This Mexican Tomato Soup is my version of the classic Sopa de Fideos, a Mexican tomato and noodle soup served in very traditional Mexican restaurants. Fideo pasta is Spanish and is made from the same ingredients as Italian pasta. It’s in the cooking that the difference lies.
Firstly, fideo noodles are toasted in olive oil. Then, instead of being boiled in plain old water, they are cooked in the sauce of the dish, so they absorb all the flavor as they soften. If you can’t find fideo noodles, regular pasta will work just fine. This is a delicious, hearty soup, great served all year round.
To make Mexican Tomato Soup, you will need the following ingredients:
Add the tomatoes, garlic, and onion to a blender. Pulse a couple of times and then blend for around a minute until smooth.
Place a pan over a medium heat and heat the oil. Add the pasta and fry gently for 3-5 minutes, stirring every now and again, until it has turned golden brown. Take the pan off the heat.
Add the cooked pasta, chicken broth and tomato mixture to a large pot placed over a medium-high heat, and stir together.
Bring the liquid to a boil, then reduce the heat and simmer for 7-8 minutes until the pasta has softened.
Add seasoning to taste and scatter over the cilantro, stirring it into the soup. Simmer for another couple of minutes and then remove from the heat to serve.
Why not serve up a big bowl of Mexican Tomato Soup for your dinner tonight? If you do, let me know how you get on with this Latin American classic in the comments section below.
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