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Sopa de fideo served in a bowl.
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Mexican Sopa de Fideo

Mexican Sopa de Fideo is one of the most traditional soups in Mexico. This easy and comforting noodle soup is ready in 30 minutes. Learn how to make this traditional golden sopa de fideo, loved by many, in your own home.
 
Course Soups
Cuisine Mexican
Keyword Mexican Noodles Recipe, Mexican Sopa de fideo, sopa de fideo
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4
Calories 309kcal

Ingredients

  • 2 Tablespoons vegetable oil
  • 8 ounces Vermicelli Pasta – Fideo noodles
  • 10 ounces Roasted Tomatoes
  • 1 large garlic clove or 2 small ones
  • ½ cup white onion chopped or ½ of an small onion
  • 6 cups of chicken or vegetable broth
  • ½ tablespoon Salt to taste
  • ½ teaspoon black pepper to taste

TO SERVE YOUR SOPA DE FIDEO:

  • Mexican crumbled Queso Fresco and diced avocado.

Instructions

Make the recaudo (sauce)

  • First, roast your tomatoes in a cast iron pan or Mexican comal if you have one. 
  • Place the roasted tomatoes, garlic, and onion in a blender and blend until smooth. Strain the mixture into a bowl using a colander and set aside. 
  • Add some of the chicken broth if your tomato mixture is too thick.

Fry the fideo

  • Heat oil in a Dutch oven or large pot over medium-low heat and add the fideo pasta (vermicelli noodles). Toast the noodles slightly, stirring often, until they are light golden-brown in color, 3-4 minutes.

Add the sauce

  • 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.

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

    Notes

    • If you don't find Fideo or vermicelli, you can use "Angel Hair Pasta." Cut it into 1-inch pieces, and reduce the cooking time since it cooks faster.
    • Some people like to fry the noodles until they are golden brown, which adds more flavor to the soup.
    • My favorite tomatoes for this soup are Roma tomatoes, but any other tomatoes or canned tomatoes can be used. Just remember that the flavor may be different. 
    • Another substitute for fresh tomatoes is a Mexican tomato broth sold in Latin grocery stores. This is known as “pure de Tomate.” 
    • For substitutions of chicken broth, you can always switch to vegetable broth or water with granulated chicken bouillon. 
    • Other additions to this soup are potatoes, carrots, black beans, and other vegetables.    
    • A spring of cilantro or parsley added to the final cooking stage also gives the soup an extra aroma.

    Nutrition

    Serving: 1bowl | Calories: 309kcal | Carbohydrates: 57g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 1623mg | Potassium: 46mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 0.8mg