Blend 411g of canned fire-roasted diced tomatoes, 1 quartered medium onion, 2 garlic cloves, ½ teaspoon of ground cumin, and 1 cup of vegetable broth until smooth. Pour through a fine strainer.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add 225g of fideo noodles and stir for 3-4 minutes, until lightly browned.
Carefully add the tomato mixture and cook for 5 minutes, stirring occasionally.
Add 5 cups of vegetable broth and 2 teaspoons of kosher salt. Bring to a boil, then simmer over low heat for about 10 minutes, until the noodles are tender.
