tomato and vermicelli soup
Great recipe to make with fresh garden tomatoes. Freezable too.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 tablespoons olive oil
- 4 ounces vermicelli
- 1 medium onion rough chop
- 4 cloves garlic
- 3 cups peeled seeded and chopped tomatoes
- 1 quart chicken stock
- 1 tablespoon sugar
- 2 tablespoons fresh cilantro chopped
- salt and pepper to taste
- 1/2 cup parmesan cheese to serve
How To Make tomato and vermicelli soup
-
Step 1Place oil in skillet. Cook the dry vermicelli until it is browned but not burnt. Remove from pan and let drain on paper towels.
-
Step 2Place the tomatoes, onion and garlic in a food processor and process until smooth. Pour the tomato mixture in a pot and bring to a boil and cook until thickened a bit. Add the stock and remaining ingredients except the cheese. Add the vermicelli
-
Step 3Bring to a boil lower heat cover and cook until vermicelli is tender. Serve with parmesan cheese and more fresh cilantro
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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