Vermicelli Soup recipe

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Ingredients

12 ounces vermicelli pasta
2 tablespoons vegetable oil
2 cups water
¼ yellow onion
2 tomatoes
1 clove garlic
salt to taste

Nutrition Info

216.6 calories
carbohydrate: 37.1 g
cholesterol: : -
fat: 5.1 g
fiber: 2.2 g
protein: 6.8 g
saturatedFat: 0.8 g
servingSize: -
sodium: 4.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Using a large saute pan, fry vermicelli in vegetable oil till golden brown.

  2. In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.

  3. Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

Recipe Yield

6 to 8 servings

Recipe Note

This soup is called \"fideo\" or \"sopa seca\" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.

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