Sopa de Fideos


  • 1 (14.5 ounce) can diced tomatoes
  • 1 small onion, chopped
  • 1 large clove garlic, coarsely chopped
  • 2 tablespoons olive oil
  • 1 (7 ounce) package fideo pasta, uncooked
  • 3 (14.5 ounce) cans chicken broth
  • freshly ground black pepper to taste
  • coarse salt to taste
  • 1 tablespoon chopped fresh cilantro
  • Directions

  • Step 1

    Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.


  • Step 2

    Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.

  • Step 3

    Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

  • Cook's Note

    You can substitute angel hair pasta, broken into small pieces, for fideo.

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