30-Minute Tomato Vermicelli Soup
This tomato vermicelli soup is quick and flavourful! With just a few simple ingredients, you can whip it up in 30 minutes! Toasted vermicelli noodles and softened onions are combined in a tomato and chicken broth to create silky noodle soup.
Ingredients
- 1 cup vermicelli noodles , 95g (pasta noodles not rice noodles)
- 3 tablespoons olive oil
- 1 small yellow onion, finely diced
- 5 tablespoons tomato paste
- 5 cups chicken broth, *see notes
- 1 teaspoon kosher salt, *see notes
- 1/2 teaspoon black pepper
Instructions
- Start by heating 2 tablespoons of the olive oil in a small skillet. Once hot, add the vermicelli noodles and toast them for 2-3 minutes, stirring continuously. Don't stop stirring as they will burn easily.
- Once the noodles are a golden brown, remove them from the skillet and set aside in a bowl.
- In a soup pot, add the remaining 1 tablespoon of olive oil and the finely diced onions. Soften the onions for 5-7 minutes until translucent and lightly golden.
- Add the tomato paste over the onions and cook it for 30 seconds, stirring it around on the bottom of the pot.
- Pour all of the chicken stock into the pot and bring to a boil on medium heat. Cover the pot and allow the soup to boil for 10-15 minutes.
- Open the lid of the pot and taste and adjust for salt. Add the salt and pepper at this point, along with the toasted noodles. Stir everything one more time then allow the soup to simmer on medium low for 10 minutes until the noodles are soft.
- Taste and adjust for any more seasoning. Remove from the heat and serve in bowls, garnish with parsley and fresh cracked black pepper if desired.
Notes
- The type of noodles used are pasta or wheat noodles, not rice noodles. Check your local middle eastern store for this variety. You can also substitute with broken up angel hair pasta, orzo, or ditalini pasta.
- The amount of salt you should add to the soup depends on the salt content in the chicken broth you are using. I used lightly salted homemade broth and only needed 1 teaspoon. Before you add the salt, taste the soup then adjust. Some store bought stocks are very salty!
Serving: 1g, Calories: 233kcal, Carbohydrates: 37g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 1292mg, Potassium: 202mg, Fiber: 1g, Sugar: 3g, Vitamin A: 208IU, Vitamin C: 4mg, Calcium: 23mg, Iron: 1mg
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