Sopa De Fideo

Ingredients

• 1 medium onion
• 2 cloves garlic
• 2 Tbsp vegetable oil
• 8 oz uncooked vermicelli noodles
• 1/2 tsp cumin
• 28 oz can whole peeled tomatoes
• 6 cups chicken broth
• 1 medium jalapeño, optional
• 1 medium lime
• 1/4 bunch fresh cilantro, optional

Directions

1. Chop the onion into a dice and mince the garlic so both are ready when you need them. Pour the vegetable oil into a large soup pot. Snap the vermicelli into 1 to 2 inch pieces, then add them to the pot. Set the pot over medium-low heat and cook the noodles in the oil, stirring the whole time, for 3-5 minutes, until they are golden brown and lightly blistered.
2. Add the diced onion, minced garlic, and cumin to the pot with the noodles. Cook for a few more minutes, stirring as you go, until the onion has softened.
3. Pour in a little juice from the can of tomatoes to keep the noodles from browning further. Purée the canned tomatoes with the rest of their juices using a blender or an immersion blender. Add the puréed tomatoes to the pot, then pour in the 6 cups of chicken broth.
4. If you are using the jalapeño, drop it into the pot whole for gentle flavor without too much heat. Cover the pot, raise the heat to medium high, and bring the soup to a boil. Simmer for about 15 minutes, until the noodles are tender.
5. Right before serving, stir in lime juice and roughly chopped cilantro leaves. Use the juice from 1/2 the lime, or adjust it to your liking.