This soup is one of my favorite soups of all time. It's like spaghetti in soup form but without meat. I used vermicelli noodles and cooked them in a delicious tomato and chicken broth flavored with garlic, onions, jalapeño, and a simple array of spices. This is a childhood favorite for many and it can usually be found in instant packages. However, I wanted to make this from scratch and experiment with these beautiful flavors. It was a perfect soup to be served alongside the chicken taquitos I made because it wasn't too heavy and the brothy base gave the whole meal lovely flavors!
Sprinkle Tajin seasoning for an extra burst or warm and citrus flavors!
Toasting the vermicelli before adding all the ingredients is important because it gives them a nice texture without being soggy.
My mom absolutely loved this soup growing up. She always told me how she asked for it all the time and my grandma would make it for them. Once she found the prepackaged soups she began to make them for us too! They're so delicious and are packed with a lot of flavor. However, the one thing I didn't like about them was the texture of the noodles. They were either too soft or a bit crunchy and it took away from the delicious flavors.
For this reason I decided to come up with my own recipe using all similar flavors. It was extremely easy and took almost no time at all to make. It's a perfect soup that everyone will love, and don't let the jalapeño scare you off. It doesn't bring any heat to the soup, simply a beautiful warm flavor. However, if you're skeptical you can completely leave it out or serve it on the side!
Prep Time: 5 minutes Serves: 6 People
Cook Time: 25 minutes
Total Time: 30 minutes
INGREDIENTS:
1 Tbsp. Vegetable Oil
1 cup Vermicelli, uncooked
1 Yellow Onion, diced
2 Cloves Garlic, minced
1/2 tsp. Cumin
1/2 tsp. Salt
1/4 tsp. Black Pepper
28 oz. Canned Crushed Tomatoes
6 cups Chicken Broth, if using low sodium add more salt
1 Jalapeño, pierced
Juice of 1 Lime
1/4 cup Cilantro, chopped
INSTRUCTIONS:
In a large pot, add the vegetable oil and cook it on medium-high heat.
Add in the vermicelli and toast it to a golden brown color, about 2-3 minutes.
Add in the onions, garlic, cumin, salt, and pepper and continue to saute the ingredients for about 4-5 minutes until the onions are cooked and transparent.
Pour in the chicken broth, crushed tomatoes, and the jalapeño to the pot and bring the contents to a boil. Boil it for 5 minutes then reduce the heat to a medium low.
Allow the soup to simmer for 10 minutes. Add in the lime and cilantro and stir the soup. Cook for another 5 minutes to release the flavors.
Serve immediately and enjoy!
Opmerkingen