Before you start cooking, ensure all your ingredients are within reach. You want to have everything at your fingertips. Trust me; you will thank yourself later as you let your culinary rhythm flow!

Heat a large pot over medium heat and add the olive oil. Once hot, add the finely diced onion. Sauté until translucent—about 3-4 minutes. Next, introduce the smashed garlic cloves. Let them mingle for about another minute until fragrant, being careful not to burn them.

Now, it’s time to add the fire-roasted diced tomatoes. Stir those in, letting them cook with the onion and garlic for about 5 minutes. This step allows the tomatoes to break down and infuse the oil with their vibrant flavor.

Next up, add the rich vegetable broth. Bring this mixture to a gentle simmer. This is where the magic begins—watch as the soup develops a beautiful aroma.

Once the broth is bubbling, add your broken fideo pasta. Cook according to the package instructions, usually around 5-7 minutes, stirring occasionally to prevent the noodles from sticking.

After the noodles are almost done, add the calabacita to the pot. You want them tender but still with a little bite, which usually takes about 3 minutes.

Lastly, stir in the ground coriander and fresh cilantro. Add salt and pepper to taste. Simmer for another minute or so to let the flavors meld.

Ladle the soup into bowls and serve with lime wedges on the side. Encourage your guests to squeeze fresh lime over their soup for an extra zing.