Ingredients:

  • 350g fresh Roma tomatoes, roughly chopped
  • 50g white onion, chopped
  • 2 cloves garlic, peeled and smashed
  • 1 cup water
  • 200g fideo pasta (or broken angel hair)
  • 1.5 tbsp avocado oil
  • 950ml low-sodium chicken or vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 fresh lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the 350g Roma tomatoes, 50g onion, 2 cloves garlic, and 1 cup water into a blender. Blitz on high until the mixture is completely liquid and pale red.
  2. Heat 1.5 tbsp avocado oil in a large pot over medium heat. Add the 200g fideo and stir constantly for 3 to 5 minutes until the noodles turn a deep, golden brown. Note: Watch them closely; they go from golden to burnt very fast.
  3. Carefully pour the tomato puree into the pot with the toasted noodles. It will hiss and steam. Cook for 2 minutes until the sauce darkens and slightly thickens.
  4. Stir in the 1 tsp cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper. This short fry of the spices in the tomato base helps release their essential oils.
  5. Pour in the 950ml chicken broth. Increase the heat to bring it to a boil, then immediately reduce to a low simmer.
  6. Cover the pot and let it cook for about 8 to 10 minutes. Check it occasionally until the noodles are tender and have absorbed some liquid.
  7. Turn off the heat and let the soup sit covered for 2 minutes. This allows the starch to settle and the broth to become even more velvety.
  8. Garnish each bowl with a generous sprinkle of the 1/4 cup fresh cilantro and a heavy squeeze of fresh lime.