tomato and vermicelli soup
Great recipe to make with fresh garden tomatoes. Freezable too.
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yield
2 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For tomato and vermicelli soup
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2 Tbspolive oil
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4 ozvermicelli
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1 mdonion rough chop
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4 clovegarlic
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3 cpeeled seeded and chopped tomatoes
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1 qtchicken stock
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1 Tbspsugar
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2 Tbspfresh cilantro chopped
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salt and pepper to taste
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1/2 cparmesan cheese to serve
How To Make tomato and vermicelli soup
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1Place oil in skillet. Cook the dry vermicelli until it is browned but not burnt. Remove from pan and let drain on paper towels.
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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
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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