Instructions

• Boil 2 cups of water
• Heat a griddle or cast iron skillet over medium-heat
• Place tomato and garlic cloves on the hot griddle. Heat for 5-10 minutes, turning every few minutes. There should be light charring on all sides of the tomato. You may need to remove the garlic from the griddle earlier to avoid burning.
  
• Place the boiled water, charred tomatoes and garlic, and chicken bouillon powder in a blender. Blend on high until completely smooth. The mixture will be watery. Set aside.
• Heat a soup pot over medium heat.
• Add 2 tbsp olive oil to the pot, and heat for approximately 2 minutes.
• Add the dried fideo noodles to the soup pot and stir to coat completely in the olive oil.
• Continue to stir and toast the fideo noodles in the olive oil until the noodles are golden brown.
• Add the tomato mixture from the blender into the soup pot. Stir to make sure no noodles are sticking to the bottom.
• Bring the soup to a boil, then reduce heat to a simmer.
• Add the frozen vegetables to the soup. Simmer for 5-10 minutes until vegetables are soft.
• Divide the soup evenly among bowls and serve. Optional toppings include lime juice, crumbled cheese, and diced avocado.