Sopa De Fideo Recipe

Introduction

Sopa De Fideo is a comforting Mexican noodle soup that’s both simple and flavorful. Toasted noodles in a vibrant tomato broth create a warm, satisfying dish perfect for any day of the week.

Ingredients

• 1/4 cup extra-virgin olive oil or neutral oil
• 6 oz. fideo, vermicelli, or angel hair pasta, broken into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 white onion, finely chopped
• 2 large or 4 small cloves garlic, finely chopped
• 1 (14-oz.) can whole tomatoes
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 6 cups store-bought or homemade low-sodium chicken broth
• Crumbled queso fresco, fresh cilantro, and lime wedges, for serving

Instructions

1. Step 1: In a large heavy pot over medium heat, heat the oil. Add the fideo noodles and season with half of the salt. Cook, mostly undisturbed, until the noodles turn golden brown and toasted, about 2 to 3 minutes. Using a slotted spoon, transfer the toasted noodles to a medium bowl.
2. Step 2: In a blender, combine the chopped onion, garlic, and whole tomatoes. Blend until the mixture is nearly smooth and has a light pink, aerated texture. Carefully transfer this mixture back to the pot to avoid splattering. Cook over medium heat, stirring occasionally, until the raw onion and garlic flavors cook off, about 10 minutes. Stir in the ground coriander and cumin, then season with the remaining salt.
3. Step 3: Add the toasted fideo and chicken broth to the pot. Bring the soup to a simmer over medium heat, stirring occasionally. Cook until the noodles are tender, about 15 to 18 minutes.
4. Step 4: Divide the soup among bowls. Top each serving with crumbled queso fresco and fresh cilantro. Serve lime wedges on the side for squeezing over the soup.

Tips & Variations

• For a vegetarian version, substitute the chicken broth with vegetable broth.
• Toast the noodles carefully to avoid burning; a golden color adds a lovely toasty flavor.
• Add a pinch of crushed red pepper for a spicy kick.
• If you don’t have fideo, broken angel hair pasta or vermicelli works just as well.
• Fresh lime juice brightens the flavor—don’t skip the wedges!

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. For best texture, avoid reheating multiple times as the noodles may become too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

You can make a gluten-free version by using gluten-free pasta instead of fideo. Just check that the pasta is broken into similar-sized pieces and adjust cooking time as needed.

What if I don’t have a blender to puree the tomatoes and onion?

If you don’t have a blender, you can finely chop the tomatoes, garlic, and onion and simmer them longer to soften and break down the ingredients, stirring frequently for a smoother texture.

Sopa De Fideo Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

Sopa De Fideo is a traditional Mexican noodle soup featuring toasted vermicelli noodles simmered in a flavorful, spiced tomato and chicken broth. This comforting dish is garnished with crumbled queso fresco, fresh cilantro, and lime wedges, making it a warming and delicious meal perfect for any time of the year.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Sopa De Fideo

• 1/4 cup extra-virgin olive oil or neutral oil
• 6 oz. fideo, vermicelli, or angel hair pasta, broken into 1-inch pieces
• 1 tsp kosher salt, divided
• 1/2 white onion, finely chopped
• 2 large or 4 small cloves garlic, finely chopped
• 1 (14-ounce) can whole tomatoes
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 6 cups store-bought or homemade low-sodium chicken broth

For Serving

• Crumbled queso fresco
• Fresh cilantro
• Lime wedges

Instructions

1. Toast the noodles: Heat the oil in a large heavy pot over medium heat. Add the broken fideo noodles and season with half a teaspoon of kosher salt. Cook mostly undisturbed for 2 to 3 minutes until the noodles turn golden brown and toasted. Use a slotted spoon to transfer the toasted noodles to a medium bowl and set aside.
2. Prepare the tomato mixture: In a blender, combine the finely chopped onion, garlic, and canned whole tomatoes. Blend until nearly smooth, resulting in a light pink, aerated mixture. Carefully transfer this tomato blend back to the pot, avoiding splatter, and cook over medium heat, stirring occasionally for about 10 minutes until the raw smell of onion and garlic dissipates.
3. Add spices and season: Stir in the ground coriander and ground cumin into the tomato mixture. Season with the remaining 1/2 teaspoon kosher salt, adjusting to taste.
4. Simmer the soup: Return the toasted noodles to the pot and pour in the chicken broth. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the noodles are tender, about 15 to 18 minutes.
5. Serve and garnish: Ladle the hot soup into bowls. Top each serving with crumbled queso fresco and fresh cilantro. Serve alongside lime wedges for squeezing over the soup to add brightness and acidity.

Notes

• Breaking the fideo or vermicelli noodles into 1-inch pieces helps them cook evenly and fit well in the soup.
• Toasting the noodles gives the soup a richer, nuttier flavor and prevents them from becoming mushy.
• Low-sodium chicken broth allows you to control the saltiness; adjust seasoning as needed.
• The lime wedges add a fresh, tangy contrast that balances the warmth of the spices.
• For a vegetarian version, substitute vegetable broth and omit queso fresco or use a plant-based cheese substitute.

Keywords: Sopa De Fideo, Mexican noodle soup, vermicelli soup, tomato soup, easy Mexican recipes, chicken broth soup, queso fresco soup