Tomatoes + Pasta + Broth = a small bite of heaven … and Sopa de Fideo.
Soup is one dish that I will eat year round. It’s probably one of my favorite meals. You name a soup and I will try it.
Lately, I’ve been craving Sopa de Fideo and I tried making it like my dad’s version, but added in a little extra spice 🌶️. By following this recipe, you’ll get a decadent broth focused tomato soup with pasta, what more could a gal want.
Here’s how to make it:
Ingredients:
- Good olive oil
- 1/2 cup short cut pasta
- 1/4 cup of cilantro – chopped
- 1/2 yellow onion – chopped
- 3 cloves of garlic minced
- 1/2 can of chopped or crushed tomatoes 🍅 (about 7 ounces)
- 1 tablespoon Goya Foods Adobo seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 cube of Tomato Bouillon with Chicken Flavor
- 16 oz of Chicken Broth
- 1/2 cup of water
- Red chili flakes (optional)
- Hot sauce (optional) – I used De La Viduda
Recipe:
In a small pot, add olive oil and start to heat. Add in uncooked pasta and start to toast.
Dice half of an onion and mince the three garlic cloves. And chop cilantro.
Once visibly toasted, add in onion and garlic. Combine and let cook down. Add in half of the can of tomatoes and then add the tablespoon of onion powder and garlic powder. Then add in 16 ounces of chicken broth. Stir. Then add in the chopped cilantro and tablespoon of adobo seasoning. Add in the chili flakes (optional) and ensure you are seasoning with salt and pepper as you go. Then add in the half cube of tomato chicken bouillon and a 1/2 cup of water. Combine and cook until onions are translucent and pasta is cooked to al dente.
Serve and top with cilantro and hot sauce.
Love, Cass and Dax.
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