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!