Sopa de fideos
- Total Time
Feel a cold coming on? This soup might just fight it off! Smooth, spicy, and comforting, this tomatoey pasta soup is like a hug in a bowl. If you’re looking for something kids will like, leave out the chipotle.
olive oil4 tsp
uncooked vermicelli4 oz, or Mexican fideos, or cappellini, broken into 2-inch pieces
uncooked onion(s)1 large, finely chopped
garlic clove(s)2 large clove(s), minced
ground cumin2 tsp
canned tomatoes28 oz, (1 can), whole variety
canned chipotle peppers in adobo sauce1 item(s), finely chopped
canned chicken broth4 cup(s)
table salt¾ tsp
fresh lime juice1 Tbsp
cilantro½ cup(s), chopped fresh
crushed red pepper flakes½ tsp
- 1 Heat 1 teaspoon oil in Dutch oven over medium heat. Add fideos and cook, turning constantly, until golden brown, about 2 minutes. Transfer to bowl.
- 2 Heat remaining 3 teaspoons oil in same pot over medium-high heat. Add onion and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic and cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Add tomatoes and chipotle en adobo; bring to boil, stirring to break up tomatoes with spoon.
- 3 Let mixture cool 5 minutes. Puree in blender working in batches, if necessary. Return puree to pot. Stir in broth and salt; bring to boil. Stir in fideos. Reduce heat and simmer, stirring occasionally, until fideos are tender, 6–8 minutes.
- 4 Stir in lime juice and sprinkle with cilantro and pepper flakes.
- Serving size: (1 cup)