Ingredients
Equipment
Method
- Make tomato base. Combine tomatoes, 1/4 of the olive oil, garlic, oregano, salt, and cumin in a blender. Blend on high until smooth.
- Toast noodles. Heat remaining 3 tablespoons oil in a soup pot (at least 4 quarts) over medium heat. Add fideo and toast, stirring frequently, until golden and toasted, about 4 minutes.
- Simmer. Add tomato base and fry in the oil a minute or two then add broth and bring to a boil. Reduce heat to low, cover and simmer until pasta is cooked through, about 5 minutes.
- Serve. Stir in chopped cilantro and serve.
Nutrition
Video
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 for added flavor.
- 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 to make the soup spicy.