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Place tomatoes, onion, and garlic into a blender; pulse several times to get the mixture moving, then blend until smooth, 30 seconds to 1 minute.
Heat olive oil in a skillet over medium-low heat; stir in fideo pasta. Fry pasta gently, stirring often, until golden brown, 2 to 5 minutes. Remove from heat.
Pour tomato mixture into a large saucepan; stir in chicken broth and noodles. Bring to a boil, then reduce heat to medium-low and simmer until noodles are tender, 7 to 8 minutes.
Season with salt and pepper; stir in cilantro and cook until warmed through.