“Take your grilled cheese night to a whole new level with this hearty, slow-cooked Amish tomato soup packed with comforting noodles.”

Directions and Instructions

1. Start by rinsing the fresh garden tomatoes thoroughly. Once clean, core and chop them into chunky pieces. There’s no need to peel them; the skins will soften beautifully as they cook, infusing the soup with rich flavor.
2. In a 5- to 6-quart slow cooker, combine the chopped tomatoes, chicken broth, finely chopped onion, and kosher salt. Stir everything together gently, ensuring that the tomatoes are mostly submerged in the savory broth.
3. Cover the slow cooker and set it to cook on LOW for 6–7 hours or on HIGH for 3–4 hours. You’ll know it’s done when the tomatoes are soft and the onions have turned tender and fragrant.
4. Once cooked, use a wooden spoon or a potato masher to gently crush the tomatoes right inside the slow cooker, leaving some small chunks for lovely texture. Taste the broth and season with a bit more salt if desired.
5. If you’re not already on HIGH, raise the heat. Stir in the dry egg noodles, pressing them down into the hot tomato broth to ensure they cook evenly.
6. Cover the slow cooker again and cook on HIGH for 15–25 minutes, stirring once halfway through. You’re aiming for that perfect, soft and silky noodle texture without them falling apart.
7. Give the soup a final stir and taste for seasoning one last time, adding a pinch more salt if necessary. Ladle the steaming soup into bowls directly from the slow cooker—garnish with dried or fresh herbs if you like, for an extra pop of flavor!

Notes or Tips

Feel free to customize this soup to your liking! Adding a splash of balsamic vinegar can enhance the tomato flavor, and a sprinkle of Parmesan cheese on top just before serving can add a delightful richness. If you’re looking to pack in the nutrients, consider adding some chopped leafy greens like spinach or kale in the last 10 minutes of cooking.

Cooking Techniques

Using a slow cooker enables the flavors to meld beautifully over time, resulting in a rich, robust soup. The long cooking time not only softens the vegetables but also intensifies their natural sweetness. Crushing the tomatoes towards the end allows those vibrant flavors to fully develop while retaining some of that lovely texture. If you don’t have a slow cooker, this recipe can easily be adapted to a large pot on the stove; just adjust the cooking time accordingly.