Description
Tomato Vermicelli Soup is a comforting, flavorful dish that combines the richness of ripe tomatoes with the delicate texture of vermicelli noodles. It's quick to make, light yet satisfying, and perfect for any season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 large ripe tomatoes, blended or finely chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup vermicelli noodles
- Fresh basil or parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add the onion and garlic, cooking until fragrant and translucent.
- Cook Tomatoes: Stir in the blended or chopped tomatoes and cook for 5-7 minutes until they soften and release their juices.
- Simmer the Soup: Add broth, sugar, oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
- Add Vermicelli: Break vermicelli into smaller pieces and stir into the soup. Cook for 5 minutes or until the noodles are tender.
- Serve: Garnish with fresh basil or parsley and serve hot.
Notes
- For added depth of flavor, you can roast the tomatoes before blending.
- Adjust the seasoning to your preference; a pinch of chili flakes can give it a spicy kick.
- Avoid overcooking the vermicelli to maintain its texture.
- This soup pairs well with crusty bread or a simple side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180
- Sodium: 480mg
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g