Sopa de Fideo
Toasted vermicelli noodles simmered in a garlicky tomato-based broth until tender and flavorful — Mexico's comforting everyday noodle soup, ready in under 30 minutes.
Ingredients
- 7 oz fideo pasta (or vermicelli broken into 1-inch pieces)
- 2 tbsp vegetable oil
- 4 roma tomatoes, quartered
- 1/2 white onion, roughly chopped
- 4 cloves garlic cloves, peeled
- 4 cups low-sodium vegetable broth
- 1 chipotle chile in adobo sauce
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 avocado, sliced
Instructions
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1
In a blender, combine 4 quartered roma tomatoes, 1/2 roughly chopped white onion, 4 cloves peeled garlic cloves, and 1 chipotle chile in adobo sauce. Blend until smooth.
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2
Heat 2 tbsp vegetable oil in a large saucepan over medium-high heat. Add 7 oz fideo pasta (or vermicelli broken into 1-inch pieces) and stir constantly until golden and toasted, about 3 to 4 minutes.
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3
Pour the blended tomato sauce into the pot all at once. Stir immediately to coat the noodles. Cook, stirring, for 2 minutes until sauce darkens slightly.
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4
Add 4 cups low-sodium vegetable broth, 1/2 tsp ground cumin, and 1 tsp kosher salt. Stir and bring to a boil.
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5
Reduce heat to medium-low, cover partially, and simmer for 10 to 12 minutes, stirring occasionally, until fideo pasta (or vermicelli broken into 1-inch pieces) is tender and broth is saucy.
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6
Ladle into bowls and serve topped with 1/4 cup chopped fresh cilantro, 1 sliced avocado, and limes on the side.