A simple soup featuring a flavorful tomato broth and toasted fideos (short pasta strands). Simple ingredients, short cook time, big flavor!
- 4 teaspoons extra-virgin olive oil, divided
- 1 medium onion, chopped (2 cups)
- 1 teaspoon minced fresh garlic
- ¾ teaspoon cumin seeds or ½ teaspoon ground cumin
- ½ teaspoon kosher salt, plus more to taste
- 2 (14.5 ounce) cans diced fire roasted tomatoes
- 4 cups vegetable broth
- 1 (7-ounce bag) fideo vermicelli pasta
- Cotija cheese
- Black pepper
Heat 2 teaspoons oil over medium heat in a large pot or Dutch oven.
Add onions, garlic and cumin seeds; season with ½ teaspoon salt and cook until softened, 6–8 minutes.
Transfer onions mixture to a blender with canned tomatoes and juices and blend until smooth, 1–2 minutes.
Meanwhile, heat remaining remaining 2 teaspoons oil in now-empty pot over medium. Add fideo and cook, stirring frequently, until toasted and fragrant, about 4 minutes. Reduce heat to low.
Carefully add blended sauce (it will splatter) and cook 2 minutes. Stir in broth and 2 cups water; bring to a boil over high heat then reduce to a simmer over medium and cook until pasta is al dente and soup has slightly reduced, 5 minutes.
Season with salt (I add 1–1½ teaspoons salt) and black pepper to taste. Serve with crumbled Cotija, fresh cilantro, and cracked black pepper.
Vegan: to keep this vegan, skip the Cotija cheese and top the soup with shredded vegan cheese or diced avocado instead.
- Serving Size: 2 cups
- Calories: 241
- Sugar: 9g
- Sodium: 1037mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 4.5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sopa de fideo, Mexican noodle soup