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Tomato Soup with Vermicelli

Bursting with the taste of summer sun caressed tomatoes this tomato soup is delicious whether prepared light or hearty 

Prep Time: 10 Min
Cook Time: 30 Min
Serves: 6


    4 large tomatoes halved and grated
    1 green banana peppers finely chopped
    1 clove garlic
    2 tbsp extra virgin olive oil
    50 gram vermicelli (up to 70 g for heartier soup)
    1 tbsp tomato paste
    6 cups hot water
    1 tsp paprika
    1 tsp dry mint
    1.5 tsp salt


 1.   In a pot heat the oil over medium heat. Add the garlic and let it become slightly golden. Then add green peppers and paprika – cook stirring energetically for another 3-5 minutes until peppers soften.
 2.   Stir in grated tomatoes. Bring to a boil; cook covered for about 10 minutes until tomatoes become dark red. Mix tomato paste with 1 cup water using a whisk and add to the soup, let simmer covered for another 5 minutes.
 3.   Add remaining 5 cups boiling water, increase heat to high, bring to boil and then gradually stir in vermicelli. Let cook covered on the high heat for about 3 min. Turn the heat off, add dry mint and let seat covered for about 3-5 minutes before serving.
 4.   Suggestions for serving: sprinkle some crumbly goat cheese, or grated cheddar, or croutons with olive oil, sesame seeds, black pepper and thyme. Another amazing thing about this tomato soup is that because of the vermicelli it thickens over time: if you cool it down and refrigerate overnight then the next day you could dilute it with hot water, boil, adjust salt and spices – and enjoy again.

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2 коммент. :

  1. I have tried out this today it was too delicious. Thanks For Sharing.

    Healthy Breakfast