Tomato Vermicelli Soup

Tomato Vermicelli Soup


Summer is supposed to come to an end, but a few minutes outside and you know global warming has got you well and good. I’ve not been one to be adversely affected by weather conditions or seasonal changes; I embrace every season with open arms, finding the best in each situation. And yes, this always has more to do with the foods that are linked to the temperature (think: mangoes, ice cream, popsicles, gola…)!

So while I fully understand a soup does not quite fall into this category, this one is a light summery soup, packed with flavour from the stock and the vermicelli added into the broth at the end makes it a very satisfying and wholesome soup.

This soup screams summer and the slight drizzle of pesto or basil oil is just the final touch.

The Recipe
Serves 1


  • 1 cup vegetable stock
  • 1 cup tomato puree (5)
  • 2 tsp minced garlic
  • 1 onion paste
  • 1 tsp olive oil
  • 1 tsp salt
  • ½ cup vermicelli, uncooked
  • ½ tbsp sunflower seeds
  • ½ tbsp pesto


  • Heat the olive oil in soup pan and add the garlic and onion paste.
  • Stir until fragrant.
  • Then add the tomato puree and give it a few stirs before adding the stock.
  • Add the salt and let the soup cook.
  • After 10 minutes, add in the vermicelli. Once the vermicelli has cooked through, turn off the heat.
  • Ladle into serving bowls and garnish with pesto and sunflower seeds.

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.