How to Make Sopa De Fideo (with Extra Vegetables)

Instructions

Boil 2 cups of water

Heat a griddle or cast iron skillet over medium-heat

Place tomato and garlic cloves on the hot griddle. Heat for 5-10 minutes, turning every few minutes. There should be light charring on all sides of the tomato. You may need to remove the garlic from the griddle earlier to avoid burning.

Place the boiled water, charred tomatoes and garlic, and chicken bouillon powder in a blender. Blend on high until completely smooth. The mixture will be watery. Set aside.

Heat a soup pot over medium heat.

Add 2 tbsp olive oil to the pot, and heat for approximately 2 minutes.

Add the dried fideo noodles to the soup pot and stir to coat completely in the olive oil.

Continue to stir and toast the fideo noodles in the olive oil until the noodles are golden brown.

Add the tomato mixture from the blender into the soup pot. Stir to make sure no noodles are sticking to the bottom.

Bring the soup to a boil, then reduce heat to a simmer.

Add the frozen vegetables to the soup. Simmer for 5-10 minutes until vegetables are soft.

Divide the soup evenly among bowls and serve. Optional toppings include lime juice, crumbled cheese, and diced avocado.