Homemade Sopa de Fideo
Homemade Sopa de Fideo is a soup recipe on Avoteb. The amounts and the method are both on this page.
Ingredients
- 1 (15-ounce) can diced tomatoes (with juices)
- 1 small white onion, roughly chopped
- 4 garlic cloves
- 6 to 7 cups chicken broth (or vegetable broth), divided
- 2 tablespoons neutral oil , (avocado, canola, or vegetable oil)
- 7 ounces fideo pasta , (or vermicelli broken into 1-inch pieces)
- ½ teaspoon fine sea salt
- ½ teaspoon ground cumin
- 1 bay leaf
- 5 whole sprigs fresh cilantro
- toppings: chopped fresh cilantro, crumbled cotija cheese, lime wedges or sliced avocado
Method
Puree the tomato base. In a blender, combine the diced tomatoes (with their juices), onion, garlic, and 1 cup of the broth. Puree until completely smooth. Keep nearby.
Toast the fideo. Warm the oil in a medium saucepan over a medium burner. Tip in the dry fideo and cook, stirring frequently, until deeply golden and fragrant, about 3–5 minutes. Keep a close eye — the noodles can burn quickly.
Build the soup. Carefully pour the blended tomato mixture into the pot with the toasted fideo. (It will bubble up, so be careful!) Stir and cook for 2–3 minutes to slightly concentrate the flavor. Tip in the 5 cups of broth, cumin, salt and bay leaf. Raise to a gentle boil, then reduce heat to low and let it bubble gently for 5 minutes, gently stirring occasionally. Tip in the cilantro sprigs, and let it bubble gently for 5 more minutes or until the noodles are tender.
Finish. Lift and discard the cilantro and bay leaf. Tip in an additional cup of broth if you would like a brothier soup. Taste and add additional salt if needed.
Plate Ladle into bowls, add your favorite toppings, serve warm and enjoy!
