the stock, tomatoes and basil. Simmer, partially covered, for 30 minutes; remove and discard the bay leaf.
  2. Puree the soup in a blender and return to the pot.
  3. To make the béchamel sauce, melt the butter in a saucepot over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt and pepper and let thicken to coat a spoon. Stir the béchamel into the soup to combine.
  4. For the "noodles," beat the eggs with the cheese, salt, pepper and parsley. Melt the butter in a 12-inch skillet over medium heat and add half of the egg mixture. Swirl into a very thin, large layer, cover with loose foil and cook until completely set, 3-4 minutes. Repeat with the remaining egg mixture. Remove the pan from the heat and roll up the eggs into two logs. Slice each log into 1/4-inch "noodles."
  5. Serve the soup in shallow bowls topped with a few "egg noodles."