Gluten Free Sopa de Fideo Recipe
Earlier this year, I introduced you to Fideos. He’s the delectable brother of Paella – a dish that is similar to paella but with short vermicelli-type noodles instead of rice. Now, meet the cousin of fideos … Sopa de Fideo.
This Gluten Free Sopa de Fideo recipe is a gluten-free version of a classic Spanish dish. It’s a popular soup in Mexico, Tex-Mex cuisine, and Cavite (Philippines). It starts with the same noodles as fideos – thin pasta broken into short pieces (I used Explore Cuisine red lentil spaghetti for added protein) – which are then sautéed until browned with onion and garlic. Follow it up with pureed tomatoes and chilis and chicken broth and you’ve got yourself one of the simplest, yet versatile, soups around in just under 30 minutes from prep to serving time.
Top the soup with a combination of fresh garnishes of choice. I like queso fresco, peppers, cilantro, and avocado with a couple lime wedges squeezed over top.
- 2 tablespoons olive oil
- 8 ounces Explore Cuisine red lentil spaghetti broken into 1-2 inch pieces
- 1 medium white or yellow onion diced
- 2 garlic cloves minced
- 2 10-ounce cans tomatoes and chilies (such as RoTel)
- 6 cups chicken broth
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- Lime wedges
- Fresh cilantro leaves
- Queso fresco crumbled
- avocado diced
- jalapeño pepper sliced
Heat the oil in a large, heavy saucepan or Dutch oven over medium-low heat. Add the broken spaghetti, onion, and garlic. Cook, stirring occasionally, until the spaghetti starts to brown, 3-4 minutes.
Puree the 2 cans of undrained tomatoes and chilies in a blender until smooth. Add to the saucepan along with the chicken broth. Cover pan and simmer for 10-15 minutes or until the spaghetti is tender. Season to taste with salt and pepper.
Serve with desired garnishes.
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