Vermicelli Soup

SUBMITTED BY: Kathy

"This soup is called "fideo" or "sopa seca" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste."

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Read Reviews (4)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

12 ounces vermicelli pasta
2 tablespoons vegetable oil
2 cups water
1/4 yellow onion
2 tomatoes
1 clove garlic
salt to taste

DIRECTIONS

Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

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REVIEWS

Reviewed on Jun. 10, 2003 by MOLSON7

I did not care for this. Initially after all the liquid evaporated the pasta was still a... MORE

Reviewed on Dec. 13, 2003 by SHEILA Y

Fideo Durango...brown chopped onion and garlic with the fideo stiring constantly.Add water... MORE

Reviewed on Jul. 19, 2004 by way2gfy

After doctoring this recipe some, this soup came out okay. First off, I like the soupy kind... MORE

Reviewed on Aug. 22, 2008 by adsarah

Nice for summer days ..used to cook it but little bit different .. more watery with chicken stalk MORE

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Nutritional Information

Vermicelli Soup