Lisa Lynn's Fideo Soup recipe
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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 ½ teaspoon dried oregano ½ teaspoon ground cumin 1 medium zucchini, diced 1 pinch salt to taste
Nutrition Info
- 149 caloriescarbohydrate: 25.3 gcholesterol: 1.7 mgfat: 2.8 gfiber: 2.1 gprotein: 5.8 gsaturatedFat: 0.4 gservingSize: -sodium: 906.6 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Lisa Lynn's Fideo Soup
Directions
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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.