Preparations

Blend the base:
In a blender, combine 1 cup of broth, tomato, onion, garlic, and the bouillon cube. Blend until smooth.

Sauté the pasta:
In a large pot, heat the vegetable oil and lightly fry the pasta until golden, being careful not to burn it.

Add the blend and broth:
Pour the blended mixture over the pasta, then add the remaining 5 cups of broth. Add the parsley or cilantro sprig.

Cook the soup:
Bring to a boil, then simmer over medium heat for about 10 minutes, until the flavors meld and the pasta is tender. Adjust salt to taste.

Serve:
Ladle into bowls and serve hot, optionally garnished with extra herbs.