Best 3 Mexican Tomato Soup With Toasted Pasta Recipes

SOPA DE FIDEOS

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

MEXICAN NOODLE SOUP (SOPA DE FIDEO)

Steps:

• Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
• Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

ROASTED TOMATO AND PASTA SOUP

Steps:

• Preheat oven to 375°F.
• Spread vegetables in a roasting pan and drizzle with oil.
• Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
• Process the vegetables with 1 cup of stock until pureed.
• Pour into a sieve placed over a large saucepan and press the puree through into the pan.
• Add stock, sage, sugar, salt and pepper and bring to a boil.
• Add pasta and cook according to package directions for al dente.
• Ladle into serving bowls and drizzle with a little balsamic vinegar.