Tomato Soup With Walnuts And Vermicelli Recipes

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TOMATO SOUP WITH WALNUTS AND VERMICELLI



Tomato Soup with Walnuts and Vermicelli image

I had this fantastic soup tonight and was totally blown away by how flavourful it was! This is probably the best soup I've tasted, and what's better is that it makes a low-cal yet satisfying meal. Note: Using vegetable margarine makes this vegan. This is from www.meals.com

Provided by Anu_N

Categories     One Dish Meal

Time 47m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons butter or 4 tablespoons margarine, divided
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
3/4 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon whole coriander seed
1 cup shelled walnuts, finely ground (AFTER measuring)
4 cups water
2 ounces vermicelli, broken into pieces
1 1/2 lbs tomatoes, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro

Steps:

  • In a large pot, heat 3 tablespoons of the butter and sauté onions until golden.
  • With a mortar and pestle, pound together garlic, salt, pepper and coriander seed.
  • Stir ground walnuts into onions along with garlic mixture, water and pasta.
  • Simmer, covered, for 20 minutes.
  • In a separate pan, cook tomatoes over low heat until softened.
  • Stir them into the soup and simmer for 5 minutes more.
  • Add parsley, cilantro and the remaining 1 tablespoon of butter and simmer a few minutes longer before serving.
  • Serve hot with warm toasted garlic bread.
  • Note: If the tomatoes are not ripe enough for full flavor, either add 1 teaspoon tomato paste or substitute two 16-ounce cans tomatoes, drained.

Nutrition Facts : Calories 269.9, Fat 20.9, SaturatedFat 6.2, Cholesterol 20.4, Sodium 358, Carbohydrate 18.6, Fiber 3.7, Sugar 5.3, Protein 5.8

TOMATO AND VERMICELLI SOUP



Tomato and Vermicelli Soup image

Great recipe to make with fresh garden tomatoes. Freezable too.

Provided by barbara lentz

Categories     Vegetable Soup

Time 25m

Number Of Ingredients 10

2 Tbsp olive oil
4 oz vermicelli
1 medium onion rough chop
4 clove garlic
3 c peeled seeded and chopped tomatoes
1 qt chicken stock
1 Tbsp sugar
2 Tbsp fresh cilantro chopped
salt and pepper to taste
1/2 c parmesan cheese to serve

Steps:

  • 1. Place oil in skillet. Cook the dry vermicelli until it is browned but not burnt. Remove from pan and let drain on paper towels.
  • 2. Place the tomatoes, onion and garlic in a food processor and process until smooth. Pour the tomato mixture in a pot and bring to a boil and cook until thickened a bit. Add the stock and remaining ingredients except the cheese. Add the vermicelli
  • 3. Bring to a boil lower heat cover and cook until vermicelli is tender. Serve with parmesan cheese and more fresh cilantro

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