Sopa de Fideo (Mexican Noodle Soup)
This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth.
- 4-5 Roma tomatoes
- 1.5 onions (small to medium)
- 3 garlic cloves
- 8 cups stock
- 1/3 lb. fideo noodles (or thin spaghetti)
- 1/2 teaspoon salt (or to taste)
- freshly cracked black pepper
- 1/2 teaspoon Mexican oregano (optional)
- freshly chopped cilantro (optional)
Start by roasting 4-5 tomatoes in the oven at 400F for 20 minutes or so.
Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes. Combine well.
Add the noodles to a saucepan along with a dollop of oil. Cook the noodles over medium heat for 3-5 minutes or until some of them are turning darker brown. Add the tomato-onion mixture from the blender and combine well with the noodles. Let this mixture cook for a couple minutes and then add 8 cups of stock. (When using homemade stock, I usually add at least 1/2 teaspoon of salt and some freshly cracked black pepper at this point.)
Bring the soup to a boil and then reduce heat to a simmer and let it cook for 10-20 minutes, or until the noodles are cooked through.
Take a final taste for seasoning, adding more salt if necessary. You can optionally add a pinch of Mexican oregano at this point.
Serve immediately and store leftovers in an airtight container in the fridge.
If it's hard to find Fideo noodles in your local markets you can always use thin spaghetti cut into inch-long pieces.
I prefer using homemade stock for this recipe.
Keep in mind that store-bought stock is usually high in sodium so you might not need to add additional salt.
You can also use this tomato-based broth to make Chicken Tortilla Soup and Albondigas Soup.