TOMATO AND VERMICELLI SOUP

Tomato and Vermicelli Soup image

Provided by barbara lentz

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