Fideo soup is a tomato-based noodle soup coming from Mexico. This version is vegetarian and is supposed to be served before the main meal but feel free to add some meat and turn it into a filling standalone dish!
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 363kcal
Author CookingTheGlobe
Ingredients
3teaspoonsvegetable or olive oil
8oz (225g)Fideo, vermicelli or angel hair noodles, broken into 1-inch pieces
114 oz (400g)can chopped or crushed tomatoes
4clovesgarlic,minced
1medium onion,chopped
8cupschicken broth or vegetable broth,water mixed with chicken bouillon works too
1teaspoonground cumin
¼teaspoonground allspice
¼teaspooncayenne pepper
salt and pepper,to taste
1lime
¼cupchopped cilantro
1avocado
Instructions
Heat 2 teaspoons of oil in a soup pot on medium heat. Add the onion and cook for about 5 minutes, until translucent. Add garlic and cook for another 30 seconds.
Transfer the cooked onion and garlic into a blender. Add canned tomatoes, 1 cup of broth, cumin, allspice and cayenne pepper. Blend until smooth.
In the same soup pot heat 1 teaspoon of oil on a medium heat and cook noodles for about 2-5 minutes, stirring continuously. Noodles have to be golden brown, but be careful not to burn them! Stir!
Pour the tomato mixture into the pot. Add the remaining broth. Bring to a boil and cook for about 10 minutes, until the noodles are tender. Salt and pepper to taste.
Add the juice of 1 lime into the pot or serve the lime cut in wedges individually. Garnish with cilantro and avocado slices. Enjoy!