Creamy tomato soup with vermicelli

Name: Creamy tomato soup with vermicelli
Ingredients: 1 bone-in chicken leg (250 g); 2 teaspoons dried vegetables; 600 ml water; 1000 ml water; 9 very ripe garden tomatoes; 4 small onions (200 g); 1 teaspoon olive oil; 500 ml chicken stock; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon brown sugar; 100 g very fine vermicelli; 15 g parsley

Soups - Creamy tomato soup with vermicelli by Eftimia O. - Recipia

The very fine vermicelli cooks right in the creamy tomato soup, which comes together into a velvety base of ripe tomatoes, blended onion and chicken stock without turning into a thick purée. I serve it cold with toasted bread; the thin strands of vermicelli in every spoonful are my favorite part, and the soup stays easy to pour. Preparation: 20 minutes. Cooking: 67 minutes. Resting: 0 minutes. Total time: 87 minutes. Serves: 4. Approximately 175 kcal and 7 g protein per serving.

Ingredients

For the chicken stock

1 bone-in chicken leg (250 g)
2 teaspoons dried vegetables
600 ml water

For the soup

1000 ml water
9 very ripe garden tomatoes
4 small onions (200 g)
1 teaspoon olive oil
500 ml chicken stock
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon brown sugar
100 g very fine vermicelli
15 g parsley

Preparation

1. Put the chicken leg and 2 teaspoons of dried vegetables in 600 ml water. Simmer for 35 minutes, until the meat is thoroughly cooked, then measure out 500 ml of stock. 2. Bring 1000 ml water to a boil and blanch the tomatoes for 2 minutes, until the skins start to loosen. Take them out of the water and peel them. 3. Peel the onions, quarter them and blend with the tomatoes until smooth. 4. Heat the oil in a tall saucepan and add the tomato and onion mixture. Cook for 20 minutes, gradually pouring in the 500 ml of chicken stock; the base will thicken and turn a deep red. 5. Add the salt, pepper, brown sugar and vermicelli. Cook for another 10 minutes, until the vermicelli is soft, then stir in the chopped parsley. Serve the soup hot or cold.

Notes

Served cold with toasted bread, the soup gets thicker but is still easy to spoon. Choose very ripe tomatoes with soft flesh; firm ones have less juice and make the base rougher. If the tomatoes are small, their skins may be harder to loosen when blanched, so you may need to leave them in the hot water a little longer. Fine vermicelli keeps absorbing liquid after you turn off the heat, so the soup thickens as it sits. Keep it in a sealed container in the fridge for up to 3 days; stir often when reheating, since the vermicelli settles at the bottom. For a meat-free version, replace the chicken leg and 500 ml of chicken stock with 500 ml of vegetable stock; regular vermicelli contains gluten.