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Tomato Vermicelli soup

Tangy tomato soup with fine vermicelli

Course Soup
Cuisine Lebanese, Mediterranean
Keyword Child friendly, Comfort food, Healthy
Cook Time 40 minutes
Servings 6
Author Zaatar and Zaytoun

Ingredients

  • 4 cups chopped tomatoes approx 8 tomatoes
  • 1 teaspoon tomato concentrate
  • Drizzle mild olive oil approx 2 tbsp
  • ¼ teaspoon dried oregano
  • 1 clove garlic
  • Salt to taste
  • ½ teaspoon black pepper
  • small handful fresh basil
  • 2 cups chicken or vegetable broth
  • 2 cups boiling water
  • 1 cup fine vermicelli
  • Drizzle extra virgin olive oil

Instructions

  1. In a pot, add a drizzle of mild olive oil and the chopped tomatoes, tomato concentrate, black pepper, dried oregano and garlic
  2. Bring to the boil then simmer for around 20 minutes. Turn off the heat and add the fresh basil leaves before blitzing with a hand blender

  3. Add the chicken broth and boiling water, and bring to the boil again. Taste and adjust the salt as necessay

  4. Add the vermicelli and reduce the heat to a simmer for another 15 minutes. Turn off the heat and finish off with a drizzle of extra virgin olive oil.

Recipe Notes

You can substitute the tomatoes and tomato concentrate with 1 can of chopped tomatoes.