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Tomato and Vermicelli Soup  
 
Ingredients
 
Method
 
1 lb. Tomatoes  
1 oz. Vermicelli  
1 Medium Onion  
1 oz. Butter  
1 Clove Garlic  
1/2 tsp. Honey  
2 Pints White Stock  
Seasoning  
Chopped Parsley to Garnish  
Chopped Fresh Basil
Thinly slice onion, and garlic. Peel and quarter tomatoes. Sweat onion basil and garlic in butter for 2 or three minutes, shaking pan occasionally, then add stock and tomatoes. Bring to boil and simmer for 15 minutes. Add vermicelli and simmer again for 10 minutes before serving. Add honey and season to taste. Serve in tureen dressed with chopped parsley and hand finger of wholewheat toast.
 
 
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