Sopa De Fideo (Mexican Fideo Soup) Recipe

I’m sharing my sopa de fideo, a simple yet flavorful Mexican classic made with toasted Fideo Noodles, a light tomato sauce, and a few secret touches plus lots of love.

I cant stop making this Sopa de Fideo, it’s small kitchen magic and honestly it surprises me every time. I use fideo noodles toasted until golden and roma tomatoes blended into a bright light sauce, nothing fancy yet every spoonful says home.

This is the kind of Sopa Soup Recipe that gets texted to friends at 10 pm because you suddenly crave something simple. Its fast, it’s forgiving, sometimes messy, but always hits.

If you like Fideo Noodles and quick, real flavor, you’ll wanna try it and tell me what you changed. Not perfect but I love it.

Ingredients

• Toasty little pasta that soaks up broth, mostly carbs, gives comforting texture.
• Bright, slightly acidic, add vitamin C and fiber, make the soup tangy.
• Adds sweet savory depth, contains antioxidants, gives body and a subtle bite.
• Pungent, warms the soup, has immune friendly compounds, not overpowering if its cooked.
• Provides savory backbone, adds salt and umami, boosts protein if chicken used.
• Fresh herb, bright citrusy note, adds color and a lively finish, dont skip
• Squeeze for acidity, lifts flavors, adds vitamin C and a zippy finish.
• Warm earthy spices, give depth and a hint of smoke, use sparingly.

Ingredient Quantities

• 7 oz (200 g) fideo noodles or broken vermicelli
• 2 tbsp vegetable oil
• 3 roma tomatoes roughly chopped or 14 oz (400 g) can crushed tomatoes
• 1/2 small white or yellow onion diced
• 2 cloves garlic smashed
• 4 cups (1 L) chicken broth or vegetable broth
• 1 tsp salt plus more if needed
• 1/4 tsp black pepper
• 1/4 tsp ground cumin (optional)
• 1/2 tsp dried oregano (optional)
• 2 tbsp chopped cilantro for garnish
• Lime wedges for serving

How to Make this

1. Heat 2 tbsp vegetable oil in a medium pot over medium heat, add 7 oz (200 g) fideo noodles and toast, stirring, until they’re golden brown and smell nutty, about 3 to 5 minutes; remove noodles to a bowl and don’t burn them, they go from perfect to bitter fast.

2. While the noodles toast, puree 3 roma tomatoes (or a 14 oz / 400 g can crushed tomatoes) with a little water or a splash of the 4 cups (1 L) broth in a blender until smooth; if using canned you can skip blending.

3. In the same pot, add the diced 1/2 small onion and 2 smashed garlic cloves to the remaining oil and sweat until translucent and soft, about 3 minutes, scraping up any browned bits from toasting the noodles.

4. Pour the tomato puree into the pot, bring to a simmer and cook until the raw tomato taste mellows and the sauce deepens in color, about 5 minutes; this step really builds flavor so don’t rush it.

5. Season the tomato sauce with 1 tsp salt (start with that and add more later), 1/4 tsp black pepper, 1/4 tsp ground cumin and 1/2 tsp dried oregano if you’re using them; taste after it simmers a bit and adjust.

6. Return the toasted fideo to the pot, pour in the remaining broth (4 cups / 1 L), bring to a boil, then reduce to a gentle simmer and cover partly.

7. Cook until the noodles are tender and have absorbed some liquid, about 6 to 8 minutes, stirring occasionally so nothing sticks; if it gets too thick add a little more broth or water.

8. Taste and adjust seasoning, serve hot topped with 2 tbsp chopped cilantro and lime wedges for squeezing, a little extra black pepper or a dab of butter if you want it richer.

Equipment Needed

You’re gonna need these:

1. Medium pot (3 to 4 quart) for toasting and simmering the fideo
2. Blender or immersion blender for pureeing fresh tomatoes (skip if using canned)
3. Wooden spoon or heatproof spatula for stirring and scraping browned bits
4. Chef’s knife and cutting board for chopping tomatoes and onion
5. Measuring spoons and a 1 cup measuring cup for broth and seasonings
6. Small heatproof bowl to hold the toasted noodles so they don’t burn
7. Garlic press or the flat side of a knife to smash garlic
8. Ladle or large serving spoon for adding broth and serving, plus a can opener if using canned tomatoes

FAQ

Sopa De Fideo (Mexican Fideo Soup) Recipe Substitutions and Variations

• Fideo noodles: use broken angel hair or thin spaghetti, they cook about the same and give a similar texture.
• Vegetable oil: swap for olive oil for more flavor, or canola/avocado oil if you want a neutral taste.
• Roma or crushed tomatoes: use a 14 oz can diced tomatoes blitzed in a blender, or 1 cup tomato passata or tomato sauce thinned with a little water.
• Chicken broth: use vegetable broth for a vegetarian soup, or water plus a bouillon cube or paste if thats what you have.

Pro Tips

– Toast the fideo but stay right there, they brown in a flash and go from perfect to bitter if you blink, so stir constantly and pull them out the moment they smell nutty. If you want extra crunch, toast a few extra handfuls to sprinkle on top at the end.

– When you puree fresh tomatoes add a splash of the broth before blending, it makes a silkier sauce and helps the blender, and simmer the sauce long enough to lose that raw tomato bite. If it still tastes too sharp try a tiny pinch of sugar or grate in a small carrot, it mellow things out without making it sweet.

– Bloom your spices in the warm oil with the onion for 20-30 seconds before adding the tomato, that little step wakes up cumin and oregano and gives way more depth. A small knob of butter at the end or a splash of good olive oil will make the soup feel richer and round out the acid.

– For best texture undercook the noodles just a touch and let them sit covered off the heat for a few minutes, they’ll finish softening from the residual heat so you dont end up mushy. Leftovers thicken up fast so when reheating add a bit of broth and a squeeze of lime to brighten it back to life.