Description
A comforting and flavorful soup made with vermicelli pasta, vegetables, and spices.
Ingredients
Scale
- 1 1/2 tablespoons vegetable oil
- 1 small yellow onion, finely chopped
- 2 large cloves garlic, minced
- 8 ounces vermicelli or angel hair pasta, broken into 1-inch pieces
- 3 tablespoons tomato paste
- 10 cups chicken or vegetable broth or stock
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt, plus more to taste
- Optional garnishes: Lime wedges, chopped fresh cilantro, and/or cotija cheese
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion and garlic and cook, stirring often, until the onions are softened and translucent, 5 to 6 minutes.
- Add the vermicelli and toast, stirring often, until lightly browned, 5 to 7 minutes.
- Add the tomato paste to the pot, mixing until it coats the other ingredients, then immediately stir in the broth and bring the soup to a low boil.
- Season with the cumin and salt.
- Cover the pot and simmer over low heat until the noodles are tender, 5 to 10 minutes.
- Season to taste with more salt, if needed.
- Serve garnished with lime wedges, cilantro, and/or cotija cheese, if desired.
- Like most soups, this is even tastier the next day.
- Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days.
- Leftovers should be warmed over low heat to keep the pasta from falling apart.
- Add more broth as the noodles swell over time.
Notes
- This recipe is easily adaptable; feel free to add any other vegetables you enjoy.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best results, reheat on low heat to avoid overcooking the pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg