Sopa De Fideo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/sopa-de-fideo-recipe/
