Blend the tomatoes, onion, garlic, and tomato bouillon cubes with 1/4 cup water (about 60 ml) until smooth.

In a skillet or pot, heat a little oil and toast the fideo pasta until golden brown, stirring often so it doesn't burn.

Once the pasta is browned, pour in the blended tomato mixture, add 5 cups water (about 1.2 liters), and add the cilantro. Cover and bring to a boil. Simmer for about 30 minutes. Enjoy this delicious soup, perfect for rainy days.