Sopa de Fideo

Step 1

Cut the onion in half lengthwise from root to tip, then place it flat-side down and slice it crosswise into half-moons about 1/4 inch thick.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

Heat the olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 4

Add the fideo and stir it constantly, breaking up any clumps, until the noodles turn a deep golden brown, about 4 to 5 minutes—they will smell toasted and nutty.

Step 5

Pour in the minced garlic and diced onion, then stir constantly for 1 minute until the onion begins to soften and the garlic becomes fragrant.

Step 6

Pour in the crushed tomatoes, stirring to combine, then pour in the vegetable broth and stir.

Step 7

Bring the soup to a boil over high heat—you'll see large bubbles breaking the surface rapidly—then reduce the heat to medium and simmer uncovered.

Step 8

Simmer the soup for 10 to 12 minutes, stirring once every 2 minutes, until the fideo is tender when you bite a strand and the broth is clear.

Step 9

Taste the soup and add salt and pepper until it tastes savory and balanced to your preference.