When it’s chilly outside, nothing feels better than a bowl of warm, comforting soup. One of my all-time favorites is Tomato Vermicelli Soup. It’s like a big hug in a bowl – flavorful, hearty, and perfect for those cold days! Plus, it’s super easy to make and loved by both kids and adults. Let’s dive into this delicious recipe!
Method
Sautéing the Onions
To start, heat the olive oil in a large pot over medium heat. Allow the oil to warm up, but be careful not to let it smoke. Once the oil is ready, add the diced onions. Stir occasionally as they cook for about 5 minutes. The onions should become soft and translucent, releasing their natural sweetness. This step is essential because the sautéed onions lay the flavorful foundation for the soup. The aroma of onions cooking in olive oil is incredibly inviting and sets the stage for the other ingredients.
Cooking the Ground Beef
Once the onions are tender and fragrant, it’s time to add the lean ground beef. Break up the meat using a wooden spoon, ensuring there are no large clumps. Stir the beef continuously, allowing it to brown evenly. This process usually takes about 7-10 minutes. As the beef cooks, it releases juices that mix with the onions, creating a rich base for the soup. Continue cooking until the beef is fully browned and no longer pink. This step enhances the depth of flavor and makes the soup heartier.
Adding Spices for Depth and Warmth
Now that the beef is browned, it’s time to add the spices. Stir in the 7 spices, cinnamon, and salt, making sure to mix them evenly throughout the beef and onions. The 7 spices blend adds a warm, aromatic flavor, while the cinnamon gives a subtle hint of sweetness and complexity. This combination of spices brings a Middle Eastern touch to the soup, making it truly unique and flavorful. Cook the mixture for another 1-2 minutes to allow the spices to bloom, releasing their fragrant oils and enhancing their taste.
Incorporating Tomato Paste and Water
Next, add the tomato paste. It’s crucial to blend the paste well with the beef and spices, ensuring there are no lumps. The tomato paste adds a rich, tangy flavor and gives the soup its vibrant red color. Once mixed, pour in the 10 cups of water. Stir thoroughly, making sure everything is well combined. Increase the heat to bring the mixture to a boil. Once it starts boiling, reduce the heat to a simmer. Allow it to simmer for about 10-15 minutes. This simmering process allows the flavors to meld together, creating a deliciously rich and aromatic broth.
Cooking the Vermicelli Noodles
After the broth has simmered and developed its flavor, it’s time to add the vermicelli noodles. Pour them into the pot, stirring gently to distribute them evenly. Vermicelli noodles cook quite quickly, usually in about 10 minutes. Stir occasionally to prevent them from sticking to the bottom of the pot. As the noodles cook, they absorb the flavorful broth, becoming tender and delicious. It’s important to keep an eye on them, as overcooking can make them mushy. The noodles should be soft but still hold their shape, adding a wonderful texture to the soup.
Finishing with Freshness
Once the noodles are perfectly cooked, turn off the heat. Now, stir in the chopped fresh parsley and lemon juice. The parsley adds a burst of color and a fresh, herby flavor that balances the richness of the beef and tomato broth. The lemon juice brings a bright, tangy note that enhances all the other flavors, making the soup more vibrant and delicious. It’s this finishing touch that elevates the dish, making each spoonful refreshing and satisfying.
Serving Immediately
Finally, the Tomato Vermicelli Soup is ready to be served. Use a ladle to pour the hot soup into bowls. Make sure each bowl gets a good mix of beef, noodles, and broth. This soup is best enjoyed fresh and hot, as the warmth enhances its comforting flavors. Serve it as a main meal or a hearty starter.
Necessary Tools
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Tomato Vermicelli Soup – A Warm Hug in a Bowl
Cuisine: IndianDifficulty: Easy6
servings15
minutes30
minutes45
minutesIngredients
½ kg lean ground beef
1 can tomato paste (150g)
1 medium onion diced
¾ cup vermicelli noodles
1 cup chopped fresh parsley
1 tablespoon fresh lemon juice
10 cups water
1 tablespoon olive oil
1 teaspoon 7 spices (a Middle Eastern spice blend)
½ teaspoon cinnamon
1 teaspoon salt
Directions
- Sauté the Onions:
In a large pot, heat the olive oil over medium heat. Add the diced onions and cook for about 5 minutes until they become soft and translucent. - Cook the Beef:
Add the lean ground beef to the pot with the onions. Break the meat apart using a wooden spoon and cook until it’s no longer pink. This should take about 7-10 minutes. - Spice It Up:
Stir in the 7 spices, cinnamon, and salt. These spices add warmth and depth to the soup. - Add the Tomato Paste and Water:
Mix in the tomato paste, ensuring it blends well with the beef and spices. Pour in the 10 cups of water, stir, and bring to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes. - Cook the Vermicelli:
Add the vermicelli noodles and let them cook for about 10 minutes. Stir occasionally to prevent them from sticking to the bottom. - Finish with Freshness:
Turn off the heat and stir in the chopped parsley and fresh lemon juice. These add a burst of flavor and brightness to the soup. - Serve Immediately:
Ladle the soup into bowls and serve hot.
Notes
- Don’t Overcook the Vermicelli: These noodles cook quickly. If overcooked, they become mushy. Stir occasionally and keep an eye on the time.
- Adjusting Consistency: If the soup becomes too thick, add a little more water. If it’s too thin, let it simmer a bit longer.
- Balancing Acidity: The lemon juice adds brightness, but if you prefer a milder flavor, start with half the amount and adjust to taste.
Serving Suggestions
- This soup pairs beautifully with crusty bread or pita.
- Add a dollop of yogurt on top for a creamy twist.
- Serve with a side salad for a complete, balanced meal.
Fun Fact
Did you know vermicelli is one of the oldest types of pasta? It originated in Italy but is widely used in Middle Eastern and Asian dishes. It’s super versatile and perfect for soups like this!
Conclusion
Tomato Vermicelli Soup is a delightful, comforting dish that’s perfect for cold days or when you just need a bowl of warmth and love. It’s easy to make, loaded with flavors, and always brings smiles to the table. Whether you’re serving it as a starter or a main meal, it’s sure to become a family favorite!
I hope you enjoy making and eating this delicious soup as much as I do! If you try it, let me know how it turned out or if you added your own twist to it. Happy cooking!
