2 pounds tomatoes, quartered and cored
1/2 large yellow onion, finely chopped
3 large garlic cloves, minced
7-8 cups low-sodium vegetable broth, divided
4 tablespoons unsalted butter, divided
1 tablespoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/2 cup sour cream
1 tablespoon all-purpose flour
1 tablespoon fresh parsley, chopped, for garnish
2 large eggs
3/4 cup water, plus 2 tablespoons
2 teaspoons kosher salt, divided
1 3/4 cups all-purpose flour
Melt 2 tablespoons of butter in large stockpot. Add tomatoes and 1 cup of stock. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes. Add additional stock by tablespoons as needed.
Warm remaining 2 tablespoons of butter in large Dutch oven over medium heat. Sauté onion, 5 minutes. Add garlic and continuing cooking 3 to 5 minutes until garlic begins to brown. Pour in 6 cups of stock. Stir in sugar and season with thyme, salt and pepper.
Strain juices from cooked tomatoes into soup stock. Discard solids. Reduce heat to low. Cover and simmer 10 minutes.
To make poured noodles: Beat eggs in medium bowl with water and 1 teaspoon of salt. Slowly whisk in flour to form a smooth, thin batter. Bring a large pot of water to boil with remaining 1 teaspoon of salt. Pour batter into boiling water by teaspoonfuls. Boil dough 2 to 3 minutes until noodles float to top. Drain on paper towels.
Stir sour cream and 1 tablespoon of flour into tomato soup. Continue to simmer 5 minutes. Serve soup warm over homemade noodles. Garnish with parsley and enjoy!