Soup-e Gojeh Farangi (سوپ گوجه فرنگی) — Persian Tomato Noodle Soup
A comforting Persian home-style tomato soup simmered with sautéed onion, chicken broth, and reshteh noodles. Bright Roma tomatoes and olive oil create a light yet deeply satisfying bowl.
Printable Recipe Card
Servings: 4 · Total: 60 min · Difficulty: easy
Ingredients (quick list)
- 30 ml Extra virgin olive oil (about 2 tablespoons)
- 200 g Yellow onion (finely diced (about 1 large))
- 700 g Roma tomatoes (cored and grated on a box grater, skins discarded (or finely crushed))
- 1000 ml Chicken broth (low-sodium preferred)
- 6 g Sea salt (about 1 teaspoon, plus more to taste)
- 1 g Black pepper (about 1/2 teaspoon, plus more to taste)
- 120 g Reshteh (Persian soup noodles) (broken into 5 cm pieces)
- 250 ml Water (as needed to adjust thickness)
Steps (summary)
- Warm a medium pot over medium heat for 2 minutes. Add the olive oil, then stir in the diced onion. Cook for 10–12 minutes, stir…
- Add the grated tomatoes to the pot and stir well, scraping the bottom to release any flavorful bits. Simmer uncovered for 10 mi…
- Pour in the chicken broth and bring to a gentle boil over medium-high heat, about 6–8 minutes. Reduce heat to medium-low and si…
- Add the reshteh noodles, stirring as you sprinkle them in so they do not clump. Simmer for 8–10 minutes, stirring every 2 minut…
- Turn off the heat and rest the soup for 5 minutes; the noodles will continue absorbing liquid. Taste again and adjust salt and…
Cultural Background
Tomato-based noodle soups are common in Iranian home cooking, especially as a simple, warming first course or light dinner. They are often prepared with pantry staples and adjusted by season, depending on the ripeness of tomatoes and the type of noodles available.
Equipment
💡 Tips
- For deeper flavor, let the grated tomatoes cook until they look jammy and the oil begins to separate slightly at the edges.
- Reshteh absorbs liquid quickly; keep extra hot water or broth ready and thin the soup just before serving.
- If your tomatoes are not very ripe, simmer the tomato base 3–5 minutes longer to mellow acidity.
- Stir frequently after adding noodles to prevent sticking at the bottom of the pot.
⚠️ Common Mistakes
❌ Adding noodles too early and simmering too long
💡 Why: Reshteh continues absorbing liquid and can turn overly soft, making the soup pasty.
✅ Fix: Add noodles only after the broth has simmered; cook just until tender, then rest off heat and thin with hot water if needed.
❌ Not cooking the tomato-onion base enough
💡 Why: Under-cooked tomatoes can taste raw and overly sharp, and the broth can feel thin.
✅ Fix: Simmer the grated tomatoes 10 minutes (or longer if watery) until slightly thickened and darker in color before adding broth.
❌ Over-salting early when using regular broth
💡 Why: Broth reduces slightly and noodles absorb seasoned liquid, concentrating saltiness.
✅ Fix: Use low-sodium broth when possible and add most of the salt near the end, tasting after the noodles are cooked.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 3 days. The noodles will continue to swell; reheat gently over medium-low heat with 60–120 ml water or broth per serving until loosened. Freezing is not ideal because noodle texture softens.
📅 Make Ahead
Cook the tomato-onion base up to 2 days ahead and refrigerate. Reheat with broth to a simmer, then add noodles and cook fresh just before serving for the best texture.
🍽️ Pairs Well With
- Fresh herbs (mint
- basil
- or parsley)
- Lemon wedges
- Flatbread or crusty bread
- A simple cucumber and tomato salad
Regional Variations
- Tehran-style home cookingOften kept simple and quick, focusing on onion, tomato, broth, and noodles, with seasoning adjusted at the table using extra pepper and lemon.
- Northern Iran (Caspian-influenced kitchens)May be served with more fresh herbs on top and a slightly thinner broth, emphasizing brightness and a lighter finish.
Ingredients
- 30 mlExtra virgin olive oil (about 2 tablespoons)
- 200 gYellow onion (finely diced (about 1 large))
- 700 gRoma tomatoes (cored and grated on a box grater, skins discarded (or finely crushed))
- 1000 mlChicken broth (low-sodium preferred)
- 6 gSea salt (about 1 teaspoon, plus more to taste)
- 1 gBlack pepper (about 1/2 teaspoon, plus more to taste)
- 120 gReshteh (Persian soup noodles) (broken into 5 cm pieces)
- 250 mlWater (as needed to adjust thickness)
🔄 Substitutions
- Reshteh (Persian soup noodles)→ Broken spaghetti or linguine
- Chicken broth→ Vegetable broth
- Roma tomatoes→ Canned crushed tomatoes
Instructions
- 1
Warm a medium pot over medium heat for 2 minutes. Add the olive oil, then stir in the diced onion. Cook for 10–12 minutes, stirring every minute, until the onion is soft and lightly golden. Keep the heat moderate so the onion sweetens without browning too fast.
- 2
Add the grated tomatoes to the pot and stir well, scraping the bottom to release any flavorful bits. Simmer uncovered for 10 minutes over medium heat, stirring occasionally, until the tomato mixture darkens slightly and thickens; this step cooks off raw tomato flavor and builds a richer base.
- 3
Pour in the chicken broth and bring to a gentle boil over medium-high heat, about 6–8 minutes. Reduce heat to medium-low and simmer for 10 minutes, uncovered. Skim any foam if needed. Season with sea salt and black pepper, tasting and adjusting gradually.
- 4
Add the reshteh noodles, stirring as you sprinkle them in so they do not clump. Simmer for 8–10 minutes, stirring every 2 minutes, until the noodles are tender but not mushy. If the soup thickens too much, add up to 250 ml water in small additions to reach a spoonable consistency.
- 5
Turn off the heat and rest the soup for 5 minutes; the noodles will continue absorbing liquid. Taste again and adjust salt and pepper. Serve hot in warmed bowls, ensuring each portion has plenty of noodles and tomato broth.
🪪 Recipe Passport
Cultural Background
Tomato-based noodle soups are common in Iranian home cooking, especially as a simple, warming first course or light dinner. They are often prepared with pantry staples and adjusted by season, depending on the ripeness of tomatoes and the type of noodles available.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
If you enjoyed this recipe, here are a few related Zaffaron recipes to try next.
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
You Might Also Like
Yatimcheh (یتیمچه) — Persian Slow-Cooked Summer Vegetable Stew
Persian · Stews · 100 min
Chicken Stuffed Cabbage Rolls (دلمه کلم با مرغ) — Herb-Scented Persian Dolmeh in Tomato Saffron Sauce
Persian · Main Courses · 90 min
Baghali Polo (باقالی پلو) — Persian Dill and Fava Bean Rice with Saffron
Persian · Rice Dishes · 95 min
Tinolang Manok (Tinolang Manok) — Filipino Ginger Chicken Soup
Filipino · Soups · 65 min
Gaeng Som (แกงส้ม) — Thai Sour Curry with Fish and Vegetables
Thai · Soups · 60 min
Bazlama (بازلاما) — Puffy Turkish Village Flatbread Cooked on a Saj
Turkish · Breads · 38 min
Smoky Eggplant Salad (Patlıcan Salatası) — Turkish charred eggplant with garlic and olive oil
Turkish · Salads · 40 min
Sabzi va Panir (سبزی و پنیر) — | Persian Herb & Feta Spread
Persian · Appetizers · 20 min
Reviews
Cooked this recipe?
Tap the stars to rate it — that's all it takes. A few words are welcome but optional.
No ratings yet. Cooked this one? Be the first to rate it — it takes one tap.