Anyone who has taken a high school Spanish class can tell you that “sopa” mean soup. Sopa can be a lot of different soups, but in my family we’ve almost always specifically used the word to describe one particular kind of soup: a tomato-based soup with noodles, garlic, and onions. If you’ve never had traditional sopa, but you like Spanish rice, then you’ll love this recipe.
1 can of diced tomatoes
2 cups of water
1/2 a head of garlic, diced or pressed
1/2 a medium onion, diced
1 tablespoon of salt (more to taste)
1 tablespoon of canola/olive/or vegetable oil
1 1/2 cups of thin egg noodles (I used No Yolk brand’s “fine” variety)
First, in a large pan, saute your diced garlic and onions in your 1 tablespoon of oil. Once they soften, but before they begin to brown.
Add your noodles, and and simmer for a few minutes until the pasta, garlic, and onions begin to brown a bit.
Next, in a blender puree your can of diced tomatoes and your water. Add it to the pan along with your salt, and simmer on low-medium heat for about ten minutes, or until the noodles are tender. Don’t cook it on too high of heat for too long, or you will cook out too much of the liquid and it will lose the soup consistency.
Serve in bowls.