Lisa Lynn's Fideo Soup

Fire-roasted tomatoes, onion, and zucchini mingle with fideo noodles in this delicious, 30-minute stock-based soup recipe.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 149 Calories

Ingredients

• 2 cups chicken broth
• 2 cups beef broth
• 1 pinch salt to taste
• 2 cloves garlic, peeled
• 1 medium zucchini, diced
• 1 tablespoon grapeseed oil
• 1 teaspoon chicken soup base (such as Better than Bouillon®)
• 4 cups vegetable broth, divided
• 1 medium tomato, cored and halved
• 1 (7 ounce) package fresh mint leaves, lightly crushed, plus more for garnish
• 0.5 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 0.5 (14 ounce) can fire-roasted diced tomatoes
• 0.5 medium white onion, roughly chopped

Recipe Instructions

Step 1

Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.

Step 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.

Step 3

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.

Step 4

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.