Easy Tomato and Stars Soup
Published February 13, 2026
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 25 min
- Rating
- Comments
- Read comments
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Ingredients
4 medium Roma tomatoes (12 to 15 ounces total)
¼ white onion (2 to 2½ ounces)
1 garlic clove, peeled
4 cups chicken or vegetable broth, divided
2 tablespoons avocado or olive oil
12 ounces small soup pasta (such as stelline, pastina or anellini)
Salt, to taste
Sour cream or plain Greek yogurt and lime wedges, for serving
Nutritional analysis per serving (4 to 6 servings)
45 grams carbs; 1 milligram cholesterol; 269 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 622 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut tomatoes into large chunks and place them in a blender along with the onion, garlic and 1 cup of broth and blend until smooth. Set aside.
- Step 2
To a medium saucepan or Dutch oven, add the oil and heat over medium. When the oil is hot, add the pasta. Toast it, stirring occasionally, until fragrant and some pieces are browned, 3 to 5 minutes.
- Step 3
Pour the contents of the blender into the pot and let the mixture sizzle while you stir it into the pasta, scraping the bottom to pick up any stuck bits. Pour the remaining broth plus ½ cup water into the blender and swish it around to release any remaining tomato bits, then pour that mixture into the pot as well. Bring to a simmer, still over medium heat, scraping the bottom of the pot a few times. Simmer uncovered with an occasional stir until pasta is al dente, 6 to 9 minutes (depending on the shape). Taste for salt and adjust as desired.
- Step 4
To serve, ladle into bowls and top with sour cream or yogurt and a squeeze of lime.
This soup will thicken as it cools. Thin with broth or water or eat like creamy risotto.
Private Notes
Comments
This was a childhood staple in my Mexican American household. An alternative to sour cream is queso fresco crumbles, served with warmed corn tortillas on the side.
Made this with 1 15-oz can of diced tomatoes since I had no good fresh tomatoes on hand and it was delicious!
This is such a warming, comforting and very easy soup. I used Orzo and canned tomatoes as it’s what I had on hand. I also added a couple bay leaves (I have an abundance from a friend’s garden). Had this with Challah bread- a cozy meal by candlelight on this cold winter’s day.
This was delicious and so quick to make! I am usually leery of a soup that doesn’t simmer for longer but it was lovely! Add spices as you wish (I added a bit of cumin).
Sopa de Fideo is a Mexican classic and my all-time fave comfort food. You can easily make this more hearty by adding a protein. My children love this when I add ground turkey/beef or shredded chicken and side of pinto beans. This along with corn tortillas layered with avocado and queso fresco. Yummy!
I think I'd have liked this more if it cooked for a little longer. As written, it tasted kind of like raw tomatoes + raw garlic, which isnt bad, but also isnt really what I like. If I make this again, I think I'll cook the soup separately longer to let the flavors meld (and include some more heat via cayenne) and then add in toasted stars near the end.