Sopa de Fideo

🥄 Ingredients

• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 medium onion, (quartered (yellow or white))
• 2 cloves garlic
• ½ teaspoon ground cumin
• 6 cups broth, (divided (chicken or vegetable))
• 1 tablespoon olive oil (divided)
• 8 ounces fideo pasta
• 1 bouillon cube ((about 2 teaspoons), chicken or vegetable, optional)
• 2 teaspoons kosher salt, (plus more to taste)

👨‍🍳 Instructions

1. 1

   Add the tomatoes, onion, garlic, cumin, and 1 cup of the chicken broth to a large blender. Blend until completely smooth.

2. 2

   Strain the blended tomato sauce through a fine mesh strainer into a bowl to remove any solids. Set aside.

3. 3

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Stir in the fideo pasta and cook for 3 to 4 minutes, stirring occasionally, until the pasta begins to light brown and blister.

4. 4

   Pour in the blended tomato sauce and cook for 5 minutes, stirring occasionally.

5. 5

   Add in the remaining 5 cups of chicken broth, chicken bouillon (if using), and salt. Stir to combine and bring to a boil.

6. 6

   Reduce heat to low and cook for 10 more minutes or until the pasta is tender and cooked through.

7. 7

   Taste and adjust salt if necessary. Serve immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.