Mexican Noodle Soup With Fire-roasted Tomatoes

½ medium white OR yellow onion, halved

3 medium garlic cloves, smashed and peeled

2 jalapeño chilies, 1 stemmed, halved and seeded, 1 stemmed, seeded and thinly sliced

1 14½-ounce can diced fire-roasted tomatoes OR diced tomatoes

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil

8 ounces vermicelli OR capellini, broken into 1- to 2-inch pieces

6 cups low-sodium chicken broth

Optional garnish: Chopped fresh cilantro OR chopped red onion OR diced avocado OR crumbled tortilla chips OR crumbled queso fresco OR a combination

In a blender, combine the onion, garlic, the halved jalapeño, tomatoes with juices and ½ teaspoon each salt and pepper. Blend until smooth, about 1 minute, scraping the jar as needed; set aside.
In a large saucepan over medium-high, heat the oil until shimmering. Add the noodles and cook, tossing often with tongs, until golden brown, 3 to 4 minutes. Remove the pan from the heat. Carefully stir in the puree and the broth (the liquids may splatter). Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the noodles are tender, 2 to 3 minutes.
Off heat, taste and season with salt and pepper. Serve garnished with the sliced jalapeño.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m