fideo

Sopa de Fideo, also known as Mexican noodle soup, is a tomato-based soup that's easy to make and perfect for the whole family! This satisfying and comforting soup is also vegetarian and vegan.

Sopa de Fideo (Mexican Noodle Soup)

tomatoes

onion, (chopped)

garlic ((about 1 large clove))

cumin powder

chicken or vegetable broth, (divided)

olive oil, (divided)

fideo pasta

(plus

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.&nbsp;

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.

Pressure Cooker – Fiesta Corn Fideo

pasta

chicken broth

T lime juice

Fajita Seasoning mix, approx 1 oz

15 oz can of corn, drained

(Alternate: Can use

An incredibly easy Mexican soup made with a few basic ingredients including toasted pasta, fresh tomatoes, onion, garlic, and broth. Once finished it’s garnished with desired toppings to build up delicious layers of flavor.

Sopa de Fideo

lbs roma tomatoes, (halved)

onion,

garlic cloves, (peeled)

olive oil

(7 to 8 oz) pkg. fideo

Salt (and black pepper)

Tbsp chopped cilantro

Lime

Queso fresco cheese, (crumbled (optional))

Mexican crema (or sour cream (optional))

Cumin, (ancho chili powder, red pepper flakes (optional))

avocado, (diced (optional))

Add tomatoes, onion, and garlic to a blender. Cover and blend until pureed. Set aside.

Heat olive oil in a large pot over medium heat. Add fideo and saute, tossing constantly with a rubber spatula, until golden brown, about 3 to 5 minutes (reduce heat slightly if needed if it&#39;s browning too quickly).

Pour in chicken broth and tomato mixture. Season with salt and pepper to taste.

Bring mixture to a simmer then reduce heat to low and simmer, uncovered, until pasta is tender, about 15 minutes.

Ladle soup into bowls and finish with toppings and serve with lime wedges for spritzing over.

Alphabet Soup recipe from Pati&#x27;s Mexican Table Season 3, Episode 3 “My Three Favorite Boys”

Alphabet Soup

tomatoes (quartered, or whole canned tomatoes, drained)

garlic (peeled)

white onion

water

vegetable oil

broth

Place the tomatoes, garlic, onion and water in a blender or food processor. Puree until smooth.

Heat the oil in a large soup pot over medium-high heat. When the oil is hot, but not smoking, add the pasta, stirring continuously. As you fry the pasta, it will change in color from a deep white to a deep brown. Take care not to burn it! You want to cook it until it smells toasty, but not bitter like burned toast, about 2 to 3 minutes.

Pour the tomato puree over the pasta, sprinkle in the salt, and stir. Be careful, as the puree will want to jump all over your burners, it’s a good idea to cover it partially with a lid. Let the tomato base cook and thicken for about 6 minutes, stirring often, until it becomes a deeper red and has thickened to the consistency of a thick puree. Keep on stirring, so the pasta doesn’t stick to the bottom of the pot. You will see the base of the pot as you stir, but the sauce will not be dried out. Cooking the tomato puree to this point will give the soup a really nice depth of flavor.

Pour in the broth, stir, and when it comes to a boil, reduce the heat to medium and simmer for another 10 minutes. Taste for seasoning and serve.

Fideo is the recipe that brings back my memories of a child. It's hard to find a small child of Mexican origins that did no grow up enjoying fideo pasta.

Sopa de Fideo con Carne(Mexican-Style Vermicelli with Beef)

tbsps Avocado oil

oz fideo pasta (vermicelli

chuck

salt

tsps fresh cracked pepper

tsps garlic

onion, diced

garlic,

serrano left

russet potatoes, peeled and diced

red bell pepper, diced

roma tomatoes, quartered

Mexican oregano

tsp chicken or tomato bouillon

Cilantro

avocado,

oz queso fresco (sliced

Mexican Crema (optional)

In a large skillet, combine 3 tablespoons of oil and 7 oz. of fideo pasta. Heat to medium heat. When it begins to fry, stir often, until pasta is mostly toasted.  Set it aside.  

Preheat a large pot at medium heat for 3 minutes. Add the ground chuck. Season with 1 teaspoon each of salt, pepper, and granulated garlic. Cook for 10 minutes, stirring as needed, until nicely browned. Remove excess fat.

Add the onions, bell pepper and whole serrano. Sauté for 3minutes. Fold in the potatoes and garlic. Season lightly with salt and pepper and sauté for 5 minutes. The serrano is added whole to add flavor with minimal heat.

In the blender, combine the tomatoes, 3 cups of broth ,oregano, and bouillon. Blend on high until smooth and pour into pot. Pour in remaining broth currently. Bring to a boil. Reduce to a simmer and continue cooking until potatoes are fork tender and most of the foam from tomatoes evaporates. Taste for salt.

Add the toasted fideo pasta into the simmering pot. Add in a few sprigs of cilantro. Stir gently and continue cooking for 7-8 minutes or until pasta is cooked through. Serve right away. Garnish and serve with warm corn tortillas.

Directions

Fideo Recipe

tbsp Olive oil

Fideo pasta

Tomato sauce ((8 oz))

Chicken broth

tsp Cumin

Salt

tsp Black pepper

Heat olive oil in a large skillet over medium heat.

Add fideo pasta and cook until golden brown, stirring frequently.

Stir in tomato sauce and chicken broth. Add cumin, salt, and black pepper.

Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until pasta is tender.

Serve hot and enjoy!

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