So... off to Google I went in search of my favorite restaurant's soup recipe. I combined my findings from a few to make what I felt was in the soup and ~ Voila! He declared that it was better than the restaurant soup (which may have been kind, but I think it was at least as good as the restaurant's soup) and we have been enjoying it ever since.
There is some work to this soup, with removing the skins and seeds from the tomatoes, but if you love a hearty tomato-based soup, this one will not disappoint (and it makes a huge batch, so you can freeze a bunch for another time)!
Tomato Pasta Soup
In a separate pot, boil water and drop the whole tomatoes (pitted) into the boiling water. Wait a few minutes (until you see the skins starting to split) then remove the tomatoes and plunge into very cold water. The skins will peel off very easily, right in your hand!. Chop tomatoes and remove the seeds. Add the tomatoes to the softened veggies in the other pot and let simmer for 10 minutes with salt and thyme.
Add the tomato juice, soup stock and parsley.
In a separate pot, boil the brown rice noodles until el dente. Rinse in cold water to remove excess starch, and then add to the soup. Let simmer for about 1 hour on low heat, stirring often. Season to taste with additional salt, pepper and thyme.
Freezes and re-heats nicely.