📝 About This Recipe
A soul-warming staple in Levantine households, this Shorbat Tomato is a masterful balance of sun-ripened acidity and aromatic warmth. Unlike its creamy Western counterparts, this Lebanese version features toasted vermicelli noodles and a hint of warm spices like allspice and cinnamon. It is a light yet deeply satisfying soup that captures the essence of Mediterranean comfort in every spoonful.
🥗 Ingredients
The Base
- 2 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
The Body
- 2 lbs Roma Tomatoes (very ripe, blanched, peeled, and pureed)
- 2 tablespoons Tomato Paste (double concentrated)
- 5 cups Vegetable or Chicken Stock (low sodium)
- 1/2 cup Fine Vermicelli Pasta (broken into small pieces)
- 1/2 teaspoon Granulated Sugar (to balance acidity)
Spices and Herbs
- 1/2 teaspoon Lebanese Seven Spice (or a mix of allspice and cinnamon)
- 1 teaspoon Dried Mint (crushed between palms)
- 1 1/2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Prepare the tomatoes by scoring a small 'X' on the bottom of each. Blanch in boiling water for 30 seconds, then shock in ice water to easily peel off the skins.
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2
Puree the peeled tomatoes in a blender until smooth. If you prefer an extra-silky texture, pass the puree through a fine-mesh sieve to remove seeds.
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3
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until translucent and soft, but not browned.
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4
Add the minced garlic and cook for just 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and caramelize.
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5
Pour in the fresh tomato puree and stir well to combine with the aromatics. Let it simmer for 5 minutes to intensify the flavor.
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6
Add the stock, seven spice, sugar, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer partially covered for 15 minutes.
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7
While the soup simmers, heat a small non-stick skillet over medium heat. Add the dry vermicelli pieces and toast them, stirring constantly, until they turn a deep golden brown. Do not use oil for this step.
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8
Stir the toasted vermicelli into the simmering soup. Cook for an additional 8-10 minutes until the noodles are tender.
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9
Taste the soup and adjust seasoning. If it feels too thick due to the pasta absorbing liquid, add a splash of hot water or stock to reach your desired consistency.
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10
Stir in the dried mint right at the end to preserve its bright, herbal aroma.
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11
Ladle the hot soup into bowls. Garnish with a sprinkle of fresh parsley and a drizzle of olive oil.
💡 Chef's Tips
Always toast your vermicelli separately until golden; this prevents them from becoming mushy and adds a nutty depth to the soup. If your tomatoes aren't perfectly ripe, add an extra tablespoon of tomato paste to ensure a vibrant red color and rich flavor. Don't skip the tiny pinch of sugar; it is the secret to neutralizing the metallic edge of cooked tomatoes. For a spicy kick, add a pinch of Aleppo pepper or red chili flakes during the onion sauté phase. This soup thickens as it sits; when reheating, add a little broth to loosen the texture back to its original silkiness.
🍽️ Serving Suggestions
Serve with warm Lebanese flatbread or crispy za'atar-dusted pita chips for dipping. A side of brined olives and fresh green onions provides a sharp, salty contrast to the sweet tomatoes. A dollop of Greek yogurt or labneh on top adds a beautiful creamy element to the bowl. Always provide fresh lemon wedges on the side; a squeeze of citrus right before eating wakes up all the spices. Pairs beautifully with a crisp, dry Lebanese white wine or a refreshing mint lemonade.