Vermicelli Soup

Vermicelli Soup
  • PREP TIME
    5 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    20 mins
  • SERVING
    6 People
  • VIEWS
    33

Transport yourself to the heart of Mexico with this simple yet soul-satisfying Vermicelli Soup, known as "sopa seca." Toasted pasta simmers in a vibrant tomato-infused broth, creating a delightful dish that's both comforting and versatile.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    1 g
  • Sodium
    5 mg
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
7 mins

In a large sauté pan or skillet, heat vegetable oil over medium heat. Add vermicelli pasta and cook, stirring frequently, until golden brown. (5-7 minutes)

02

Step
2 mins

In a food processor or blender, combine water, onion, tomatoes, garlic, and salt. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove any solids.

03

Step
1 mins

Pour the strained tomato mixture over the toasted vermicelli in the pan. Bring to a simmer, then reduce heat to low, cover, and cook until all the liquid has been absorbed and the pasta is tender. (12-15 minutes)

04

Step
20 mins

Fluff with a fork and serve immediately. Adjust seasoning with salt to taste.

For a richer flavor, use chicken or vegetable broth instead of water.
Garnish with fresh cilantro, a squeeze of lime juice, or a dollop of sour cream for an extra touch of flavor.
Add a pinch of chili flakes to the tomato mixture for a subtle kick.
Feel free to add other vegetables such as carrots, peas, or zucchini for a more substantial soup.

Christian Bruen

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 11 Ratings)
Total Reviews: (8)
  • Ellen Vandervort

    I found this recipe to be a comforting, no-fuss meal. I'll definitely be making this again!

  • Martin Nolan

    I added a little bit of chicken bouillon to the broth for extra flavor. It was delicious!

  • Clemens Effertz

    I didn't have any fresh tomatoes, so I used canned diced tomatoes instead. It worked great!

  • Manley Raynor

    My family requests this dish every week. It's a keeper!

  • Armani Stroman

    The strained broth made for a really lovely, smooth texture. Thanks for the tip!

  • Mario Hoppe

    This recipe is so easy and comforting! My kids love it.

  • Ally Carter

    The toasting step really makes a difference in the flavor. I'll never make vermicelli soup any other way!

  • Jazmyne Leuschke

    I love how simple and adaptable this recipe is. I've tried it with different vegetables and spices, and it always turns out great.

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