Tomato and vermicelli soup in the multicooker

Name: Tomato and vermicelli soup in the multicooker
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium onion (150 g); 1 garlic clove; 4-5 medium tomatoes (500 g); 1000 ml water; 100 g vermicelli; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g fresh parsley

Soups - Tomato and vermicelli soup in the multicooker by Ileana H. - Recipia

For me, tomato and vermicelli soup in the multicooker turned out more like vermicelli with tomatoes than soup, with very little broth. The onion, garlic and chopped tomatoes cook in the bowl, and the vermicelli thickens the soup. I prefer to leave it thick, with the vermicelli still sitting high in the broth. Preparation: 10 minutes. Cooking: 45 minutes. Total time: 55 minutes. Serves: 4. Approximately 160 kcal and 5 g protein per serving.

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion (150 g)
1 garlic clove
4-5 medium tomatoes (500 g)
1000 ml water
100 g vermicelli
1 teaspoon salt
1/2 teaspoon ground pepper
15 g fresh parsley

Preparation

1. Dice the onion and put it in the multicooker bowl with the oil. Select the FRY program for 25 minutes. 2. After about 10 minutes, when the onion is soft and lightly golden, chop the garlic and add it. Blend the tomatoes, add them to the bowl and leave the FRY program on for another 15 minutes. 3. Pour in the water and select the BOIL program for 20 minutes. After the first 10 minutes, add the vermicelli, salt and pepper; stir from time to time until the vermicelli softens. 4. Chop the parsley and sprinkle it over the soup at the end.

Notes

A large onion softens more slowly than a small one; make sure it is soft before adding the tomatoes, without rushing to hit a set number of minutes. Ripe, meaty tomatoes make a thicker broth than very juicy ones. The blender is especially helpful when the skin is thick, since it chops it up along with the flesh. The vermicelli keeps absorbing liquid after the program stops, so the texture changes if the bowl is left closed. Serve with plain bread. For a gluten-free version, swap the vermicelli for 100 g gluten-free vermicelli and follow the boiling time on the package. The soup keeps in the refrigerator for up to 3 days, and the vermicelli softens as it sits.