Vegan Vermicelli Soup

March 2, 2015

This is a popular Mexican soup, great as an appetizer or as a main course.  The base of the soup can be made and frozen for later use and you can add the noodles when you get ready to serve it – but its best fresh!  Make sure when you buy the vermicelli that you double check to be sure its vegan, not made with egg!  Some types of vermicelli are sneaky like that, but you can always substitute a pasta that is similar in shape and size that is vegan!


  • 2 Tablespoons
    Olive oil
  • 1/3 Cup
  • 1
    Onion (chopped)
  • 1
    Garlic clove (chopped)
  • 1 Pound
    Tomatoes (peeled, seeded, chopped)
  • 4 Cups
    Vegetable stock
  • 1/4 Teaspoon
  • 1 Tablespoon
    Fresh cilantro (chopped)
  • Salt and pepper
  • Fresh chopped cilantro to garnish


  1. First off, heat the olive oil in a frying pan and gently saute the vermicelli over medium heat until golden brown. Take care not to let the strands burn because they will not taste very awesome if this happens. Remove the vermicelli with a slotted spoon and drain thoroughly on paper towels.

  2. In a blender, puree the onion, garlic, and tomatoes until smooth. Return the frying pan to the heat and add the puree. Cook while constantly stirring for about 5 minutes. Transfer the puree to a pan with the warm stock and vermicelli. Season to taste. Bring to a boil and add the first bit of cilantro. Lower the heat and simmer until the vermicelli is tender. Serve with fresh cilantro and a bit of chilli oil if you like!


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