Mexican Noodle Soup

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Fideos, the Spanish word for “noodles,” usually refers specifically to the thin, vermicelli-like wheat noodles popular in Mexico and Spain. In this recipe, the noodles are cooked right in the soup, helping to thicken the broth, while crumbly queso fresco provides a creaminess that counters the acidity of the tomatoes.

Ingredients

  • ¼ cup canola oil
  • 4 cloves garlic, finely chopped
  • 3 medium

Method

Heat oil in a 4-qt. saucepan over medium. Cook garlic, carrots, celery, and onion, stirring occasionally, until soft, about 10 minutes. Add stock and tomatoes and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until tomatoes break down completely, about 1 hour. Pour soup through a fine-mesh sieve into a bowl; discard solids and return soup to pan over medium-high. A