Algerian Tomato Soup with Vermicelli


  • 2 Tablespoons Olive Oil
  • 2 Cups Diced Onions
  • 3 Minced Garlic Cloves
  • 1/8 Teaspoon Cayenne
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Ground Cumin
  • ½ Teaspoon Curry Powder
  • ½ Teaspoon Ground Cinnamon
  • ¾ Teaspoon Salt
  • 1 Tablespoon Freshly Grated Orange Peel
  • 3 Cups Undrained Chopped Canned Tomatoes
  • 3 Cups Water or Vegetable Stock
  • 2 Cups Diced Red Bell Peppers
  • 2 Cups Thinly Sliced Celery
  • ½ Cup Vermicelli Broken into ½ Inch Pieces
  • 2 Teaspoons Fresh Lemon Juice


  1. Heat the olive oil in a nonreactive soup pot, add the onions and garlic and sauté on medium heat for about 10 minutes until the onions are translucent. Add the cayenne, coriander, cumin, curry powder, cinnamon, salt, and orange peel and sauté for 2 minutes, stirring constantly. Add the tomatoes and water or stock, cover, and bring to a boil.
  2. Add the peppers and celery, return the mixture to a boil, and cook for five minutes. Add the vermicelli and simmer, uncovered, for about 5 more minutes until the pasta is al dente and the vegetables are tender. Stir in the lemon juice and serve.