Tomato Soup

I don't know about you, but for me a tomato soup must contain noodles in order to be fully satisfying - I realise this may simply be a force of habit, an opinion based on the way I remember tomato soups from my childhood more than anything else. However, knowing that doesn't change my attitude about it one bit...

Ingredients:
- olive oil
- paprika
- cayenne pepper
- 3 cloves garlic, crushed
- 2 medium onions, coarsely chopped
- 2.5 L (ca. 2.5 quarts) vegetable broth
- 3 leeks, cut in rings
- 800 g (28 oz) canned crushed tomatoes
- 140 g (5 oz) canned tomato paste
- salt
- 150 g (ca. 5 oz) noodles^[1]
- fresh basil, chopped - for serving
- sour cream - for serving

Olive oil was heated in a large pot, then added paprika and generous amounts of cayenne pepper. The onion and garlic was sautéed in this until the onions were translucent. After adding the vegetable broth, leeks, crushed tomatoes, and tomato paste the pot was covered and brought to a boil. The heat was reduced and the soup was allowed to simmer for 10 minutes. After seasoning to taste with salt, the noodles were added and the soup was allowed to simmer until the noodles were cooked.

Served immediately with a tsp of sour cream and some fresh basil on top.

^[1] Preferably small noodles like little elbows or small shells.