Tomato Soup with Cilantro & Vermicelli

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Nutritional Info
  • 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

View full nutritional breakdown of Tomato Soup with Cilantro & Vermicelli calories by ingredient
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Adapted from the cookbook Mediterranean Harvest. This is based on a recipe out of North Africa Adapted from the cookbook Mediterranean Harvest. This is based on a recipe out of North Africa
Number of Servings: 4


    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)


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: 4

Number of Servings: 4

Recipe submitted by SparkPeople user CATCH23.

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