#3244 - Tomato Egg Noodle Soup

(by Shirley McNevich)

10 plum tomatoes
3 TBSP butter
1 - 32oz. container Swanson vegetable broth (or make your own)
1 cup raw egg noodles (more if you wish)
2 cups milk
salt (if necessary)
fresh ground black pepper (to your taste)
fresh grated Parmesan cheese

In a blender add the tomatoes--blend until liquified. Remove any large skin pieces from the liquid tomatoes. In a large saucepan over low heat add butter--melt. Add tomato liquid while stirring. Add vegetable broth--stir until mixed. Add egg noodles and salt/pepper to your taste--turn heat to medium and cook/stir until noodles are tender. Turn heat back to simmer--add milk and stir until well mixed. Simmer for 5 minutes. When ready to serve, divide mixture into bowls and top with fresh grated Parmesan cheese.