Description
Mexican Sopa de Fideo is a beloved classic in Mexican kitchens—a warm, brothy noodle soup that brings comfort with every spoonful. Made with lightly toasted fideo pasta simmered in a flavorful tomato-based broth, it’s quick, simple, and deeply satisfying.
Ingredients
8 oz fideo pasta (or vermicelli, angel hair pasta)
2 small tomatoes (or ½ cup canned tomato sauce)
½ medium onion
1 small garlic clove
4 ¼ cups chicken stock (or water + 3 tsp chicken bouillon)
3 Tbsp canola oil
Salt, to taste
Instructions
- Cut the tomatoes in half and place in a blender with onion and garlic.
- Add 1 cup of chicken stock and puree until smooth.
- Heat canola oil in a large saucepan over medium heat.
- Add fideo pasta and stir to coat. Cook, stirring constantly, until golden brown.
- Pour in the tomato sauce and let sizzle for about 30 seconds while stirring.
- Add remaining chicken stock and season with salt. Bring to a boil.
- Reduce heat and simmer for about 10 minutes, or until pasta is fully cooked.
- Adjust salt to taste and serve hot.
Notes
Vegan Version: Use vegetable broth and add diced vegetables like zucchini, carrots, or peas.
Healthier Option: Skip frying noodles or toast them dry over low heat.
Spicy Kick: Add chopped chipotle pepper or a splash of hot sauce.
Smoky Flavor: Roast tomatoes, onion, and garlic before blending.
Garnishes: Diced avocado, fresh cilantro, chopped green chilies, or a squeeze of lime.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
