Sopa de Fideo with Roasted Tomato and Chipotle

Steps

1. 1

   Roast tomatoes until charredOven 425°F / 220°C

   • Preheat your oven to 425°F (220°C).
   • Place the halved roma tomatoes cut-side up on a rimmed baking sheet lined with parchment paper.
   • Drizzle the cut sides with 1 tablespoon of vegetable oil and season lightly with salt and pepper.
   • Roast for 25 minutes, until the edges of the tomatoes blacken in spots and they release their liquid; the flesh should be very soft and collapse slightly when pressed.
   • Remove from the oven and let cool for 5 minutes.

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   Ready when: Tomato edges are blackened and charred; flesh is very soft and pools with liquid in the pan

   Tip: The charring creates deep, caramelized flavors—don't skip this step or settle for pale tomatoes

2. 2

   Mince garlic and dice onion

   • While the tomatoes roast (or during the cooling period), mince the 4 garlic cloves very finely so they cook evenly, and dice the 1/2 medium white onion into 1/4-inch (6 mm) pieces.
   • Set aside in separate small bowls.
3. 3

   Puree roasted tomatoes with chipotle

   • Transfer the cooled roasted tomatoes and any liquid from the baking sheet to a blender.
   • Add 2 chipotle peppers in adobo sauce plus 1 tablespoon of the adobo sauce itself (this adds depth and mild heat; if you prefer more heat, add a third pepper or leave the seeds in).
   • Add 1 cup of chicken broth.
   • Blend on high speed for 1–2 minutes until completely smooth and homogeneous.
   • For a silky, restaurant-style texture, you can optionally strain the puree through a fine-mesh sieve, pressing gently on solids.

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   Ready when: Mixture is completely smooth with no chunks visible

   Tip: Blending with some broth now prevents splashing when you add the liquid to the hot fideo later

4. 4

   Toast fideo noodles in oil

   • Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot (5- to 6-quart capacity) over medium heat.
   • Once the oil shimmers, add the 8 oz of fideo noodles and stir constantly with a wooden spoon for 3–4 minutes.
   • The noodles should turn a light golden brown and smell fragrant, almost nutty.
   • Watch closely to prevent burning—if they begin to darken too quickly, reduce the heat to medium-low.

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   Ready when: Noodles are light golden brown and smell toasty and nutty

   Tip: Toasting is essential—it gives fideo its characteristic nutty flavor. Never skip this step or use already-cooked pasta

5. 5

   Sauté garlic and onion

   • Add the minced garlic and diced onion to the pot with the toasted fideo.
   • Stir constantly and cook for about 2 minutes, until the onion becomes slightly translucent and the whole pot smells deeply aromatic.
   • Be careful not to let the garlic brown; if it's browning too fast, reduce the heat to medium-low.

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   Ready when: Onion is starting to soften and become translucent; aroma is very strong

6. 6

   Add tomato mixture and broth

   • Carefully pour the blended roasted tomato and chipotle mixture into the pot, stirring constantly to prevent the hot oil and noodles from splashing.
   • Then pour in the remaining 5 cups of chicken broth and stir well until all ingredients are evenly combined.
   • You should have a uniform broth with suspended noodles—no pockets of oil or dry noodles on the bottom.

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   Ready when: All ingredients are evenly combined with no visible oil pools or clumps of noodles

   Tip: Stir frequently at this stage to prevent the starch from the noodles from causing them to clump at the bottom

7. 7

   Cook soup until noodles are tender

   • Increase the heat to medium-high and bring the soup to a boil, about 5 minutes, stirring occasionally.
   • Once boiling, reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally every 2–3 minutes to prevent the starch from settling and causing clumping at the bottom.
   • The noodles should be tender but not mushy, and the broth should reduce slightly and thicken from the released starch.
   • When a noodle easily breaks when you bite it (but isn't soggy) and the broth coats a spoon lightly, the soup is ready.

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   Ready when: Noodles are tender, broth has thickened and reduced slightly, and flavors are well-melded

   Tip: Simmer gently rather than at a rolling boil to avoid overcooking the noodles. Stir occasionally to prevent sticking and ensure even cooking

8. 8

   Final seasoning

   • Remove the pot from heat.
   • Taste a spoonful of broth.
   • Add salt and freshly ground black pepper to your preference.
   • Sopa de fideo should be well-seasoned and flavorful—the chipotle and roasted tomatoes provide background heat and smoke, so season boldly.
   • Remember that the saltiness of the broth varies by brand, so taste first before adding salt.

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   Tip: Taste before serving; you can always add more salt, but you cannot remove it

9. 9

   Serve hot with garnishes

   • Ladle the hot sopa de fideo into serving bowls.
   • If desired, garnish each bowl generously with fresh chopped cilantro, a squeeze of fresh lime juice (the acid brightens the rich smoky flavors), and/or a handful of crispy tortilla strips for crunch.
   • Serve immediately while piping hot.

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   Tip: The lime juice is optional but highly recommended—it cuts through the richness and adds brightness