Mexican Tomato Soup with Toasted Pasta
Warm up with a comforting bowl of Mexican Tomato Soup with Toasted Pasta, a vibrant fusion of bold flavors and hearty textures that will transport your taste buds straight to Mexico. This recipe features golden-toasted fideo pasta, which adds a nutty depth to every spoonful, nestled in a silky tomato broth spiced with smoked paprika, cumin, and oregano. Freshly blended ripe tomatoes create an intensely flavorful base, while garnishes like creamy avocado, tangy lime, and crumbled cotija cheese provide a burst of zest and creaminess. Perfect as a standalone meal or a flavorful appetizer, this quick and easy soup is ready in just 40 minutes and is sure to become a weeknight favorite. Whether you're seeking a cozy dinner or a unique twist on classic tomato soup, this dish is a must-try for any lover of Mexican cuisine.
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Recipe Information
Ingredients
- 150 grams fideo pasta (or thin vermicelli)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 large tomatoes, ripe and chopped
- 2 tablespoons tomato paste
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, sliced into wedges
- 1 medium avocado, diced
- 50 grams cotija cheese or queso fresco, crumbled (optional)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the fideo pasta and toast it for 3-5 minutes, stirring constantly, until golden brown. Remove the toasted pasta and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 4-5 minutes until softened and translucent.
Add the minced garlic and sauté for 1 minute, until fragrant.
Stir in the chopped tomatoes and tomato paste. Cook for 5-6 minutes, allowing the tomatoes to break down slightly.
Add the vegetable or chicken broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 10 minutes.
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a countertop blender in batches to puree.
Return the blended soup to the pot and add the toasted fideo pasta. Simmer for an additional 5-7 minutes, or until the pasta is tender.
Adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with chopped cilantro, diced avocado, crumbled cotija cheese (if using), and lime wedges on the side.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 6595 mg | 287% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 34.1 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 633 mg | 49% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3567 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
