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Ingredients for Making Tomato Soup with Vermicelli
- 1-2 carrots
- Onion 1 piece
- Sweet pepper 2 pieces
- Celery stalk 2-3 pieces
- Tomatoes (chopped in a blender) 1 kilogram
- Vermicelli 2 handfuls
- Parsley or celery leaves 1 bunch
- Salt to taste
- Water optional
- Olive oil for frying
- Main Ingredients: Onion, Carrot, Pepper, Tomato, Celery
Kitchen knife, pan, soup ladle, cutting dock, spatula, blender.
Cooking Tomato Soup with Vermicelli:
Step 1: prepare the ingredients.
All vegetables must first be peeled and washed.
Grind the tomatoes with a blender so that you get tomato juice with pieces of pulp.
Carrots, sweet peppers, onions and a stalk of celery should be cut into small cubes, but it is desirable that all the slices are approximately the same.
Step 2: fry the vegetables.
Heat a little vegetable oil at the bottom of the pan and throw the chopped vegetables into it. Fry them, stirring, until soft.
When the other vegetables are slightly fried, pour in chopped tomatoes and water. Pour as much water as you want, the main thing is that your soup does not turn out too liquid.
Step 3: cook the tomato soup with vermicelli.
Bring the soup to a boil and cook everything over low heat until the vegetables are finally cooked, becoming soft.
Add salt to taste and then vermicelli and continue cooking until the pasta is cooked.
At the end, season the soup with herbs, remove from heat and serve.
Step 4: serve tomato soup with vermicelli.
Tomato soup with vermicelli can be served immediately after cooking, hot, or left to cool, and then completely removed to the refrigerator and served chilled. Tasty in any case. Great first meal for the whole family.
Enjoy your meal!
- You can cook tomato soup with vermicelli on chicken broth, so it will turn out to be rich and aromatic.
- Instead of vermicelli, you can add potatoes, rice or dumplings to the soup. Tasty in any of the above cases. For a change try all options.