How to Make Authentic Sopa de Fideo

• 1/2 white onion, chopped
• 2 garlic cloves, peeled
• 3 roma tomatoes, diced
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 8 cups chicken broth (substitute vegetable broth for a vegan version)
• 2 tablespoons olive oil (or other vegetable oil)
• 8 ounces fideos (or substitute other thin noodles, such as Vermicelli noodles or angel hair pasta, broken into 1-inch pieces)
• Salt, to taste
• Avocado, to serve (optional)
• Fresh cilantro, chopped, to serve (optional)
• Jalapeño, thinly sliced, to serve (optional)
• Warm tortillas, to serve (optional)
• Lime wedges, to serve (optional)
• Sour cream or Mexican crema, to serve (optional)
• Queso fresco, to serve (optional)

1. 1

   In a blender or food processor, combine onion, garlic, diced tomatoes, oregano, cumin, and 1–2 cups chicken broth. Blend to form a smooth puree.

2. 2

   In a large saucepan or Dutch oven, heat oil over medium heat. When the oil starts to shimmer, add the fideo. Sauté until golden brown, about 2–5 minutes.

3. 3

   Add tomato mixture and remaining chicken broth and bring soup to a boil. Reduce to a simmer and cook until noodles are al dente, about 10 minutes.

4. 4

   Serve with chopped cilantro, a squeeze of lime juice, and your favorite toppings.

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