Tomato Vermicelli soup

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. 1

   In a pot, add a drizzle of mild olive oil and the chopped tomatoes, tomato concentrate, black pepper, dried oregano and garlic

2. 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. 3

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

4. 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.