Gluten-Free Mexican Fideo Soup

Make Tomato Sauce

1. Add 1 tablespoon of oil to a small pot or saucepan.
2. Add ⅓ of a chopped onion, 4 chopped tomatoes, and 2 garlic cloves.
3. Sauté until soft and fragrant.
4. Add cooked veggies to a blender with 1 cup of broth and blend until smooth. Set blender with sauce aside.

Toast Fideo

1. With your hands, break up the uncooked noodles into ½ inch to 1 inch pieces so that they are close to the size of fideo noodles.
2. Add 3 tablespoons of oil to a medium pot over medium low heat.
3. Add broken noodles and sauté constantly so it doesn't burn.
4. Continue cooking until the noodles turn a dark golden color. Remove the noodles from the pot.

Make Soup

1. Add ¼ of a diced onion and 1 diced garlic to the same pot.
2. Sauté until soft and fragrant and add toasted noodles back in.
3. Using a fine-mesh strainer, strain the tomato sauce directly over the noodles.
4. Add remaining broth and season with ½ teaspoon of salt.
5. Bring soup to a simmer and add cilantro, if using.
6. Slowly simmer for about 4-5 minutes or until the noodles are tender and cooked through, but not mushy.
7. Taste and adjust salt as needed.
8. Serve (see blog post for serving suggestions and variations).