Ingredients:

  • 2 Tbsp (30 ml) Neutral Oil (Canola or light Olive Oil)
  • ½ Medium Yellow Onion (approx. 60g), roughly chopped
  • 3 cloves Garlic, peeled
  • 2 Ripe Roma Tomatoes (approx. 240g), roughly chopped
  • 1 cup (240 ml) Low-Sodium Chicken or Vegetable Stock (for blending)
  • 1 tsp (5 ml) Dried Oregano (Mexican oregano preferred)
  • ½ tsp (2.5g) Salt, or to taste
  • ¼ tsp (1g) Black Pepper, freshly ground
  • 1 Tbsp (15 ml) Neutral Oil (for toasting)
  • 5 oz (140g) Fideo Pasta (short, curved vermicelli noodles)
  • 4 cups (950 ml) Low-Sodium Chicken or Vegetable Stock (for simmering)
  • 1 Bay Leaf
  • ¼ cup (60g) Crumbled Queso Fresco or Feta cheese (for garnish)
  • 2 Tbsp (30g) Fresh Cilantro, chopped (for garnish)
  • 1 Lime, cut into wedges (for garnish)
  • 2 Tbsp (30g) Mexican Crema or Sour Cream (for drizzling)

Instructions:

  1. Sauté Aromatics: In a Dutch oven, heat 2 Tbsp oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Add the garlic and chopped Roma tomatoes. Cook for another 3 minutes until tomatoes begin to soften.
  2. Blend the Sauce: Transfer the sautéed mixture (onion, garlic, tomato) to a blender. Add 1 cup of stock, oregano, salt, and pepper. Blend until perfectly smooth and velvety. Set aside. Wipe out the Dutch oven.
  3. Toast the Fideo: Return the pot to medium-high heat. Add the remaining 1 Tbsp of oil. Once shimmering, add the fideo pasta. Stir constantly for 2–4 minutes until the pasta is deep golden brown, slightly reddish in colour, and smells nutty.
  4. Deglaze and Combine: Carefully pour the blended tomato sauce into the pot with the toasted pasta (it will bubble vigorously). Stir quickly and scrape up any toasted bits stuck to the bottom of the pot. Cook for 1 minute.
  5. Simmer: Pour in the remaining 4 cups of stock and add the bay leaf. Bring the soup to a vigorous boil, then immediately reduce the heat to a low simmer. Cover and simmer gently for 10–12 minutes, or until the fideo is tender (al dente).
  6. Adjust and Rest: Remove the bay leaf. Taste and adjust seasoning (salt and pepper). Let the soup rest off the heat for 5 minutes before serving.
  7. Serve: Divide the soup evenly into bowls and top generously with a sprinkle of cilantro, crumbled queso fresco, and a drizzle of crema. Serve immediately with a lime wedge for squeezing.