Best Lisa Lynns Fideo Soup Recipes

FIDEO SOUP

Fideo Soup image

Provided by Food Network

Time 50m

Number Of Ingredients 11

Ingredients

1/2 cup olive oil or 8 tablespoons unsalted butter
12 ounces fideo, vermicelli or angel hair pasta, broken into 1-inch pieces
3 - 4 dried or canned Morita or Chipotle chiles cut into
2 pounds Italian Roma tomatoes
8 garlic cloves, peeled
1 large onion, roughly chopped
1/2 cup water
2 teaspoon salt
6 cups chicken stock or vegetable stock
1 avocado, peeled, seeded and
1 bunch cilantro, leaves only, chopped, for garnish

Steps:

In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.

LISA LYNN'S FIDEO SOUP

Lisa Lynn's Fideo Soup image

My husband and I love the appetizer portion of fideo soup offered at many Mexican restaurants as the first course to your lunch or dinner order. So let's have it as the main course! Serve in bowls with a side of limes for a squeeze on top of the soup. We like ours as-is but you can garnish with diced avocado, tortilla strips, crumbled pork rinds, or cilantro. Save in one- or two-serving containers for easy reheating.

Provided by 1010lisalynn

Categories Noodle Soup

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups beef broth
2 cups chicken broth
4 cups vegetable broth, divided
½ (14 ounce) can fire-roasted diced tomatoes
1 medium tomato, cored and halved
½ 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
½ teaspoon dried oregano
½ teaspoon ground cumin
1 medium zucchini, diced
1 pinch salt to taste

Steps:

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

Nutrition Facts : Calories 149 calories, Carbohydrate 25.3 g, Cholesterol 1.7 mg, Fat 2.8 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 906.6 mg, Sugar 4.7 g