Best Mexican Tomato Soup With Toasted Pasta Recipes

MEXICAN NOODLE SOUP (SOPA DE FIDEO)

Mexican Noodle Soup (Sopa de Fideo) image

Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.

Provided by Ainé

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

2 quarts chicken stock, divided
2 Roma tomatoes
½ small white onion
1 serrano chile, stem removed
1 clove garlic
3 tablespoons vegetable oil
1 (7 ounce) package fideo pasta
3 sprigs parsley
salt to taste
½ cup grated Cotija cheese

Steps:

Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g

ZESTY MEXICAN TOMATO SOUP

Zesty Mexican Tomato Soup image

This soup is modeled after the Traditional Sopa de Tortilla of Mexican cooking, but the beans and corn are new. This was my first published recipe also.

Provided by Karyl Lee

Categories Vegetable

Time 1h5m

Yield 1 1/2 gallon, 12 serving(s)

Number Of Ingredients 19

Ingredients

3 cups fresh roma tomatoes, chopped
2 (28 ounce) cans tomato puree
3 cups diced bell peppers (mix red, green, etc)
2 (15 ounce) cans garbanzo beans
3 cups diced red onions
2 (15 ounce) cans corn
1 bunch cilantro, chopped (1/2 c)
2 cups salsa (mild or medium as preferred)
3 tablespoons extra virgin olive oil
4 tablespoons pureed fresh garlic
4 limes, juice of
1 teaspoon cardamom
1 teaspoon chili pepper flakes
12 tablespoons dried basil
2 tablespoons cumin
2 teaspoons cayenne
2 teaspoons coriander
salt and black pepper
ketchup, as desired

Steps:

Saute' all the veggies with the spices in the olive oil until the peppers have brightened and started to wilt, then add the cilantro and the tomato puree.
When the puree begins to bubble, add 12 cups of water, and the beans and corn.
Add the salsa of choice.
Put in the lime juice after it has all boiled for 5 minutes.
Season to taste with salt, pepper and ketchup.
Serve if desired with grated cheddar cheese and corn chips.
ENJOY!

Nutrition Facts : Calories 294.8, Fat 6.2, SaturatedFat 0.9, Sodium 519.1, Carbohydrate 56.8, Fiber 11.1, Sugar 15.1, Protein 11

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