Real Recipes From Real Home Cooks ®

tomato and vermicelli soup

Recipe by
barbara lentz
beulah, MI

Great recipe to make with fresh garden tomatoes. Freezable too.

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For tomato and vermicelli soup

  • 2 Tbsp
    olive oil
  • 4 oz
  • 1 md
    onion rough chop
  • 4 clove
  • 3 c
    peeled seeded and chopped tomatoes
  • 1 qt
    chicken stock
  • 1 Tbsp
  • 2 Tbsp
    fresh cilantro chopped
  • salt and pepper to taste
  • 1/2 c
    parmesan cheese to serve

How To Make tomato and vermicelli soup

  • 1
    Place oil in skillet. Cook the dry vermicelli until it is browned but not burnt. Remove from pan and let drain on paper towels.
  • 2
    Place 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
  • 3
    Bring to a boil lower heat cover and cook until vermicelli is tender. Serve with parmesan cheese and more fresh cilantro

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