Vermicelli soup

Name: Vermicelli soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Levantine
Ingredients: 1.5 cups vermicelli; 7 cups Chicken broth; 3 pieces tomato; 1 tablespoon tomato paste; 1 onion; 3 tablespoons oil or ghee; 1 teaspoon salt; 1 Lemon

Vermicelli toasted in ghee and simmered in chicken broth with tomato, served with lemon.

Cooking time: 25 min
Hands-on time: 15 min
Free time: 10 min
Difficulty: Easy
Cuisine: Levantine
Calories: 160
Contains: Gluten, Dairy

The quickest soup on the Ramadan table. Toasting the vermicelli to a golden brown is the difference between vermicelli soup and pasta soup, and it needs a watchful eye, because it burns in seconds.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Medium pot — The vermicelli is browned in it first, before any liquid.

Method

Brown the vermicelli in ghee over medium heat until it turns golden brown.
6 min
You’ll know it’s ready when
Evenly light brown, with a toasted smell.
Tip: Toasting is the difference between vermicelli soup and macaroni soup — watch it, it burns in seconds.
Add the onions and stir until softened, then add the tomato paste and tomatoes.
5 min
You’ll know it’s ready when
The mixture is red and smells sweet.
Add the broth and salt and let it boil until the vermicelli is cooked.
10 minYou can walk away
You’ll know it’s ready when
The vermicelli is soft and the soup has thickened slightly.
Taste it and serve it hot with lemon.
4 min
You’ll know it’s ready when
The soup is slightly thick, not watery.