Lisa Lynn's Fideo Soup
Description
Fire-roasted tomatoes, onion, and zucchini mingle with fideo noodles in this delicious, 30-minute stock-based soup recipe.
Ingredients
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2 cups beef broth
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2 cups chicken broth
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4 cups vegetable broth, divided
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1/2 (14 ounce) can fire-roasted diced tomatoes
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1 medium tomato, cored and halved
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1/2 medium white onion, roughly chopped
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2 cloves garlic, peeled
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1 teaspoon chicken soup base (such as Better than Bouillon®)
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1 tablespoon grapeseed oil
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1 (7 ounce) package fresh mint leaves, lightly crushed, plus more for garnish
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1 medium zucchini, diced
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1 pinch salt to taste
Directions
1
Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
2
Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
3
Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
4
Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.