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Tomato Vermicelli Soup

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Adjust Servings:
1 cup Vegetable stock
1 cup Tomato puree
2 tsp Minced garlic
1 Onion paste
1 tsp Olive Oil
1 tsp Salt
30 g Vermicelli
1/2 tbsp Sunflower seeds
1/2 tbsp Pesto sauce

Tomato Vermicelli Soup

  • Serves 1
  • Medium




Summer is supposed to come to an end, but a few minutes outside and you know global warming has got you well and good. I’ve not been one to be adversely affected by weather conditions or seasonal changes; I embrace every season with open arms, finding the best in each situation. And yes, this always has more to do with the foods that are linked to the temperature (think: mangoes, ice cream, popsicles, gola…)!

So while I fully understand a soup does not quite fall into this category, this one is a light summery soup, packed with flavour from the stock and the vermicelli added into the broth at the end makes it a very satisfying and wholesome soup.

This soup screams summer and the slight drizzle of pesto or basil oil is just the final touch.

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Heat the olive oil in soup pan and add the garlic and onion paste.
Stir until fragrant.
Then add the tomato puree and give it a few stirs before adding the stock.
Add the salt and let the soup cook.
After 10 minutes, add in the vermicelli. Once the vermicelli has cooked through, turn off the heat.
Ladle into serving bowls and garnish with pesto and sunflower seeds.

Kamini Patel

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