Sopa de Fideo Recipe

Ingredients

Measurements made for a family of four.

• Pasta
• Fideo Pasta (Vermicelli Noodles): 6 ounces (about 170 grams)
• Vegetables
• Onion: 1 small, finely chopped
• Garlic: 2 cloves, minced
• Tomatoes: 3 medium, blended into a puree (or 1 can of tomato sauce, about 8 ounces)
• Carrots: 2 medium, peeled and diced
• Zucchini: 1 medium, diced
• Cilantro: 1/4 cup, chopped (optional, for garnish)
• Broth
• Chicken or vegetable broth: 6 cups
• Seasonings
• Salt: to taste
• Black pepper: to taste
• Misc
• Olive oil: 2 tablespoons
• Lime wedges: for serving (optional)

Cooking Instructions

Now that we have all of our ingredients prepared for our Sopa de Fideo, we can cook!

1. Toast the Fideo Pasta:
1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 6 ounces (about 170 grams) of fideo pasta and toast, stirring frequently, until golden brown. Be careful not to burn them.
2. Sauté the Vegetables:
1. Add 1 small, finely chopped onion to the pot and cook until it becomes translucent.
2. Add 2 minced garlic cloves and cook for another minute until fragrant.
3. Add Tomato Puree:
1. Pour in the blended tomatoes (3 medium tomatoes blended into a puree) or 1 can of tomato sauce (about 8 ounces).
2. Cook for about 5 minutes, allowing the sauce to thicken slightly.
4. Add Broth and Vegetables:
1. Stir in 6 cups of chicken or vegetable broth.
2. Add 2 medium peeled and diced carrots and 1 medium diced zucchini.
3. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender and the fideo pasta is cooked through.
5. Season:
1. Taste the soup and season with salt and black pepper to taste.
6. Serve:
1. Ladle the soup into bowls.
2. Garnish with 1/4 cup of chopped cilantro if desired.
3. Serve with lime wedges on the side (optional).