Matt's Sopa de Fideo
This super simple tomato based soup is packed with flavor, thin and short noodles and can be garnished with just about anything your heart desires. It's my ideal comfort food!
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 1 4-ounce package fideo pasta
- 2 cloves garlic, finely minced
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 2-3 cups chicken stock divided
- 1 8-ounce can tomato sauce divided
Toppings
- Crema
- Avocado
- Cilantro
- Freshly shredded cheddar cheese
Instructions
- Heat the olive oil in a Dutch Oven over medium-high heat. Add fideo and cook and stir until slightly golden, about 3-4 minutes.
- Add the garlic, chili powder, cumin, and salt and stir to toast for 60 seconds. Add 1 cup of the chicken stock and ½ of the tomato sauce to fideo. Bring to a boil and cook until liquid has almost evaporated.
- Stir in remaining 1-2 cups of broth (depending on how broth-y you want your soup) and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes. Remove from heat, adjust seasoning as needed. Serve in bowls with desired toppings
Notes
If you can't find fideo, break up thin spaghetti. You can even use pastini, stars, alphabets, whatever you'd like!
Also if there is one major take away from this recipe, its this: Please don't skip the toasting step, it's important when the ingredient list is as short as this one is!! By toasting the noodles it creates an additional layer of flavor which really brings the dish together.
Nutrition
Calories: 233kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 766mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg