Ingredients
- 2 medium Roma tomatoes quartered
- 1 clove garlic
- 1/2 small onion quartered
- 4 teaspoons chicken bouillon powder
- 2 tablespoons vegetable oil
- 7 ounces fideo pasta or angel hair pasta broken into 1-inch pieces
- 1/2 cup tomato sauce
- 6 cups water
- 1/2 teaspoon salt or to taste
- Fresh cilantro chopped for garnish
Instructions
- In a blender, combine Roma tomatoes, garlic, onion, and chicken bouillon. Blend until smooth to create the tomato base for the soup.
- Heat oil in a large pot over medium heat. Add the broken pasta and sauté, stirring frequently, until golden brown, about 2-3 minutes.
- Stir the blended tomato mixture and tomato sauce into the pot with the toasted pasta. Cook for an additional 1-2 minutes.
- Pour in water and add salt. Bring the mixture to a simmer, then cover and reduce heat to low. Let it cook for about 10 minutes, or until the pasta is tender.
- Serve the soup hot, garnished with chopped cilantro.
