Description
An authentic Sopa de Fideo recipe, you will be surprised how easy, quick and delicious this soup is. It’s one of Mexico’s most classic soup recipes made with tomatoes, noodles, garlic, and broth. Loved by kids and adults alike.
Ingredients
- 1 (28-ounce) can whole tomatoes
- 1/4 cup + 3 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon fresh Mexican oregano (or Mediterranean oregano), chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 (7-ounce) package cut fideo pasta
- 1 quart chicken broth or vegetable broth
- 1/3 cup chopped cilantro
Instructions
1. Combine tomatoes, 1/4 cup olive oil, garlic, oregano, salt, and cumin in a blender and blend on high until smooth.
2. Heat remaining 3 tablespoons olive oil in a soup pot over medium heat.
3. Add fideo and toast, stirring frequently, until golden and toasted, about 4 minutes.
4. Pour in the tomato base and fry in the oil for a minute or two.
5. Add broth and bring to a boil.
6. Reduce heat to low, cover, and simmer until pasta is cooked through, about 5 minutes.
7. Stir in chopped cilantro and serve.
Notes
For a vegan option: Substitute chicken broth with vegetable broth.
To make the soup more hearty: Add diced vegetables such as carrots, peas, green beans, zucchini, or potatoes.
Serving suggestions: Garnish the soup with a squeeze of lime juice, crumbled queso fresco, or diced avocado.
Tomatoes: If using fresh tomatoes instead of canned, use 2 cups of chopped Roma tomatoes.
Make it spicy: Add a few splashes of hot sauce or a teaspoon of arbol chili powder.