Lisa Lynn's Fideo Soup Recipe

Combine beef broth chicken broth and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.

Meanwhile combine remaining vegetable broth fire-roasted tomatoes tomato halves onion garlic and chicken soup base in the bowl of a food processor; blend until fully combined 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.

Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook stirring constantly until golden brown 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.

Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite about 2 minutes more.