There’s something very comforting about a soup that can be whipped up quickly using simple pantry staples which tastes delicious and uncomplicated.
Tessa Kiros’ vermicelli soup with tomato and basil from her “Apples for Jam” book is made from four simple ingredients: stock, passata, basil leaves and vermicelli pasta. Served with a drizzle of olive oil and a sprinkling of parmesan it’s the perfect pick-me-up if you’re in need of some comfort!
I take liberties with this recipe and usually add significantly more passata and basil leaves for a more intense flavour.
Ingredients
- 1.75 litres water or broth (I use Vegeta stock)
- 1 tablespoon tomato passata (pureed tomatoes)
- 4 basil leaves
- 120g vermicelli or angel hair pasta, broken up
- olive oil and grated parmesan cheese to serve
Method
- Put the water (or broth), passata and basil leaves in a pan
- Bring to the boil, then simmer over low heat for 6-7 minutes before adding the pasta
- Cook the pasta and then remove the pan from the heat
- Ladle into bowls and drizzle a little olive oil over each bowl and add a good sprinkling of parmesan. Serve immediately, preferably in your most cheerful looking bowl!
Hi there……
VEGETA !!!!!
Massive salt and everything else.
Why not make your own stock?
RodC
To answer your question Rod I used Vegeta so that I could have a meal on the table on a Sunday night in less than 10 minutes. I omitted the additional salt the original recipe suggested. Home made stock could definitely be used and I’m sure it would result in an even more delicious flavour but I didn’t have hours to spare on this occasion
What a great resource!
Good on you Catherine… The whole point of food is to please the palette: and often times what is convenient and already in the pantry. I think a stock would be nice… but I love that this website takes a wholehearted attitude towards food.