Angel Hair Soup

I have been looking for a good spaghetti type soup for a long time. This is it!

Angel Hair Soup

1 14.5-ounce cans diced tomatoes, un-drained

1 small onion, chopped

2 14.5-ounce cans chicken broth

2 chicken bouillon cubes

1/2 cup oil

12-ounce package angle hair spaghetti

4 cups water

1 tablespoon dried parsley

1 tablespoon dried basil

1 tablespoon dried oregano

Salt and black pepper

Garnish: Shredded cheddar cheese, sour cream

Place tomatoes and onion in blender container; cover. Blend until smooth. Pour into large sauce pot. Bring to boil over medium-high heat. Stir in chicken broth and bouillon cubes. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.

Meanwhile, heat oil in separate saucepan on medium heat. Add noodles; cook 1 minute or until golden brown, stirring constantly. Drain noodles.

Add noodles, water, parsley, basil and oregano to tomato mixture in sauce pot; cook on medium-high heat 10 minutes or until noodles are tender and about 1/3 of the broth is absorbed. (The noodles should still be somewhat soupy.) Adjust seasonings with salt and pepper to taste.

Serve in warm bowls; place a teaspoon of sour cream on top of soup and swirl lightly with a spoon. Garnish with a good sprinkle of cheddar cheese.