Sopita de Fideo
from the kitchen of Sharmagne Leland-St.John

5 Roma tomatoes
1 large onion, roughly chopped
3 garlic cloves, peeled and whole
8 cups stock
1/3 pound fideo noodles (or thin spaghetti)
½ teaspoon salt (or to taste)
freshly cracked black pepper corns
½ teaspoon fresh Mexican oregano, chopped
cilantro, freshly chopped

Preheat the oven to 400°F.

Place the tomatoes in a baking pan and roast for 20 minutes and prepare the other ingredients.

Over medium heat, sauté the onions and the garlic cloves in a small amount of oil for approximately 6-8 minutes or when the onions just begins to turn brown.

Transfer the mixture to a blender or food processor along with the roasted tomatoes.
Blend well.

Place a dollop of oil into a soup kettle along with the noodles. Cook the noodles over medium heat for 3-5 minutes or until they begin to turn a darker brown. Add the onion-tomato mixture and combine well.

Cook for 3-5 minutes, then add the stock. Add the salt and pepper. Keep in mind, if you use store bought stock it will likely have a bit of sodium. Do not over salt.

Bring the soup to a boil, then reduce heat to a simmer. Add the oregano and cook for 10-20 minutes or until the noodles are cooked through.

Take a final taste for seasoning, adding more salt if necessary.
Ladle into soup bowls, sprinkle with the cilantro and serve immediately.


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