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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 450°F and line a baking sheet with aluminum foil. Spread the tomatoes out evenly on the foil and roast for 15-20 minutes, flipping halfway. If your tomatoes are large, you can cut them in half lengthwise to reduce the time.
Step 2
Add the roasted tomatoes, chopped onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both aside.
Step 3
Heat the oil over medium in a large stockpot. Add the dry noodles in and toast them while stirring constantly for 3-4 minutes or until golden brown and fragrant.
Step 4
Pour the tomato mixture through a fine-mesh strainer into the pot and cook for another 1-2 minutes.
Step 5
Pour in the vegetable broth and bring the soup to a boil. Cover and reduce the heat to simmer for 10 minutes, or until the noodles are al dente.
Step 6
Season the sopa de fideo with salt and pepper to taste, then serve it immediately with garnishes of your choice. Happy eating!
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