Mexican Noodle Soup with Fire-Roasted Tomatoes

配料

½ medium white OR yellow onion, halved

3 medium garlic cloves, smashed and peeled

2 jalapeño chilies, 1 stemmed, halved and seeded, 1 stemmed, seeded and thinly sliced

14½-ounce can diced fire-roasted tomatoes OR diced tomatoes

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil

8 ounces vermicelli OR capellini, broken into 1- to 2-inch pieces

6 cups low-sodium chicken broth

Optional garnish: Chopped fresh cilantro OR chopped red onion OR diced avocado OR crumbled tortilla chips OR crumbled queso fresco OR a combination

步骤

In a blender, combine the onion, garlic, the halved jalapeño, tomatoes with juices and ½ teaspoon each salt and pepper. Blend until smooth, about 1 minute, scraping the jar as needed; set aside.

In a large saucepan over medium-high, heat the oil until shimmering. Add the noodles and cook, tossing often with tongs, until golden brown, 3 to 4 minutes. Remove the pan from the heat. Carefully stir in the puree and the broth (the liquids may splatter). Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the noodles are tender, 2 to 3 minutes.

Off heat, taste and season with salt and pepper. Serve garnished with the sliced jalapeño.

备注

Known as sopa de fideos, this much-loved Mexican soup is pure comfort food. Thin noodles (vermicelli or capellini pasta) are lightly browned in oil, then simmered in chicken broth seasoned with onion, garlic and jalapeño. Traditional recipes often call for roasting fresh tomatoes before adding them to the soup; to mimic those flavors, we opt for canned fire-roasted tomatoes. If you have only regular canned tomatoes (whole or diced) in the pantry, they’ll work fine but will lack the smoky subtleties. To easily break the noodles before browning them, place in a zip-top plastic bag and seal, then snap them into 1- to 2-inch pieces. Garnishes will lend lovely color and texture, so choose from the suggestions below to enhance your soup.