Tomato Vermicelli Soup Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Onions2 , homemade or any desired store-bought kind
 Butter2 Tablespoon
 Ripe tomatoes3 , sliced
 Consomme/Potato cooking water5 Cup (80 tbs)
 Thyme1⁄4 Teaspoon
 Bay leaf1
 Parsley sprigs1
 Sugar1 Teaspoon
 Vermicelli1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 176 Calories from Fat 57

% Daily Value*

Total Fat 7 g10%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 16.1 mg

Sodium 849.7 mg35.4%

Total Carbohydrates 20 g6.8%

Dietary Fiber 2.7 g10.9%

Sugars 6.9 g

Protein 10 g19.7%

Vitamin A 20.2% Vitamin C 32.3%

Calcium 4.4% Iron 8.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Take a pan and melt the butter.
2) Brown the onions in it by stirring it often with a wooden spoon.
3) Add tomatoes to it and cook over medium flame for 10 to 15 minutes until it gets reduced.
4) Add thyme, parsley, bay leaf and sugar to the liquid.
5) Boil the covered pan with all the ingredients for 15 to 20 minutes by placing it on medium heat.
6) Mash the ingredients with the back of a wooden spoon while forcing the liquid through a sieve.
7) Boil the resultant puree by transferring it into a saucepan.
8) Add some vermicelli along with the salt and pepper.
9) Simmer for an additional 10 minutes.
SERVING
10) Serve immediately.
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