Express Tomato and Vermicelli Soup

 

For 4 servings

• 30ml olive oil
• 3 shallots, finely chopped
• 15ml tomato paste
• 1 liter chicken broth
• 5ml sugar
• 125 ml vermicelli soup
• Salt and pepper
• 60 ml fresh parsley, chopped

1. In a large saucepan, heat the olive oil and sauté the shallots for 2 to 3 minutes; add the tomato paste and cook for another minute.
2. Stir in chicken broth and sugar, and simmer 5 minutes; add the vermicelli and season.
3. Let simmer for 5 minutes, then serve the soup garnished with chopped parsley and served with garlic bread croutons au gratin.

BON APPÉTIT