Vegetarian

Tomato Soup with Cilantro and Vermicelli is for Soup.

Tomato Soup with Cilantro and Vermicelli takes several minutes to prepare.

Tomato Soup with Cilantro and Vermicelli takes several minutes to cook.

Tomato Soup with Cilantro and Vermicelli makes 4 servings.

The ingredients for Tomato Soup with Cilantro and Vermicelli are:

1 generous bunch of cilantro
1 tbsp extra virgin olive oil
1 medium onion, chopped
1 teaspoon sweet paprika
1/2 tsp freshly ground cumin seeds
4 garlic cloves, minced
1 can (28 ounces) crushed tomatoes in puree
4 cups water
salt and pepper
1/2 cup broken vermicelli
Juice of 1 lime (optional)

Here is how you make Tomato Soup with Cilantro and Vermicelli:

Separate about 12 sprigs of cilantro from the bunch and tie the rest into a bundle. Chop the 12 sprigs and set aside.Heat the olive oil in a large soup pot of Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, add the paprika, cumin, and half the garlic. Cook, stirring, for about a minute, until fragrant, and add the tomatoes. Cook, stirring from time to time, until the tomatoes cook down a bit and smell very fragrant, about 10 minutes. Add the water, the remaining garlic, the cilantro bunch, and the salt to taste. Bring to a simmer, reduce the heat and simmer for 30 minutes.Discard the cilantro bunch. Add the pepper, taste and adjust the salt. Add the vermicelli. Cook until tender about 5 minutes. Stir in the chopped cilantro and the lime juice if you want to use it. Correct season and serve.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user CATCH23.

The nutritional information for Tomato Soup with Cilantro and Vermicelli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 136.0

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 60.0 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 5.0 g
• Protein: 4.4 g

The dietary needs meet for Tomato Soup with Cilantro and Vermicelli is Vegetarian