Tomato Vermicelli soup

Method4 steps · about 50 min

1. 1

   Step 1: In a pot, add a drizzle of mild olive oil (About 2 tbsp) and the chopped tomatoes (4 cups), tomato concentrate (1 teaspoon), black pepper (½ teaspoon), dried oregano (¼ teaspoon) and garlic (1 clove)

   Uses About 2 tbsp mild olive oil · 4 cups chopped tomatoes (approx 8 tomatoes) · 1 teaspoon tomato concentrate · ½ teaspoon black pepper · ¼ teaspoon dried oregano · 1 clove garlic

2. 2

   Step 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

   Simmer Tomatoes · 20 minUses Tomato, oil, garlic and oregano base · A small handful fresh basil leaves

   
3. 3

   Step 3: Add the 2 cups chicken or vegetable broth and 2 cups boiling water. Bring back to a boil, taste and adjust salt as needed, taking account of the broth’s saltiness.

   Uses Simmered and blended tomato-basil sauce · 2 cups chicken or vegetable broth · 2 cups boiling water · Salt to taste

4. 4

   Step 4: Add the fine vermicelli (1 cup), reduce the heat and simmer for around 15 minutes until tender. Turn off the heat and finish with a drizzle of extra-virgin olive oil.

   Simmer Vermicelli · 15 minUses Prepared tomato and broth soup base · 1 cup fine vermicelli · A drizzle of extra-virgin olive oil to finish