Sopa de Fideo

Instructions

1. 1

   Prepare the Tomato Broth Base

   • In a blender, combine the roughly chopped white onion, peeled garlic cloves, canned diced tomatoes with their juice, and 1 cup of the chicken broth.
   • Blend on high for 60-90 seconds until the mixture is completely smooth and uniform in color. Set aside.
2. 2

   Toast the Fideo Noodles

   • Heat the vegetable oil in a 4-quart pot or Dutch oven over medium heat.
   • Once the oil is shimmering, add the fideo noodles. Break them up if they are in nests.
   • Cook, stirring constantly, for 3-5 minutes until the noodles are a deep golden brown and smell nutty. Do not let them burn.
3. 3

   Combine and Simmer the Soup

   • Carefully and slowly pour the blended tomato mixture into the pot with the toasted fideo. Be cautious as it will sizzle and steam vigorously.
   • Stir continuously for 1 minute, allowing the sauce to cook down slightly and coat the noodles.
   • Pour in the remaining 3 cups of chicken broth. Add the ground cumin, kosher salt, and black pepper. Stir everything together well.
   • Bring the soup to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes, or until the fideo noodles are tender but still have a slight bite (al dente).
4. 4

   Rest, Garnish, and Serve

   • Turn off the heat and let the soup rest for 5 minutes. The noodles will continue to absorb broth and soften.
   • Taste and adjust the seasoning with more salt if necessary.
   • Ladle the hot soup into bowls. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing over the soup.