30-Minute Tomato Vermicelli Soup

Ingredients

• 95 g (1 cup)vermicelli noodles (pasta, not rice noodles)
• 45 ml (3 tablespoons)olive oil
• 1 smallyellow onion, finely diced
• 5 tablespoonstomato paste
• 1.18 litres (5 cups)chicken broth
• 1 teaspoonkosher salt
• ½ teaspoonblack pepper

Instructions

1. 1

   Toast the noodles

   Heat 30 ml (2 tablespoons) of the olive oil in a small frying pan. Add the vermicelli and toast for 2–3 minutes, stirring continuously so it does not burn.

2. 2

   Set noodles aside

   When the noodles are golden brown, transfer them from the pan to a bowl.

3. 3

   Soften the onion

   Add the remaining 15 ml (1 tablespoon) of olive oil and the diced onion to a soup pot. Cook for 5–7 minutes, until the onion is translucent and lightly golden.

4. 4

   Cook the tomato paste

   Stir the tomato paste into the onion and cook for 30 seconds, moving it around the bottom of the pot.

5. 5

   Boil the broth

   Pour in all the chicken broth and bring it to a boil over medium heat. Cover the pot and boil the soup for 10–15 minutes.

6. 6

   Simmer with noodles

   Uncover the pot and taste the broth, then add the salt and pepper along with the toasted noodles. Stir, then simmer over medium-low heat for 10 minutes, until the noodles are soft.

7. 7

   Taste and serve

   Taste and adjust the seasoning if needed. Take the pot off the heat and serve the soup in bowls, with parsley and freshly cracked black pepper as an optional garnish.

What is tomato vermicelli soup?

This is a quick noodle soup built around tomato paste and chicken broth, with vermicelli adding substance. Vermicelli soups are found across Middle Eastern cooking, with ingredients and seasoning varying from kitchen to kitchen.

Toasting the pasta first gives it a golden colour and a deeper flavour. The tomato paste then lends the broth a concentrated, savoury tomato base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 3g protein, 37g carbs, 8g fat.

The vermicelli supplies most of the carbohydrates, while olive oil provides most of the fat; the chicken broth contributes flavour, though this recipe is not especially high in protein. Pair a bowl with a protein-rich side and some vegetables for a more balanced plate.

Choose the right vermicelli

Pasta noodles: Use wheat-based vermicelli, not rice vermicelli. Rice noodles behave differently and will not follow the cooking method in the same way.

Breakage: If your vermicelli comes in long strands, breaking it into shorter pieces can make the soup easier to eat, though the recipe does not specify a size.

Keep the noodles moving

Steady stirring: Vermicelli is thin and can colour quickly in hot oil. Stir continuously during the 2–3 minutes of toasting, and take it off the heat once it is golden brown.

Separate pan: Toasting the noodles before adding them to the soup helps them brown without overcooking the onion or tomato paste.

Build the tomato broth

Soft onion: Cook the diced onion for 5–7 minutes until translucent and lightly golden; this gives it time to soften before the liquid goes in.

Briefly cooked paste: Stir the tomato paste over the bottom of the pot for 30 seconds before adding broth. Keep it moving so it cooks without sticking.

Watch the simmer

Broth stage: Once the chicken broth comes to a boil, cover the pot and let it boil for 10–15 minutes as directed.

Noodle stage: Add the toasted vermicelli and simmer over medium-low heat for 10 minutes. Check that the noodles are soft before serving; the broth may thicken as they cook.

Season and serve

Salt check: Taste the broth before adding the salt, since the seasoning in chicken broth can vary. Add the listed salt and pepper, then taste again at the end.

At the table: Serve hot in bowls, with parsley and freshly cracked black pepper if you like. Bread or a crisp salad can round out the meal.

Recipe notes & tips

• Stir the vermicelli constantly while it toasts, as the fine noodles can burn quickly.
• Use pasta vermicelli rather than rice noodles for the texture intended by the method.
• Dice the onion finely so it softens evenly in the stated cooking time.
• Taste the broth before adding salt, especially if your chicken broth is already seasoned.
• Check the noodles for softness at the end of their 10-minute simmer.

Variations

• Add parsley: Finish the bowls with chopped parsley, as suggested in the method.
• Use vegetable broth: Swap in vegetable broth for a meat-free version, noting that the flavour will change.
• Add extra pepper: Crack more black pepper over each bowl just before serving.
• Adjust the tomato: Stir in a little more tomato paste for a more pronounced tomato flavour, then taste the broth.
• Serve with bread: Offer warm bread alongside the soup to make the meal more filling.

Common mistakes to avoid

• Stopping the stirring: Vermicelli can burn in moments; keep it moving while it toasts.
• Over-toasting: Remove the noodles when they are golden brown rather than waiting for them to become very dark.
• Skipping the onion-softening time: Cook it until translucent and lightly golden before adding the tomato paste.
• Adding noodles too early: Wait until after the broth has boiled and been seasoned so the noodles do not sit in the pot through the earlier cooking stage.
• Salting without tasting: Broth can already be salty; taste first, then adjust with the listed salt.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently on the hob until piping hot; the noodles may absorb broth as they stand, so add a splash of broth or water if needed.

Frequently asked questions