Sopa De Fideo Recipe

Introduction

Sopa de Fideo is a comforting Mexican noodle soup featuring toasted vermicelli in a flavorful tomato broth. This simple yet satisfying dish is perfect for a cozy meal any day of the week.

Ingredients

• 1/4 cup extra-virgin olive oil or neutral oil
• 6 oz. fideo or vermicelli, broken into 1″ pieces
• 1 tsp. 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 tsp. ground coriander
• 1/2 tsp. 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 and season with 1/2 tsp. salt. Cook mostly undisturbed until the noodles are golden brown and toasted, about 2 to 3 minutes. Use a slotted spoon to transfer the toasted noodles to a medium bowl.
2. Step 2: In a blender, combine the onion, garlic, and whole tomatoes. Blend until nearly smooth and the mixture turns light pink and aerated. Carefully transfer the tomato mixture to the pot, avoiding splatter. Cook over medium heat, stirring occasionally, for about 10 minutes until the raw taste of onion and garlic disappears. Stir in coriander and cumin, and add the remaining 1/2 tsp. salt.
3. Step 3: Add the toasted fideo and chicken broth to the pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the noodles are tender, about 15 to 18 minutes.
4. Step 4: Divide the soup among bowls. Top with crumbled queso fresco and fresh cilantro. Serve with lime wedges on the side for squeezing.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and omit the queso fresco or use a plant-based cheese alternative.
• Toast the noodles carefully—watch closely to avoid burning, which can make the soup bitter.
• Add a pinch of crushed red pepper or a few dashes of hot sauce to give the soup a spicy kick.
• If you can’t find fideo, substitute thin angel hair pasta broken into small pieces.

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 the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sopa de Fideo vegan?

Yes, simply replace the chicken broth with vegetable broth and omit or substitute the queso fresco with a vegan cheese option or fresh herbs for garnish.

What if I can’t find fideo noodles?

Fideo is similar to vermicelli or angel hair pasta. You can use these as substitutes by breaking them into small pieces before toasting and cooking.

Sopa De Fideo Recipe

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★★★★★

4.4 from 86 reviews

• Author: Thomas
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Sopa de Fideo is a traditional Mexican noodle soup featuring toasted vermicelli pasta cooked in a flavorful tomato, onion, and garlic broth seasoned with coriander and cumin. This comforting dish is garnished with crumbled queso fresco, fresh cilantro, and lime wedges for a bright, fresh finish.

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Ingredients

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Sopa de Fideo Ingredients

• 1/4 cup extra-virgin olive oil or neutral oil
• 6 oz. fideo or vermicelli, broken into 1” pieces
• 1 tsp. 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 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

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Instructions

1. Toast the noodles: In a large heavy pot over medium heat, heat the oil. Add the broken fideo noodles, season with half the salt (1/2 tsp), and cook mostly undisturbed until they turn golden brown and toasted, about 2 to 3 minutes. Use a slotted spoon to transfer the toasted noodles to a medium bowl and set aside.
2. Prepare the tomato base: In a blender, combine the chopped onion, garlic, and whole tomatoes. Blend until the mixture is nearly smooth, light pink, and aerated. Transfer the tomato mixture carefully to the pot, taking care to avoid splatters. Cook over medium heat, stirring occasionally, until the raw onion and garlic flavors cook off, approximately 10 minutes. Stir in ground coriander and cumin, then season with the remaining 1/2 tsp salt.
3. Simmer the soup: Add the toasted fideo noodles back into the pot along with the chicken broth. Bring the soup to a simmer over medium heat. Cook, stirring occasionally, until the noodles are tender, about 15 to 18 minutes.
4. Serve: Divide the hot soup among bowls. Top with crumbled queso fresco and fresh cilantro. Serve lime wedges on the side to squeeze over the soup for added brightness.

Notes

• Breaking the fideo into 1-inch pieces helps it cook evenly and makes it easier to eat.
• Toasting the noodles before simmering adds a nutty depth of flavor to the soup.
• Using low-sodium chicken broth allows you to control the saltiness of the soup better.
• For a vegetarian version, substitute vegetable broth and omit the queso fresco or use a plant-based cheese.
• Adjust the seasoning by adding more salt or spices to taste during cooking.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Keywords: Sopa de fideo, Mexican noodle soup, vermicelli soup, traditional Mexican soup, tomato noodle soup, comfort soup