Ingredients:
1/2 onion, quartered
6-7 Roma tomatoes, quartered
1 tsp minced garlic
2 TBSPs chicken bouillon
2 TBSPs tomato bouillon
1/2 tsp ground black pepper
pinch of cumin
2 cups of water
2 TBSP olive oil
16 ounce package of fideo (or vermicelli)
another 4-5 cups of water
1-2 tsp fresh cilantro leaves
Directions:
- In a blender place onion, tomatoes, minced garlic, chicken bouillon, tomato bouillon, pepper, cumin, and 2 cups of water. Puree until smooth and set aside
- Heat oil in a large pot over medium heat. When the oil is shimmering add the fideo. If using vermicelli break up the sticks into smaller sections. Stir for 1-2 minutes until fideo/vermicelli is slightly toasted, but not burned.
- Stir in the pureed mixture into the fideo until the puree thickens and darkens, about 5 minutes.
- Add remaining 4-5 cups of water and bring soup to a boil. Add in cilantro, cover and reduce to low heat and cook for 10 minutes or until pasta is tender.
- Serve warm, topped with more fresh cilantro leaves if desired.
