Sopa de Fideo
Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that’s typically included in Mexican soups, make for a hearty dish.
Ingredients
For the Sopa de Fideo:
- 4 large garlic cloves, peeled
- 1-pound beefsteak tomatoes, quartered
- ½ tsp. red-pepper flakes
- 1 tbsp. ground cumin
- 1 tbsp. coarse kosher salt
- ¼ cup neutral cooking oil, such as grapeseed
- 8-ounces 1-inch fideo (noodles)
- 2 celery stalks, whole
- 1 carrot, whole
- 1dried bay leaf
For Optional Toppings:
- Avocado slices
- Sautéed mushrooms
- Lime juice
- Queso fresco
- Cooked potatoes
- Mexican cream
Instructions
- Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender; blend until smooth; set aside.
- Heat a medium pot, over medium heat; add the oil.
- Add the fideo to the hot oil and cook until toasted and aromatic; about 5 minutes; be sure to constantly mix the fideo so it toasts evenly.
- Reduce the heat to low and add the blended tomato mixture.
- Add 5 cups of water to the pot, along with the celery, carrot and bay leaf; mix and taste for salt, adjusting if necessary.
- Increase to medium heat until simmering; then reduce to medium-low.
- Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
- Remove the celery, carrot and bay leaf; discard.
- Serve soup in bowls and top with any of your favorite sopa de fideo toppings.
