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.