In a blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and 1 cup of water; and puree until smooth.
Heat oil in a medium skillet over medium heat and add fideo. Stir for 1 to 2 minutes until fideo is slightly toasted, but not burned.
Stir in the pureed mixture to the fideo until the puree thickens and darkens, about 5 minutes.
Add remaining 3 cups of water and bring soup to a boil and continue to stir occasionally.
Add in cilantro, cover and reduce to low heat. Cook for 10 minutes until pasta is tender.
Check the salt and adjust to taste before serving.
Can I use other shapes of pasta? Absolutely! While I always keep fideos on hand, you can swap in some spaghetti or vermicelli noodles that you break into smaller pieces. Or, if you're serving a battalion of tiny humans, go for the giggle inducing star or alphabet pasta instead! Trust me, Sopa de Estrellitas or Sopa de Letras are always a hit with the kids.What is the best way to store sopa de fideo? Any leftovers can be kept in a lidded container in the refrigerator for up to a week. Just be sure not to overcook the noodles when you reheat the soup, as they'll begin to fall apart and become mushy! You can also keep fideos soup in the freezer for up to three months.Is it possible to make a vegetarian or vegan sopa de fideo? For sure! Simply swap the chicken bouillon for more of the tomato bouillon or substitute vegetable bouillon instead. Also, most noodles are vegan by nature - just check the label to ensure that your noodles are egg free.Can I make a gluten free version of fideos soup? As long as your noodles are gluten free, you should be in the clear. I'd recommend opting for a slightly thicker pasta like spaghetti in this case, as some of the thinner varieties can break apart without much cooking at all. Just be aware of the cook times as recommended on the back of the package.