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Ah, vermicelli soup… a classic that I often make when I want something quick and full of comfort. Honestly, it’s the kind of dish that saves you on those evenings when you don’t feel like fussing around. I admit, sometimes I cheat a little, but hush.
To me, this soup is magical: it warms you up, fills you up, and with just a few basic ingredients, you’re guaranteed a treat. Okay, I know, it seems simple, but like anything, don’t rush it, or it loses a bit of its charm.
And then, vermicelli soup is also a somewhat nostalgic thing. My grandmother used to make it for me when I got back from school, one spoonful and bam, you immediately feel better. No need for complicated ingredients, just broth, vermicelli, and a bit of patience… well, not too much.
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In this quick recipe, I show you how I do it at home, with my habits, my little tips, and especially how to prevent the vermicelli from sticking together (mission impossible actually, you’ll see!). A very simple guide for guaranteed success.
Essential ingredients for a successful quick vermicelli soup
- 1 liter of water (or broth for more flavor, but often I use one cube, easy and fast)
- 1 broth cube (chicken, vegetable, or whatever you prefer)
- 50 g vermicelli (you know, those thin little classic pasta you find everywhere)
- 1 medium onion (honestly, it gives a mild flavor that changes everything)
- A knob of butter (optional, but I always add it, especially to sauté the onion, it perfumes so well)
- Salt and pepper (to taste, even if the cube already brings quite a bit of salt)
- A little curry or spices, when I’m feeling adventurous
Handy utensils to prepare vermicelli soup
- A medium saucepan to sauté and cook the soup
- A wooden spoon to stir without scratching the pan
- A knife to slice the onion (I admit sometimes I dice it finely to avoid surprises)
- A cutting board
- A ladle, to serve the soup without spilling everywhere (always the challenge)
The fuss-free preparation, step by step
- Slice the onion. Personally, I like to take my time at this step because the aroma that comes out while cooking is really the best of the best.
- In the saucepan, melt the knob of butter over medium heat and toss in the onion. Let it brown slowly; this is THE magical moment, when the kitchen starts to smell good.
- Add water and the broth cube. I confess I often pour a full liter right away, it avoids having to adjust later.
- Let it boil. Here, I take a coffee break while it heats up, and I warn everyone that it smells really good (these moments are important). About ten minutes to let the broth soak in well.
- Taste and adjust salt and pepper; sometimes I sprinkle a little curry, it wakes everything up.
- Drop the vermicelli into the saucepan. Stir gently. Be careful they don’t stick. I admit… I often forget and it’s a disaster.
- After a few minutes (generally 4 or 5, no more or it gets mushy), it’s ready. Serve hot!
Little tip: if you want a neat finish, plan a drizzle of olive oil or a knob of butter for the finishing touch, it makes all the difference.
Why you will adopt this ultra-quick vermicelli soup
- Easy to make, even when laziness is at its peak.
- Simple ingredients often already at home, a real lifesaver.
- Quick to cook, you have soup in 20 minutes max, perfect when coming home late.
- Economical, especially in these somewhat crazy times with inflation.
- Ultra comforting, it feels good, no hassle.
Personally, I like to accompany the soup with some homemade croutons (garlic if I have time) or a small green salad to avoid feeling guilty. But hey, it’s up to you.
It’s also what makes it a perfect dish for evenings when you don’t want to fuss but still want flavor and warmth. No need for an entire wardrobe of ingredients, a simple broth cube is enough.
Tips to prevent vermicelli from sticking in your quick soup
- Don’t stir too much once the pasta is in boiling water.
- Add a little olive oil before or after cooking.
- Watch the cooking time, as vermicelli quickly become mushy.
- Add the vermicelli at the last moment, not from the start.
Can I use homemade broth for this soup?
Of course! Homemade broth will make your soup even more flavorful. Just make sure to adjust the salt as it will probably already be present in your broth.
How long can I keep the vermicelli soup?
Since the soup contains pasta, it is preferable to consume it within 24 hours to avoid the vermicelli becoming too soft or mushy.
Can vermicelli be replaced by other pasta?
Absolutely, you can try with fine semolina, rice, or small pasta, but the quick and tender aspect will be a bit different.
I forgot to add butter, is it bad?
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Not at all! Butter is there to flavor and soften the onion, but the soup remains delicious without it.
Can this soup be made in a vegan version?
Yes, use a vegetable broth and replace the butter with olive oil or coconut oil, it works very well and stays tasty.
