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Directions: Pour the oil into the pot and heat for about one minute, on low heat. Add the red pepper, green pepper, red onion, potatoes and cilantro and cook for one minute, stirring occasionally. Add... Add the chicken thighs and raise the heat, to medium high heat. Cook for about one minute. Add ...

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[Knorr Fideo] - 17 images - knorr fideos x 500gr distribuidora velez sarsfield, haedo distribuciones fideos knorr x 500 grs tirabuzon, fideo knorr coditos 400g, fideos tallarin knorr 500g unilever food solutions,

Sopa de Fideos Recipe

Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

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People also ask
More FAQs for sopa de fideo recipe
  • How to make Fideo with ground beef and potatoes?

    InstructionsLightly brown fideo. Add ground beef and potato. ...Uncover and add 1 can El Pato and 1 can diced tomatoes. Stir and add about 2-3 cups of HOT water; stir.Add salt, pepper, cumin and garlic of each and cover and cook over medium-low heat for about 15- 20 minutes.Serve with warm flour tortillas.
    lby2qKcGR0ynSIVYNLlZ_facebook_photo.jpg

    My fiance's mother always made her Fideo this way, and we just improved on it. It's really delicious and we always eat it with pieces of tortilla. Just some things to keep in mind: The spices are just guesstimated as we don't really measure things, so build up the flavors however you like them. We love the flavor of comino (cumin) so we add a LOT lol. We also enjoy more salt, so you can omit the salt from the meat seasoning if you're worried it's going to be too salty for your taste. Also, you can make this as soupy as you like. The amount I put makes it just a little soupy. It's also kinda easy to overcook the noodles, so be careful. Oh and in the picture, you can see beans. This is because we get a can of Charro beans on the side, and add some in as we serve ourselves. If you want, you can add the can to the dish itself, but I recommend draining it first.

    READY IN: 40mins

    DIRECTIONS

    • In a non-stick pan, heat 2 tbsp vegetable oil. Cook diced potatoes until they start to turn golden.
    • While potatoes are cooking, heat the other 2 tbsp vegetable oil in a separate pot. Mix the ground beef with the meat seasonings and cook until well done.
    • Drain the excess oil and water from the ground beef, and put it back to cook some more. Remove the potatoes from the oil and toss with the ground beef.
    • While the potato and beef mixture is cooking some more, brown the box of the vermicelli in the non-stick pan that has the remaining oil from cooking the potatoes.
    • When the vermicelli is done, drain any excess oil (there shouldn't be much if any) and then add to the potato and beef mixture, along with the beef bouillon, water, and tomato sauce.
    • Cook on high heat until it comes to a good boil, cover it and let it boil for 1-2 minutes. Turn off the heat completely and let sit for about 10 minutes. Serve and enjoy!
    Tex-Mex Fideo Recipe
  • How to make perfect Fideo every time this fall?

    Best BuyLowe’sSearsThe Home DepotCostcoSam’s ClubBrandsmart USAAmazonWayfairMaytag

    THERE are two types of people in this world - those who take the time to weigh out every portion of pasta and the rule-breakers who chuck a random amount in the saucepan and hope for the best.

    It'll probably come as no surprise that we personally fall in the latter group - and to be honest, we've made out peace with the fact that we probably cook our pasta all "wrong".

    Cleverly revealed how you can always make the perfect amount of spaghetti WITHOUT measuring it with scales
    Cleverly revealed how you can always make the perfect amount of spaghetti WITHOUT measuring it with scalesCredit: YouTube
    They recommended threading the dried pasta through the hole in your serving utensil
    They recommended threading the dried pasta through the hole in your serving utensilCredit: YouTube

    But it turns out, there's a MUCH more effective way of measuring out your pasta - and it doesn't require any scales at all.

    Earlier this year, the team at Cleverly put together a YouTube video outlining the "9 everyday things you've been doing all wrong".

    As well as pointing out that the hole in saucepan handle doubles up as a spoon holder, the video highlighted why most spaghetti serving utensils have a hole in the middle.

    Zooming in on the pasta serving spoon, the experts claimed that that the hole is actually there to help you measure out the perfect single serving. Mind = blown.

    FABULOUS BINGO: GET A £5 FREE BONUS WITH NO DEPOSIT REQUIRED

    Putting the method into practice, the team then filmed themselves threading the dry spaghetti through the hole in the spoon and dropping them into a saucepan of boiling water.

    Once it was cooked, they were left with the ideal amount for one person - which is typically about 80g.

    In other words, you'll never accidentally make four giant bowls of spaghetti for one again... trust us, it happens more often than we'd care to admit.

    What's more, TikTok user Dani Khalil, who uses the handle @daniiirara, previoiusly revealed the "right" way to use a colander when cooking pasta.

    "I was today years old when I realised I should cook pasta IN the colander to save my back. Am I the only one?" she said.

    The hole helps you measure out the ideal single serving
    The hole helps you measure out the ideal single servingCredit: YouTube
    It gives you about 80g a serving
    It gives you about 80g a servingCredit: YouTube
    A TikTok user revealed how she cooks her pasta in her colander
    A TikTok user revealed how she cooks her pasta in her colanderCredit: @daniiirara/Tiktok

    "Pasta is life... now I feel a bit silly."

    Dani then went on to show herself putting her colander in a pot before pouring in her pasta of choice.

    "My Italian ancestors would be soooo disappointed I'm sure," she wrote in a comment.

    Many people couldn't believe that they hadn't thought of the idea themselves.

    "Ohhh my god why di I not put two and two together," one person said.

    "I never knew but wowww," said another.

    For more life hacks, you’ve been cutting your onions wrong – expert says her trick will prevent tears.

    And here's how to get perfect crispy bacon EVERY time you cook a full English.

    Plus here's how to use dry shampoo 'correctly' - it’s all about WHEN you spray it, not how much.

    You've been using dry shampoo all wrong - it’s all about WHEN you spray it, not how much
    You've been cooking spaghetti all wrong - here's how to cook the perfe…
  • How to cook Mexican Fideo?

    2 tablespoons vegetable oil1 (8 ounce) package fideo pasta½ teaspoon ground cumin½ teaspoon garlic salt1 (8 ounce) can tomato sauce1 tablespoon chili powder1 ½ cups water

    Most posts contain affiliate links. These are provided for your convenience, and the price isn’t increased at all.

    Inside: Learn how to make one of the ultimate Mexican comfort foods – sopa de fideo. This is delicious and easy to make in a hurry. 

    Sopa de fideo from above

    When I think back on my youth, one of my fondest memories was cooking in the kitchen with my abuelita. She always had so many delicious recipes to try and she encouraged my siblings and me to help her. 

    One recipe that sticks out in my mind as a favorite is sopa de fideo. It is definitely one of my favorite Mexican “comfort foods.” I lived near many cousins and other family members, and this soup was always the most popular with all of us. 

    What is sopa de fideo?

    Sopa de fideo is a very simple recipe to make, but it is packed with flavor. The main ingredient is a short, thin pasta called “fideo” in Spanish. What really makes this delicious are the seasonings and spices that are added, along with the shredded chicken. 

    fideo pasta from la moderna

    You may think that a hot soup doesn’t sound great in Mexico where the climate is pretty warm, but this is still very popular and delicious. Now that I live in a very cold climate, I enjoy eating this soup during the long winters that we have, and my kids and husband do too! 

    How do you make sopa de fideo?

    One of the great things about this recipe is that it is easy to make in a hurry. The method for preparing it consists of cooking sauteing the pasta until it is browned, and cooking it together with chicken broth and a homemade tomato salsa. 

    cooking the fideo for sopa de fideo

    You cook it all together until everything is cooked perfectly and ready to eat. 

    I am so glad I got to share this recipe with you all. Let me know below how it turns out. 

    Check out these other Mexican soup recipes

    Short Cut Mexican Fideo (Vermicelli) Recipe
  • How to cook Fideo?

    PreparationCut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.Preheat 3 tbsp. of vegetable oil to medium-hot. ...Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. ...Add the chicken broth and stir.Bring the soup to a boil. ...Check the salt and adjust to taste before serving.
    Traditional Sopa de Fideo Recipe [Step-by-Step]
Traditional Sopa de Fideo Recipe [Step-by-Step]

Ingredients 8 ounce package of “fideo” noodles thin spaghetti, vermicelli, or angel hair pasta work well 2 plum tomatoes Roma tomatoes 1 clove garlic ¼ medium white onion ¼ ground cumin optional to add to broth ½ tsp. Mexican oregano optional to add to broth 4 limes 1 ripe avocado sliced thin ...

Homemade sopa de fideo (noodle soup) is one of my favorite dishes. This is Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is in the U.S. Think warm fuzzies in a bowl. Every kid in Mexico grows up on it and everyone, young and old, still eats it regularly as part of the typical comida.

Bowl of Traditional Mexican Sopa de Fideo

How to Make Sopa de Fideo

Make it from scratch. It’s worth the small bit of extra effort for the authentic flavor. Many cooks take shortcuts – I’ll admit it. I do too at times – by using tomato and chicken bouillon or canned tomatoes instead of real chicken broth and pureed tomatoes.

Using powdered bouillon makes an acceptable version, but, it doesn’t make your heart happy in the same way as the real deal does. Make it from scratch and you’ll see what I mean.

Gather Your Ingredients

You’ll need an 8 oz. package of fideos, which are thin Mexican style noodles used to prepare this soup. You can substitute thin spaghetti, vermicelli noodles, or angel hair pasta broken into 1″ pieces if you are unable to find fideos.

You will also need

  • 2 plum tomatoes
  • ¼ white onion
  • 1 clove of garlic
  • 8 cups of homemade chicken broth
  • Vegetable oil
  • 4 limes for garnish
Ingredients Sopa de Fideo

Preparing the Soup

Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic in your blender and set aside. This is what the pureed mixture will look like.

Pureed Tomatoes in Bowl

Fry the Fideo Noodles

Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the fideo pasta has turned golden brown and a few strands have turned deep brown. Browning the noodles adds depth of flavor to the soup.

Frying Fideos in Pan

Assemble the Soup

Strain the pureed tomatoes, onion, and garlic into the browned noodles.

Adding Pureed Tomato to Noodles

Pour in the chicken or vegetable broth and stir.

Adding Chicken Broth to Noodles

Bring the soup to a boil.

Bringing Noodles to a Boil

Cover and reduce to low heat. Cook for 10 minutes.

Cooking Sopa de Fideo

Your perfectly cooked sopa de fideo is now ready to serve. Be sure to adjust the salt to taste.

Sopa de Fideo Ready to Serve

Serving Your Sopa

Serve your sopa with a couple of lime halves. A squirt of lime juice brings the flavors together. A spoonful of diced avocado or a pinch of queso fresco are nice touches to finish your fideo soup.

Traditional Sopa de Fideo
Bowl of authentic Mexican Sopa de Fideo
Traditional Mexican Sopa de Fideo
Print Pin
Homemade Sopa de Fideo (Mexican noodle soup) – Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo
Keyword noodles, soup, tomato
  • High sided skillet or medium soup pot
  • 8 ounce package of “fideo” noodles  thin spaghetti, vermicelli, or angel hair pasta work well
  • 2 plum tomatoes Roma tomatoes
  • 1 clove garlic
  • ¼ medium white onion
  • ¼ ground cumin optional to add to broth
  • ½ tsp. Mexican oregano optional to add to broth
  • 4 limes
  • 1 ripe avocado sliced thin optional for garnish
  • 8 cups homemade chicken broth
  • 3 tbsp. vegetable oil or olive oil
  • Salt to taste about 1tsp. will be needed depending on the chicken broth you use
  • Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
  • Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
  • Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
  • Add the chicken broth and stir.
  • Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
  • Check the salt and adjust to taste before serving.
  • Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.
Substitutions
  • You can use thin spaghetti, vermicelli noodles, or angel hair pasta broken into 1″ pieces if you are unable to find “fideos”
  • Substitute canned low-sodium chicken broth if you don’t have homemade.
  • You can also use vegetable broth if you want a vegetarian / vegan soup.
  • You can make an even quicker version of this soup by using ½ cup tomato paste and 8 cups water instead of using the tomato and onion and chicken broth.
Extra Touches
  • You can 2 tablespoons of chopped avocado and a spoonful of queso fresco to each bowl as a nice garnish.
Serving: 2cups | Calories: 469kcal | Carbohydrates: 43g | Protein: 20g | Fat: 17g | Sodium: 168mg | Sugar: 2g

More Mexican Soup Recipes

Easy Sopa de Fideo Recipe {Just 5 Ingredients!} +VIDEO ...

19-03-2020 · It’s so simple! Begin by adding oil to a medium pot and cook on LOW-MEDIUM heat. Add fideo and cook until noodles are coated in oil and have started to brown. Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Add cheese, salt and pepper and stir until combined. Serve warm.

19-03-2020

This quick, simple and delicious Sopa (soup) de Fideo is a family favorite. It’s also cheesy and flavorful! Just 5 Ingredients and you’ll have dinner in no time.

It’s one of our favorite Mexican soups – along with chicken tortilla soup, enchilada soup and taco soup. Can’t go wrong with any of them!

Sopa de fideo

What is Fideo?

Fideo is a thin Mexican noodle. It is similar to angel hair or thin spaghetti. In fact, if you can’t find “fideo”, you can use the alternate noodles. Just break the pasta into 1” pieces and cook as directed.

The best part of fideo? You can usually find a bag for about a quarter at most grocery stores. Score!

Ever since we were little, my mom has made for us the best sopa (aka soup) using fideo. This sopa de fideo has become a classic dinner in our home and one that the whole family loves.

It’s not only delicious, but requires just a few ingredients too. And with the noodles being so inexpensive, it’s also a great meal when you’re trying to pinch pennies or use some pantry staples.

Fideo packages
How to Make Sopa de Fideo

It’s so simple! Begin by adding oil to a medium pot and cook on LOW-MEDIUM heat. Add fideo and cook until noodles are coated in oil and have started to brown.

Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.

Add cheese, salt and pepper and stir until combined. Serve warm.

Like we said – so simple. So inexpensive. We promise this sopa will become a family favorite. And be sure to look at our notes below on how you can change this up according to your likings. 😉

How to make sopa de fideo

Changing Up, Storing what to serve with

Additions: Traditionally this is a very simple soup. It’s easy to make and uses a few very common ingredients,  but like most soups it is quite easy to adjust. Here are a few ideas:

  • You can also use vegetable broth if you want a vegetarian soup.
  • Add shredded chicken for a heartier soup
  • Make it a richer flavor by pureeing roasted tomatoes in lieu of tomato sauce.
  • Add veggies like peas and carrots
  • Top with chopped avocado, lime juice, and fresh cilantro

Leftover Soup can be stored in the fridge for 3-4 days. You can also put it in the freezer for 3-4 months. Keep in mind that the texture of the noodles will change, but the soup will still be delicious. 

Serve with: This soup is often served at lunch or dinner. It can be served as a side dish or with warm corn tortillas as a simple main dish. Some other yummy food to serve with this soup include:

Sopa de fideo recipe

More Mexican Soups:

cookingclassy.com

Instructions Add tomatoes, onion, and garlic to a blender. Cover and blend until pureed. Set aside. Heat olive oil in a large pot over medium heat. Add fideo and saute, tossing constantly with a rubber spatula, until... Pour in chicken broth and tomato mixture. Season with salt and pepper to taste. ...

Authentic Mexican Sopa de Fideo Recipe

18-01-2020 · Instructions Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned. Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the ...

18-01-2020

Most posts contain affiliate links. These are provided for your convenience, and the price isn’t increased at all.

Inside: Learn how to make one of the ultimate Mexican comfort foods – sopa de fideo. This is delicious and easy to make in a hurry. 

Sopa de fideo from above

When I think back on my youth, one of my fondest memories was cooking in the kitchen with my abuelita. She always had so many delicious recipes to try and she encouraged my siblings and me to help her. 

One recipe that sticks out in my mind as a favorite is sopa de fideo. It is definitely one of my favorite Mexican “comfort foods.” I lived near many cousins and other family members, and this soup was always the most popular with all of us. 

What is sopa de fideo?

Sopa de fideo is a very simple recipe to make, but it is packed with flavor. The main ingredient is a short, thin pasta called “fideo” in Spanish. What really makes this delicious are the seasonings and spices that are added, along with the shredded chicken. 

fideo pasta from la moderna

You may think that a hot soup doesn’t sound great in Mexico where the climate is pretty warm, but this is still very popular and delicious. Now that I live in a very cold climate, I enjoy eating this soup during the long winters that we have, and my kids and husband do too! 

How do you make sopa de fideo?

One of the great things about this recipe is that it is easy to make in a hurry. The method for preparing it consists of cooking sauteing the pasta until it is browned, and cooking it together with chicken broth and a homemade tomato salsa. 

cooking the fideo for sopa de fideo

You cook it all together until everything is cooked perfectly and ready to eat. 

I am so glad I got to share this recipe with you all. Let me know below how it turns out. 

Check out these other Mexican soup recipes

Mexican Noodle Soup (Sopa de Fideo) Recipe

In this easy recipe for Mexican noodle soup, fideo pasta is toasted and simmered into a chicken broth full of a blended serrano-tomato sauce.

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cooking.nytimes.com

Set aside. Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly. Reduce the heat to low, then add the blended tomato mixture. Add 5 cups of water to the pot, along with the celery, carrot and bay leaf.

The Best Sopa De Fideo - Mexican Noodle Soup 🎥 ...

02-10-2020 · Press sauté mode of your instant pot. When hot add oil in inner steel pot. Add fideo noodles and stir constantly until golden light brown, 3 to 5 minutes. Pour tomato - onion mixture. Stir and bring to a slight boil. Add in the vegetable stock, salt, cumin powder, paprika and cilantro to noodle mixture and stir.

02-10-2020

Sopa de fideo / Mexican Noodle Soup is a filling and savory soup with a robust flavor that you and your family will enjoy. It cooks up in minutes, making it an easy choice for weeknight dinners or as a quick make ahead meal on a Sunday afternoon. Dunk  our Mexican bolillo bread to enjoy every last drop.  You will adore this as a delicious dinner or as a quick lunch on those busy week days.

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Sopa de fideo

What is Fideos Soup or Sopa De Fideo?

"Sopa" is the Spanish word for soup. "Fideo" is the Spanish word for noodle. Put ’em together and you’ve got Mexican noodle soup! Fideo soup is a Mexican noodle soup made with a tomato-based broth  that contains small noodles called fideo or vermicelli. It is popular in several parts of the world, including Mexico. It is a savory, somewhat smoky flavored soup that is perfect for cool fall days or on a cold winter night.

Sopa de fideo - Mexican noodle soup

Why make Fideo soup in the Instant Pot?

The Instant Pot was practically made to make soup making easier and faster. It is truly a one pot meal. You can saute onions and other veggies. Cook noodles as the soup cooks. And generally cook most soups in less than 30 minutes. Since we got our Instant Pot, we can’t imagine making soups the old fashioned way!

🥘Ingredients needed to make Sopa De Fideos

If you are making this fideo soup at home, you’ll need the following ingredients:

  • Roma or plum tomatoes - the heart of this tasty soup
  • White onion - you could use a yellow onion if that’s what you have on hand
  • Garlic cloves - added flavoring
  • Spices - cumin, paprika, and salt
  • Oil - great for sautéing the noodles and making sure they don’t stick.
  • Fideo noodles (vermicelli noodles)- thick and soaks up the broth when eating.
  • Vegetable stock- adds a great flavorful base.
  • Lime - Just a Squeeze!
  • Fresh cilantro - flavorful seasoning and garnish

🔪How to make Sopa De Fideo in the Instant Pot

It is very easy to make Instant Pot Sopa De Fideo. Here’s how to do it.

Step by step instructions Sopa de fideo

  • Place the tomatoes, onion, and garlic in a blender and blend until smooth.
  • Press sauté mode of your Instant Pot. Once it gets hot, add the oil to the inner pot. Next, add the fideo noodles and stir constantly for about 3 to 5 minutes or until they turn golden or light brown in color.

Step by step instructions Sopa de fideo

  • Pour tomato sauce over the noodles and stir. Let the mixture come to a slight boil. Next, add the  vegetable stock, salt, cumin powder, paprika, and cilantro to noodle mixture and stir. Press cancel and place the lid on the Instant Pot.
  • Set your Instant Pot to pressure cook for 4 minutes on high pressure. Once the timer goes off, allow the pressure to release naturally for 5 minutes, then do a quick-release of the remaining pressure.
  • Ladle the soup into bowls. Squeeze lime juice into the soup and sprinkle with cilantro as desired. Serve hot .If you want to have fun with toppings, try a few chunks of avocado, some crumbled queso fresco, or even a few tortilla chips

Sopa de fideo

🔪How to Make Sopa De Fideo on the Stove Top

If you don’t have an Instant Pot, you can still make this delicious soup on the stove top. Here’s how to do it.

  • Start by blending the onions, tomatoes, and garlic until it is smooth. 
  • In a large pot, heat the oil over medium-high heat and then add the noodles. Stir the noodles constantly as you toast them for about 3 to 5 minutes or until they become golden brown in color. 
  • Pour in the tomato mixture and vegetable broth. Stir it all together and bring the soup up to a light boil. Partially cover and allow the soup to simmer on medium-low heat for about 30 minutes or until the noodles are soft and soup has reduced some. 
  • Ladle into bowls and garnish with cilantro and lime juice. Serve and enjoy!

Sopa de fideo

💭 Pro Tips and Tricks for Fideo Recipe

For best results, follow these tips:

  • Always toast the noodles first. This gives them a delicious extra flavor.
  • Use only roma or plum tomatoes for the best consistency and taste in the soup.
  • Use white or yellow onions, not red or other varieties.
  • Don’t be afraid to season your soup.  If the flavor doesn’t pop, add a bit more salt.
  • Don’t over cook the soup, it only needs 4 minutes and a 5 minute natural release in an electric pressure cooker to be cooked to perfection.
  • As your noodles sit in the broth it will continue to absorb the broth and you will need to add more water / broth when warming up again

Sopa de fideo

How to Store and Reheat 

One of the best things about soup is you can make a large pot on the weekends and serve it throughout the week either as dinner or lunch. And with the right containers, you can send them with your family to work or school as a warm lunch on a cool day.

To store, allow the soup to cool to room temperature. Ladle the soup into one large or several individual containers that have an airtight seal. Store the soup for up to about 5 to 6 days in the refrigerator. Reheat either in the microwave for 1 to 2 minutes or on the stove top over medium low heat.

Can I freeze fideo soup

You can also freeze this soup if you like. To do this, allow it to cool and then ladle into freezer safe containers. Leave a little bit of space between the soup and the top of the container to allow room for it to expand when it freezes. You can freeze it for up to 6 months. When you are ready to serve, allow it to thaw in the refrigerator overnight.

Sopa de fideo

🧾Can I use any other Pasta for the Fideo Soup ?

As for the noodles, you can use whatever you love. We love the lightness of vermicelli noodles/ fideo , but you can throw just about any small pasta into the pot. (Ditalini, Small shells, Elbow)

Is this recipe vegan?

Yes, this recipe is vegan friendly. You should try our other vegan soups.

Is this recipe gluten free?

It can be made gluten free if you use the Asian rice noodle variety of vermicelli it is. If you use the kind of vermicelli found in the Italian section of the grocery store than it will not be.

Sopa de fideo

Other soup recipes

Soup is a great meal on a cool or cold day. If you want some great ideas of soups you can serve your family, here are some of our favorites:

  • Black Bean Soup
  • Broccoli Cheese Soup
  • Wild Rice Soup

We also have an entire section devoted to soup recipes that you should check out. You are sure to find something that makes your belly rumble.

More Mexican inspired recipes 

If you make this Sopa de fideo recipe, Don’t forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind 

  • 4 Roma or plum tomatoes, quartered
  • 1/2 white onion
  • 2 large clove garlic
  • 1 teaspoon ground Cumin
  • 6 ounce fideo noodles (vermicelli noodles)
  • 1 teaspoon Paprika
  • 1 tablespoon vegetable oil
  • 4 cups vegetable stock
  • salt to taste
  • lime juice , optional for garnish
  • fresh cilantro, plus more for garnish
  1. Add tomatoes, onion, and garlic to a blender, blend until smooth.
  2. Press sauté mode of your instant pot. When hot add oil in inner steel pot.
    Add fideo noodles and stir constantly until golden light brown, 3 to 5 minutes.
  3. Pour tomato - onion mixture. Stir and bring to a slight boil.
  4. Add in the vegetable stock, salt, cumin powder, paprika and cilantro to noodle mixture and stir. Press Cancel.
  5. Pressure cook for 4 minutes on high.
  6. Allow pressure to release naturally for 5 minutes, then do a quick-release remaining pressure.
  7. Ladle soup into bowls squeeze lime juice as desired and garnish with cilantro to serve.
  8. If you want to have fun with toppings, try a few chunks of avocado, some crumbled queso fresco, or even a few tortilla chips
  1. Start by blending the onions, tomatoes, and garlic until it is smooth. 
  2. In a large pot, heat the oil over medium-high heat and then add the noodles.
  3. Stir the noodles constantly as you toast them for about 3 to 5 minutes or until they become golden brown in color.
  4. Pour in the tomato mixture and vegetable broth.Add the salt , cumin powder, paprika and cilantro and Stir it all together and bring the soup up to a light boil.
  5. Partially cover and allow the soup to simmer on medium-low heat for about 30 minutes or until the noodles are soft and soup has reduced some. 
  6. Ladle into bowls and garnish with cilantro and lime juice. Serve and enjoy!
  • Always toast the noodles first. This gives them a delicious extra flavor.
  • Use only roma or plum tomatoes for the best consistency and taste in the soup.
  • Use white or yellow onions, not red or other varieties.
  • Don’t be afraid to season your soup.  If the flavor doesn’t pop, add a bit more salt.
  • Don’t over cook the soup, it only needs 4 minutes and a 5 minute natural release in an electric pressure cooker to be cooked to perfection.
  • As your noodles sit in the broth it will continue to absorb the broth and you will need to add more water / broth when warming up again

Did you make recipe? don’t forget to come back and leave your feedback and star rating.

Easy Sopa de Fideo recipe - Living Mi Vida Loca

24-03-2020 · Instructions. 1. Heat 1/4 tbsp. in a large skillet. 2. Add onion. Stir in pan until slightly brown. 3. Add pasta to onion and brown a little. 4. Add broth and tomato sauce.

24-03-2020

Following this easy sopa de fideo recipe is something that you’ll only need to master once and then after that – you’re good! It’s very similar to the sopa de estrellitas. You can customize this Mexican soup recipe as you see fit. It’s easy to add chicken to it and make it a type of chicken noodle soup. You can even add shrimp and vegetables to it!

It’s super customizable and easy to make with items you probably have in your pantry. Best of all, this soup is super budget-friendly and can be topped with other delicious ingredients like Tapatio sauce.

Easy Sopa de Fideo Recipe - a Mexican soup made with pantry items. - livingmividaloca.com

Sopa de Fideo Recipe

Ingredients

  • 1/2 tbsp. oil (any kind)
  • 1 diced tomato
  • 1/4 diced onion
  • 32 oz. carton of broth (we use veggie broth)
  • 8 oz. tomato sauce
  • 7 oz. bag of Vermicelli Thin Noodles
Easy Sopa de Fideo Recipe - a Mexican soup made with pantry items. - livingmividaloca.com
authentic Mexican Sopa de fideo recipe - livingmividaloca.com

Directions

  1. Heat 1/4 tbsp. in a large skillet.
  2. Add onion. Stir in pan until slightly brown.
  3. Add pasta to onion and brown a little.
  4. Add broth and tomato sauce. Tip: Pour a little of the broth into the tomato sauce can to get any excess sauce that might left. You’ll want all the tomato goodness from that itty-bitty can.
  5. Bring soup to a boil then simmer on medium heat for 8-12 minutes or until pasta is soft. Add about two cups of water and salt to taste once pasta is soft.
  6. If you’re adding tomato, do it a few minutes before the soup is done. That’ll keep the tomato slightly crisp. Alternatively, you can also add a can of diced tomatoes.

Once the soup is done you can top with different herbs, like cilantro. I grew up adding mayonnaise to mine – just a dollop! It makes it creamy and extra delicious. j

Easy Sopa de Fideo Recipe - a Mexican soup made with pantry items. - livingmividaloca.com
authentic Mexican Sopa de fideo recipe - livingmividaloca.com
authentic Mexican Sopa de fideo recipe - livingmividaloca.com
authentic Mexican Sopa de fideo recipe - livingmividaloca.com
authentic Mexican Sopa de fideo recipe - livingmividaloca.com
authentic Mexican Sopa de fideo recipe - livingmividaloca.com
authentic Mexican Sopa de fideo recipe - livingmividaloca.com
authentic Mexican Sopa de fideo recipe - livingmividaloca.com

  • 1/2 tbsp. oil (any kind)
  • 1 diced tomato
  • 1/4 diced onion
  • 32 oz. carton of broth (we use veggie broth)
  • 8 oz. tomato sauce
  • 7 oz. bag of Vermicelli Thin Noodles

1. Heat 1/4 tbsp. in a large skillet.

2. Add onion. Stir in pan until slightly brown.

3. Add pasta to onion and brown a little.

4. Add broth and tomato sauce. Tip: Pour a little of the broth into the tomato sauce can to get any excess sauce that might left. You’ll want all the tomato goodness from that itty-bitty can.

5. Bring soup to a boil then simmer on medium heat for 8-12 minutes or until pasta is soft. Add about two cups of water and salt to taste once pasta is soft.

6. If you’re adding tomato, do it a few minutes before the soup is done. That’ll keep the tomato slightly crisp. Alternatively, you can also add a can of diced tomatoes.

Once the soup is done you can top with different herbs, like cilantro. I grew up adding mayonnaise to mine – just a dollop! It makes it creamy and extra delicious.

Sopa de Fideo pinterest - livingmividaloca.com

Originally published on March 23, 2020. Last Updated on March 24, 2020 by Pattie Cordova

07-01-2021 · Working in batches, blend garlic, onion, and tomatoes in broth. Add mixture to a large pot and bring to a boil for 15 minutes. Lower and simmer on low-medium heat for an additional 15 minutes. In the meantime, in a separate pan, add oil over low-medium heat and once hot, add noodles.

07-01-2021

Now that the holiday season is over and we can all breathe a sigh of relief, I’m back in the kitchen and excited to share a classic recipe that is long overdue here on my blog. It’s one that I don’t make often enough and easy as it may seem to prepare, it does require some technique to get it just right.

Sopa de fideo is exquisite in its simplicity and yet it triggers complex nostalgic memories of my early childhood years spent in Mexico with my grandparents. My father’s mother, Mamá Goya, always had a pot of fideo sitting resplendently atop her stove until we’d devour it. Always cooked to perfection – nice and soupy and never too thick – Mamá Goya adds celery leaves just before it’s ready to enhance the flavor.

On a recent trip to Mexico City, my Tia Margarita (from my mother’s side, I have one on my father’s side, too) hosted us. Rosie, her cook, prepared her version of fideo that was reminiscent of my Mama Goya’s. She was kind enough to make us a big batch to get us through the week and satisfy our desire for one of our favorite comfort foods. She also shared her technique to prevent it from thickening which tends to be the most common mistake for first-timers.

She explained that the key was to fry the noodles until they turn from their pale maize color to light brown, for at least 10 minutes – just until the point where it starts to look like the noodles are about to burn. Otherwise, as the soup sits, the noodles will absorb the broth, resulting in a thick sopa with mushy noodles. I’m not a fan of thick fideo soup – I like the broth to be nice and soupy. So when I got home, I took Rosie’s advice and began experimenting only to learn that properly toasting the noodles was indeed the key!

5 FIDEO PREPARATION TIPS FROM THE PROS

  • Toasting the noodles for long enough is the key to making soupy fideo that doesn’t thicken as it sits. I cook mine low and slow for about 10 to 15 minutes.
  • Adding celery or cilantro just before simmering for the final few minutes infuses a nice burst of flavor into fideo soup.
  • Any style of dry noodles works well in this recipe. My children are fans of the little shells, stars, and especially love the alphabet pasta!
  • When I make my sopa de fideo with homemade chicken broth, it’s comes out the best, but store bought chicken or vegetable broth also work. Be sure to taste for salt and adjust to your liking. General rule of thumb: I use about 4 to 5 cups of liquid for every cup of pasta. It sounds like a lot, but this is another tip to keep your fideo soupy.
  • If you’re in a pinch and don’t have time to roast the tomatoes, you can use them fresh. Canned (diced or whole) tomatoes can also be used as a substitute for fresh tomatoes in this recipe.

INGREDIENTS
2 small garlic cloves
1/2 medium white onion
1 pound tomatoes (about 3-4 medium tomatoes), roasted 
10 cups chicken or veggie broth
2 tablespoons cooking oil
1 7-ounce package fideo pasta (about two cups)
3 celery stalks, leaves only
Salt, to taste

PREPARATION
Working in batches, blend garlic, onion, and tomatoes in broth. Add mixture to a large pot and bring to a boil for 15 minutes. Lower and simmer on low-medium heat for an additional 15 minutes.

In the meantime, in a separate pan, add oil over low-medium heat and once hot, add noodles. Using a wooden spatula, move noodles frequently to avoid burning. If noodles begin to brown too quickly, lower heat. The entire frying process should take approximately 10 minutes and noodles should range in color from light to dark brown.

Add noodles to hot broth, toss in celery leaves, cover, and allow noodles to cook for five minutes before turning off heat.

TO SERVE
Enjoy hot with a sprinkle of fresh lime juice and crushed red pepper or your favorite salsa. My father and sister love their sopa de fideo with a dash of mayonnaise, too. Don’t knock it until you try it!

Photography Styling: Cacey McReavy

The Best Sopa de Fideo Recipe (You are going to love!)

10-02-2021 · Place the fideo or angel pasta and fry until they are lightly golden brown. Once the fideos are golden brown, add the crushed tomatoes, onion, and garlic clove and stir until all ingredients are blended. Simmer the ingredients for five minutes and pour the …

10-02-2021

Sopas de Fideo or Noodle soup is a favorite soup made with noodles, tomatoes, and broth that is very popular in Latin America, the Caribbean, and even the Philippines.

There are many ways to create this delicious yet simple soup. The soup originated from Spain, and the ingredients for this soup vary by country.

Let’s begin!

Sopa de fideo plated on teal bowl.

What is sopa de fideo?

Sopa de Fideo is a soup made from tomato-based stock and noodles. The noodles are called fideo pronounced, fee-DAY-ohs, and are made from water and durum wheat.

The noodles are like angel hair and are very small and round, and are similar to the noodles you find in chicken noodle soup.

When you purchase them at the store, you might find them sold in one inches or long noodles in which you have to break if you chose to.

Sopa de fideo served.

Can you freeze sopa de fideos?

If you want to freeze sopa de fideo, we recommend you do it without the fideos. We recommend you don’t freeze this soup with the noodles because pasta and noodles don’t freeze well and become mushy in texture.

You might enjoy these soup recipes:

That doesn’t mean you can’t freeze them but be aware that the fideos might be affected during the freezing process.

When you freeze this soup, please use a freezer-friendly bag or container and make sure you leave room for the soup to expand when frozen.

How to store sopa de fideo?

You can store sopa de fideo in the freeze for about 5 days using an airtight container.

Where can I purchase fideos?

You can purchase fideos at your local grocery stores and even Dollar Tree. Moderna brand fideo is sold for as low as

.50 at Target. Goya also has fideos and is called Fidelini.

What are the ingredients to make Sopa de Fideo

To make this sopa de fideo recipe, you are going to need the following ingredients:

  • Olive oil
  • Angel hair pasta or Fideo pasta
  • Crushed tomatoes
  • Onion
  • Garlic cloves
  • chicken stock

How to make Sopas de Fideo

Place a pot on your stove and turn it on medium heat. Once you have turned the oven to medium heat, add the olive oil and allow it to heat.

Place the fideo or angel pasta and fry until they are lightly golden brown.

Once the fideos are golden brown, add the crushed tomatoes, onion, and garlic clove and stir until all ingredients are blended.

Simmer the ingredients for five minutes and pour the water and incorporate.

Bring the soup to a boil and cook for 8 minutes until pasta is cooked well.

Sopa de fideo served in a bowl.

Sopa de Fideo Recipe

Now that you know everything you need to know about making sopa de fideo, it is time to print the recipe.

To print the recipe, click the print button below. Want to save this recipe for later? All you have to do is use the share button to Pin it for later, Mix it or add it to your Yummly account.

  • 3 Tbsps olive oil
  • 1 Package angel hair pasta
  • 1 Can crushed tomatoes
  • 1 Onion, chopped
  • 2 Garlic cloves, minced
  • 4 cups chicken stock

Heat the olive oil in a pot over medium heat. Add the angel hair pasta and fry until lightly golden brown. Add the crushed tomatoes, onion, and garlic clove and stir to incorporate. Simmer for 5 minutes.
Pour the water and stir to combine. Bring to a boil and cook for 8 minutes.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 7mgSodium: 402mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 9g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Please leave a comment on the blog or share a photo on Pinterest

Description

Sopa de Fideo (Mexican Fideo Soup)

Cut the tomatoes in half and remove the seeds. Place it with the onion and garlic in a blender, add 1 cup of chicken broth and blend until pureed. Preheat the oil in a medium saucepan over medium heat. Add pasta and stir to coat with oil. Cook stirring constantly until the pasta is nicely browned.

Mexican sopa de fideo is a staple in all Mexican households. A deliciously brothy and comforting fideo soup that everyone, young and old, enjoys any day of the week.

Fideo soup (sopa de fideo) close up.

My mother used to make fideo soup (sopa de fideo) at least three times per week for lunchtime as a simple entrée for her wonderful and delicious meals such as beef chile rojo with frijoles de la olla. Just as every mom in Mexico does for their family.

What is sopa de fideo?

Sopa de fideo, also known as Mexican sopita, is a Mexican noodle soup made with vermicelli or angel hair pasta cooked in a tomato-based broth. The recipe is a staple in Mexican cuisine and the most popular version of sopas aguadas.

Sopa Aguada (Mexican soups)

Mexican sopas aguadas (brothy soups) are a comfort food prepared daily in almost every home. Is served as an opening for comida corrida (Mexican menu), but sometimes is also served as a main dish with avocado slices, queso fresco, and cream.

The names for this type of soups can vary, for example, can be called sopa aguada, sopa de pasta or sopita. It doesn’t matter because all of them are made in the same way.

Sopa de fideo on a bowl.

How are sopas made?

Types of pasta for making sopa can vary, being fideos (broken spaghetti) the most common. But also other kinds like conchitas (shells), estrellitas (little stars), letras (alphabet), etc. are used for making Mexican sopita.

Depending on the type of pasta, the soup takes its name, so that’s why this recipe is called sopa de fideo, while the one using little stars is called sopa de estrellitas, and so on.

Raw fideo pasta closeup.

The base is a tomato broth, made with fresh tomatoes, onions, garlic, and chicken broth. This base sauce is named recaudo and is a staple not only for this kind of soup but also for many other dishes like arroz rojo (red rice) or albóndigas.

Other ingredients might be added to the mix, to make this sopa de fideo more complete, for example, diced vegetables, minced meat, or shredded chicken.

The Ingredients

  • FIDEOS – Mexican noodles. They’re basically spaghetti broken into small pieces. Angel hair pasta and vermicelli are also a good option.
  • RECAUDO – Fresh tomatoes, onions and garlic. Blend with chicken broth. You don’t need to add so much tomatoes, if you do so, you’ll end with a simple pasta with tomato sauce, while sopita is traditionally with lots of broth.
  • CHICKEN STOCK – I like to use homemade, but from time to time I also use granulated chicken bouillon hot water.
  • CILANTRO – This is totally optional but it adds a nice flavor to this soup. You can add a few sprigs when cooking the soup or blend it with the tomato and onion or even add it chopped when serving.

How To Make Sopa de Fideo

Cut the tomatoes in half and remove the seeds. Place it with the onion and garlic in a blender, add 1 cup of chicken broth and blend until pureed.

A collage showing how to make the recaudo.

Preheat the oil in a medium saucepan over medium heat. Add pasta and stir to coat with oil. Cook stirring constantly until the pasta is nicely browned.

A collage showing how to stir fry the fideo pasta on a saucepan.

Pour the tomato sauce (recaudo). Let it sizzle while mixing for about half a minute.

Add 3 or 4 cups of chicken stock (or water chicken bouillon). Season with salt and bring to a boil.

A collage showing while pouring recaudo sauce to the pan.

Reduce the heat and let it simmer for about 10 minutes or until fideo pasta is well cooked. Adjust salt to taste and serve immediately.

Sopa de fideo cooked, showing it with a cooking spoon.

How it’s served?

Traditionally, this sopita is served only with a squeeze of lime and that’s it. But, sometimes -especially if served as a single meal- can be added avocado, a dollop of cream, pickled jalapeños, and sprinkled queso fresco on top.

Sopa de fideo served in a bowl with avocado slices and queso fresco.

Tips and tricks

  • Pay attention when frying the pasta, it can burn easily. So keep stirring until is evenly browned.
  • This is a brothy soup, so don’t be scared of the amount of stock or water you have to add.
  • Eat it as soon as you can. Leaving it to rest makes the pasta absorb almost all liquid and the texture will change considerably.
  • If you want a smoky flavor in your fideo soup, roast the tomatoes and onions in a comal or a cast-iron skillet. You can also add 1 teaspoon of chipotle powder or smoked paprika!

Make it vegan

This Mexican sopa is so easy to turn into a vegan version. Just replace the chicken stock with vegetable stock. Add some diced veggies to the mix and there you go, a delicious vegan fideo soup for lunchtime!

Serve with a squeeze of lime, diced avocado, chopped cilantro, and a few slices of fresh jalapeño peppers.

Make it healthier

For a healthier version, do not fry noodles. Instead, toast them at low heat in a frying pan and then add them as the recipe calls.

You can also add them to the tomato broth without toasting. Even though the consistency of the fideo soup will be a bit different, it will still result in a delicious and healthier dish.

Tips for storing and reheating

If you ended with leftovers, place them into an airtight container and store them in the fridge for up to 3 days.

To reheat, place Mexican sopa in a small saucepan, add a splash of chicken stock or water, and heat it up on the stove.

Watch How To Make It

Hungry for more? Try our recipe of sopa de fideo con pollo, which is almost like this recipe but with the addition of chicken and vegetables.

DID YOU ENJOY THIS FIDEO SOUP? Please, don’t forget to rate it and leave us a comment below, we’d love to hear from you! Also, remember that you can share it using the buttons below and follow this blog on PINTEREST, INSTAGRAM, FACEBOOK, and YOUTUBE!

Sopa de Fideo + Video - Muy Bueno Cookbook

30-03-2021 · Stir in the pureed mixture to the fideo until the puree thickens and darkens, about 5 minutes. Add remaining water and bring soup to a boil and continue to stir occasionally. Add in cilantro, cover and reduce to low heat. Cook for 10 minutes until pasta is tender. Check the salt and adjust to taste before serving.

30-03-2021

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Sopa de Fideo is an incredibly simple, flavorful Mexican noodle soup made with a savory tomato-based broth. It is the epitome of kid-friendly comfort food, and takes just 20 minutes to make!

turquoise enameled pot filled with sopa de fideo and two bowls filled with the soup to the side

Our abuelitas were so smart – they naturally made dinnertime as painless as possible. This fideo soup recipe proves it! It is the ultimate one-pot pasta dish that the whole family is bound to love.

What is a Fideo?

Fideo means “noodle” in Spanish, most often referring to thin noodles that are similar to spaghetti, vermicelli, or angel hair, except short. Sopa de fideo or “fideos soup” therefore simply means “noodle soup.”

This traditional recipe has deep roots in both Mexican and Spanish culture, with many crediting it to Catalonians in the 1600s. A rich, savory tomato broth is the base for simmering the lightly fried noodles, giving them a deeper, toastier flavor that is addictive.

Why I Love This Recipe

This one-pot pasta dish is the classic Mexican spaghetti dish I grew up eating. It is hearty, filling, and delicious. Perhaps even better, though, is how cheap and easy sopa de fideo is to make! It’s also a total crowd pleaser. 

If you’re familiar with fideo seco where the puree mixture fully evaporates, this recipe is slightly different. You will actually add a bit of liquid so that you can serve the fideos as a yummy, cozy soup that is perfect all year round.

When my kids have friends over, my go-to dinner is a pot of fideos soup. It’s ready in less than 20 minutes and I have yet to meet a kiddo that doesn’t love it. Oh, and unlike spaghetti-o’s (which some of the kids compare it to), this dish is free from any weird preservatives, sweeteners, or additives.

Made with just ten easy to find ingredients, this is a recipe you can feel good about feeding your family. And it tastes a heck of a lot better than the canned junk, too!

Finally, this is a great pantry supper for days that you just can’t seem to get to the grocery store. After 2020, I know I feel a lot better having several pantry recipes to lean on. If you don’t have fresh tomatoes on hand, swap ’em for canned! Everything else in the recipe is completely shelf stable.

Okay, so now that you’re fully convinced that this is a recipe worth trying, let’s get cooking!

bowl of sopa de fideo noodle soup with a homemade tortilla rolled up on the side

How to Make Sopa de Fideo

If you’re a visual person, go ahead and watch this video to see how simple it is to make sopa de fideo. Otherwise, follow along here:

In a blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and water. Purée until smooth.

TIP: No fresh tomatoes in the house? No problem! Simply swap in canned whole roma tomatoes instead.

 blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and water.

Heat oil in a medium skillet over medium heat and add fideo. Stir for 1 to 2 minutes until fideo is slightly toasted, but not burned.

TIP: DO NOT SKIP THIS STEP! The biggest flavor secret in this soup is sautéing the noodles before simmering them. Just like we toast arroz in a bit of oil, we do this with the dried fideo to add a toasted and nutty dimension of flavor.

fideo being toasted in a blue pot stirred with a wooden spoon

Stir in the pureed mixture to the fideo until the puree thickens and darkens, about 5 minutes.

Add remaining water and bring soup to a boil and continue to stir occasionally.

Add in cilantro, cover and reduce to low heat. Cook for 10 minutes until pasta is tender.

Check the salt and adjust to taste before serving. Serve with a warm corn tortilla.

overhead shot of bowls and pot of Mexican noodle soup

Frequently Asked Questions

Can I use other shapes of pasta?

Absolutely! While I always keep fideos on hand, you can swap in some spaghetti or vermicelli noodles that you break into smaller pieces. Or, if you’re serving a battalion of tiny humans, go for the giggle inducing star or alphabet pasta instead! Trust me, Sopa de Estrellitas or Sopa de Letras are always a hit with the kids.

What is the best way to store sopa de fideo?

Any leftovers can be kept in a lidded container in the refrigerator for up to a week. Just be sure not to overcook the noodles when you reheat the soup, as they’ll begin to fall apart and become mushy! You can also keep fideos soup in the freezer for up to three months.

Is it possible to make a vegetarian or vegan sopa de fideo?

For sure! Simply swap the chicken bouillon for more of the tomato bouillon or substitute vegetable bouillon instead. Also, most noodles are vegan by nature – just check the label to ensure that your noodles are egg free.

Can I make a gluten free version of fideos soup?

As long as your noodles are gluten free, you should be in the clear. I’d recommend opting for a slightly thicker pasta like spaghetti in this case, as some of the thinner varieties can break apart without much cooking at all. Just be aware of the cook times as recommended on the back of the package.

sopa de fideo in two mexican pottery bowls on a table

Want more Mexican soup recipes?

Check out these other favorites of mine:

If you made this easy recipe for Sopa de Fideo, let me know how you liked it by rating and reviewing it below! I always love hearing from you.

As a reminder, you can get more yummy recipes delivered straight to your inbox by signing up for my email newsletter. Or, if you decide to Instagram your creations, tag me (@muybuenocooking) so I can see your delicious sopa de fideo.

  • In a blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and 1 cup of water; and puree until smooth.
  • Heat oil in a medium skillet over medium heat and add fideo. Stir for 1 to 2 minutes until fideo is slightly toasted, but not burned.
  • Stir in the pureed mixture to the fideo until the puree thickens and darkens, about 5 minutes.
  • Add remaining 3 cups of water and bring soup to a boil and continue to stir occasionally.
  • Add in cilantro, cover and reduce to low heat. Cook for 10 minutes until pasta is tender.
  • Check the salt and adjust to taste before serving.
Can I use other shapes of pasta? Absolutely! While I always keep fideos on hand, you can swap in some spaghetti or vermicelli noodles that you break into smaller pieces. Or, if you’re serving a battalion of tiny humans, go for the giggle inducing star or alphabet pasta instead! Trust me, Sopa de Estrellitas or Sopa de Letras are always a hit with the kids. What is the best way to store sopa de fideo? Any leftovers can be kept in a lidded container in the refrigerator for up to a week. Just be sure not to overcook the noodles when you reheat the soup, as they’ll begin to fall apart and become mushy! You can also keep fideos soup in the freezer for up to three months. Is it possible to make a vegetarian or vegan sopa de fideo? For sure! Simply swap the chicken bouillon for more of the tomato bouillon or substitute vegetable bouillon instead. Also, most noodles are vegan by nature – just check the label to ensure that your noodles are egg free. Can I make a gluten free version of fideos soup? As long as your noodles are gluten free, you should be in the clear. I’d recommend opting for a slightly thicker pasta like spaghetti in this case, as some of the thinner varieties can break apart without much cooking at all. Just be aware of the cook times as recommended on the back of the package.

Calories: 360.79kcal, Carbohydrates: 59.69g, Protein: 11.85g, Fat: 8.33g, Saturated Fat: 1.61g, Cholesterol: 67.47mg, Sodium: 48.13mg, Potassium: 293.26mg, Fiber: 3.28g, Sugar: 2.77g, Vitamin A: 442.99IU, Vitamin C: 5.62mg, Calcium: 38.32mg, Iron: 1.65mg

Photography: Jenna Sparks 

Originally published: March 2018. 

How to make Sopa de Fideo

04-02-2015 · Heat oil in a large saucepan over a medium-low heat, and add the fideo noodles (vermicelli noodles.) Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes. Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a).

04-02-2015

Traditional Mexican Sopa de Fideo, a noodle soup loved in Mexican homes, many cooks nowadays use chicken bouillon with the tomato sauce. A must-have soup in every Mexican home for lunchtime. 

Sopa de fideo recipe - Traditional Mexican Noodle soup made with chicken broth or chicken bouillon and tomatoes.

Mexican Noodle Soup | Sopa de Fideos

Sopa de Fideo is one of the most traditional soups in Mexico, and is usually part of the mid-day meal in Mexican homes and in small family restaurants called “Fondas”. If you go to a Latin market, you’ll find two types of “fideo”, the thinnest being called “Pelo de Angel” or Cambray  (“Angel Hair").

Sopa de Fideo, Traditional Mexican noodle soup in a tomato broth.

Although the spaghetti in Mexico are similar to Italian spaghetti, sopa de fideos ( fideo is also known as vermicelli) is usually not that long; the makers break them into smaller pieces and sell them that way so that the noodles will fit into an average spoon. Some fideo noodles are still sold in longer, twisted, strands, which must be broken into pieces before cooking.

I had already posted a more elaborated noodle soup before that includes chicken and vegetables, but today’s recipe is the simplest way to prepare these noodles. Not everyone uses chicken broth, however,  some home cooks use water and granulated chicken bouillon instead.

How to make Mexican Sopa de Fideo

JUMP TO FULL INSTRUCTIONS

Sopa de Fideo, Traditional Mexican noodle soup in a tomato broth.

DIRECTIONS:

Sopa de Fideo, Traditional Mexican noodle soup in a tomato broth.

1. Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside. (Please check the ingredients list below)


Sopa de Fideo, Traditional Mexican noodle soup in a tomato broth.

2. Heat oil in a large saucepan over a medium-low heat, and add the fideo (vermicelli noodles). Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.


Sopa de Fideo recipe , Traditional Mexican noodle soup in a tomato broth.

3. Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth. Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the sopa fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste.

Sopa de Fideo recipe , Traditional Mexican noodle soup in a chicken broth & tomato broth.

To serve your sopa de fideo, divide the soup into bowls and garnish with Queso Fresco and diced avocado.

¡Provecho!

Mely,

Thank you for being here...thank you for sharing.

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Receta en Español Sopa de Fideos Mexicana.

Puerto Rican sopa de fideo (Chicken Noodle Soup)

27-03-2019 · Instructions. In a large bowl season chicken with garlic powder, salt, pepper, and 2 teaspoons of oregano. Heat oil over a large pot over medium high heat. Add in the seasoned chicken and cook for two minutes before adding in the sofrito and remaining seasonings. Cook for an additional two minutes before adding in the tomato sauce, bay leaves ...

27-03-2019

Sopa de fideo is a Puerto Rican chicken noodle soup that is bold in flavor, hearty, and a perfect twist to the traditional chicken noodle soup.

Sopa de fideo with a bay leaf in a purple pot

What is sopa de fideo?

Sopa de fideo is a "soup with noodles" recipe. This sopa de fideo has homemade sofrito for it's base, and includes carrots, red peppers, boneless chicken, celery, onions, and thin pasta plus traditional Puerto Rican seasonings. It's full of spice, but not spicy! But if you add some hot sauce when you serve yourself, this recipe is sure to clear your sinuses!

Sopa de fideo in a large pot

How to make sopa de fideo

Making sopa de fideo is simple, season your chicken, add a little bit of oil to a pot and saute your chicken, after 2-3 minutes, you'll add in sofrito, tomato sauce, remaining seasonings, bay leaf, and the vegetables, cook for another minute before adding in your broth. Bring soup to a simmer, cook for twenty minutes and then add in your noodles. Cook until your noodles are al dente before serving. 

Want a vegan sopa de fideo?

For a vegan sopa de fideo recipe, leave out the chicken and use vegetable stock instead of chicken stock. Super easy switch and it does not take away from the awesome flavor. For added protein, add in some chopped tofu when you add in the noodles.

Sopa de fideo is versatile in the sense that you can add more ingredients such as potatoes, chopped tomatoes, and different colored peppers!

sopa de fideo on a metal spoon

Is sopa de fideo healthy?

Sopa de fideo with chicken is healthy in the sense of it being a balanced meal with protein and vegetables. For a healthier sopa de fideo recipe swap out the pasta with whole grain pasta or be brave with zoodles!  

chicken noodle soup with vegetables in a pot

Tips for an amazing sopa de fideo recipe

When your sopa de fideo soup is just about ready to serve, add some fresh cilantro and fresh lime juice to elevate the flavor profile of your Puerto Rican soup! Serve with a side of bread and tossed salad for a hearty and healthy dinner.

More Recipes Like Sopa de Fideo:

sopa de fideo in a pot
  • 1 tablespoon of olive oil
  • 1 chicken breast cubed
  • 1 teaspoon of garlic powder
  • 1 tablespoon of dried oregano divided
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 packet of sazon or 1 teaspoon of turmeric for color
  • 1 teaspoon of ground cumin
  • ¼ cup of sofrito
  • 4 ounces of tomato sauce
  • 2 bay leaves
  • 1 whole red pepper chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks peeled and chopped
  • 8 cups of chicken broth or water and chicken bullion
  • ¼ cup of fresh chopped cilantro optional
  • 4 oz of angel hair spaghetti cut in half
  • fresh lime juice for serving
  • In a large bowl season chicken with garlic powder, salt, pepper, and 2 teaspoons of oregano.
  • Heat oil over a large pot over medium high heat. Add in the seasoned chicken and cook for two minutes before adding in the sofrito and remaining seasonings.
  • Cook for an additional two minutes before adding in the tomato sauce, bay leaves, celery, carrots, peppers, and chicken broth.
  • Lower heat to a steady simmer and cook for twenty minutes before adding in the cilantro and spaghetti. Mix and cook until pasta is al dente.
  • Taste for additional salt and pepper and squeeze fresh lime juice over soup when serving.
If you do not have sofrito, you can add in half an onion chopped, half a red bell pepper chopped, and 4 cloves of garlic, chopped to the base of the soup in place of the sofrito. Cook until softened and proceed with the following steps.
Best Fideo Soup Recipe - How to Make Sopa de Fideo

Heat oil in a medium sized pot over medium heat. Add fideos and cook stirring often. Allow noodles to toast until they turn a light golden color and some may turn brown. Remove from heat and add tomato sauce. Stir well. Add chicken stock and salt and return to a medium heat. Cook until pasta is al dente, for approximately 7 to 10 minutes.

Sopa de fideo (fideo soup) is a Mexican noodle soup, made with vermicelli pasta and cooked in a tomato broth. Fideos refers to the very thin and short noodles commonly used in Mexican cuisine for both soups and pasta salads. Whenever winter comes, this soup has a recurring appearance at my dinner table because it's comforting, tasty, and comes together in a few simple steps. —Cocina Chronicles

When you want a warm, comforting bowl of noodle soup, but don't want to make a project of it or use a ton of ingredients, this fideo soup recipe is for you. Easy, quick, and one pot only, all you need is some oil, a package of fideo, store-bought or homemade tomato sauce, chicken or vegetable stock, and a touch of salt. That's it! Friends and family alike will be so pleased by its simplicity yet depth of flavor. The trick that puts the soup over the top is toasting the noodles before incorporating the rest of the ingredients. The resulting, delightfully crunchy texture of the fideo really makes an impression on whomever you serve this dish to.

Of course, a recipe with a short ingredient list is just calling for any kind of add-ins you may like (even if it takes away from its authenticity). Just keep in mind that homemade stock will always result in a better-tasting soup, but store-bought definitely works in a pinch. You could shred some cooked chicken or turkey for a heartier soup. Stir in a bunch of spinach or kale for more texture and a bright pop of color, or use up the basil, parsley, or dill you've got hanging out in your fridge or herb garden. For an extra-special touch, serve with a fried egg on top. A pinch of red pepper flakes provides a touch of heat. This is one of those kinds of recipes that can be adjusted to however you're feeling and whatever you have on hand. —The Editors

Watch This Recipe

Fideo Soup

  • 2 teaspoons vegetable oil
  • 1 (7-ounce) package of fideo pasta (vermicelli)
  • 1 (16-ounce) can tomato sauce
  • 6 cups chicken or vegetable stock
  • 2 teaspoons kosher salt
  1. In a medium pot over medium heat, warm the oil. Cook the fideos, stirring often, until lightly toasted and golden; some may turn brown.
  2. Remove the from heat and add the tomato sauce. Stir well.
  3. Add the stock and salt and heat over medium heat. Cook, stirring, for 7 to 10 minutes, until the pasta is al dente.
Easy Sopa De Fideo

17-01-2021 · Soup Instructions. Over medium-low heat, heat the oil in a large pot, once warm add the fideo noodles. Stir to coat the fideo with the oil. Keep stirring and allow the noodles to toast or begin to brown.

17-01-2021

Sopa de fideo is Mexican noodle soup cooked in a light tomato broth. It’s an authentically traditional vegan recipe that’s incredibly delicious.

Plus it’s inexpensive, quick and easy to prepare. So you can have it on the table in about 30 minutes.

Mexican Sopa de Fideo Recipe
Sopa de Fideo (vegan)

What is Sopa de Fideo

Sopa (pronounced soh-paw) means soup in Spanish. Fideo (pronounced fee-deh-oh) means noodles. Sopa de fideo!

This is one of those dishes that every Mexican grows up eating. Mexican moms often serve it for lunch. It may even make an appearance at the dinner table on chilly nights.

This is one of the most basic and popular Mexican recipes. The soup is so easy to make because the ingredients are few and they won’t break the budget!

Recipe for Mexican Sopa de Fideo (Noodle Soup)
Mexican Noodle Soup

Ingredients Used to Make Fideo Soup

To make this soup you only need about 7 ingredients. Isn’t that great?!

Yes of course there’s variations to the recipes. But these are the most basic and commonly used ingredients.

  • tomatoes (preferably roma tomatoes)
  • onion (white is most common in Mexico)
  • garlic
  • fideo noodles
  • salt
  • water
  • broth (or a bouillon cube or bouillon powder)

Additional ingredients like spices or herbs like cilantro may also be added.

How to Cook Sopa de Fideo

How to Make Sopa de Fideo from Scratch

It’s incredibly easy!

  • The tomato, onion, garlic and water are blended to make the sauce.
  • The fideo is lightly browned
  • The blended tomato sauce is added then allowed to simmer with the vermicelli.
  • Next the broth, salt and any additional herbs are added and soup simmered until the fideo is tender.
  • Now you’re ready to enjoy!
Mexican Sopa Recipe (sopa de fideo)

Why is The Pasta Cooked in Oil

First thing you need to know about this is not to skip this step!

So the reason for cooking the noodles like this is to lightly toast or brown them.

This helps prevent the noodles from getting mushy once simmered with the tomato sauce and water.

Additionally this step adds a hint of nuttyness to the soup. It’s delicious, trust me!

Recipe for cooking Mexican Sopa de Fideo or noodle soup

How to Serve Sopa

You can give your sopa an additional boost of flavors with toppings and sides.

For vegan toppings you can add avocado, pickled jalapeños, and a drizzle of lime juice.

Vegetarian topping options are sour cream and queso fresco or cotija cheese. You could add these plus the vegan toppings for a burst of flavours.

If you want crema but want a vegan option you can make my Mexican crema recipe.

If you’d like you can also serve warm corn tortillas on the side.

Sopa de Fideo Toppings

How to Store Fideo Soup Leftovers

You can store any leftovers in the refrigerator. First allow the soup to come to cool down before pouring into an airtight container.

Leftovers will keep fresh for days. But because this is pasta you really don’t want to let it go past 3 days before they noodles absorb all of the broth.

How to Make Mexican Fideo Soup (sopa de fideo)

Sopa de Fideo Recipe

This is one of the easiest soup recipes you’ll ever make!

Mexican Sopa de Fideo Recipe
Nancy Lopez-McHugh & MexicanMadeMeatless.com
Sopa de fideo is Mexican noodle soup cooked in a light tomato broth. It’s an authentically traditional vegan recipe that’s incredibly delicious. Plus it’s inexpensive, quick and easy to prepare.
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  • 3 whole Roma tomatoes cut into 1/4ths
  • 1/2 cup chopped white onion
  • 2 whole garlic cloves
  • 3/4 cup water
  • 3 Tablespoons of olive oil or vegetable oil
  • one 7.05 oz pack of fideo
  • 5 cups vegetable broth store bought or homemade
  • 2 sprigs cilantro optional
  • salt to taste in total I used about 1 teaspoon — keep in mind the saltiness of the broth you use
  • 1 Pickled jalapeños
  • 1 teaspoon vegan sour cream
  • 1/2 teaspoon lime juice
  • 2 Tablespoons avocado
  • Any of the above but use regular crema fresca instead of vegan
  • 1 Tablespoon crumbled queso fresco or cotija cheese
  • Place the tomatoes, onio, garlic and water into a blender. Blend until smooth then set aside.
  • Over medium-low heat, heat the oil in a large pot, once warm add the fideo noodles. Stir to coat the fideo with the oil. Keep stirring and allow the noodles to toast or begin to brown. Don’t walk away, you don’t want the noodles to burn!
  • Once toasted add the tomato sauce — be careful it may splutter from the heat. Quickly stir until everything is well combined. Turn heat to low and allow to simmer for 8 minutes. The tomato sauce needs to thicken a little bit and turn a darker red color.
  • Next pour in the vegetable broth, add the cilantro if using and the salt, mix until well combined. Partially cover the pot and simmer for 8 to 10 minutes or until the noodles are soft and tender but now mushy!
  • Taste and adjust salt if desired. Allow to cool slightly before serving. Top with you favorite toppings and enjoy!
Mention @MexicanMadeMeatless or tag #mexicamademeatless!
Mexican Vegan Sopa de Fideo or Noodle Soup

Other Ingredients You Can Add to Fideo

If you’d like to make the soup a bit heartier you can add some frozen mixed vegetables.

Some people like to add albondigas or meatballs and potatoes.

Occasionally I’ll add frozen peas or a can of garbanzo beans, drained of course.

Recipe for Sopa de Fideo with All the Toppings

Tips to Make The BEST Fideo

To make perfect fideo soup every time you really just need to follow the recipe as written.

Don’t skip on browning the fideo. This not only adds flavor but also prevents the noodles from going mushy.

You may be tempted to add more tomatoes for a stronger tomato taste — don’t! Doing so will make your soup thicker, and you want some broth in it.

Also if you can try to use ripe tomatoes. Ones that are bright red and a bit soft. If possible avoid hard and dull tomatoes. They’ll not give enough flavor to the soup and won’t blend as well.

Recipe for Sopa de Fideo with All the Toppings

More of Our Vegan and Vegetarian Mexican Soup Recipes to Try

How to Make Sopa de Fideo

25-02-2019 · Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes. While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.

25-02-2019
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Fideo soup is what Mexican childhood memories are made of. It is a warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, and kids love it because what kid doesn't like noodles?

Top view of diced tomatoes in a blender jar.

So what makes a sopa de fideo authentic?? I think the only true answer to this would be, that the most authentic sopa de fideo is the one your mamá used to make. So go ahead and ask her for the recipe!! Though I find that every cook adds their own touch to it, some may add cilantro, chipotle or jalapeños. There are also several variations of sopa de fideo that are well-known like sopa de fideo con frijoles, sopa de fideo with albondigas, and sopa seca de fideo. 

Top view of frothy pureed tomatoes in a blender jar.

Regardless of how your mom makes it or the different variations, the base of this soup consists of blending tomatoes, onion, garlic, and broth and pouring that over very thin noodles that have been sauteed until golden brown. More vegetable broth is added then everything is simmered until tender.

Broken spaghetti noodles browning in a Dutch oven.

I like to add zucchini to mine for nutritional purposes, but my mom never added zucchini to hers. My mom usually made hers a sopa de letras, using alphabet pasta instead of angel hair to make it fun for us. To make this vegan, I simply used vegetable stock instead of chicken stock.

A ladle full over a cast iron Dutch oven of sopa de fideo.
A golden spoon holding up some sopa de fideo over a blue patterned bowl.

The Recipe: Fideo Soup

  • For this version, I used canned tomatoes because tomatoes are not in season right now. If it's summer I recommend you use fresh tomatoes.
  • You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
  • You can also make this soup using alphabet pasta to make sopa de letras.
  • To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.
  •  I like to add a sprig of cilantro with the zucchini, but that is completely optional.
  • For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using Better than Bouillon No Chicken Base.
A gold spoon in a blue patterned bowl of sopa de fideo.
A hand squeezing a lime wedge over a blue patterned bowl of sopa de fideo.
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How to Make Sopa de Fideo? It is a warm comforting soup made with a tangy tomato base and golden brown noodles. Kids love it!!
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  • In a medium pot get your vegetable stock boiling hot and set aside.
  • Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.
  • While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.
  • Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.
  • Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.
  • Serve with a wedge of lime so everyone can add as much lime juice as they like. 
  • For this version, I used canned tomatoes because tomatoes are not in season right now. If it's summer I recommend you use fresh tomatoes.
  • You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
  • You can also make this soup using alphabet pasta to make sopa de letras.
  • To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.
  •  I like to add a sprig of cilantro with the zucchini, but that is completely optional.
  • For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using Better than Bouillon No Chicken Base
Calories: 289kcal | Carbohydrates: 53g | Protein: 8g | Fat: 4g | Sodium: 2358mg | Potassium: 283mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 10.5mg | Calcium: 27mg | Iron: 0.9mg
Mention @dorastable or tag #mexicangonevegan!

Are you looking for more Mexican soup recipes?? Try this pozole verde, pozole rojo, vegan tortilla soup, vegan caldo de res, and this vegan albóndiga soup. 

How to make Mexican Noodles (Sopa Seca de Fideo)

24-10-2016 · Keep cooking for about 12-15 minutes, stirring occasionally as needed until noodles are cooked and tender. If the sauce still seems too liquid when the noodles are cooked through, simply remove the skillet from the heat and set aside for 5 minutes.

24-10-2016

Sopa Seca de Fideo is dry noodle soup (not actually like your usual liquid soup or broth) that is very common in Central Mexico, and the process for making it is similar to the one for making Mexican red rice. I know some cooks that also roast the tomatoes, onion, and garlic, adding extra delicious flavor to the end result.

Some variations cook the sauce with tomato and Ancho peppers, which gives it a darker color, and another recipe uses three different types of dried peppers. This time we will be making the basic recipe.

Mexican Noodles

Post sponsored by Mirum Shopper but all opinions are my own.

sopa seca de fideos recipe, mexican noodles

This dish is comfort food for many people; it’s a meal that is traditionally eaten at home, or in small mom-and-pop eateries. At home, I serve it in the same way as I would spaghetti. In Mexico, it’s common for home cooks to use chicken bouillon instead of homemade chicken broth to enhance soup taste.

Sometimes I receive readers’ emails telling me that they went to have dinner at a Mexican friend’s house and that his mom’s rice or fideo taste very different. In most cases, the secret ingredient is usually chicken bouillon!

How to make Mexican Noodles

JUMP TO FULL INSTRUCTIONS

mexican noodles

DIRECTIONS:

  • Place chopped tomatoes, onion, garlic, and chipotle pepper in your blender, then add 1 cup of the chicken broth and process until you have a medium-fine sauce.  Set aside. (Please check the ingredients list below)
mexican noodles, sopa seca de fideos
  • Heat oil in a medium-size skillet and then add the noodles. Fry until lightly browned, stirring often to avoid burning the noodles. This step will take about 2-3 minutes. Remove noodles from skillet.
  • Add to the skillet the tomato sauce, ½ cup of broth, oregano, and salt to taste. Turn the heat up to bring to a boil. Once the sauce starts boiling, add the noodles, reduce heat to low, and cover the skillet to let simmer.
  • Keep cooking for about 12-15 minutes, stirring occasionally as needed until noodles are cooked and tender.
mexican noodles step by step instructions with photos of the process.

To serve, garnish with crumbled cheese, a drizzle/dollop of cream, and avocado slices, or any of the other options mentioned above. Enjoy!

I know it sounds weird, but some people in Mexico use leftovers from this noodle dish as a filling for tacos or even sandwiches!

Creamy Chipotle dio

In case you wanted to give your family a snack to enjoy while preparing this dish, you can check out my recipe for a creamy chipotle dip; it’s easy, delicious, and fun!

Also, if you live in the Dallas, Houston, Los Angeles, San Antonio, or Phoenix area, be sure to check with your local Walmart representative about a special Dia de los Muertos event going on at select stores. You’ll definitely want to bring the family out for this!

Mely Martínez,

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More recipes:
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Mushroom Soup

Mely Martínez
Sopa Seca de Fideo is a dry noodle soup that is very common in Central Mexico, and the process of making it is similar to the one for making Mexican red rice. I know some cooks that also roast the tomatoes, onion, and garlic, adding extra delicious flavor to the end result.
  • Place chopped tomatoes, onion, garlic, and chipotle pepper into your blender, then add 1 cup of the chicken broth and process until you have a medium-fine sauce. Set aside.
  • Heat oil in a medium-size skillet and then add the noodles. Fry until lightly browned, stirring often to avoid burning the noodles. This step will take about 2-3 minutes. Remove noodles from skillet.
  • Add to the skillet the tomato sauce, ½ cup of broth, oregano, and salt to taste. Turn the heat up to bring to a boil (about 5 minutes). Once the sauce starts boiling, add the noodles, reduce heat to low, and cover the skillet to let simmer.
  • Keep cooking for about 12-15 minutes, stirring occasionally as needed until noodles are cooked and tender. If the sauce still seems too liquid when the noodles are cooked through, simply remove the skillet from the heat and set aside for 5 minutes. This will allow the noodles to absorb the remaining liquid from the sauce.
  • When you buy Chipotles in adobo, depending on the brand you buy, some will be spicier than others.
  • If you don’t have chicken broth, mix 1 tablespoons of Knorr Chicken Bouillon with 1 ½ cups of hot water.
  • I know not everyone has a Latin store around the corner, and finding a Mexican cheese will not be your best option. You can use Parmesan cheese as a substitute.
Serving: 1cupCalories: 234kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 3gCholesterol: 7mgSodium: 399mgPotassium: 418mgFiber: 3gSugar: 2gVitamin A: 805IUVitamin C: 18.6mgCalcium: 81mgIron: 0.8mg
Sopa de Fiedeo (My version of Mexican Noodle Soup ...

19-07-2014 · Just drop the pepper in whole, place a lid on the soup, turn the heat up to medium-high, and let it come to a boil. Let the soup boil for about 15 minutes, or until the pasta is cooked through. Once the noodles are cooked, it’s time to add the final touches. A squeeze of lime juice and some roughly chopped cilantro.

19-07-2014

Budget Bytes » Recipes » Soup Recipes » Sopa de Fideo

Jump to Recipe GROCERY LIST FAVORITES

Hola friends! Late last night I flew back home from my vacation in Mexico and I couldn’t wait to get into the kitchen today. One of my wonderful readers suggested Sopa de Fideo to me a couple weeks ago and I thought this would be an appropriate time to give it a try (kind of like a final celebration of all the wonderful things I saw and experienced in Mexico).

What is Sopa de Fideo?

Sopa de Fideo, or Mexican Noodle Soup, is a simple and comforting tomato-based noodle soup. This incredibly easy soup is full of flavor and, of course, inexpensive (hello, budget-friendly). What makes it special is the toasted vermicelli noodles that add a little extra depth of flavor compared to your everyday noodle soup.

Jazz it Up!

There are a million ways to make Sopa de Fideo, so I put my own spin on it with a little cumin, lime juice, and fresh cilantro (because I LOVE lime in soup). If you want to make this soup a little heartier, you can add some shredded chicken, or store-bought rotisserie chicken. If you want to have fun with toppings, try a few chunks of avocado, some crumbled queso fresco, or even a few tortilla chips. I ate mine plain and simple as described below and loved every spoonful!

Try These Traditional Sopa de Fideo Recipes

As with just about everything I post on Budget Bytes, I’ve tweaked this classic recipe to fit my needs and palate. If you want to try the real deal and learn more about this awesome soup, make sure to check out some of these authentic Sopa de Fideo recipes:

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Sopa de Fideo is an incredibly simple yet flavorful soup made with a tomato based broth, toasted vermicelli noodles, fresh lime, and cilantro.

Author: Beth - Budget Bytes

Servings: 6 1.5 cups each

  • 1 medium onion (

    .41)
  • 2 cloves garlic (

    .16)
  • 2 Tbsp vegetable oil (

    .04)
  • 8 oz uncooked vermicelli noodles (

    .75)
  • 1/2 tsp cumin (

    .05)
  • 28 oz can whole peeled tomatoes (

    .39)
  • 6 cups chicken broth (

    .79)
  • 1 medium jalapeño (optional) (

    .05)
  • 1 medium lime (

    .25)
  • 1/4 bunch fresh cilantro (optional) (

    .22)

  • Dice the onion and mince the garlic so they are ready to go when needed.
  • Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered.
  • Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, or until the onions have softened.
  • Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth.
  • If using a jalapeño pepper, add it to the pot whole (this gives a slight jalapeño flavor without too much heat). Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft.
  • Add lime juice and roughly chopped cilantro leaves to the finished soup just before serving (I used juice from half the lime, but adjust to your liking).
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Serving: 1.5 cupsCalories: 161.9 kcalCarbohydrates: 38.35 gProtein: 5.2 gFat: 9.1 gSodium: 1023.55 mgFiber: 4.48 g

Nutritional values are estimates only. See our full nutrition disclaimer here. The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.

First I diced one onion and minced two cloves of garlic. You can use a white or yellow onion here, whichever you have or prefer. I wanted these to be chopped and ready to go when I needed to add them to the pot. The next step of browning the noodles can go quickly, so you need to be prepared in order to prevent burning the noodles.

Add two tablespoons of vegetable oil to a large soup pot. Break 1/2 lb. (8 oz.) of vermicelli noodles into one to two inch sections. Add them to the pot and cook while stirring over medium-low heat for a few minutes, or until the noodles are golden brown like this. Aim for about half of the noodles being browned because they may brown slightly more in the next step.

Once the noodles look brown and a little blistered, add the pre-chopped onions, garlic, and cumin. Continue to cook while stirring for a few minutes more while the onions soften (the cumin will also toast a little in the process). The moisture released from the onions should slow down the browning of the noodles and keep them from going too far.

Next it’s time to purée the canned tomatoes. Why use whole tomatoes if you’re just going to purée them anyway? Rumor has it (that just means I forgot where I heard it) that the better tomatoes are used for “whole” canned tomatoes, while the poorer quality tomatoes are used for diced or crushed tomatoes. I don’t know if that’s true, but we’ll go with it today. Anyway… 

Add a little of the juice from one 28-oz. can of whole tomatoes to the soup pot with the noodles to stop them from browning. Then add the rest (tomatoes and juices) to a blender and blend until they are puréed. I left mine just slightly chunky. Add the puréed tomatoes to the pot.

Also add 6 cups of chicken broth. I use Better Than Bouillon soup base to make my broth because it’s less expensive than canned broth and I can mix up any amount that I need. The little jar just sits in my fridge ready for whenever I need broth. (1 tsp chicken base 1 cup water = 1 cup broth)

Lastly, add one WHOLE jalapeño to the pot. Why whole? It infuses the soup with a little jalapeño flavor without much heat. BUT take that with a grain of salt. Every pepper has its own level of heat, so I can’t guarantee that it won’t be spicy with this method. Just drop the pepper in whole, place a lid on the soup, turn the heat up to medium-high, and let it come to a boil. Let the soup boil for about 15 minutes, or until the pasta is cooked through.

Once the noodles are cooked, it’s time to add the final touches. A squeeze of lime juice and some roughly chopped cilantro. I used about half of the lime and 1/4 bunch of cilantro, but you can use more or less to taste.

Stir them in and serve. The longer the soup sits, the more the noodles will absorb the broth and fill up the pot. In this picture, right after simmering, it’s still pretty brothy. After taking all my photographs it was thick and noodly. YUM.

Amazing, simple, and delicious!

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Sofrito is a flavor base made by sautéing onions and garlic in oil. In Latin America, each region has its own variation that incorporates native ingredients; the tomato-based sofrito here is common in Mexico. The key to the color and flavor of this soup is to fry the sofrito in the oil: it's imperative that it sizzles as soon as it hits the pot. (Stand back and use a long spoon!) Read …

Sopa De Fideo (Fideo Soup) - Mexican Recipes by

21-07-2021 · Variations For The Fideo Soup. Sometimes this dish is served as a side dish on a plate instead of rice but the recipe remains the same with some minor adjustments. For more solid Fideo (to serve on a plate), use 5 cups of vegetable broth. If adding vegetables, use 7 to 8 cups of vegetable broth for a soupy consistency. Adjust seasoning to taste.

21-07-2021

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Sopa De Fideo is oh so comforting! You just can’t beat a homemade soup. This recipe is wholesome, kid-friendly, and so easy to make!

Two bowls of soup with limes on the side.

This is version 2.0 of my popular recipe for Traditional Mexican Sopa but it’s the perfect vegan Mexican soup recipe.

The need for Plant-Based recipes is on the rise and I get many requests for Mexican recipes that do not contain any animal product. This is the perfect one!

You’ll love that it uses ingredients that are commonly kept on hand or easily found in all grocery stores. It has such a delicious satisfying flavor and everyone will love it!

Noodle soup in a medium bowl with a lime on the side.

Ingredients

  • 1 Tbsp vegetable oil
  • 7 oz fideo noodles (or short vermicelli)
  • ¼ cup chopped white or yellow onion
  • 6 cups vegetable broth (see note below)
  • Tomato sauce
  • 1 Teaspoon better than bullion stock (no chicken base) or a cube of vegetable stock
  • ¼ cup chopped cilantro
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • limes & hot sauce for serving.
Ingredients in bowls: vegetable broth, tomato sauce, fideo, cilantro, vegetable bullion, and chopped onion.
Ingredients for Sopa De Fideo

The fideo pasta comes in small bags like the picture below. There are many brands that sell them and they’re all the same! Just buy the one that you can find.

  • A bag of fideo pasta.
    Fideo pasta
  • chopped zucchini and chopped carrots in a small bowl.
    Add veggies. Optional

How To Make Sopa De Fideo

  • To a large pot add the vegetable oil and heat over medium heat.
  • Add the pasta and cook for one minute stirring constantly.
Fideo pasta in a white pot and a white spoon.
  • Add onions and carrots and lower heat and continue cooking, stirring to prevent the pasta from burning. Sauté until the pasta is toasted and golden brown. (Do not leave pot alone at this stage as the fideo changes color quickly and might burn).
  • Cooking pasta, carrots & onions in a white pot.
  • Pasta on a white cooking spoon.
  • Add the broth, tomato sauce, bullion, cilantro, salt & pepper. Stir to incorporate everything together.
  • Increase heat to medium-high to bring soup to a boil, then reduce to a simmer, and cook for 10 minutes or until fideo is soft.
  • Mixing soup with a spoon in a white pot.
  • A white spoon with fideo soup from a pot.
  • Remove pot from heat, and allow soup to rest for another five minutes.
  • Serve with lime wedges and hot sauce on the side.

Variations For The Fideo Soup

Sometimes this dish is served as a side dish on a plate instead of rice but the recipe remains the same with some minor adjustments.

  • For more solid Fideo (to serve on a plate), use 5 cups of vegetable broth. 
  • If adding vegetables, use 7 to 8 cups of vegetable broth for a soupy consistency. 
  • Adjust seasoning to taste. 
A large pot full of fideo soup.

I need of more Mexican Vegan soups? You’ll love this Sopa De Verduras & this Sopa De Lentejas. Both are equally delicious and satisfying!

FAQ

Why is my fideo sticky?

The pasta gets sticky when there is not enough liquid to move around the pot and has not been previously toasted. The toasting process gives an amazing flavor plus prevents from the pasta sticking together.

What can I substitute for fideo?

If you can’t find fideo in your latin isle at your grocery store, you may use short vermicelli or even angel pasta. Just cut it in small pieces and you’re set!

A bowl of soup with a spoon on the side.

Serve with lime wedges, hot sauce and flour or corn tortillas on the side.

A bowl of soup with a spoon on the side.
Ana Frias
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Sopa De Fideo is a comforting soup that's easy to become nostalgic for. Like many of our familial recipes, it's a dish whose exact combination of pasta and broth makes us think of our parents or grandparents who lovingly prepared it for us as children.
6 servings
  • To a large pot add the vegetable oil and heat over medium heat.
  • Add the fideo and cook for one minute stirring constantly.
  • Add onions and carrots and lower heat and continue cooking, stirring to prevent the fideo from burning. Sauté until the fideo is toasted and golden brown. (Do not leave pot alone at this stage as the fideo changes color quickly and might burn).
  • Add the broth, tomato sauce, bullion, cilantro, salt & pepper. Stir to incorporate everything together.
  • Increase heat to medium-high to bring soup to a boil, then reduce to a simmer, and cook for 10 minutes or until fideo is soft.
  • Remove pot from heat, and allow soup to rest for another five minutes.
  • Serve with lime wedges, hot sauce and tortillas on the side.
Optional variations:
  • For more solid Fideo (to serve on a plate), use 5 cups of vegetable broth. 
  • If adding vegetables, use 7 to 8 cups of vegetable broth for a soupy consistency. 
  • Adjust seasoning to taste. 
 

Whenever you come back to this recipe, you’ll be able to see your notes.

Serving: 2cups | Calories: 125kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 800mg | Potassium: 149mg | Fiber: 1g | Sugar: 8g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Two bowls of soup with limes on the side.
Ana Frias
Easy Sopa De Fideo Recipe

23-08-2021 · In a blender, add veggie broth and diced tomatoes and blend until smooth. Add tomato broth into a large pot over medium heat and bring to a boil. Add fideo noodles, and cook for 7 minutes. Add zucchini, salt, and pepper, and stir to combine, then cook for 8 more minutes. Serve with lime wedges.

23-08-2021

Sometimes, you just need a nice, comforting soup to help you get through the day: one with veggies, some carbs, and a delicious broth that you can sip on when you're done eating. Luckily, that's just what Kristen Carli has come up with in this recipe for sopa de fideo.

In about 20 minutes after you first set foot in the kitchen, you will be garnishing bowls of this traditional Mexican noodle soup with lime wedges and serving them to some very happy diners. Frankly, you'll spend half as much time just reading about this soup as you will making it! But it's all time well spent, and once you've prepared it one time, you'll be ready to try your own variations too. Add some beans for protein? Go for it. Some corn kernels for added texture? Sure. Some red pepper flakes for heat? Give it a try!

As for how and when to enjoy it? Any time. "I love this as a substitute for chicken noodle soup when I am sick," says Carli. "It is a great option for a Mexican vegetarian soup."

First, a bit of explanation. Technically, "fideo" is a general term in Spanish that means "noodles," but in practice, fideo noodles are almost always a specific type of quick-cooking and delicious noodle that is short, slender, and usually a yellowish-golden color. They can be found in most supermarkets or in specialty grocery shops, and you can get them online as well. If you must, sub in angel hair pasta — just break the long noodles into sections a couple of inches long at most.

Aside from said noodles, you need veggie broth, canned diced tomatoes, a zucchini cut into half-moons, salt and pepper, and lime wedges for serving the soup. Then you'll have everything you need for a dish Carli says "is common in Mexico and in the Southwest US. It's often available on Mexican restaurant menus here in Arizona [where I live]."

In a blender, add the eight cups of veggie broth and the can of diced tomatoes, pouring in the liquid from the can of tomatoes as well. (If you are dicing fresh tomatoes, try to reserve their liquid, and add a bit more broth. Now blend the broth and tomatoes together until they form an even and smooth mixture.

Next, pour this tomato broth mixture into a large pot and put it on the stove over medium heat.

Bring the tomato broth to a boil, then add the fideo noodles into the pot. Stir the noodles well, and then reduce the heat to a steady simmer and let the noodles cook for seven minutes. Meanwhile, you can halve and then chop the zucchini into half-moon shapes, if you have not done so already.

When the seven minutes are up, add the zucchini, salt, and pepper into the simmering pot. Stir to combine everything, and then cook the soup for eight more minutes.

After eight more minutes of cooking have passed, you're done! Ladle out servings into bowls and drop two or three lime wedges into each serving. You can either squeeze the limes for a more intense citrus-y taste or leave them intact if you don't want as much acidity.

Sopa de fideo is a great starter or side at brunch, lunch, or dinner, or you can eat a double portion as a lighter meal, too. It will keep well in the fridge in an airtight container for up to four days, and it reheats well back on the stove or in the microwave.

Easy Sopa De Fideo Recipe
Sometimes, you just need a nice, comforting soup to help you get through the day. Luckily, that's just what you'll get with this recipe for sopa de fideo.
sopa de fideo in bowl
  • 8 cups veggie broth
  • 1 15-ounce can diced tomatoes
  • 8 ounces fideo or angel hair pasta
  • 1 zucchini, cut into half-moons
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Lime wedges, for serving
  1. In a blender, add veggie broth and diced tomatoes and blend until smooth.
  2. Add tomato broth into a large pot over medium heat and bring to a boil.
  3. Add fideo noodles, and cook for 7 minutes.
  4. Add zucchini, salt, and pepper, and stir to combine, then cook for 8 more minutes.
  5. Serve with lime wedges.
Calories per Serving 121
Total Fat 0.7 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 24.3 g
Dietary Fiber 2.3 g
Total Sugars 2.9 g
Sodium 335.7 mg
Protein 4.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

How to Make Sopa de Fideo (Mexican Noodle Soup)

10-03-2021 · If you have questions about this sopa de fideo recipe, don't forget to check out our FAQ section at the bottom of this post. Step 1: preheat your oven to 450 degrees F and line a baking sheet with aluminum foil. Spread the tomatoes out evenly on the foil and roast for 15-20 minutes, flipping halfway. Toast your noodles ( yum!)

10-03-2021

This Mexican comfort food is something you're really going to want in your cooking arsenal. Discover how to make sopa de fideo and you'll understand how simple ingredients can turn into the most delicious meal.

Let's get cooking!

Sopa de Fideo
Enjoy a flavorful bite of sopa de fideo!
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📖 About

We're not sure about you, but noodle soup reminds us of our childhoods.

Noodle soup is loved by everyone around the globe! It transforms from a comfort food when we're young into a hangover cure when we're older.

Learning about sopa de fideo reminded us of what we grew up eating, so we decided to create a recipe of our own and share it with you.

This Mexican noodle soup is slightly smoky, tangy, and full of simple flavors.

Make this recipe on a busy weeknight for dinner or as a quick lunch with sandwiches. It'll be a hit for the whole family!

What is sopa de fideo?

Sopa de fideo simply means noodle soup in English.

Although this specific type of noodle may have originated in Europe, it's prepared differently where it has taken roots in Mexico.

These thin noodles are first toasted in oil, then they're cooked in the sauce rather than boiled separately in water. This way, they have the chance to soak up all the delicious broth.

The base is made from fresh tomatoes (roasted to bring out even more flavor), garlic, and onion.

What's not to love? Simple, cheap, comforting, and delicious.

History

Sopa de fideo is said to have originated in Spain and is traditionally made with a base of chicken stock.

It was then introduced to places of Spanish conquest (like the Philippines and Central and South America).

From there, sopa de fideo transformed and took on special characteristics of each specific location. In Mexico, this soup is filled with a tomato and stock mix, and (occasionally) spices like cilantro, parsley, or cumin.

Serving

This dish is lightning fast to make and is best eaten straight off the stove! Plus, it's super easy to customize to suit your personal needs.

Try adding chopped jalapeños, bell peppers, squash, or beans to add a little more oomph to your dish.

This soup is delicious with a squeeze of lime, cubed avocado, queso fresco, and cilantro on top.

But, we mostly eat our soup as is — simple and fresh.

This sopa de fideo is 100% vegan and can be made without oil. We know you're going to love it!

Fideos, Onion, Oil, Tomato, Bouillon Cube, and Garlic
Got the ingredients? It's soup time!

🍲 Key ingredients

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

Noodles

What they are: we're using "fideo" in this recipe (Spanish for noodle). This type of thin noodle is typically made from durum wheat and water, cut short before packaging. You may know these noodles by another name — vermicelli (the difference being their length).

Taste: once toasted, the fideo takes on a nutty taste that adds to the overall depth of this dish. And, these noodles absorb the other flavors to blend this soup together (delish).

Health: since they're often fortified, these noodles contain close to 20% of your daily needs of vitamin B1 and folic acid.

Substitutions: if you're unable to find precut fideo noodles, you can always cut vermicelli noodles or angel hair short to use instead.

Tomato

Taste: making up the base of this Mexican noodle soup are ripe tomatoes. They lend a tangy, acidic flavor with a slight smokiness thanks to the roasting method in this recipe.

Health: being a healthy source of vitamin C, K, potassium, and zinc, tomatoes also possess the antioxidant lycopene. This nutrient has been linked to many health benefits, some of which include lowering your risk of heart disease! If you didn't already know, we love the heart.

Tomatoes, Onions, and Garlic in a Blender
Blend up those veggies!

Onion

Taste: adding a little bite and sweetness to the broth, onion is an ingredient that can't be missed! When you combine white onion with garlic, something magical happens (see for yourself).

Health: this superfood is revered for its high level of vitamins, minerals, and antioxidants. There is tons of research on the compound quercetin, which is linked to lowering blood pressure (whoa).

Garlic

Taste: garlic adds a punch to this noodle soup and makes for an irresistible broth. Plus, it's the perfect ingredient to add in for a sick day soup or hangover cure.

Health: before its use in the culinary world, garlic had its beginnings in medicine. There have actually been studies showcasing the potential benefit of garlic in reducing LDL cholesterol (the bad stuff).

Vegetable Broth in a Bowl
Get your vegetable broth ready

🔪 Instructions

If you have questions about this sopa de fideo recipe, don't forget to check out our FAQ section at the bottom of this post.

Step 1: preheat your oven to 450 degrees F and line a baking sheet with aluminum foil. Spread the tomatoes out evenly on the foil and roast for 15-20 minutes, flipping halfway.

Toasted Fideo in a Pot
Toast your noodles (yum!)

Step 2: add the roasted tomatoes, chopped onions, and garlic cloves to a blender and mix on high until it is smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-made stock also works).

Step 3: heat a little oil over medium in a large stockpot. Add the dry noodles in and cook them while stirring constantly for 3-4 minutes, or until golden brown and fragrant.

Blended Tomatoes in a Strainer Over a Pot
Strain the tomato mixture

Step 4: pour the tomato mixture through a strainer into the pot and cook for another 1-2 minutes. Add the vegetable broth and bring the soup to a boil. Cover and reduce the heat to simmer for 10 minutes, or until the noodles are al dente.

Vegan Sopa de Fideo
Add everything together, and that's all!

Step 5: season with salt and pepper to taste, then serve this Mexican noodle soup immediately with garnishes of your choice (we enjoy queso fresco, cubed avocado, cilantro, parsley, or lime). Enjoy!

🌡️ Storage

This soup is so easy to make and stores extremely well in the fridge or freezer. Make a double batch to have on-hand when you feel like a bowl of comforting ingredients!

Fridge

Your sopa de fideo recipe will last in the fridge for up to 3-4 days if you keep it in an airtight container.

Freezer

Mexican noodle soup holds up well in the freezer for up to 1 month. We recommend storing it in single-serve containers that are freezer-safe. That way, the thawing and reheating process is easier for you.

Reheat

Heat this soup on your stovetop over low-medium for 2-3 minutes until warm. You can also heat it in the microwave in 30-45 second bursts. If it's frozen, thaw your noodle soup in the fridge overnight before heating.

Vegan Sopa de Fideo
Enjoy this soup with any garnish of your choosing

💭 Pro tips

Time to share our tips and tricks we learned while perfecting this recipe for you:

  • Use fresh tomatoes. It requires little extra effort, and canned tomatoes just don't compare.
  • Add in herbs or spices. We think cumin, Mexican oregano, and parsley all make great additions to this simple dish.
  • Toast the noodles. Don't miss this step! It's what gives sopa de fideo its traditional flavor.
  • Adjust the broth. If you prefer a more liquid soup, just add more broth and vice versa.

🍴 Tasting notes

We love a warming bowl of Mexican noodle soup, and we know you will too. It's:

  • Tangy
  • Savoury
  • Comforting
  • Simple

If you try this soup recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

📋 Recipe

Sopa de Fideo

.84 recipe |

.46 serving
Mitch and Justine
This Mexican comfort food is made with a base of fresh tomatoes, onions, and garlic. It's full of toasted noodles to create a delicious sopa de fideo that is perfect for when you need a simple and warming meal.
  • Preheat your oven to 450°F, and line a baking sheet with aluminum foil. Spread the tomatoes out evenly on the foil and roast for 15-20 minutes, flipping halfway. If your tomatoes are large, you can cut them in half lengthwise to reduce the time.
  • Add the roasted tomatoes, chopped onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both of those aside.
  • Heat 1 ½ tablespoon oil over medium in a large stockpot. Add the dry noodles in and cook them while stirring constantly for 3-4 minutes, or until golden brown and fragrant.
  • Pour the tomato mixture through a strainer into the pot and cook for another 1-2 minutes. Add the vegetable broth and bring the soup to a boil. Cover and reduce the heat to simmer for 10 minutes, or until the noodles are al dente.
  • Season with salt and pepper to taste, then serve this soup immediately with garnishes of your choice (we enjoy queso fresco, cubed avocado, herbs, or lime). Enjoy!
  • Vermicelli, angel hair pasta, or thin spaghetti noodles all work in this recipe*.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • Nutritional information is a rough estimate.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.
Serving: 1serving | Calories: 271kcal | Carbohydrates: 46.9g | Protein: 7.5g | Fat: 6.2g | Saturated Fat: 4.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1417.8mg | Potassium: 324.3mg | Fiber: 2.8g | Sugar: 7g | Vitamin A: 1396.9IU | Vitamin C: 12.3mg | Calcium: 25.5mg | Iron: 0.9mg
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♻️ Similar recipes

For more tasty Mexican lunch and dinner ideas, check out our:

  • Pozole rojo for an easy-to-make soup that's full of toasty red chiles, tender hominy, and bold Mexican flavors.
  • Mexican black bean soup to try another authentic soup that is perfect for an easy weeknight dinner!
  • Jackfruit carnitas for a vegan version of a Mexican classic that will trick even the most avid meat-eaters.
  • Tacos al pastor if you want to try one of the most popular taco recipes in Mexico (vegan style).

💬 FAQ

Can I make sopa de fideo ahead of time?

Sopa de fideo is easy to make ahead of time and stores well in the fridge or freezer.

Is sopa de fideo gluten-free?

Since fideo is made with wheat, this dish is not gluten-free.

Can I use canned tomatoes?

If you do not have access to fresh tomatoes, canned tomatoes will work as a substitute (although you won't get the same level of freshness).

Can I use other pasta noodles?

You can use any noodles you have on hand. Some common replacement noodles are vermicelli, angel hair, or thin spaghetti.

Sopa de Fideo (30 Minute Mexican Noodle Soup) + How to Freeze

04-03-2021 · Instructions. Add tomatoes, onions, garlic, jalapeno and all seasonings to your blender and blend until completely smooth; set aside. Heat oil in a 4-quart or larger Dutch oven over medium heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned about 3-5 minutes.

04-03-2021

Sopa de fideo is one of the easiest and tastiest dinners you’ll ever make! Fideo is a robust, savory soup made with thin fideo pasta (like short vermicelli), simmered in a robust, rich, smoky, tomato-based broth dressed with cilantro and lime juice.   The whole meal cooks up quickly making it a perfect weeknight dinner or satisfying Sunday lunch.  You can keep the fideo recipe extremely simple or use it as a springboard for any add-ins such as corn, zucchini, leftover rotisserie chicken, etc. Dress up your big bowl of comforting, hearty fideo with crumbled cotija, Mexican crema and jalapenos and you have a quick Mexican soup that you will make again and again!

Mexican Soup recipes are some of our favorite fall/winter dinners around here.   If you’re looking for more easy, comforting, Mexican soups, you’ll love Pozole Rojo, Chicken Tortilla Soup, Crockpot Verde Chicken Tortilla Soup, Cheesy Taco Soup, Chicken Enchilada Soup, Chicken Fajita Soup, Albondigas Soup, and Caldo de Pollo.

top view of sopa de fideo with a ladle

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What Is Fideo? 

Fideo means “noodle” in Spanish, but when people talk about fideo, they’re typically referring to a specific type of noodle. Fideo pasta is a very thin, short, golden pasta similar to vermicelli and it’s the star ingredient in sopa de fideo (fideo soup).

Fideo soup boasts a tomato-based broth and is packed with fresh flavor from the cilantro and lime.  It’s made by sautéing fideo noodles until golden then blending tomatoes, onions, garlic, broth and sometimes jalapenos together and pouring it over the noodles then simmering everything together in one pot until the noodles are tender and much of the sauce is absorbed.

Fideo is then brightened with fresh lime juice and cilantro then garnished with assorted toppings such as cheese, jalapenos, avocados, tortilla chips, and Mexican crema.  Sopa de fideo is popular in Mexican and Tex-Mex cuisine, but other countries around the world make similar dishes – it’s comfort food at its easiest! 

Sopa de fideo has numerous variations and can vary even from neighbor to neighbor.  Authentic fideo uses fresh tomatoes (often roasted), shortcut fideo uses canned tomatoes, some cooks add cilantro, some cooks add chipotle or jalapeños. There are also several well known variations of sopa de fideo that have earned their own name such as sopa de fideo con frijoles (with beans), sopa de fideo with albondigas (with meatballs), and sopa seca de fideo. 

In this fideo recipe, we are focusing on simple fideo soup but you are welcome to get as fun and flirty as you like with the add-ins!

Fideo Recipe

If fideo soup isn’t a part of your easy dinner repertoire, it will be! Sopa de fideo is a comforting classic that combines simple ingredients in a simple way to create a cozy dinner the whole family love. This fideo recipe is not only delicious, it’s:

  • Inexpensive
  • Made with pantry friendly ingredients
  • On your table in less than 30 minutes
  • Versatile

One of the best things about this fideo recipe is that it can be made at a moment’s notice because it uses pantry friendly ingredients – you literally can keep everything stocked!  And if you can’t find fideo noodles, no problem!  You can use alternate noodles and just break the pasta into 1” pieces and cook as directed.

Secondly, this fideo recipe is a simple recipe that tastes complex but can be made in no time at by utilizing these smart shortcuts:

  • Shortcut 1: Some fideo recipes call for roasting the tomatoes, but instead we’re going to use fire roasted diced tomatoes which instantly infuses our broth with smoky flavor AKA all the work has already been done for us!  And bonus, you can keep canned fire roasted tomatoes stocked at all times.    
  • Shortcut 2: Instead of using homemade chicken broth, we’re going to enhance the store-bought broth with chicken bouillon.  This is a common practice in Mexico and something I do all the time.  Chicken bouillon, or better than bouillon, adds the concentrated, complex flavor as if you had been simmering broth all day.
  • Shortcut 3:  Some of my favorite sopa de fideo variations add dried peppers to the blender along with the tomatoes.  Instead, we’re adding chili powder, but just enough to add subtle earthy notes because fideo is supposed to be tomato based and not chili based.

Armed with these shortcuts, you’re ready to make sopa de fideo in less than 30 miinutes!

a bowl of fideo soup garnished with cilantro and chopped avocados

Fideo Recipe Ingredients 

This fideo recipe calls for just a handful of ingredients, and you likely have most of them on hand already. The only special ingredient is the fideo pasta, but you should be able to find it in the Mexican section of your grocery store, otherwise, there are great options I’ve detailed below. 

Here’s what you’ll need to make sopa de fideo: 

  • Fired roasted diced tomatoes: Boast a wonderful smoky flavor and are sweeter with less acidity than regular diced tomatoes. Most grocery stores carry them next to the traditional diced tomatoes but if you can’t find them, then substitute regular diced tomatoes with a pinch of sugar and possibly a dash of liquid smoke if you keep it stocked (use a light hand!).
  • Onion: Half of a large onion builds the base of the soup or substitute with ½ teaspoon onion powder.
  • Garlic: Fresh is best but you may substitute with 1 teaspoon garlic powder.
  • Jalapeño: Leave the seeds and ribs in for a spicier soup, or omit them for a milder flavor. It’s better to separate the seeds and add them to taste in my opinion.
  • Spices: I used a mixture of chili powder, oregano, and cumin to flavor this fideo recipe. These spices aren’t traditionally added to fideo, but they create a more complex profile, so I highly recommend added them.
  • Chicken broth: Adds more flavor than just water. Use reduced sodium chicken broth so you can control the amount of salt in this dish. 
  • Chicken bouillon: Adds a depth of flavor you won’t get by using just chicken broth.  You can use granulated chicken bouillon, chicken bouillon cubes or better than bouillon. If using cubes, crush them up first then add directly to the broth, don’t dissolve in water first.
  • Olive oil: Use extra virgin olive oil for the best flavor. 
  • Fideo pasta: Short, thin noodles that can be found in the Mexican section of your grocery store. I’ve detailed alternatives below.
  • Lime juice: Freshly squeezed is best, but bottled works in a pinch. 
  • Cilantro: Fresh cilantro is a must. It brightens up the soup and pairs well with the rich broth. If you’re not a cilantro fan, just skip it.

Where can I Find Fideo Pasta? 

Fideo pasta used in sopa de fideo are round and thin like spaghetti noodles, but short and bite-sized, about 1-inch long. You should be able to find them in the pasta aisle of your grocery store labeled as either “fideo” or “cut spaghetti.”  If you can’t find fideo noodles in your grocery store you can order them online.  Here is the exact pasta I used.

showing what fideo pasta looks like in a package

Yes!  The great news about fideo pasta is they are easy to replicate.  The best option is to purchase thin spaghetti/vermicelli and break them into short 1-inch pieces.  The second-best option is use regular spaghetti (broken up).  You’ll want to stay away from angel hair—it’s so thin that it will cook too quickly.

Can I Use Any Other Pasta?

Fideo isn’t fideo without the sleek, thin noodles, whether that’s actual fideo noodles or spaghetti. They boast a delightful comforting yet light mouthfeel characteristic of fideo soup. Still, you can use whatever pasta you love such as ditalini, small shells or elbow pasta, just don’t call it sopa de fideo! 

Is This Fideo Recipe Gluten Free?

No, this fideo recipe is not gluten free as written.  To make gluten free fideo soup, use your favorite gluten free spaghetti or thin Asian rice noodles often called rice vermicelli.  Rice vermicelli can be found in the Asian section of your grocery store or online here.  They can be difficult to nicely cut before cooking, so it’s probably less messy to cut them into 1-inch pieces with kitchen shears after they’ve cooked in the sauce. 

Is This Fideo Recipe Vegan?

This fideo recipe is not vegan due to the chicken broth and chicken bouillon. To make vegan sopa de fideo, swap the chicken broth for vegetable broth and omit the chicken bouillon.  You will need to add additional salt to taste.   

showing the consistency of fideo recipe by scooping up the soup in a ladle

How to Make Fideo 

Now it’s time to make fideo in five easy steps. Here’s how:

Step 1: Make sauce. Add the fire roasted tomatoes, onion, garlic, jalapeño, and spices to a blender. Blend until smooth. 

a collage showing how to make fideo by adding tomatoes, onions, garlic to a blender then blending until smooth

Step 2: Toast noodles. Heat a Dutch oven or stockpot over medium heat. Add the oil followed by the pasta. Sauté until the fideo pasta is lightly browned. 

showing how to make fideo by browning fideo pasta in a sillet

Step 3: Simmer noodles. Add the tomato mixture from the blender to the Dutch oven. Then, add the chicken broth. Bring the mixture to a simmer and cook until the noodles are tender. 

showing how to make fideo by adding fideo pasta to tomato sauce in skillet

Step 4: Jazz it up. Stir in the lime juice and cilantro. Season with salt and pepper, if needed. 

showing how to make fideo by adding cilantro and lime juice

Step 5: Garnish with toppings. Ladle the soup into bowls and garnish as desired.

a ladle scooping in fideo recipe

How to Serve Fideo Soup

Topping your sopa de fideo with your favorite garnishes is half of the fun and the most important part for adding texture and flavor. You can create a toppings bar and let everyone pile on their favorites of:

  • Lime juice:  Although lime juice is already added directly to the fideo soup, feel free to add more to taste. Lime juice awakens the flavors of the entire soup and cuts through the robust tomato flavor.
  • Cilantro: Additional cilantro adds a fresh, zesty flair. 
  • Jalapenos:  Sliced jalapenos bring the heat!
  • Hot sauce: Pass around the hot sauce so individuals can customize the heat.
  • Avocado:  Chopped or sliced avocados add a wonderful creaminess. 
  • Cotija cheese: Is Mexican cheese made from cow’s milk that’s salty and crumbly, similar to Parmesan. You may sub freshly grated Parmesan in a pinch.
  • Mexican cheese blend or sharp cheddar:  Think the comforting combo of tomato soup and grilled cheese.
  • Mexican crema or sour cream:  A must in my book! Adds a wonderful creaminess and its refreshing tanginess compliments the robust, rich flavors.  You can also use fat free sour cream or Greek yogurt.  
  • Tortilla chips:  You can’t beat the CRUNCH of salty, chips or strips! You can use store bought or homemade tortilla strips or crushed tortilla chips.
  • Radishes:  Add a delightful spicy, peppery, zesty crunch.
  • Cabbage:  Thinly sliced cabbage adds a fresh, contrasting crunch.

Tips for Making Fideo Soup

This sopa de fideo is pretty straightforward, but here are some helpful tips for cooking one-pot pasta soups:

  • Use a large enough pot: The fideo pasta and sauce all combine in one dish so you’ll need a pot with plenty of wiggle room.  I used this 4 quart cat iron pan.  If you don’t have a medium pot like this, then use a larger one.
  • Use a quality pot:  Cast iron is ideal for one pot pasta dishes because it’s thick and transfers heat evenly.  Thin cookware will cook the pasta unevenly, leaving some pasta cooked and some undercooked.
  • Toast the noodles: I know toasting the noodles might sound a little odd, but it helps develop the wonderfully nutty flavor and texture, so don’t skip!
  • Use a strong simmer.  Keep an eye on the strength of the simmer throughout the entire cooking process, adjusting if needed.  You want to maintain a strong simmer otherwise the pasta will become mushy.
  • Cooking times will vary:  Whenever pasta dishes are cooked in one pot, there are several variables such as the type of pot, size of pot, actual simmer temperature and actual pasta shape used.  Due to these variables, the fideo noodles may take more or less cooking time so be prepared to pay attention and be flexible. Monitor the fideo for doneness, relying on YOUR tasting skills. 
  • Stir often:  Be diligent about stirring the fideo while simmering so the pasta will cook evenly.
  • Adjust to taste: If you feel like your finished fideo soup is missing something, it is likely salt and heat. Once you season to taste with salt and a little cayenne pepper, then all the flavors will come alive. 
  • Don’t skimp the garnishes! The garnishes are especially important in sopa de fideo because the soup itself is rich and brothy without many textural components other than the fideo noodles. The soup needs the brightness and contrasting crunch the toppings provide.

Recipe Variations to Try 

Sopa de fideo is tasty in it’s simplicity or is the ideal base to jazz up. I particularly like adding rotisserie chicken, zucchini and corn. Here are some recipe variations to try:

  • Use fresh tomatoes:  You may substitute the fire roasted diced tomatoes with 4 Roma or plum tomatoes, quartered and preferably roasted.
  • Add vegetables: Traditional fideo soup isn’t loaded with veggies, but you’re welcome to add anything your belly desires!  Chayote, zucchini, corn, green beans, asparagus, and bell peppers would be great additions.
  • Add protein:  You can throw in any leftover protein such as shredded chicken for a heartier soup .You can also sauté bite size pieces of chicken or brown ground beef or ground turkey before adding the sauce and fideo noodles to simmer.
  • Make it vegetarian: On the opposite end of the spectrum, you can easily make this fideo recipe vegetarian by using veggie broth and omitting the bouillon.  You will need to add additional salt to taste.
  • Make sopa de fideo con frijoles: Swap 2 cups of chicken broth for black bean broth hand add 1 ½ cups black beans.
  • Make sopa con albondigas: Add your favorite meatballs like the ones used in my albondigas soup recipe.
  • Make sopa de letras: You can also make this soup using alphabet pasta to make sopa de letras.
  • Make it brothy: Don’t be scared to add more chicken broth if would like a thinner, more brothy sopa de fideo (it’s typically on the thicker side).
  • Make it spicy: For a spicier soup, leave the seeds inside the jalapeño pepper. You can also add cayenne pepper to the soup after it’s simmered -but as always, taste first!
top view fideo soup in a bowl with cilantro and jalapenos

Can I Prep This Recipe in Advance? 

This fideo recipe is so simple and cooks so quickly that there’s not much point in preparing the individual components beforehand. However, you can certainly make the sauce ahead of time and store in an airtight container in the refrigerator until ready to add to the fideo pasta.

How to Store Fideo 

This fideo soup can be stored in an airtight container in the fridge for up to five days. 

How to Freeze Fideo Soup

This fideo recipe is best enjoyed fresh, as the noodles tend to change texture once frozen. However, the soup can be frozen for up to three months so long as you don’t mind the slight textural changes. 

To freeze: 

  • Cool fideo completely before freezing.
  • Package soup in a freezer-safe container. You can use sandwich-size plastic bags for individual soup portions, quart size bags or freezer bags. To easily fill these bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich size bag in a mug then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in your fideo soup.   Final packaging tip, make sure to let out any excess air before you seal.
  • Label your bags so the fideo doesn’t become a freezer mystery.
  • Freeze the soup for up to three months. Once the bag is solid, you can lay it flat in a single layer so it’s stackable to save space.
  • Thaw in the refrigerator overnight then reheat on the stovetop or in the microwave. If you forget to thaw your soup beforehand, then you can thaw the soup in the microwave. Transfer frozen soup into a microwave-safe container, partially cover and microwave until the soup has become slushy, stirring in between so it thaws evenly.

How to Reheat Fideo Soup 

  • Microwave: Heat at for 60 seconds, then at 30-second intervals until warmed through, stirring often. 
  • Stove: Add the fideo soup to a saucepan and heat over medium heat until warmed through, stirring often. 

What to Serve with Fideo 

This fideo recipe is delicious with what I call “little bites” like tostadas and empanadas or go as simple as side salad or veggies. If you need more ideas of what to serve with this fideo recipe, here are some of my favorites: 

  • Salad: Mexican Salad, Esquites (Mexican Street Corn Salad), Taco Salad, Corn Salad with Cilantro Lime Dressing, Southwest Salad, Pina Colada Fruit Salad. 
  • Little bites: Tostadas, Sopes, Empanadas, Southwest Egg Rolls, Chips and salsa or chips and guacamole.
  • Vegetables: Elote (Mexican Street Corn), Grilled Corn on the Cob, Roasted Broccoli, Roasted Butternut Squash, Roasted Cauliflower. 
  • Bread: Jalapeño Popper Cheese Muffins, Sweet Cornbread. 
a hand picking up a sope
Freezer friendly, juicy, cheesy, shortcut Chipotle Chicken Empanadas doused in refreshingly Avocado Dip make the BEST crowd pleasing appetizers, dinners or snacks and can be made ahead of time and frozen for later!  The filling is to die for and the store bought puff pastry dough makes an easy shortcut for the buttery, flaky golden pastry!
I LOVE these Jalapeno Popper Cheese Muffins! they are super moist with an intense cheesy flavor and a cream cheese jalapeno center with the perfect hint of spice. I bring them to all my potlucks and BBQs and are always a huge hit!

Looking for More Mexican Soup Recipes? 

up close of fideo recipe in a bowl with fideo pasta

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  • Add tomatoes, onions, garlic, jalapeno and all seasonings to your blender and blend until completely smooth; set aside.
  • Heat oil in a 4-quart or larger Dutch oven over medium heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned about 3-5 minutes.
  • Add the blender tomato sauce and chicken broth and bring to a boil. Reduce to a simmer for 8-10 minutes or until noodles are tender.
  • Stir in lime juice and chopped cilantro. Season to taste with salt, pepper and/or cayenne pepper.
  • Serve with your favorite toppings such as cheese, jalapenos, avocados, tortilla chips, Mexican crema/sour cream, crushed chips, etc.
  • Fideo pasta: Is round and thin like spaghetti noodles, but short and bite-sized, about 1-inch long. You should be able to find fideo in the pasta aisle of your grocery store labeled as either “fideo” or “cut spaghetti.”  If you can’t find fideo noodles in your grocery store you can order them online, here is the exact pasta I used.  The best substitute is thin spaghetti/vermicelli broken into short 1-inch pieces.  The second-best option is use regular spaghetti (broken up).  You’ll want to stay away from angel hair—it’s so thin that it will cook too quickly.
  • Fired roasted diced tomatoes: Boast a wonderful smoky flavor and are sweeter with less acidity than regular diced tomatoes. Most grocery stores carry them next to the traditional diced tomatoes but if you can’t find them, then substitute regular diced tomatoes with a pinch of sugar and possibly a dash of liquid smoke if you keep it stocked (use a light hand!).
  • Chicken bouillon: Adds a depth of flavor you won’t get by using just chicken broth.  You can use granulated chicken bouillon, chicken bouillon cubes or better than bouillon. If using cubes, crush them up first then add directly to the broth, don’t dissolve in water first.
  • Cooking times will vary:  Whenever pasta dishes are cooked in one pot, there are several variables such as the type of pot, size of pot, actual simmer temperature and actual pasta shape used.  Due to these variables, the fideo noodles may take more or less cooking time so be prepared to pay attention and be flexible. Monitor the fideo for doneness, relying on YOUR tasting skills. 
  • Adjust to taste: If you feel like your finished fideo soup is missing something, it is likely salt and heat. Once you season to taste with salt and a little cayenne pepper, then all the flavors will come alive. 
  • Don’t skimp the garnishes! The garnishes are especially important in sopa de fideo because the soup itself is rich and brothy without many textural components other than the fideo noodles. The soup needs the brightness and contrasting crunch the toppings provide.
  • Recipe variations:  See post for lots of recipe variation ideas such as adding shredded chicken, beans, corn, zucchini, etc. 
  • Storage: Store in an airtight container in the fridge for up to five days. 
  • Microwave: Heat at for 60 seconds, then at 30-second intervals until warmed through, stirring often. 
  • Stove: Add the fideo soup to a saucepan and heat over medium heat until warmed through, stirring often. 

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Sopa de Fideo

Make the Broth – Heat some oil in a large soup pot over medium heat. Once hot, add the onion and saute until translucent. To the pot, add the tomatoes, garlic, bouillon, cumin, and salt. Cook until the tomatoes start to break down then add about 1 cup of the broth and stir to combine. Remove from heat.

Sopa de Fideo (aka Mexican Noodle Soup) is equal parts comforting and flavorful. It’s a tomato broth-based soup loaded with lots of noodles and the whole family will love it! 

white soup pot filled with sopa de fideo

This soup is total comfort food. It’s the kind of food you crave when you’re feeling under the weather, or that reminds you of your childhood. Sopa de Fideo is great just on it’s own, but is often served with warm Corn Tortillas or even a Grilled Cheese Sandwich.

Table of Contents

Why We Love It

  • Vegan/Vegetarian Friendly – This soup can easily be made vegan by using vegetable stock and tomato bouillon.
  • Comforting – Mexican Noodle Soup is a must make for soup season!
  • Family Favorite – This Sopa de Fideo recipe is a hit with kids as they love all the noodles.

How To Make Sopa de Fideo

Be sure to check the recipe card below for full ingredients & instructions.

It’s super easy – all you need is a large soup pot and a blender to make it from scratch!

  1. Make the Broth – Heat some oil in a large soup pot over medium heat. Once hot, add the onion and saute until translucent. To the pot, add the tomatoes, garlic, bouillon, cumin, and salt. Cook until the tomatoes start to break down then add about 1 cup of the broth and stir to combine. Remove from heat.
  2. Blend – Add the tomato mixture from the pot to a blender and let cool for a few minutes before blending until smooth. 
  3. Toast Noodles – To the same pot, turn on the heat again and add the remaining oil. Add the noodles to the oil and cook while stirring until they start to turn dark brown.
  4. Strain and Add Tomato Sauce – Pour the blender contents through a mesh strainer into a pot and add the remaining broth along with the lime juice.
  5. Bring to Boil – Increase the heat to high and bring to a boil. Allow it to simmer until the noodles are cooked through. The noodles are very skinny so it doesn’t take long. Taste and adjust any seasonings before serving.
  6. Serve – Ladle into bowls and serve with fresh cilantro and lime wedges.
collage of images showing hte steps for making sopa de fideo

FAQs

What is Sopa de Fideo?

Literally translated it means soup of noodles or noodle soup in Spanish. It originated in Spain and then became a popular dish in Mexican cuisine during Spanish colonization. 

An authentic Sopa recipe uses fideo noodles that are lightly toasted in oil before being cooked in the flavorful broth. This toasting technique is also used to make Mexican Rice as the rice is toasted in oil before cooking.

Sopa de Fideo (Mexican Noodle Soup ...

24-10-2018 · Start by roasting 4-5 tomatoes in the oven at 400F for 20 minutes or so. Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes. Combine well.

24-10-2018

Sopa de Fideo is a surprisingly common noodle soup that you’ll frequently find served up with Comida Corrida down in Mexico.

I think it’s best served completely unadorned and relying on just a few key ingredients, but if you want to add in some additional veggies it will definitely accommodate you.

It’s also a great showcase for a fantastic tomato based broth that I’ve been calling Souper Broth lately  —  this broth is a great addition to your kitchen repertoire and will give you instant access to other popular dishes like Chicken Tortilla Soup and Albondigas Soup.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

Fideo Soup

First things first, get 4-5 Roma tomatoes roasting in the oven at 400F.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

They usually need about 20-25 minutes to fully roast, but since there’s an extended simmer coming up I usually just toss ’em in the oven and grab ’em when I need them.

Meanwhile, saute 1.5 onions and 3 whole, peeled garlic cloves in a dollop of oil until the onion is lightly browned.  You can chop the onion roughly because all of this is going in the blender eventually.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

Bite-sized noodles will work best for this recipe and we’re using 1/3 lb. of these Fideo noodles:

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. mexicanplease.com

But you can always use some thin spaghetti cut into inch-long pieces and you’ll get an equally good result.

Okay let’s talk about the Souper Broth!

Try to get your hands on some stock that you trust as it can make a big difference in flavor.  I’m using some of this homemade chicken stock.

chicken stock with fat glistening on top

But you can use store-bought stock and still get a good result.  Keep in mind that butchers and gourmet stores will sometimes make their own stock so it’s worth keeping an eye out for a possible upgrade in your neighborhood.  (More info on stock.)

Also don’t forget that store-bought stock is usually loaded with sodium, so if you’re going that route you might not need to add any additional salt to this recipe.

Okay, add the onion-garlic mixture to a blender along with the roasted tomatoes and combine well.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. mexicanplease.com

This is the core flavor of the Souper Broth so give it a taste if you want.  Sweetening up the onion and roasting the tomatoes really does give you an upgrade in flavor so don’t skimp on those steps!

Add a dollop of oil to a saucepan and cook the noodles over medium heat for a few minutes until they are starting to darken in color.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. mexicanplease.com

Add the tomato mixture from the blender along with 8 cups of stock.  I usually rinse out the blender with the stock so you get every last bit of the delicious tomato mixture.

Here's an easy recipe for Albondigas Soup. I used all beef in this version but you could easily use pork or turkey. So good! mexicanplease.com

Bring to a boil and then reduce heat to a simmer.   I also added plenty of salt and some freshly cracked black pepper since my stock hasn’t been seasoned yet.

Let simmer for 10-20 minutes or until the pasta is cooked through.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

And now the most important part — taking a taste!

As mentioned, I like this Sopa de Fideo best when it relies on just a few key ingredients.   Of course, a lot of this will depend on which stock you use.

If you want another layer of flavor you can add 1/2 teaspoon of Mexican oregano.  I sometimes do this when using store-bought stock but it is definitely optional.   (What is Mexican oregano?)

If all went according to plan you’ve got a light, comforting batch of Sopa de Fideo on your hands.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

Taste good?

Sopa de Fideo is a worthy accompaniment to main courses or you can serve it alongside a quesadilla or sandwich for a quick meal.

And now that you’ve got the hang of the Souper Broth you can use the same technique to make a wicked Chicken Tortilla Soup or a hearty Albondigas Soup.

Buen Provecho.

This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com
  • 4-5 Roma tomatoes
  • 1.5 onions (small to medium)
  • 3 garlic cloves
  • 8 cups stock
  • 1/3 lb. fideo noodles (or thin spaghetti)
  • 1/2 teaspoon salt (or to taste)
  • freshly cracked black pepper
  • 1/2 teaspoon Mexican oregano (optional)
  • oil
  • freshly chopped cilantro (optional)
  • Start by roasting 4-5 tomatoes in the oven at 400F for 20 minutes or so. 
  • Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes.  Combine well.
  • Add the noodles to a saucepan along with a dollop of oil.  Cook the noodles over medium heat for 3-5 minutes or until some of them are turning darker brown.  Add the tomato-onion mixture from the blender and combine well with the noodles.  Let this mixture cook for a couple minutes and then add 8 cups of stock.   (When using homemade stock, I usually add at least 1/2 teaspoon of salt and some freshly cracked black pepper at this point.)  
  • Bring the soup to a boil and then reduce heat to a simmer and let it cook for 10-20 minutes, or until the noodles are cooked through.  
  • Take a final taste for seasoning, adding more salt if necessary.   You can optionally add a pinch of Mexican oregano at this point.
  • Serve immediately and store leftovers in an airtight container in the fridge. 
If it's hard to find Fideo noodles in your local markets you can always use thin spaghetti cut into inch-long pieces.     I prefer using homemade stock for this recipe.    Keep in mind that store-bought stock is usually high in sodium so you might not need to add additional salt.    You can also use this tomato-based broth to make Chicken Tortilla Soup and Albondigas Soup. 
Click the stars above to rate it or leave a comment down below! @mexplease

Our latest recipe is a wicked batch of Chili Verde.

This is a great recipe for a comforting batch of Chili Verde. I use the leftovers to make some killer burritos and quesadillas. So good! mexicanplease.com

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo or Mexican Noodle Soup is a delicious soup made with simple ingredients. With just a few ingredients you will have a hyper yummy soup in no time. Total comfort soup at it's best! ♦ Sopa de Fideo (Mexican Noodle Soup) is one of those soups that I refer to as 'soups that comforts the soul.' Not only is it total comfort food but just as important …

Sopa de Fideo or Mexican Noodle Soup is a delicious soup made with simple ingredients.  With just a few ingredients you will have a hyper yummy soup in no time.  Total comfort soup at it’s best!

Sopa de Fideo served in a white bowl and topped with queso fresco and fresh cilantro.

Sopa de Fideo (Mexican Noodle Soup) is one of those soups that I refer to as “soups that comforts the soul.”

Not only is it total comfort food but just as important is the fact that it is hyper delicious and tasty.  It is also a super easy soup to make.

This soup is perfect for the whole family, even your fussy eaters will love this soup.  And want another bonus?  Sopa de fideo is made in no time!

It is definitely one of those soups that makes you wonder, how could a soup that is this easy to make be this delicious?!

Aren’t “no fuss” delicious soups the best?!!!  🙂

So What Does “Sopa” and “Fideo” Mean?

Sopa is the Spanish word for soup and fideo is Spanish for noodle!  So there you go, Noodle Soup!

Sopa de Fideo served in a white bowl and topped with queso fresco and fresh cilantro.

Ingredients for Sopa de Fideo

This Mexican soup is just so simple to make.  With just a few ingredients and spices you will be enjoying a heart warming soul soup.

  • Fideo (is a small cut spaghetti, I use the Barilla brand, if you can’t find it, just take regular thin spaghetti or vermicelli and cut into small pieces)
  • Onions
  • Tomatoes
  • Serrano pepper (optional, do not be alarmed, it really is for flavor and does not make the soup spicy)
  • Fresh garlic
  • Red pepper
  • Fresh cilantro
  • Chicken broth

and a few tablespoons of olive oil or vegetable oil.

Spices and Toppings

  • Oregano
  • Knorr Caldo de Tomato with chicken flavor (found in the Latin section of most supermarkets or where you find chicken bouillon)
  • Salt and pepper

For Toppings

  • Avocado cubes or slices
  • Tortilla strips
  • Warm tortillas
  • Queso fresco
  • Hot sauce
  • Mexican crema or sour cream

If you would like a little more sustenance in your soup, you can choose to add some cubed potatoes or have a sopa de fideo con pollo (chicken).

For Sopa de Fideo con Pollo

Simply cut up one or two chicken breasts into small one inch pieces and add to soup while it is cooking.

For a more authentic sopa de fideo con pollo, add whole chicken pieces of dark meat such as drumsticks, thighs and wings.

Using dark meat takes the sopa de pollo to a whole other level of yum and deliciousness!

And if you’re looking for a Vegan Sopa de Fideo, take a look at Dora’s recipe for a Vegan version.

How to Make Sopa de Fideo

Begin with fideo pasta (I use Barilla brand) or break thin pasta into small pieces.

In large pot, add three tablespoons of oil over medium heat.  Add fideo, stir with a large spoon and toast fideo until nicely browned.

Remove fideo from pot and set aside in a bowl.

Fideo cut spaghetti, Barilla brand for sopa de fideo in the box.
Fideo pasta in a large dutch style oven ready to toast for sopa de fideo.
Fideo pasta toasted in a large pot for sopa de fideo.

Add another tablespoon of oil and add the chopped onions, chopped red pepper (I ran out of red peppers) and serrano pepper (whole pepper), stir and cook for about 4 minutes.

Add chopped garlic and cook for another minute.  Stir ingredients well.

The onions, garlic and serrano pepper cooking in a large pot for the sopa de fideo.
Tomatoes, broth, oregano, bouillon blended in a blender for the sopa de fideo.
Tomato broth added to pot for the sopa de fideo.

While onions, peppers and garlic is cooking, blend the tomatoes, oregano, one cup of broth and tomato bouillon until completely smooth.

Pour contents to the pot and add the additional chicken broth to pot.  Add salt and pepper to taste.  Bring to a boil.

Tomato broth added to pot and cooking for the sopa de fideo.

After broth has boiled, cook broth for 10 minutes on medium low.

Add the fideo to the pot and cook until pasta is cooked through.  About another 10-12 minutes.

Serve soup alone or with toppings.  (I like to top mine with fresh cilantro, avocado and queso fresco).

Could also serve with warm tortillas.

Sopa de Fideo served in a white bowl and topped with queso fresco and fresh cilantro.

For more delicious soups, you may want to check these out as well.

Amazing Roasted Poblano Soup

Roasted Poblano Soup served in a white bowl and topped with crema, hot sauce and chopped fresh cilantro.

Sopa de Hongos-Mushroom Soup (with or without Shrimp)

Sopa de Hongos con Camarones

Caldo Gallego (Galician Soup) AMAZINGLY DELICOUS!

Caldo Gallego (Galician Soup) served in a blue and white bowl.

Caldo de Pollo (Mexican Chicken Soup)

Caldo de Pollo (Mexican Chicken Soup) with carrots, onion, green cabbage, corn cob pieces and jalapenos served in a white bowl.

And for even more delicious soups, click here.

Sopa de Fideo served in a white bowl and topped with queso fresco and fresh cilantro.
  • Begin with fideo pasta or break thin pasta into small pieces.In large pot, add three tablespoons of oil over medium heat.  Add fideo, stir with a large spoon and toast fideo until nicely browned.Remove fideo from pot and set aside in a bowl.
  • Add another tablespoon of oil and add the chopped onions, chopped red pepper (I ran out of red peppers) and serrano pepper (keep whole), stir and cook for about 4 minutes.
  • Add chopped garlic and cook for another minute.  Stir ingredients well.
  • While onions, peppers and garlic is cooking, blend the tomatoes, oregano, one cup of broth and tomato bouillon until completely smooth.
  • Pour contents to the pot and add the additional chicken broth to pot.  Add salt and pepper to taste.  Bring to a boil.
    After broth has boiled, cook broth for 10 minutes on medium low.
  • Add the fideo to the pot and cook until pasta is cooked through.  About another 10-12 minutes.Serve soup alone or with toppings.  
Serving: 6g | Calories: 228kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 637mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 20.5mg | Calcium: 32mg | Iron: 0.8mg
Click the stars above or below to rate or leave a comment down below!
annainthekitchen.com

The sopa de fideo originated in Spain and made its way to Latin America in the 16th century. It also made its way to other Spanish colonies in Asia such as the province of Cavite in the Philippines. The soup is also called sopita de fideo or sopa de pollo con fideo.. The Mexican noodle soup is broth-based and made with thin vermicelli noodles or angel hair pasta.

foodnetwork.com

Deselect All. 3 to 4 chiles in adobo. 4 garlic cloves, unpeeled. 2 1/2 pounds (5 medium-large round, 15 to 17 plum) ripe tomatoes. About 1/2 cup vegetable oil

lasrecetasdelaura.com

Instructions. Set 5 cups of water to boil and add the chicken along with 5 cilantro sticks 1/4 of an onion, 1 garlic clove and 1/2 teaspoon of salt. Let ir cook for about 15 minutes or until cook. In the blender place the tomatoes cuted in 4, one garlic clove, 1/4 of an onion and 1 cup of water. Blend until liquify.

Sopita (Easy Mexican Sopa Recipe) - Thrift and Spice

05-03-2022 · In a blender add the tomato sauce, onion, garlic cloves, ground cumin, chicken bouillon and two cups of water. Blend until smooth. Set aside. Heat up a skillet over medium heat. Add the oil. Once hot add the noodles. Toast the noodles for 5 …

05-03-2022
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Sopita is a super easy and delicious Mexican soup recipe that the whole family will enjoy.

In less than 30 minutes you can have it ready and on the table!

It’s great as the main meal or even as a side dish.

If you like this recipe you’ll have to check out my fideo loco next!

sopita in a bowl.

What is sopita?

Sopita also known as sopa, sopa de fideo or fideo soup is a simple soup recipe consisting of pasta and a tomato broth.

It can be made with fideo, vermicelli, shell, elbow and other types of pasta.

I’ve made it with all of the above. It all depends on what kind of pasta I have in my kitchen.

Whatever kind you make it with doesn’t matter as it all taste the same.

My favorite is the vermicelli.

Did you know you can make a dry version of sopa known as sopa seca or fideo seco?

Sopa seca translates to “dry soup” in English.

The dry version isn’t soupy.

What is the difference between fideo and vermicelli?

Fideo and vermicelli are basically the same except vermicelli is a bit thinner.

I prefer using vermicelli noodles for my soup.

Ingredients needed

As I said before sopa de fideo is a very simple dish that requires few ingredients.

In fact, I bet you probably already have most if not all of everything you need to make it at home.

Here’s what you’ll need:

  • vermicelli or fideo noodles
  • canned tomato sauce
  • white onion
  • garlic cloves (peeled)
  • ground cumin
  • chicken bouillon
  • vegetable oil
  • water

How to make Mexican sopita

The first thing you want to do is make the sauce.

In a blender add the tomato sauce, onion, garlic cloves, ground cumin, chicken bouillon and two cups of water.

Blend until smooth. Set the sauce aside for later use.

Now heat up a skillet over medium heat. Add the oil.

Once hot add the noodles and toast them for about 5-7 minutes or until they turn a golden brown color.

Make sure to stir them frequently while toasting otherwise they will burn.

toasting noodles

The noodles should look something like this when done.

toasted vermicelli noodles.

Next add the blended tomato sauce. Stir and let cook for a minute.

Then add the rest of the water and stir. Taste for salt.

If needed add either salt or more chicken bouillon.

I prefer the chicken bouillon.

Bring to a boil. Then reduce heat to medium low and cover.

Cook for about 10 minutes.

Then remove from heat.

making sopita

The soup will be very hot! I prefer to let it sit for about 10 minutes or so before I serve it.

sopita de fideo

Why is fideo toasted?

Toasting the fideo noodles gives them a slightly nutty flavor and also helps them keep their shape after cooking.

Don’t skip this step.

Can I use fresh tomatoes instead of canned tomato sauce?

Absolutely! I like using whatever I have in my kitchen at the moment.

For this recipe I would suggest using 4 roma tomatoes in place of the tomato sauce.

Just cut the tomatoes into chunks before blending.

What do you eat sopita with?

Sopa is delicious all on it’s own but sometimes I like to serve it alongside some quesadillas.

It’s also good with potato taquitos.

As for toppings, chopped cilantro, queso fresco and sliced avocado are all good with sopita.

We like to keep ours simple and use grated parmesan. The kind that comes in a bottle.

It’s absolutely amazing with the soup. You’ve gotta try it!

sopita de fideo with parmesan cheese on top.

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Looking for more soup recipes? Try these:

  • picadillo soup
  • lentil soup
  • tomato soup

Tips and tricks for making sopa de fideo

  • Use 7 oz of the pasta of your choice. It can be shells, vermicelli, elbows, fideo, alphabet, etc…
  • Use either canned tomato sauce or fresh tomatoes. If fresh I recommend using about 4 roma tomatoes.
  • Make sure to stir the pasta frequently while toasting otherwise it will burn.

Fideo soup recipe

This super easy and delicious sopita is easily one of the quickest and tasiest recipes you can have on rotation.

It’s something I make for my family at least once a week!

It’s honestly a life saver for me as a busy wife and mom of three kids.

I hope it’s something your family will enjoy as much as mine does.

Let me know what you think of this recipe in the comments below.

And don’t forget to leave it a rating.

Thank you so much for visiting, see you soon!

Mexican sopita in a bowl.
sopita de fideo with parmesan cheese on top.
  • 7 oz bag of vermicelli or fideo noodles
  • 8 oz canned tomato sauce
  • 1/4 piece of a white onion
  • 2 garlic cloves
  • 3/4 tsp ground cumin
  • 3 tsp chicken bouillon
  • 2 tbs vegetable oil
  • 8 cups water
  1. In a blender add the tomato sauce, onion, garlic cloves, ground cumin, chicken bouillon and two cups of water. Blend until smooth. Set aside.

  2. Heat up a skillet over medium heat. Add the oil. Once hot add the noodles. Toast the noodles for 5-7 minutes until they turn a golden brown. Make sure to stir them frequently while toasting so they don't burn.

  3. Next add the blended tomato sauce to the noodles and stir.

  4. Then add the rest of the water and stir again. Taste for salt. If needed add some or you can add more chicken bouillon.

  5. Bring the soup to a boil. Then reduce heat to medium low and cover. Cook for about 10 minutes. Then remove from heat.

  6. The soup will be very hot so let it sit for about ten minutes or so.

  7. Serve and enjoy with your favorite toppings!

  • You can use other types of pasta such as shells, elbows or alphabet.
  • You can also use 4 roma tomatoes in place of the canned tomato sauce
  • Make sure to stir the pasta frequently while toasting so it doesn’t burn.
Calories 201 Calories from Fat 9
* Percent Daily Values are based on a 2000 calorie diet.
Mexican Sopa de Fideo (Soup with Noodles) Recipe

27-12-2021 · How to Make Mexican Soup with Noodles First, set a large saucepot over medium heat. Add the olive oil and noodles. Stir and cook the noodles for 2 to 3 minutes, until most of the pasta is golden brown. Pro Tip: If using angel hair pasta, break the dried noodles into 1 – 1 ½ inch segments before frying.

27-12-2021

Mexican Noodle Soup Recipe – Sopa de Fideo is a hearty vegetarian tomato soup made with thin pasta, plus garlic and jalapeno for a vibrant kick of flavor. It’s ready in 30 minutes for an easy and delicious cold-weather dish!

two bowls of Mexican sopa with noodles garnished with cilantro

If there’s a chill in the air, we likely have a pot of soup on the stove. Chowders, stews, stocks and chilis – we love them all!

But nothing quite beats a classic broth soup loaded with tasty goodies when you need something ultra comforting… It’s like a warm hug in a bowl!

Sopa de Fideo is a simple dish that is the staple soup in Mexico. Similar to Chicken Noodle Soup, this rustic recipe is a typical go-to during the cooler months.

hand with spoon lifting bite of sopa de fideo from a white and brown bowl, second bowl in background

Easy Mexican Sopa de Fideo (Noodle Soup) Recipe

Mexican sopa is a vegetarian soup, so it is even lighter than Chicken Noodle. Essentially, it’s a thin tomato broth with short fine pasta in it. But although the soup is made with just a handful of pantry staples, each spoonful tastes delightfully vibrant and nourishing.

The depth of flavor in the recipe comes from frying (or toasting) the pasta before you boil it, so the soup has a rich nutty taste that balances the tangy tomato notes. We’ve also added a touch of interest to our version by adding cilantro and jalapeno to the pureed tomato broth.

It’s ready to serve in under 30 minutes, so this recipe is perfect for your winter weeknight meal plan!

top view spoon with bite of Mexican sopa towards camera

Ingredients You Need

  • Olive oilor preferred neutral-flavored cooking oil for high heat
  • Fideo noodlesor angel hair pasta broken into short pieces
  • Rotel diced tomatoes and chilesyour choice of mild or spicy
  • Onionchopped
  • Garlicpeeled
  • Jalapenoseeded
  • Cilantrochopped
  • Vegetable brothor bouillon and water
broken pasta browning in a large pot

How to Make Mexican Soup with Noodles

First, set a large saucepot over medium heat. Add the olive oil and noodles. Stir and cook the noodles for 2 to 3 minutes, until most of the pasta is golden brown.

Pro Tip: If using angel hair pasta, break the dried noodles into 1 – 1 ½ inch segments before frying.

Meanwhile, place the Rotel and juices in the blender (or in a food processor.)

top view blender jar with Rotel tomatoes

Add the chopped onion, garlic, and jalapeño to the jar.

top view blender jar with tomatoes, chopped onion, jalapeno, and garlic

Then add the cilantro.

blender jar top view with cilantro added to other ingredients

Cover and purée until smooth.

top view blender jar with tomato, garlic, jalapeno, and cilantro puree

Once the noodles are browned, stir the vegetable purée into the pot.

Simmer for 2 to 3 minutes to release the flavor from the produce.

pouring tomato puree from blender jar into large pot with browned pasta noodles

Then add in the vegetable broth. Stir well and bring to a boil.

Once boiling, lower the heat and simmer for another 5 to 10 minutes until the pasta is al dente. Taste, then season with salt and pepper as needed.

wooden spoon stirring Mexican tomato soup with noodles in a large pot

Spoon the Mexican Sopa de Fideo into bowls and garnish with more fresh chopped cilantro, if desired.

top view two bowls with sopa de fideo garnished with chopped cilantro

Recipe Variations

  • To make this a gluten free Sopa de Fideo use your favorite GF-friendly angle hair pasta. Just remember, GF pasta disintegrates faster than regualr wheat pasta, so enjoy it immediately.
  • Add cooked shredded chicken for a Mexican sopa de pollo with noodles.
  • Want a spicier soup? Use hot Rotel and add an extra seeded jalapeno to the recipe.
  • Prefer a milder soup? Use mild Rotel and use 1/2 of a seeded jalapeno – or omit it entirely.
two bowls of sopa de fideo with pot of soup in background, foreground has hand holding spoon and scooping up a bite of soup

Storage Suggestions

This recipe is terrific to make a day or so ahead! The flavors become richer as they sit together in the soup.

Let leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 4-5 days. Note that the noodles will begin to lose their al dente-ness after 3 days or so.

You can also freeze Sopa de Fideo. Transfer the cooled leftovers to a freezer-safe container, and wrap it in a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before you reheat and enjoy!

top view spoon scooping bite of Mexican soup with noodles

Looking for More Scrumptious Soups? Be Sure to Also Try These Recipes:

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Sopa de Fideo is a hearty vegetarian tomato soup made in less than 30 minutes! This easy recipe for Mexican soup with noodles includes thin pasta, plus garlic and jalapeno for a vibrant kick of flavor.
  • Set a large sauce pot over medium heat. Add the olive oil and fideo noodles. Stir and cook the noodles for 2 to 3 minutes, until most of the pasta is golden brown. *If using angel hair pasta, break the dried noodles into 1 – 1 ½ inch segments before frying.
  • Meanwhile, place the Rotel and juices in the blender. Add in the chopped onion, garlic, jalapeño, and cilantro. Cover and purée until smooth.
  • Once the noodles are browned, stir the vegetable purée into the pot. Simmer for 2 to 3 minutes to release the flavor from the produce, then add in the vegetable broth. Stir well and bring to a boil. Once boiling, lower the heat and simmer for another 5 to 10 minutes until the pasta is al dente. Taste, then season with salt and pepper as needed. Serve warm.
Not a fan of spice? Omit the jalapeno in this recipe. Let leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 4-5 days. Note that the noodles will begin to lose their al dente-ness after 3 days or so. You can also freeze sopa de fideo. Transfer the cooled leftovers to a freezer safe container, and wrap in a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before you reheat and enjoy!
Serving: 1g, Calories: 168kcal, Carbohydrates: 29g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 950mg, Potassium: 228mg, Fiber: 2g, Sugar: 5g, Vitamin A: 636IU, Vitamin C: 10mg, Calcium: 33mg, Iron: 1mg

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Sopa de Fideo (Mexican Noodle Soup)

11-03-2022 · Fideos — Fideos is Spanish for thin pasta or noodles and they're a very popular addition to Mexican soups.You can use angel hair pasta, vermicelli or thin spaghetti broken into small pieces for this soup. Vegetable stock — Homemade vegetable broth is great for this soup but shop-bought also works just fine.This is, after all, a soup to make with staple pantry …

11-03-2022

Sopa de fideo (Mexican noodle soup) is a satisfying tomato-based soup that's naturally vegan and super easy to make. You only need four ingredients to make a pot of this budget-friendly soup the entire family will love.

a bowl of sopa de fideo

Sopa de fideo, also known as Mexican noodle soup, is a traditional Mexican comfort food that kids and adults alike absolutely love.

This is one of those soups that just make everything better. It's the perfect remedy on those days you're feeling under the weather but also perfect for warming you up on a cold day.

You only need four ingredients to make sopa de fideo and the total time to make it from scratch is just 20 minutes. It's easily the quickest soup you can make for lunch, or on those days you need something comforting without much effort.

sopa de fideo with bread on the side

Why you'll love sopa de fideo

  • It's perfect for chilly days. This Mexican tomato soup with noodles is just the perfect bowl of goodness to warm you up on a cold day.
  • It's made with staple ingredients. This is just the perfect soup to make when you don't have anything in the fridge. If you have some spaghetti, passata and veggie stock cubes, you're good to go!
  • It's ready in 20 minutes. It's difficult to believe that a soup can be cooked from scratch in 20 minutes, but that's how long it takes to make sopa de fideo.

Ingredients and substitutions

Oil — I used avocado oil in this soup, but canola oil or olive oil would work just as well.

Mexican soup with bread

Fideos — Fideos is Spanish for thin pasta or noodles and they're a very popular addition to Mexican soups. You can use angel hair pasta, vermicelli or thin spaghetti broken into small pieces for this soup.

Vegetable stock — Homemade vegetable broth is great for this soup but shop-bought also works just fine. This is, after all, a soup to make with staple pantry ingredients so veggie stock cubes are perfect here.

Passata (tomato sauce) — You can use chopped tomatoes or canned plum tomatoes instead of passata (tomato sauce) if that's what you have on hand.

Just make sure you blend it into a smooth consistency before adding them to the soup.

Mexican soup with noodles

How to make fideo soup

Heat the oil in a Dutch oven or large pot and cook the fideos until slightly golden and toasted. Stir often, so the fideos don't burn. It's ok if some of them get brown.

sopa de fideo cooking steps

Turn off the heat and stir in the tomato sauce.

Add the stock and turn on the heat to medium.

Mexican dish making instructions

Cook for 8-10 minutes or until the pasta is al dente.

Season to taste and serve immediately with some toast or crusty bread if you like.

Recipe notes and tips

  • Sopa de fideo is best served immediately. If you leave it to sit for too long, the pasta will soak up all the liquid.
  • If you want to reduce the sodium in this soup, use low-sodium vegetable stock and only add very little extra salt.
  • Add some ground cumin and/or oregano for extra flavour.
  • The soup is great on its own, but you can also serve it with toast or crusty bread. You can also garnish it with freshly chopped parsley or sliced avocado.

If you liked this sopa de fideo, you might also like some of my other easy vegan soup recipes:

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

  • 1 tablespoon avocado oil
  • 250 g (½ lb) fideos (vermicelli or thin spaghetti broken into small pieces)
  • 500 ml (2 ½ cups) passata (tomato sauce)
  • 1.5 litres (6 cups) vegetable stock
  • Salt and pepper to taste
    1. Heat the oil in a Dutch oven or large pot and cook the fideos until slightly golden and toasted. Stir often, so the fideos don’t burn. It’s ok if some of them get brown.
    2. Turn off the heat and stir in the tomato sauce.
    3. Add the stock and turn on the heat to medium.
    4. Cook for 8-10 minutes or until the pasta is al dente.
    5. Season to taste and serve immediately with some toast or crusty bread if you like.

Nutrition Information:

4 1
Amount Per Serving: Calories: 251Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 330mgCarbohydrates: 54gFiber: 0gSugar: 2gProtein: 1g

Nutritional information is an estimate provided by an online nutrition calculator.

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Easy Spanish recipe - sopa de fideo - Spain Buddy

18-06-2014 · Recipe 1 – ingredients (serves 2) 1 packet of chicken soup 2 or 3 handfuls of fideo noodles as much water as the packet tells you to use Method Follow the packet soup instructions, but throw in the handfuls of fideo at the same time you add the packet mix to the water. Recipe 2 – ingredients (serves 2) 1 chicken stock cube

18-06-2014

This easy Spanish recipe for sopa de fideo reminds me very much of my childhood. When my Dad and I did the weekly food shop, we would often buy a big bloomer loaf and a packet of chicken noodle soup for lunch that day. One of my sisters, Darah (yes, it is spelled with a D, it’s not a typo), loved it and declared it her favourite.

Sopa de fideo

After I left home I didn’t have it for years… but once we moved to mainland Spain, I have had it a number of times… and that flavour always takes me back to those Saturday lunchtimes with Darah.

Fideo could be described as short thin pasta noodles. A bit like spaghetti, but only about a third as thick. You could use angel hair pasta too. Whatever you use, just make sure it is thin so it soaks up all the flavour and cooks quickly.

There are a number of ways to do this recipe – and of course there are variations everywhere – but I shall stick to what I know. Enjoy!

Recipe 1 – ingredients (serves 2)

  • 1 packet of chicken soup
  • 2 or 3 handfuls of fideo noodles
  • as much water as the packet tells you to use

Method

  • Follow the packet soup instructions, but throw in the handfuls of fideo at the same time you add the packet mix to the water.

Recipe 2 – ingredients (serves 2)

  • 1 chicken stock cube
  • 2 or 3 handfuls of fideo noodles
  • 1 litre of water

Method

  • Bring the water to the boil
  • Lower heat to a simmer
  • Stir in the stock cube until it melts
  • Throw in the fideos and cook until tender – only a few minutes

Okay – now you’ve messed around with seriously easy recipes… but that are as lacking in flavour as the ease with which they are made… here is how to make a really tasty version. This is still really simple though – so don’t be scared now.

Sopa de fideo recipe – ingredients (serves 2)

  • 1 litre of good quality chicken stock. You can buy it fresh in many supermarkets, but it is even better to make your own. I do mine after we’ve had a roast dinner, and then freeze it for later use.
  • 1 chicken breast – cooked and shredded
  • 1 mugful of fideo
  • Chorizo – about a 4 or 5 inch chunk should do it – cut into half inch slices
  • 1 small onion, finely diced
  • 1 or 2 cloves of garlic, crushed
  • 1 small tin of tomato frito
  • Olive oil – about 2 tablespoons for frying

Method

  • Gently sweat the diced onion in the olive oil in a large saucepan until translucent
  • Add in your sliced chorizo and garlic and stir well
  • Throw in the fideo and fry gently until it just starts to brown… and keep stirring it to avoid it burning
  • Pour in the chicken stock and tomato frito and bring to the boil
  • Once it comes to the boil, turn down to a gentle simmer…chuck in the shredded chicken
  • Cover, and leave until the fideo is cooked – stirring occasionally
  • Serve hot!
Sopa de fideo | Food & Drink

Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.

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Add in sprigs of fresh cilantro, or spice it up with finely diced fresh chilli or chilli powder. Whilst it isn’t traditional to add chicken to this soup, it certainly tastes great and turns the dish into a more hearty meal. Chorizo also makes a great addition to Sopa de Fideo.

Sopa de Fideo (Mexican Noodle Soup)

02-12-2021 · Instructions. Heat a large pot or saucepan over medium heat and then add the oil. Once the oil is heated, add the noodles. Stir frequently until the noodles start to turn a golden color and some pieces are browned, about 4-6 minutes (this gives the soup lots of flavor!).

02-12-2021

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 Sopa de Fideo - a savory Mexican Noodle Soup made with toasted noodles and a flavorful tomato-based broth. It's easy to make, requires simple ingredients and it's budget-friendly, too! The whole family will love this hearty and comforting meal! 

Sopa de Fideo is one of the most requested recipes in our home, and it's also one of the easiest recipes to make, so that makes everything better! It literally takes 25 minutes from start to finish and it calls for just 7 ingredients. They are pantry staples, so I can make this savory goodness without taking a trip to the supermarket.

I have a lot of soup recipes on the site because we are major soupaholics and enjoy it all year round. This Fideo Soup is perfect at any time of year, but it's especially great for chilly days or sick days when you need extra comfort.

I was first introduced to this Mexican Noodle Soup when I was pregnant with my son. I was having a hard time with food and nothing was appetizing. This was strange to me because I'm a total foodie.

Well, Nick made his nina's Sopa de Fideo recipe for me one night and I was instantly in love! I craved it most of my pregnancy after that, so maybe that's why my son loves it so much, too!

🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

  • Fideo (cut spaghetti)
  • Oil
  • Vegetable Broth
  • Tomato Purée
  • Dried Oregano
  • Salt and Pepper
  • Bay Leaf (optional)

That's it! The ingredients are short and simple!

How to make Sopa de Fideo

First, you'll need to brown the fideos in oil over medium heat until golden brown for about 5-6 minutes. This creates lots of deep flavor in the soup! If you cant find fideo, you can use thin spaghetti, vermicelli, or angel hair. Just break it into 1-inch pieces before cooking.

Once the pasta is golden, add the oregano and stir for 30 seconds until fragrant. Now add the broth, tomato puree, bay leaf, salt, and pepper. Raise heat to high to bring to a boil. Once boiling, turn the heat down to maintain a simmer.

Cook until noodles are tender, but they still have some bite for about 15-18 minutes. Stir often. Taste for seasoning and add more if needed. If you want more tomato flavor, stir in a ¼ cup tomato purée and simmer for 1-2 minutes.

  • I highly recommend using a flavorful broth for this recipe. I really like Better Than Bouillon's Vegetable Base or their no-chicken base. They also carry a Reduced-Sodium Vegetable Base that I love too.
  • The simmering time may vary depending on which pasta you choose. Check every so often for preferred tenderness. The pasta will continue to cook after it's removed from heat, so don't overcook it.
  • If you don't have tomato purée, you can use tomato sauce in its place. You can also use canned diced tomatoes and blend them into a smooth consistency

This Sopa de Fideo doesn't need anything extra as long as your noodles are toasted well and the broth is flavorful. However, if you'd like to amp it up, you can add a sprinkle of ground cumin, smoked paprika, red chili pepper flakes, or cayenne pepper.

Can I make this gluten-free?

Yes! Just swap out the fideo for your favorite gluten-free brand. I've made this with Jovial Gluten-Free Spaghetti and it turned out great! The noodles aren't as thin as traditional noodles, but I like them because they don't fall apart in the soup. Also, the pasta tends to swell after it sits too long, so it's not so great for leftovers. However, it's so good that you won't have any left to save.

If you want a tomato-based soup that's noodle-free, you might like this Smoky Tomato White Beans Soup. It's just as hearty and comforting!

Can I make it oil-free?

Absolutely! You can dry-toast the noodles instead of browning them in oil. The noodles won't brown the same as they do with oil, but they will still have a toasted flavor. Heat a large pan over medium-low heat and cook the noodles for about 5-8 minutes until golden. Stir often to prevent burning.

Serving Suggestions

Sopa de Fideo is fantastic on its own with a squeeze of fresh lime, chopped cilantro, and a dollop of vegan sour cream. However, you can also serve it with crusty bread, sliced avocado, warm tortillas, or a salad. This fideo soup is great for a quick lunch, a satisfying dinner, or a savory breakfast. You can't go wrong!

If you want a variety of comfort food, here are 16 Indulgent Vegan Comfort Food Recipes to choose from. They are totally drool-worthy!

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

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Sopa de Fideo - a savory Mexican Noodle Soup made with toasted noodles and a flavorful, tomato-based broth. It's easy to make, requires simple ingredients and it's budget-friendly, too! The whole family will love this hearty and comforting meal! 

Servings: 4 people

Calories: 378.87kcal

Author: Melissa Huggins

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  • Heat a large pot or saucepan over medium heat and then add the oil. Once the oil is heated, add the noodles. Stir frequently until the noodles start to turn a golden color and some pieces are browned, about 4-6 minutes (this gives the soup lots of flavor!). You can toast the noodles longer so more pieces are browned, but make sure to stir constantly at this point to avoid burning. Turn heat lower if needed.
  • Add the oregano and stir for 30 seconds until fragrant. Now add the broth, tomato puree, bay leaf, salt, and pepper. Raise heat to high to bring to a boil. Once boiling, turn the heat down to maintain a simmer. Cook until noodles are tender, but they still have some bite. About 15-18 minutes. Stir often. Taste for seasoning and add more if needed. Remove bay leaf.
  • Serve with a lime wedge, fresh-cut cilantro, and a dollop of vegan sour cream if desired. Enjoy!
I highly recommend using a flavorful broth for this recipe. I really like Better Than Bouillon's Vegetable Base or their No-Chicken Base. They also carry a Reduced-Sodium Vegetable Base that I love too.  If you want to add extra seasoning, a ½ teaspoon of cumin or smoked paprika will work well. For a touch of heat, add a ¼-1/2 teaspoon of cayenne pepper or red chili pepper flakes. If you can't find fideo, you can use thin spaghetti, vermicelli or angel hair pasta. The simmering time may vary depending on which one you choose. Check every so often for preferred tenderness.  This will work with gluten-free pasta, but I don't know if all brands will yield the same results. I've tried Jovial GF Spaghetti and it worked nicely. It doesn't work well for leftovers though because the pasta gets really soft when it sits too long.  If you don't have tomato purée, you can use tomato sauce in its place. You can also use canned diced tomatoes and blend them into a smooth consistency. To make this oil-free, you can dry-toast the noodles instead of browning in oil. Heat the pan over medium-low and cook the noodles for about 5-8 minutes until golden. Stir often. The noodles won't brown the same as with oil, but they will still have a toasted flavor. 

Serving: 1(1.5 cups) | Calories: 378.87kcal | Carbohydrates: 49g | Protein: 8g | Fat: 10.86g | Saturated Fat: 1.84g | Sodium: 458.61mg | Sugar: 6.08g

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Sopa de Fideo - Mexican Noodle Soup Recipe

18-03-2016 · Add garlic and cook for another 30 seconds. Transfer the cooked onion and garlic into a blender. Add canned tomatoes, 1 cup of broth, cumin, allspice and cayenne pepper. Blend until smooth. In the same soup pot heat 1 teaspoon of oil on a medium heat and cook noodles for about 2-5 minutes, stirring continuously.

18-03-2016

Scented with cayenne, allspice, cumin, and garnished with cilantro and avocado, this Mexican tomato-based noodle soup (Sopa de Fideo) will take you to Mexico. Ready in 30 minutes!

This hearty and comforting Mexican tomato noodle soup, called Sopa de Fideo, is a true feast of flavors! | cookingtheglobe.com

I will tell you this. I am not a huge fan of spicy food. Yep, I said it. That's why Mexican food is not a frequent guest in my kitchen (Carne en su Jugo was amazing though). However, lately I am discovering that far from all food from this sunny country is overly-spiced. There actually exist dishes that are not packed with chillies or other hot peppers with exotic names. Or there are recipes that let you skip them without losing too much flavor. Good news for me! Sopa de Fideo is one of them. The name translates as "noodle soup" from Spanish. That's exactly what it is!

This hearty and comforting Mexican tomato noodle soup, called Sopa de Fideo, is a true feast of flavors! | cookingtheglobe.com

The base of this hearty soup is made from tomatoes. Different recipes use different type of tomatoes. There are versions with fresh, roasted and canned ones. As with every traditional dish, there is no single recipe, because every family has their own tricks and secrets! I've used canned ones because it's winter now and I won't be able to find fresh and juicy tomatoes. I definitely don't want to use those tasteless, woody things they call winter tomatoes for the soup! Even if I did want to use them, it would be complicated to do that, because we need juice for Sopa de Fideo and there is no juice in them, at all.

This hearty and comforting Mexican tomato noodle soup, called Sopa de Fideo, is a true feast of flavors! | cookingtheglobe.com

As for the noodles, this soup requires Fideo, angel hair or vermicelli. The interesting thing is that you don't cook them in the water or broth, but you fry them before adding the liquid instead. That's the secret of this dish! You will see how the noodles will absorb the liquid nicely, thickening the soup in the end.

This hearty and comforting Mexican tomato noodle soup, called Sopa de Fideo, is a true feast of flavors! | cookingtheglobe.com

This Sopa de Fideo recipe is a feast of flavors. Tomatoes, cumin, cilantro, avocados, lime - everything in one bowl! A bowl of comfort and warmth. Talking about lime, you can add juice of one lime to the pot in the very end or cut into wedges and serve it like that so everyone would be able to decide if they want it. If you are not like me and want some heat - just add 1 jalapeno to a pot. You can serve this Mexican noodle soup as a side dish or a starter before the main meal. Or you can add some shredded chicken or beef and make it as a standalone filling soup. Enjoy!

This hearty and comforting Mexican tomato noodle soup, called Sopa de Fideo, is a true feast of flavors! | cookingtheglobe.com
CookingTheGlobe
Fideo soup is a tomato-based noodle soup coming from Mexico. This version is vegetarian and is supposed to be served before the main meal but feel free to add some meat and turn it into a filling standalone dish!
  • 3 teaspoons vegetable or olive oil
  • 8 oz (225g) Fideo, vermicelli or angel hair noodles, broken into 1-inch pieces
  • 1 14 oz (400g) can chopped or crushed tomatoes
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 8 cups chicken broth or vegetable broth, water mixed with chicken bouillon works too
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper
  • salt and pepper, to taste
  • 1 lime
  • ¼ cup chopped cilantro
  • 1 avocado
  • Heat 2 teaspoons of oil in a soup pot on medium heat. Add the onion and cook for about 5 minutes, until translucent. Add garlic and cook for another 30 seconds.
  • Transfer the cooked onion and garlic into a blender. Add canned tomatoes, 1 cup of broth, cumin, allspice and cayenne pepper. Blend until smooth.
  • In the same soup pot heat 1 teaspoon of oil on a medium heat and cook noodles for about 2-5 minutes, stirring continuously. Noodles have to be golden brown, but be careful not to burn them! Stir!
  • Pour the tomato mixture into the pot. Add the remaining broth. Bring to a boil and cook for about 10 minutes, until the noodles are tender. Salt and pepper to taste.
  • Add the juice of 1 lime into the pot or serve the lime cut in wedges individually. Garnish with cilantro and avocado slices. Enjoy!
Sopa de Fideo with Chicken

01-02-2019 · Instructions. In a 3-quart (10") pan, cook the chicken in about two tablespoons cooking oil on all sides until the skin starts to crisp; about 7-8 minutes on medium-low heat. Remove all the legs and set them aside. (Chicken will not be fully cooked yet.) On medium-low heat, toast fideo in two tablespoons cooking oil, stirring constantly so it ...

01-02-2019
Sopa de Fideo with Chicken
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Hey, hey! How’s my Spanglish Spoon familia doing these days? Can you believe the weather is finally starting to cool down?! If you live in California, then you know what I’m talking about. August was brutal to us. Most of the month felt like we were in an oven. There were days when it felt more like a hairdryer was in our faces! Even the coast was too dang hot on some days which rarely happens.

This Summer really kicked our butts. In fact, one reporter from the weather channel stated that there are currently at least 80 fires in 9 states in the Western United States. There’s just too much heat all around us!

I’m so done with the heat. So much in fact that I wish we could sell our house and move somewhere closer to the beach! The only problem is we’d be trading our home for a much smaller one for a lot more money, but we’re not ready for that, so I just have to suck it up.

Besides, when I think about the destructive weather hitting Texas, the Caribbean Islands, and Florida, I have to thank God we are at least safe and far far far far away from hurricanes. Man, I feel so bad for the folks in Texas. And now Florida is next to get hit by Hurrican Irma. I’m praying that Irma turns into a tropical storm and spares more families from losing their homes. As I write this, according to the weather channel website, Hurricane Irma is classified as a category 5 Hurricane!

If you want to help, Charity Navigator has a list of local organizations helping families in Texas who were affected by Harvey. I’m hoping they will update their website in a few days with more helpful links for us to help with donations once Irma passes.

Meanwhile, how about some comfort soup to cheer us all up. I know a lot of us can use it right now.

Enjoy!

Recipe for Sopa de Fideo with Chicken.

Sometimes I make sopa de fideo with chicken, sometimes I don’t. I like the extra flavor it adds to the soup, so most of the time I do add chicken with the bone – typically drumsticks. Be sure to season them with salt to your liking before you cook them. You can use as little as two drumsticks if you want. This recipe calls for six because I wanted to have leftovers for the next day.

Sopa de fideo with chickenI start by cooking the chicken in a little bit of extra virgin olive oil on all sides until the skin starts to crisp which usually takes about 8-10 minutes on medium-low heat.

This helps start the cooking process and cuts down on how long you have to boil the chicken once you add it to the sopa.

Sopa de fideo with chickenI’m using a 3-quart (10″) pan with a glass lid for this sopa de fideo.

Sopa de fideo with chickenOnce the chicken skin looks like it has a light crisp to it, remove all the legs and set them aside (they won’t be fully cooked).

Keep them close by though!

On medium-low heat, toast one 7-ounce bag of dry fideo noodles in one tablespoon of any cooking oil, stirring constantly so it doesn’t burn, for about 6 to 8 minutes.

Sopa de fideo with chickenOnce the fideo is toasted into a light golden brown color, add 6 cups warm water, 3 tablespoons tomato paste, 2 teaspoons garlic salt (I use Lawry’s), plus 1 teaspoon chicken knorr.

Sopa de fideo with chickenBring the sopa to a low simmer and continue stirring until all the tomato paste is fully distributed.

Or is it dissolved?

Not sure how you would say that, but you know what I mean, right?

Sopa de fideo with chickenReturn the chicken to the soup and bring the soup back to a low simmer.

Sopa de fideo with chickenCover and let it simmer on low for 15 minutes. After 15 minutes, turn off the heat and let it rest for another 10 minutes before serving.

**Edited 9/14/2017 to add: Check the temperature of the chicken to make sure it is fully cooked by using an instant-read thermometer inserted into the thickest part of the chicken meat but not touching the bone. Chicken is safe to eat when the internal temperature has reached 165° Fahrenheit. 

After 15 minutes, turn off the heat and let it rest for another 10 minutes before serving.

sopa de fideo with chickenServe warm with a light squeeze of lemon and/or chopped fresh oregano if you’re into that. I am, so that’s what I did. 😉

I hope you enjoy this sopa de fideo with chicken. Now that we’re seeing signs of Fall tiptoeing around the corner, we’ll be having more sopa in our house. How about you?

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  • 4 tablespoons cooking oil, divided
  • 6 chicken drumsticks, thawed, skin on
  • salt to season chicken
  • 1 7- ounce bag dry fideo noodles
  • 6 cups warm water
  • 3 tablespoons tomato paste
  • 2 teaspoons garlic salt
  • 1 teaspoon chicken knorr

  1. In a 3-quart (10") pan, cook the chicken in about two tablespoons cooking oil on all sides until the skin starts to crisp; about 7-8 minutes on medium-low heat.
  2. Remove all the legs and set them aside. (Chicken will not be fully cooked yet.)
  3. On medium-low heat, toast fideo in two tablespoons cooking oil, stirring constantly so it doesn’t burn; about 6 to 8 minutes.
  4. Once fideo is toasted into a light golden brown color, add water, tomato paste, garlic salt and chicken knorr. Bring the sopa to a low simmer and continue stirring until all the tomato paste is fully distributed.
  5. Return the chicken to the soup and bring it back to a low simmer. Cover and let it simmer on low for 10 minutes. After 10 minutes, turn off the heat and let it rest for another 10 to 15 minutes before serving.

The soup will look a little watery at first, but don't worry, the noodles will continue to soak up the broth as it cools. 

amandascookin.com

Combine tomato mixture, chicken broth and the noodles in a medium saucepan. Season with pepper and salt. Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes. Add chopped cilantro and cook 2 …

food.com

Chop the cooled chicken into small pieces. Heat olive oil in small pan. Add the poblano pepper strips, 1/2 the sliced onion and the garlic. Saute until the vegetables are soft. Remove the vegetables from the pan and set aside to use as garnish. Place the remaining onion in the same pan and saute until soft. Set aside.

Sopa Seca de Fideo(Mexican-Style Pasta) - La Piña en la ...

05-02-2018 · Mexican crema Cotija cheese crumbled or grated Cilantro chopped Instructions Directions To a skillet, add 3 tablespoons of oil and heat to medium heat. Add in the fideo pasta and spread out evenly. After a few minutes the pasta will begin to toast and become aromatic. Stir frequently so it doesn't burn for the next few minutes.

05-02-2018
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Sopa seca de fideo was, and still is, one of my favorite traditional Mexican dishes. This super easy Mexican-style pasta dish is my go to recipe any night of the week. Kids love it, adults adore it and ask for seconds. I am 99.9 % sure that sopa seca was my first taste of solid foods as a baby, lol! Both my Mom and Dad would prepare this dish for us. So as you can imagine everytime I prepare it, I am filled with nostalgia with all the aromas of the toasted(fried) fideo as I am cooking it.

  • oil
  • 6 oz. fideo pasta
  • 1/4 of a white onion sliced thick
  • 2 cloves of garlic smashed
  • 1 cup tomato sauce or 3 small roma tomatoes, blended until smooth
  • 1 chipotle in adobo
  • 1 tablespoon adobo sauce from chipotle
  • 3 cups of warm chicken broth
  • 1/3 tsp. cumin
  • salt and pepper to taste
  • small handful of cilantro
  • Lime wedges
  • Mexican crema
  • Cotija cheese crumbled or grated
  • Cilantro chopped
  • To a skillet, add 3 tablespoons of oil and heat to medium heat. Add in the fideo pasta and spread out evenly.
  • After a few minutes the pasta will begin to toast and become aromatic. Stir frequently so it doesn't burn for the next few minutes.
  • Add the onions and garlic and saute for 3 minutes.
  • Blend the tomato sauce with chipotle and adobo sauce. Add to the skillet and stir in gently. Ladle in3 cups of warm chicken broth and stir gently to combine. Stir in cumin, salt and pepper to taste. Add cilantro on top.
  • Cook uncovered, stirring gently, now and then until most of the broth has evaporated. Cover and remove from heat. Let sit for 10 minutes before serving. Remove the large pieces of onion and garlic, if you wish. Garnish with lime, crema, queso and cilantro.
If you prefer a more soup like sopa de fideo, increase the chicken broth to 4 1/2 to 5 cups of water.
Mention @pinaenlacocina or tag #pinaenlacocina!

Frying the pasta really adds delicious layers of flavor!

Ribeye Encebollado with a side of Fideo! Perfect!

Vegan Sopa de Fideo (Mexican Noodle Soup)

Instructions. Toast pasta in a dry baking pan at 350 degrees for 10 minutes, or until browned. Dice onion and add to a large soup pan. Saute in 1-2 Tbs Veg Broth until softened. Add Oregano, Cumin, Chili Powder, and minced Garlic and stir until fragant. About 30 seconds.

This Vegan Sopa de Fideo is pure Mexican Comfort food.  It literally translates to Soup of Noodles, so think homemade Tomato Soup - with noodles of course.  It can be made very easily without oil, and comes together in minutes for a quick and hearty meal.

vegan sopa de fideo

I honestly had never heard of this soup, even after living in New Mexico for 10 years.  So a huge thanks to my favorite YouTube chef, Sam the Cooking Guy for introducing me.

As I'm watching his show I'm thinking, "Wow, this looks easy" and, "I bet I can totally make that without oil".

So I did....and it was AWESOME.

Traditionally, the noodles (Fideo) are browned in oil, because browning the pasta adds a whole new level of flavor.  But instead of reaching for a bottle of olive oil (which I don't own anyway), I reached for my baking sheet and turned on my toaster oven.

No oil, no parchment paper, no extra pan - just a baking sheet and a 350° oven and in 10 minutes I had perfectly browned noodles.

As for the soup you'll need some canned tomatoes, a few cloves of garlic, an onion, and a few spices.  This soup reminds me of those little cans of Chef Boy R Dee I loved so much when I was growing up,  remember those?

Like I said - pure comfort food, and I bet your kids are going to love it!

Let's get crackin'.

Vegan Sopa de Fideo

vegan sopa de fideo 2

Vegan Sopa de Fideo | Brand New Vegan

Noodles:  I went to the Mexican section of my grocery store and found little 7 oz bags of noodles that say "Fideo".  If you can't find them, you can also use vermicelli, angel hair, or even plain spaghetti that has been broken into small 1" long pieces.

  • You'll need about 7 oz of noodles.
  • Note:  These noodles are plain white pasta but I'm sure it would work with whole wheat or maybe even GF as well.

Tomatoes:  For the tomatoes I bought a 28 oz can of whole, peeled San Marzano Tomatoes.  These are seriously some of the best tomatoes I have ever tasted from a can and I highly recommend them.

Spread your pasta out on a dry baking sheet and toast in a 350° oven for 10 minutes.  The pasta will begin to brown quickly so watch to make sure it doesn't burn.  I used my toaster oven and it worked perfectly.

Meanwhile, dice a medium-sized onion and add it to a large soup pan.  Saute onion in a 1-2 tablespoons of veg broth until softened.

Season the onion with 1 tsp Mexican Oregano, ½  tsp Cumin, and ½ tsp Chili Powder.  Toss in 2-3 cloves of minced garlic and stir for 30 seconds or so, just until it becomes fragrant.

Add in a 28 oz can of whole, peeled tomatoes (juice and all), and stir to mix.  Simmer for a few minutes and prepare to blend.

I use an immersion blender.  They are handy little devices and I have a few I recommend in my Amazon Store.  You can also do it the old-fashioned way with a regular blender.  Process until smooth and then return the soup to the pan.

Add 3 cups of Low Sodium Vegetable Broth and stir to mix.

Finally, add your noodles and bring the heat up.  Let that simmer for 20 minutes or until the noodles have softened.  Add salt and pepper to taste, and serve.

I love a little Cilantro for garnish, and a few chopped green onions too.  You could also add Avocado or my Green Chile Sour Cream.

I'll be anxiously waiting to hear what you all think, so please keep me in the loop.

Next up - I'll be continuing my Mexican theme by making homemade Tamales.

Until then.....

brandnewvegan

This Vegan Sopa de Fideo is pure Mexican Comfort Food. Think homemade Tomato Soup - with noodles. It comes together in minutes for a quick and hearty meal.

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This Vegan Sopa de Fideo is pure Mexican Comfort Food.  Think homemade Tomato Soup - with noodles.  It comes together in minutes for a quick and hearty meal. 

  1. Toast pasta in a dry baking pan at 350 degrees for 10 minutes, or until browned.
  2. Dice onion and add to a large soup pan.  Saute in 1-2 Tbs Veg Broth until softened. 
  3. Add Oregano, Cumin, Chili Powder, and minced Garlic and stir until fragant.  About 30 seconds. 
  4. Add Tomatoes with juice and stir to mix.  Simmer for a minute or so and then blend entire contents of pan either in a regular blender, or with an Immersion Blender.  
  5. Add broth and stir to mix, then add noodles. 
  6. Simmer for 20 minutes, stirring occasionally, until noodles have softened. 

Garnish with fresh Cilantro, chopped Green Onions, or Avocado. 

Tips are always welcome!

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Sopa de Fideo

Begin by sauteing the onion and garlic for 1 minute in a medium pan over medium-high heat. Add zucchini and fideo noodles and saute until the noodles become a very light brown (1 to 2 minutes). Add broth, cumin, tomatoes, and tomato sauce and thoroughly combine. Bring to a boil, then reduce heat to low and let simmer for 10 minutes, or until ...

This vegan Mexican noodle soup features a simple ingredient list and spectacular flavor. Sopa de Fideo is the ultimate soup recipe, made with mainly pantry staples that everyone will warm up to! It’s a Mexican pasta dish passed from generation to generation that’s perfectly spiced with cumin, and it’s very, very cozy and delicious.

completed sopa de fideo plated in two white bowls against white background

This Sopa de Fideo Recipe Is: 

  • A quick and easy soup recipe.
  • Perfect for chilly nights or for when you are craving soup!
  • Plant-based and vegan.
  • A Mexican-inspired soup recipe.

What is Sopa de Fideo?

Sopa de Fideo is Spanish for noodle soup. “Fideo” is a noodle and “sopa” is soup. It is usually made with a stock-based soup and fideos which are Mexican-style thin and short noodles you can find in the Hispanic aisle at the supermarket. They are very budget-friendly at only .40 cents per bag. Amazing! If you have trouble finding them you can always use angel hair pasta and break them into pieces.

15-Minute Dinner

This Mexican noodle soup is a real catch. You can prepare it easily, quickly, and with items you probably already have in your pantry (make sure you always keep some fideos or angel hair pasta in there!). In 15 minutes, you can whip up an amazingly comforting dinner and feed your family and friends (you might need to adjust the recipe if you need more than 4-5 servings).

As always, you’re more than welcome to get creative and experiment with some new add ons or replacements. Adding those sad-looking veggies to this Sopa de Fideo might be a good idea to use them up!

completed sopa de fideo plated in two white bowls against white background

Sopa de Fideo Ingredients

  • Fideo Pasta: 1 (7-ounce) package
  • Yellow Onion: ½ medium, diced
  • Garlic Cloves: 3 medium, minced
  • Zucchini: 1 cup, diced
  • Vegetable Broth: 5 cups, (I used 3 vegetable bouillon cubes dissolved in 5 cups of water)
  • Ground Cumin: ½ tablespoon
  • Roma Tomatoes: 2, diced
  • Tomato Sauce: 1 (8-ounce) can

How to Make Vegan Sopa de Fideo

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

  • Begin by sauteing the onion and garlic for 1 minute in a medium pan over medium-high heat.
  • Add zucchini and fideo noodles and saute until the noodles become a very light brown (1 to 2 minutes).
  • Add broth, cumin, tomatoes, and tomato sauce and thoroughly combine.
  • Bring to a boil, then reduce heat to low and let simmer for 10 minutes, or until noodles have softened.

What Should I Serve with Sopa de Fideo?

Sopa de Fideo is very filling on its own and is a perfect meal for lunch or dinner. You can add more toppings to this Mexican noodle soup like avocados or vegan shredded cheese. You could also serve it with a side of chips and guacamole.

completed sopa de fideo plated in two white bowls against white background

FAQs

Can I use a different type of noodle?

If you can’t find fideo or don’t want to run out to the store to buy it you can use another pasta of your choice. Thin spaghetti cut into smaller pieces works well as a substitute.

Can I add other vegetables to this recipe?

Of course, you can add as many veggies as you’d like! I just recommend dicing them up so that they complement the other ingredients.

How should I store my leftovers?

Keep your leftovers in the fridge in an airtight container and enjoy within 5 days.

More Soup Recipes You’ll Love

Thanks to my Mom for donating this recipe.

Photos by Alfonso Revilla

How to Make Sopa de Fideo, Traditional Mexican Noodle Soup

22-12-2020 · Cook for five minutes then remove from the heat. In a large pot add olive oil and the fideo noodles and heat over medium-high heat. Cook until the pasta has begun to turn golden brown, about 4-5 minutes. Pour in the blended tomato paste and remaining broth. Cook for …

22-12-2020

Every culture has its own special soup recipe to soothe and comfort a cold or flu away. Chicken noodle soup is popular in parts of the US. In Asian cultures, a hot bowl of pho or ramen is preferred, and in Mexican households, a steaming bowl of Sopa de Fideo is a welcome meal when the sniffles won't go away. a stock-based noodle soup, Sopa de Fideo is filled with vermicelli noodles, chicken broth, diced tomatoes, and cilantro. Suggested to have come to Mexico from Spain, this comfort food dish is the perfect soup to open your sinuses and get you feeling better.

What is Sopa de Fideo?

Found in Mexican and Tex-Mex cuisine, Sopa de Fideo is a Mexican noodle soup served with thin noodles. According to the Handbook of Mexican American Foods, it can be suggested the soup was brought over by the Spanish. Residents of Cavite, which is located in the Philippines, were first introduced to the soup from the Spanish in the 1600s. The same soup that was introduced to Mexico.

How to Make Sopa de Fideo

Making your own Sopa de Fideo only requires a few staple ingredients and about 30 minutes of cooking. Mexican grocery stores (and some larger grocery stores) carry traditional Fideo pasta, but using cut angel hair pasta or vermicelli is a perfect substitution.

Start out by making your own tomato sauce. To a blender add 2 cans of fire-roasted diced tomatoes, an onion, minced garlic cloves, cumin powder, and 1 cup of either chicken or vegetable broth. The tomato mixture can also be made with fresh tomatoes that have been skinned instead of the can of tomatoes.

In a medium saucepan heated over medium-high heat, add olive oil and the blended tomato puree. Cook for five minutes then remove from the heat.

In a large pot add olive oil and the fideo noodles and heat over medium-high heat. Cook until the pasta has begun to turn golden brown, about 4-5 minutes. Pour in the blended tomato paste and remaining broth. Cook for 20 minutes and season with salt. Garnish with lime wedges and chopped cilantro and serve. You can also top the fideo soup with yummy queso fresco or pickled jalapenos.

Watch: Homestyle Chicken Pot Pie

Prep Time: 5 minutes | Cook Time: 30 minutes

  • 29 oz fire roasted diced tomatoes
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp cumin powder
  • 6 cups chicken broth
  • 2 Tbsp olive oil, divided
  • 8 oz fideo pasta or vermicelli
  • 2 tsp salt
  • cilantro and lime wedges to garnish

Start out by making your own tomato sauce. To a blender add 2 cans of fire-roasted diced tomatoes, an onion, minced garlic cloves, cumin powder, and 1 cup of either chicken or vegetable broth.

In a medium saucepan heated over medium-high heat, add olive oil and the blended tomato puree. Cook for five minutes then remove from the heat.

In a large pot add olive oil and the fideo noodles and heat over medium-high heat. Cook until the pasta has begun to turn golden brown, about 4-5 minutes. Pour in the blended tomato paste and remaining broth. Cook for 20 minutes and season with salt. Garnish with lime wedges and chopped cilantro and serve.

Calories 156 Calories from Fat 45
Total Carbohydrates 22g 7%
* Percent Daily Values are based on a 2000 calorie diet.