Every good meal should start with good soup, and Sopa de Fideo (Vermicelli Soup) is an everyday soup in Mexican homes and restaurants. It is easy to make and tastes great in cold crispy weather.If you like to spice it up add 1 or 2 chipotle peppers (from a can of Chipotle en Adobo) and blend with the roasted tomato, onion, and garlic.
¡Buen Provecho!

Sopa de Fideo (Vermicelli Soup)
From the book:

Mexican Cookbook Devoted to American Homes
First Edition 1947 Ediciones Josefina Velázquez de León

ingredients
4 oz. Vermicelli noodles (white noodles)
2 tbsp. lard or vegetable oil
1/2 pound tomatoes
1 small white onion
1 clove garlic
2 qt. chicken stock
1 sprig parsley
Salt and pepper
Queso fresco for garnish. It can be substituted with dry farmer’s cheese.

1. Roast the tomatoes in a dry pan.
2. Blend the roasted tomatoes, the onion, and, the garlic.
3. Heat the lard or vegetable oil on a pot over medium flame. Add the noodles and sauté until golden. Remove and set aside.
4. With remaining lard/oil add the blended tomatoes, onion, and garlic (strained). Sauté until it thickens.
5. Add noodles, stock, and parsley sprig (whole, you will remove it later). Season with salt and pepper. Simmer.
6. Serve in bowls and sprinkle Queso fresco on top.