Sopa de Fideo
With round tomatoes and poblanos to use up from my latest rescue produce box, this simple tomato soup was just the thing. It’s comforting and familiar, but with a smoky cumin twist and broken vermicelli (fideo) that makes it feel playful and satisfying. The mix of roasted poblano peppers and smoked paprika deepens the flavor, and the whole bowl comes together in under 30 minutes — perfect for a cozy lunch or a quick dinner with a cheese quesadilla on the side.
Sopa de Fideo
1/4 cup olive oil, divided
1 pk of fideo or broken vermicelli pasta
1 tsp pink salt, divided
1 small onion, chopped
1 poblano pepper, chopped
1/2 tsp black pepper
1 tsp ground cumin
1/2 tsp smoked Spanish paprika
4 cloves garlic, minced
4 medium-sized tomatoes, diced
1/2 tsp ground coriander
6 cups chicken broth
a handful of cilantro, chopped
juice of one lime
Garnish with shredded Monterey or pepper jack cheese
Makes 8 servings
In a large pot over medium heat, add 2 tbsp oil, fideo, and 1/2 tsp salt. Toast the pasta for 2-3 minutes or until it turns a golden brown color. Set the pasta aside in a bowl. Add 2 tbsp oil, 1/2 tsp salt, onion, pepper, cumin, and paprika. Cook for 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, coriander, broth, and bring to a boil. Cover and reduce the temperature to low and cook for 15 minutes. Use and emolsion blender and blend till smooth. Add the cilantro, lime, and pasta. Cook for another 3 minutes. Serve with cheese on top.
Real soup is to the body what peace is to the soul.
- Abraham H. Maslow
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