A steaming bowl of Tomato Beef Noodle Soup is the perfect antidote to a long day. Combining tender, succulent beef and a deeply flavorful tomato-based broth, this recipe strikes the ideal balance between savory, tangy, and aromatic. The slow-simmered soup, infused with garlic, shallots, and bay leaves, is a timeless comfort food that satisfies with every spoonful. Paired with noodles and light sides, it’s a complete and hearty meal for cozy family dinners or solo indulgence on cold days.
Ingredients Overview
Every element in this dish works in harmony to create a multi-layered flavor profile. From the fresh, velvety tomato base to the caramelized beef, each ingredient plays a role in transforming simple components into a vibrant and wholesome bowl of goodness.
The Tomato Beef Soup
At the heart of this recipe is the robust tomato broth. Fresh, ripe tomatoes are pureed into a smooth base, amplified by aromatic garlic and shallots. A small can of tomato paste deepens the flavor with its concentrated richness, while bay leaves add a subtle, earthy aroma. Water brings it all together, mellowing the tang while enhancing the velvety texture of the soup.
The Beef
Tender beef, such as Chuck Short Ribs, delivers richness and depth. Its marbling melts into the broth during cooking, infusing every bite with savory notes. Caramelizing the beef with sugar and black pepper creates a slightly sweet crust, which contrasts beautifully with the acidity of the tomatoes.
The Seasoning and Aromatics
A simple combination of salt, garlic, shallots, and bay leaves adds complexity to the dish. The bay leaves are optional but highly recommended for their ability to enhance the broth’s aroma. Salt is added to taste, ensuring the flavors are well-balanced without overpowering the natural sweetness of the tomatoes.
Step-by-Step Cooking Guide
The preparation of Tomato Beef Noodle Soup may seem intricate, but with patience and attention to detail, each step contributes to a final dish that is both flavorful and comforting.
Creating the Tomato Base
Begin by blending fresh tomatoes into a smooth puree. This step ensures a silky foundation for the soup, capturing the natural sweetness and tang of the tomatoes. Combine garlic and shallots in a blender with a splash of water to form a fragrant, smooth paste.
Building the Soup Broth
Heat a large stockpot over medium heat, adding a generous amount of cooking oil. Gently sauté the garlic-shallot paste until its rawness disappears, and a golden aroma emerges. Stir in the tomato puree and cook it briefly to intensify its flavor. Add water and tomato paste, stirring until fully dissolved. Allow the mixture to come to a boil before reducing it to a gentle simmer. The slow simmering process helps meld the ingredients into a balanced, rich broth.
Perfectly Searing the Beef
Cut the beef into uniform cubes, approximately 1.5 inches in size, ensuring even cooking. In a hot skillet with cooking oil, sear the beef on all sides until caramelized and golden brown. This step locks in the juices and creates a slightly crisp exterior that adds depth to the final dish. Sprinkle the beef with sugar and black pepper, letting the sugar caramelize for a subtle sweetness while the pepper releases its oils for a bold, aromatic touch.
Simmering the Soup
Deglaze the skillet with water, scraping up all the browned bits stuck to the pan—these flavorful bits will elevate the broth. Transfer the seared beef and its juices to the simmering tomato base. Cover the pot and allow the soup to simmer for 1.5 hours on low heat. The beef will soften into tender, melt-in-your-mouth morsels, while the broth thickens and intensifies in flavor. Adjust the seasoning with salt near the end, tasting for balance and richness.
Recipe Tips
Choosing the Right Beef Cut:
Opt for marbled cuts like Chuck Short Ribs, which become tender and flavorful as they cook. Beef shank or brisket are excellent alternatives.
Balancing the Broth:
Taste as you go, adjusting salt and water ratios to achieve a balanced consistency that isn’t overly thick or thin.
Caramelizing the Sugar:
Allow the sugar to gently caramelize with the beef for added depth—don’t rush this step, as it creates a beautiful balance of sweet and savory.
Enhancing Aromatics:
For a unique twist, consider adding a small sprig of thyme or star anise during the simmering process for a subtle, fragrant note.
What to Serve With This Recipe
Pairing the right accompaniments can enhance the flavors of Tomato Beef Noodle Soup, transforming it into a full and satisfying meal.
Perfect Noodles:
Soft rice noodles, chewy egg noodles, or hearty udon are ideal options to soak up the broth’s rich flavors. Each type offers a different texture to complement the dish.
Side Dishes:
Light sides like steamed bok choy, sautéed greens, or a fresh cucumber salad provide a crisp, refreshing contrast to the soup’s richness. A slice of warm, crusty bread can also be served to mop up every drop of the savory broth.
Drink Pairings:
Pair the soup with a hot cup of green tea to cleanse the palate, a zesty ginger lemonade for a refreshing lift, or a light red wine that balances the tomato’s tang.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh tomatoes?
Yes, canned tomatoes are a convenient alternative. Use whole peeled or crushed tomatoes for the best results, and adjust the water slightly to maintain the right consistency.
What can I substitute for Chuck Short Ribs?
Brisket, beef shank, or even well-marbled stew meat can be used as substitutes. They will achieve a similar tenderness when cooked low and slow.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the broth has thickened too much.
Can I make this soup in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, combine all ingredients after searing the beef and cook on low for 6–8 hours. In an Instant Pot, pressure cook for 35 minutes and allow natural release.
Variations to Try
There are endless ways to customize this Tomato Beef Noodle Soup to suit your preferences.
Adding Vegetables:
Incorporate chunks of carrots, potatoes, or daikon radish into the broth for added texture and nutrition.
Spicy Version:
Introduce a kick of heat by adding chili oil, red pepper flakes, or fresh chopped chilies to the broth.
Thicker Broth:
If you prefer a thicker consistency, stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) near the end of the simmering process.
Tomato Beef Noodle Soup is a beautifully balanced dish that brings together tender, caramelized beef and a rich, velvety tomato broth. Slow-cooked to perfection, this soup delivers a comforting warmth with every spoonful, making it ideal for family dinners or quiet evenings at home. With its versatility and depth of flavor, it’s a recipe that will quickly become a favorite for any occasion.
Ingredients
Tomato Beef Soup
4 tablespoons Cooking Oil
4 cloves Garlic
2 bulbs Shallot
500 g Tomato
340 g Tomato Paste (1 small can)
3 parts Water (1 part Tomato : 3 parts Water)
2 pieces Bay Leaf (optional)
Salt, to taste
Beef
500 g Tender Beef (Chuck Short Ribs or any tender cut works well; consult your local butcher)
2 tablespoons Cooking Oil
2 tablespoons Sugar
1 teaspoon Black Pepper
1 part Water (1 part Tomato : 1 part Water)
Instructions
To Cook the Soup
Begin by preparing the tomatoes: blend the fresh tomatoes into a smooth puree and set them aside. Next, combine the garlic and shallots in a blender, adding a splash of water to achieve a silky paste.
Heat a large stockpot over medium heat and pour in the cooking oil. Add the garlic-shallot paste and sauté gently, stirring frequently, until fragrant and the raw edge has mellowed. Stir in the pureed tomatoes and cook for a few minutes to intensify the flavor.
Pour in the water, followed by the tomato paste. Stir well to dissolve the paste and combine all the elements. Allow the soup to come to a boil, then lower the heat to maintain a gentle simmer. Add bay leaves, if using, to enhance the aroma.
To Sear the Beef and Simmer
Cut the beef into even 1.5-inch cubes, ensuring they are uniform for even cooking. Heat a separate skillet or pan over high heat and add the cooking oil. When the oil is shimmering hot, place the beef cubes in a single layer and sear each side until browned and caramelized. This step locks in the juices and adds a deep, savory layer to the dish.
Once the beef is evenly seared, sprinkle sugar and black pepper over the meat. Let the sugar caramelize slightly, releasing a delicate sweetness, while the black pepper’s aromatic oils bloom.
Deglaze the pan with water, scraping up the browned bits stuck to the bottom—these add exceptional flavor. Transfer the beef and its juices into the simmering tomato soup. Stir gently to combine.
Cover the pot and let the soup simmer over low heat for approximately 1.5 hours. During this time, the beef will become tender, and the flavors will meld into a rich, savory broth. Taste the soup near the end of the cooking time and season with salt as needed to balance the flavors.
Once ready, the soup will be robust, velvety, and infused with the depth of slow-simmered tomatoes and perfectly tender beef.
Tomato Beef Noodle Soup Recipe
Ingredients
Tomato Beef Soup
- 4 tablespoons Cooking Oil
- 4 cloves Garlic
- 2 bulbs Shallot
- 500 g Tomato
- 340 g Tomato Paste 1 small can
- 3 parts Water 1 part Tomato : 3 parts Water
- 2 pieces Bay Leaf optional
- Salt to taste
Beef
- 500 g Tender Beef Chuck Short Ribs or any tender cut works well; consult your local butcher
- 2 tablespoons Cooking Oil
- 2 tablespoons Sugar
- 1 teaspoon Black Pepper
- 1 part Water 1 part Tomato : 1 part Water
Instructions
To Cook the Soup
- Begin by preparing the tomatoes: blend the fresh tomatoes into a smooth puree and set them aside. Next, combine the garlic and shallots in a blender, adding a splash of water to achieve a silky paste.
- Heat a large stockpot over medium heat and pour in the cooking oil. Add the garlic-shallot paste and sauté gently, stirring frequently, until fragrant and the raw edge has mellowed. Stir in the pureed tomatoes and cook for a few minutes to intensify the flavor.
- Pour in the water, followed by the tomato paste. Stir well to dissolve the paste and combine all the elements. Allow the soup to come to a boil, then lower the heat to maintain a gentle simmer. Add bay leaves, if using, to enhance the aroma.
To Sear the Beef and Simmer
- Cut the beef into even 1.5-inch cubes, ensuring they are uniform for even cooking. Heat a separate skillet or pan over high heat and add the cooking oil. When the oil is shimmering hot, place the beef cubes in a single layer and sear each side until browned and caramelized. This step locks in the juices and adds a deep, savory layer to the dish.
- Once the beef is evenly seared, sprinkle sugar and black pepper over the meat. Let the sugar caramelize slightly, releasing a delicate sweetness, while the black pepper’s aromatic oils bloom.
- Deglaze the pan with water, scraping up the browned bits stuck to the bottom—these add exceptional flavor. Transfer the beef and its juices into the simmering tomato soup. Stir gently to combine.
- Cover the pot and let the soup simmer over low heat for approximately 1.5 hours. During this time, the beef will become tender, and the flavors will meld into a rich, savory broth. Taste the soup near the end of the cooking time and season with salt as needed to balance the flavors.
- Once ready, the soup will be robust, velvety, and infused with the depth of slow-simmered tomatoes and perfectly tender beef.
