In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of fideo noodles, stirring frequently for about 5-7 minutes, until they turn golden brown and fragrant.

Once the noodles are toasted, add ½ diced onion and 2 minced garlic cloves to the skillet. Sauté them for approximately 3-4 minutes, or until the onions become translucent and the garlic is fragrant.

Stir in one 14-ounce can of diced tomatoes along with 4 cups of vegetable broth, and season with 1 teaspoon of cumin, salt, and pepper to taste.

Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes.

After simmering, check the soup's consistency. If it’s too thick, add more broth or water until you reach your desired texture.