Sopa de fideo mexicana

Ingredientes

• 2 medium Roma tomatoes
• 1/2 medium white onion (peeled)
• 2 garlic cloves (peeled)
• 8 cups chicken broth (1.9 liters, divided)
• 1 tablespoon oil (15 ml)
• 7 oz fideo noodles / vermicelli (200 g)
• 1 1/2 teaspoons salt (or to taste)
• Optional: 1 zucchini or 1 carrot (cut into small cubes)
• To serve: fresh lime juice and crumbled queso fresco to taste

Preparación

1. 1

   Place the tomatoes cut in half, onion, garlic and 3 cups of chicken broth in a blender. Blend until completely smooth. Set aside.

2. 2

   Heat the oil in a pot over medium-high heat. Add the fideo noodles and stir to coat them with oil.

3. 3

   Keep stirring for about 3 to 4 minutes until the noodles turn an even golden brown color. Do not walk away from the pot. Once hot, they can burn very quickly.

4. 4

   Pour in the tomato mixture and bring to a boil. Once boiling, reduce the heat slightly and cook for 2 minutes. This cooks the sauce and removes the raw tomato flavor.

5. 5

   Add the remaining broth (5 cups) stir well and taste for salt. Adjust if needed. If adding vegetables, add them at this step.

6. 6

   Bring back to a boil. Cover the pot, reduce the heat and simmer gently for 8 minutes or until the noodles are tender.

7. 7

   Serve immediately with fresh lime juice and crumbled queso fresco.