Sopa de Fideo
A Mexican noodle soup with toasted fideo vermicelli in a tomato-garlic broth.
⏱️ Prep: 10 min🍳 Cook: 11 min
Ingredients
| 4 | Roma or plum tomatoes, quartered | |
| 0.25 | white onion | |
| 1 | large clove garlic | |
| 1 tbsp | 15 ml | vegetable oil |
| 8 ounce | 225 g | package fideo noodles (vermicelli noodles) |
| 6 cups | 1.4 l | chicken stock (or vegetable stock) |
| 1 tsp | 5 ml | salt, or to taste |
| 1 | sprig fresh cilantro, plus more for garnish |
Instructions
Ready in: 21 min | Prep: 10 min | Cook: 11 min | Servings: 2/4/6/8 (6 Quart / 8 Quart)
- Add the tomatoes, onion and garlic to a blender; blend until smooth. Alternately, place the ingredients in a large bowl and blend using an immersion blender.
- Heat the vegetable oil in the inner steel pot of the pressure cooker set to Sauté on Normal. Add the fideo noodles to the hot oil and stir constantly until golden brown, 3 to 5 minutes.
- Pour the tomato mixture into the inner steel pot with the noodles. Stir and bring to a slight boil.
- Add the chicken stock, salt and cilantro to the noodle mixture; stir. Press Cancel.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook on High and cook for 3 minutes.
- Allow the pressure to release naturally for 5 minutes, then set the steam vent to Venting to quick-release the remaining pressure.
- Ladle the soup into bowls; garnish with cilantro to serve.
Mealthy Tip: If your tomatoes are not juicy enough, you can add about 1/3 cup water to the puree. For an extra layer of flavor, substitute the roma tomatoes and use a can of fire-roasted crushed tomatoes blended with the onion and garlic.