Rich tomato soup with vermicelli pasta and parsley make this extremely simple syrian soup a favorite.

Tomato Noodle Soup with Parsley

This simple and tasty tomato soup will be ready in minutes and gives traditional tomato soup a fun new twist!

Course Soup
Cuisine American, Middle Eastern
Servings 6 people
Author Deana Kabakibi


  • 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)


  1. 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. 

  2. 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.

Recipe Notes

If you don't want to deal with tomato paste, you can always use sauce (and reduced water). But the paste somehow tastes better!