Categorized:
- Main Dish
- Mexican and Southwestern
- Soups
Tagged:
- avocado
- chicken broth
- cilantro
- garlic
- limes
- olive oil
- onion
- queso fresco
- tomatoes
Sopa de Fideo
Ingredients
- 1 1/2 lbs roma tomatoes, halved
- 1 small yellow onion, peeled and halved
- 3 medium garlic cloves, peeled
- 3 Tbsp olive oil
- 1 (7 to 8 oz) pkg. fideo
- 5 cups low-sodium chicken broth
- Salt and black pepper
Toppings
- 3 Tbsp chopped cilantro
- 5 Lime wedges
- 1/2 cup Queso fresco cheese, crumbled (optional)
- Mexican crema or sour cream (optional)
- Cumin, ancho chili powder, red pepper flakes (optional)
- 1 avocado, diced (optional)
Instructions
- Add tomatoes, onion, and garlic to a blender. Cover and blend until pureed. Set aside.
- Heat olive oil in a large pot over medium heat. Add fideo and saute, tossing constantly with a rubber spatula, until golden brown, about 3 to 5 minutes (reduce heat slightly if needed if it’s browning too quickly).
- Pour in chicken broth and tomato mixture. Season with salt and pepper to taste.
- Bring mixture to a simmer then reduce heat to low and simmer, uncovered, until pasta is tender, about 15 minutes.
- Ladle soup into bowls and finish with toppings and serve with lime wedges for spritzing over.
Notes
- Soup can be thinned with more broth as desired. Note that it will thicken as it rests and the pasta absorbs more broth.
- Optional toppings not included in nutritional estimate.
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