Sopa de Fideo

Serves 4

Ingredients

• 7 oz fideo noodles (or vermicelli)
• 4 medium roma tomatoes
• 1/2 medium white onion
• 2 garlic cloves
• 6 cups chicken broth
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 4 lime wedges

Instructions

1. 1Bring a small pot of water to a boil. Core the tomatoes and score a small X on the bottom of each.
2. 2Blanch the tomatoes in boiling water for 30-45 seconds until skins loosen, then transfer to ice water.
3. 3Peel the skins off the tomatoes and roughly chop them.
4. 4In a blender, combine the chopped tomatoes, onion, garlic, cumin, and chicken broth. Blend until smooth.
5. 5Heat the olive oil in a large pot or Dutch oven over medium heat.
6. 6Add the fideo noodles to the hot oil and stir frequently for 3-4 minutes until they turn golden brown and toasted.
7. 7Carefully pour the blended tomato mixture into the pot with the noodles. Stir and cook for 1 minute.
8. 8Add the remaining chicken broth and the salt. Stir to combine.
9. 9Bring the soup to a boil, then reduce heat to medium-low and simmer for 8-10 minutes until the noodles are tender.
10. 10Taste and adjust seasoning with more salt if needed.
11. 11Remove from heat and stir in the chopped cilantro.
12. 12Serve hot in bowls with lime wedges on the side for squeezing.