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Lisa Lynn's Fideo Soup
Lisa Lynn's Fideo Soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute stock-based soup with fire-roasted vegetables and fideo noodles.
Ingredients:
  • 2 cups beef broth
  • 2 cups chicken broth
  • 4 cups vegetable broth, divided
  • 0.5 (14 ounce) can fire-roasted diced tomatoes
  • 1 medium tomato, cored and halved
  • 0.5 medium white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1 teaspoon chicken soup base (such as Better than Bouillon®)
  • 1 tablespoon grapeseed oil
  • 1 (7 ounce) package fresh mint leaves, lightly crushed, plus more for garnish
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 1 medium zucchini, diced
  • 1 pinch salt to taste
Instructions:
  • In a large pot over medium heat, blend together beef broth, chicken broth, and 2 cups of vegetable broth until simmering.
  • Combine the rest of the vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in a food processor. Blend for 1 to 1 1/2 minutes until fully combined. Remove the blade and set aside the bowl.
  • In a 10-inch frying pan over medium-high heat, heat oil. Add fideo pasta and cook, stirring constantly, until golden brown (2 1/2 to 3 minutes). Mix in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Rapidly stir the sizzling mixture with a wooden spoon to prevent sticking or burning; continue stirring for 1 minute. Remove any tomato solids left in the strainer.
  • Add the fideo-tomato mixture into the bubbling broth, turn up the heat and let it cook for 5 minutes. Lower the heat, mix in zucchini and salt, and continue cooking until the fideo is al dente, about 2 minutes.

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