Sopa de Fideo
- 1 medium onion $0.41
- 2 cloves garlic $0.16
- 2 Tbsp vegetable oil $0.04
- 8 oz. uncooked vermicelli noodles $0.75
- ½ tsp cumin $0.05
- 1 (28 oz.) can whole peeled tomatoes $1.39
- 6 cups chicken broth $0.79
- 1 medium jalapeño (optional) $0.05
- 1 medium lime $0.25
- ¼ bunch fresh cilantro (optional) $0.22
- Dice the onion and mince the garlic so they are ready to go when needed.
- Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered.
- Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, or until the onions have softened.
- Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth.
- If using a jalapeño pepper, add it to the pot whole (this gives a slight jalapeño flavor without too much heat). Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft.
- Add lime juice and roughly chopped cilantro leaves to the finished soup just before serving (I used juice from half the lime, but adjust to your liking).