tomato noodle soup with parsley is a simple and tasty soup that will be ready in minutes and gives traditional tomato soup a fun new twist!
This tomato soup is very popular in a lot of Arab households. There are many variations, mainly slight ones, but they’re all pretty much the same. When Nadia and I talk about recipes before we make them, we’re always like, “how do you guys make that??” This soup was no different. My mom has a different way of prepping the tomato paste and also insists that parsley makes the whole recipe better. Nadia’s mom has her own style. And they are definitely both delicious!
Tomato parsley soup
Plus, the soup is very easy to make. I mean, very easy. And I don’t know what it is about it, but I crave it when colder weather is around. It’s so simple. I know I say that a lot, but it really is. Tomato paste, some broth, vermicelli, and some parsley. Of course, I also need lemon juice, because I need lemon juice in almost everything I make. I don’t care what anyone says, it makes everything taste better….kinda like how I feel about salt!
Tomato Parsley Soup
So, the only thing I’d like to add more commentary on, is prepping the tomato paste. What we do is take out half the can of paste into a bowl and add a cup of hot water over it. Then we smush it down and mix it until it’s a sauce. We repeat this with the remaining paste and an additional cup of water. Whatever you do, DO NOT just throw paste in the pot filled with broth and expect it to melt down this century. It’s super concentrated and makes it take forever, and then you can still be stuck with clumps. This way makes it quick and less effort overall.
So that’s it! Follow the recipe below and you’ll be on your way to some delicious, easy tomato noodle soup in minutes!
If you’re feeling in a tomato mood, another great dish to try is our super yummy Shakshuka!
This simple and tasty tomato soup will be ready in minutes and gives traditional tomato soup a fun new twist!
- 2 cups water, hot
- 6 ounce tomato paste
- 1/2 cup vermicelli, broken up
- 2 tbsp olive oil
- 4 cups broth, any kind
- 1 tbsp lemon juice, fresh
- 1/3 cup parsley, chopped (plus more for garnish)
In a medium bowl, take half the can of tomato paste and mix with one cup of hot water and stir until it dissolves. Then, add remaining tomato paste and water and stir.
In a medium saucepan over medium heat, add tablespoon oil and crushed vermicelli and cook about 2-3 min until they begin to brown. Then add tomato paste mixture to saucepan. Slowly add broth and stir until the soup is an even consistency. Stir in lemon and salt. Cover, put heat on low and let simmer for 15-20 min or until vermicelli is tender. Turn off the heat and stir in parsley. Serve with parsley on top as garnish.
If you don't want to deal with tomato paste, you can always use sauce (and reduced water). But the paste somehow tastes better!
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