Sopa de Fideo (Mexican Noodle Soup)

🥄 Ingredients

• 4-5 Roma tomatoes
• 1.5 onions (small to medium)
• 3 garlic cloves
• 8 cups stock
• 1/3 lb. fideo noodles (or thin spaghetti)
• 1/2 teaspoon salt (or to taste)
• freshly cracked black pepper
• 1/2 teaspoon Mexican oregano (optional)
• oil
• freshly chopped cilantro (optional)

👨‍🍳 Instructions

1. 1

   Start by roasting 4-5 tomatoes in the oven at 400F for 20 minutes or so. 

2. 2

   Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes.  Combine well.

3. 3

   Add the noodles to a saucepan along with a dollop of oil.  Cook the noodles over medium heat for 3-5 minutes or until some of them are turning darker brown.  Add the tomato-onion mixture from the blender and combine well with the noodles.  Let this mixture cook for a couple minutes and then add 8 cups of stock.   (When using homemade stock, I usually add at least 1/2 teaspoon of salt and some freshly cracked black pepper at this point.)  

4. 4

   Bring the soup to a boil and then reduce heat to a simmer and let it cook for 10-20 minutes, or until the noodles are cooked through.  

5. 5

   Take a final taste for seasoning, adding more salt if necessary.   You can optionally add a pinch of Mexican oregano at this point.

6. 6

   Serve immediately and store leftovers in an airtight container in the fridge. 

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.