Name: Mexican Tomato Soup (Sopa de Fideo) with Pasta, Avocado & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 medium carrots; 2129 ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ cups frozen peas; 6 cloves garlic; 0.34 kg green beans; 1 lime; 255 g spaghetti pasta; 6 tomatoes; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; black pepper; butter, unsalted; cumin, ground; oregano, dried; salt

Mexican Tomato Soup (Sopa de Fideo) with Pasta, Avocado & FetaMexican Tomato Soup (Sopa de Fideo) with Pasta, Avocado & Feta — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

3 medium carrots

2129 ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

1 ½ cups frozen peas

6 cloves garlic

0.34 kg green beans

1 lime

255 g spaghetti pasta

6 tomatoes

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

black pepper

butter, unsalted

cumin, ground

oregano, dried

salt

Instructions

Wash and dry the fresh produce.

Peel and large dice onions. Large dice tomatoes; place both in a medium bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and roughly chop garlic.

Once the pot is hot, add butter and swirl to coat the bottom. Add onions, tomatoes, garlic, and salt; cook, stirring occasionally, until veggies start to soften, 5-7 minutes. Remove from heat. (Reserve bowl for next step.)

Meanwhile, peel, trim, and small dice carrots. Trim and cut green beans into 1-inch pieces. Place both in the reserved bowl and set aside.

Working in batches if necessary, transfer the tomato-onion mixture to a blender and blend on high until smooth; set aside.

Use your hands to break the pasta into 1-inch pieces.

Return pot to the stove over medium-high heat; add more butter and swirl to coat the bottom. Add the pasta and cook, stirring constantly, until it turns golden, 2-3 minutes.

Add tomato-onion pureé, broth, tomato sauce, carrots, green beans, and spices to the pot. Stir to combine, bring to a boil, then reduce the heat to medium-low and cover the pot. Simmer, stirring occasionally, until pasta and vegetables are tender, about 10 minutes.

Add peas to the soup during the last 2-3 minutes of cooking; continue to simmer until heated through, 2-3 minutes.

Meanwhile, halve and pit the avocados; scoop out flesh with a spoon and medium dice.

Cut lime into wedges.

Divide soup between bowls; top with avocado and feta. Serve with lime wedges on the side and enjoy!

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