Ingredients
Tomato Base
- 1 (28-ounce) can whole tomatoes
- 1/4 cup olive oil
- 2 cloves garlic
- 1 tablespoon fresh Mexican oregano (or Mediterranean oregano), chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
Soup
- 3 tablespoons olive oil
- 1 (7-ounce) package cut fideo pasta
- 1 quart chicken broth or vegetable broth
- 1/3 cup chopped cilantro
Instructions
- Make tomato base: Combine the whole tomatoes, 1/4 cup olive oil, garlic cloves, chopped oregano, kosher salt, and ground cumin in a blender. Blend on high speed until completely smooth to create the flavorful tomato sauce that forms the soup’s base.
- Toast noodles: In a soup pot of at least 4 quarts, heat the remaining 3 tablespoons of olive oil over medium heat. Add the fideo pasta and toast, stirring frequently, until the noodles turn golden brown and emit a nutty aroma, about 4 minutes. This step enhances the flavor and texture of the pasta.
- Simmer: Pour the blended tomato base into the pot with the toasted fideo and cook it in the oil for 1 to 2 minutes to deepen the flavors. Then, add the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer gently until the pasta is tender and cooked through, about 5 minutes.
- Serve: Stir in the chopped cilantro for freshness and serve the soup hot. Enjoy this comforting and vibrant bowl of Sopa de Fideo.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To enhance flavor, toast the fideo noodles carefully until golden but not burnt.
- Add extra chopped cilantro or a squeeze of lime juice when serving for added brightness.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican