Add canned tomatoes, onions, garlic, cumin and 1 cup broth in a large blender. Blend until completely smooth. Blend this in a blender until smooth.
Heat a medium saucepan over medium high heat. Add 1 tablespoon of olive oil and add blended tomato sauce. Cook for 5 minutes, stirring occasionally. Remove from heat.
Heat a Dutch oven or large pot over medium high heat. Add the remaining tablespoon of olive oil and add fideo pasta noodles. Stir fry for 3 to 4 minutes, until pasta has browned a little and begun to blister.
Add the warm blended tomato sauce, the remaining 5 cups of broth and salt. Stir together to combine, cover and cook for 20 minutes, until the noodles are cooked through.