Mexican Noodle Soup

Yes, it is summer. Yes, we usually save the soups for winter but this just sounded too good.

Mexican Noodle Soup from PETA's website. Yeah, PETA has recipes. I stumbled across this one on Pinterest. A little strange but delicious.

I used my new Ninja for this. I absolutely love that thing! A smidge pricy but so very worth it. It took about 6 seconds to puree the top four ingredients perfectly. Happy sigh. It is the little things. Gonna be good for baby food. And it can go in the dishwasher. Yes!

Mexican Noodle Soup
4–6 large tomatoes, cut into large cubes
1 medium white onion, cut into large cubes
1 clove garlic
2 Tbsp. vegetable oil (I used Olive Oil)
1 16 oz.-pkg. cut fideo or 1 16 oz.-pkg. angel hair pasta, broken into 1-inch pieces (I acutally ended up only using half of a package and that seemed to be more than enough. If one used more I think more broth would have to be added.)
32 oz. vegetable broth (Trader Joe's brand is MSPI safe)
1/2 tsp. salt
1/2 Tbsp. pepper
2 Tbsp. oregano
2 Tbsp. cumin
Chili flakes, chopped serrano chilies, or diced jalapeños, to taste (optional)
Cilantro, and sliced avocado, for garnish (optional)

• In a blender, purée the tomatoes, onions, garlic, and oil. Transfer to a large pot and cook over medium heat.
• Add the noodles, broth, salt, pepper, oregano, and cumin. For a spicier soup, add the chili flakes, serrano chilies, or jalapeños. Cook for approximately 12 to 15 minutes, then simmer until the noodles are tender.
• Garnish with optional toppings, as desired.

Makes 10 to 12 servings