Sopa De Fideo (Tomato Noodle Soup)
A wonderful traditional Mexican family dish.
Servings 6
Calories 169kcal
Ingredients
- 4 roma tomatoes stem ends removed, roughly chopped
- ½ cup white onion roughly chopped
- 2 cloves garlic
- 1 cup water
- 2 tablespoons vegetable oil
- ½ pound vermicelli also known as fideo pasta
- 3 teaspoons chicken bullion
- 6 cups chicken broth
- 6 sprigs cilantro
Instructions
- Add tomatoes to a blender along with the onion, garlic and water.
- Blend until smooth.
- Heat the oil in a large saucepan or Dutch oven over medium heat.
- Add the vermicelli. Stirring constantly, cook until the pasta is golden brown. Do not over-cook it. It can burn easily.
- Add the mixture from the blender. Note: Be careful, the pan and oil are hot, so do not have your face over the pan when you add the tomato mixture.
- Stir in the chicken bouillon.
- Add the broth and stir. Let the mixture come to a slow boil then reduce heat to a simmer.
- Add the cilantro sprigs. Cover and simmer for 20 minutes.
- Remove from heat.
- Remove the cilantro sprigs and serve.
Notes
I thought this soup just got better and better after a night in the fridge.
Nutrition
Calories: 169kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 5mg | Sodium: 1185mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg