Creamy Tomato Egg Noodle Soup

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from Leah Buxbaum - Brooklyn, NY
Serves 4

Ingredients:

• 3 tablespoons Kosher butter
• 8 plum tomatoes – washed and ends chopped off
• (2) 14.5 ounce cans Manischewitz® Vegetable Broth
• 1 cup Manischewitz® Egg Noodles – barley shaped
• 2 cups Kosher milk
• 1/4 teaspoon Kosher salt
• Pepper

Preparation:

Place tomatoes in food processor and process until tomatoes are liquid. Melt butter over low heat in 6 quart pot. Add tomato liquid. Add vegetable broth, egg noodles, salt and pepper. Turn up heat to medium and simmer for 15 minutes, stirring occasionally. Add milk; keep over heat for an additional 5 minutes, stirring twice. Serve immediately.