Sopa de Fideo, otherwise called Mexican noodle soup, is a tomato-based soup that is anything but difficult to make and ideal for the entire family! This delightful and consoling soup is additionally veggie lover and vegetarian.
Sopa de Fideo is a Mexican noodle soup made with a tomato-based juices that is too delightful, flavorful and ideal for the entire family.
It was one of my preferred soups as a child since it was prepared in a matter of moments (which was critical to little infant Isabel once upon a time), and it had a ton of juices with noodles that were amusing to eat! It was one of those soups that I never became weary of eating and I'm so eager to share it on the blog today. This soup is 100% solace nourishment for me and I can't get enough.
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INGREDIENTS
- 2 14.5 ounce cans fire roasted diced tomatoes
- 1 medium onion, chopped
- 1 teaspoon minced garlic (about 1 large clove)
- 1/2 teaspoon cumin powder
- 6 cups chicken or vegetable broth, divided
- 2 tablespoons olive oil, divided
- 8 ounces fideo pasta
- 2 teaspoons salt, plus more to taste
INSTRUCTIONS
- Add canned tomatoes, onions, garlic, cumin and 1 cup broth in a large blender. Blend until completely smooth. Blend this in a blender until smooth.
- Heat a medium saucepan over medium high heat. Add 1 tablespoon of olive oil and add blended tomato sauce. Cook for 5 minutes, stirring occasionally. Remove from heat.
- Heat a Dutch oven or large pot over medium high heat. Add the remaining tablespoon of olive oil and add fideo pasta noodles. Stir fry for 3 to 4 minutes, until pasta has browned a little and begun to blister.
- Add the warm blended tomato sauce, the remaining 5 cups of broth and salt. Stir together to combine, cover and cook for 20 minutes, until the noodles are cooked through.
- Taste and season with more salt if necessary.
For more detail : bit.ly/2ynR4Mr
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