Sopa de Fideo

A warming Mexican noodle soup with toasted pasta, tomato broth, and aromatic spices. Ready in under 30 minutes with just one pot.

comfortwholesomemexicanvegetarianvegetariantendersoftweeknight

Ingredients

1
Cut the onion in half lengthwise from root to tip, then place it flat-side down and slice it crosswise into half-moons about 1/4 inch thick.
2
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
3
Heat the olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
4
Add the fideo and stir it constantly, breaking up any clumps, until the noodles turn a deep golden brown, about 4 to 5 minutes—they will smell toasted and nutty.
5
Pour in the minced garlic and diced onion, then stir constantly for 1 minute until the onion begins to soften and the garlic becomes fragrant.
6
Pour in the crushed tomatoes, stirring to combine, then pour in the vegetable broth and stir.
7
Bring the soup to a boil over high heat—you'll see large bubbles breaking the surface rapidly—then reduce the heat to medium and simmer uncovered.
8
Simmer the soup for 10 to 12 minutes, stirring once every 2 minutes, until the fideo is tender when you bite a strand and the broth is clear.
9
Taste the soup and add salt and pepper until it tastes savory and balanced to your preference.

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