Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside.
Heat oil in a large saucepan over a medium low heat, and add the vermicelli noodles. Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.
Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a). Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the noodles are tender, about 8 minutes. Season with salt and pepper to taste.