Mexican Tomato and Vermicelli Soup

I’ve discovered a new love for tomatoes, and they come in soup form! I know I’ve tried tomato soups before, but not like the one I had in UK. I’ve been craving tomato soup lately and luckily our £2.00 1 stock = 50 soups book have a recipe for Mexican Tomato and Vermicelli Soup!

We are also trying to cut back on meat so we’re trying out anything that’s vegetable-based. Josie, another one for you! 🙂

Mexican Tomato Soup

Ingredients:

1 onion, chopped

2 garlic cloves, chopped

1-2 chillies, deseeded and chopped

650 g (1 lb 7 oz) tomatoes, peeled, desseded and chopped – I used 2 fat tomatoes + 1 tin tomatoes

3 tbsp corn oil

85 g (3 oz) vermicelli

1.5 liters (2 ¾ pints) basic vegetable stock – I used 2 tins chicken stock

1 tbsp tomato ketchup

1 tbsp tomato puree – did not have this, so I added more ketchup

1 tbsp fresh coriander, chopped

salt and pepper to taste

finely shredded lime rind, to garnish – I garnished with more coriander (i LOVE coriander!)

Method:

1. Put the onion, garlic, chilies and tomatoes into a food processor and process to a smooth puree.

2. Heat the oil in pan. Add the vermicelli and stir-fry over low heat, until golden brown. Remove from pan and drain in kitchen paper.

3. Add vegetable puree in frying pan and cook, stirring constantly for 6-8 minutes, until thickened. Remove pan from heat.

4. Spoon the vegetable puree into a large pan, pour in the stock, stir in the tomato ketchup and tomato puree and add the vermicelli and coriander. Season to taste with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for 5-10 minutes or  until the vermicelli is tender.

5. Ladle the soup into warmed bowls, garnish with lemon, coriander and pepper and serve immediately. ENJOY!

Before and After

Onion, garlic, chillies and tomatoes in a blender.

Frying the vermicelli

Frying the vermicelli. I was able to brown just the outside bits, then it started going crispy.

Mexican Tomato Soup

Lovely, lovely lovely tomato soup! 

Overall, I am satisfied with this recipe. Could actually skip the vermicelli noodles and just make it spicy tomato soup. However, being someone who has a sensitive stomach that reacts to highly acidic things, I think the vermicelli did a good job in “filling” the tummy up!

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4 thoughts on “Mexican Tomato and Vermicelli Soup

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