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Mexican Sopa de Fideo Recipe

Mexican Sopa de Fideo Recipe
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★★★★★

4.9 from 31 reviews

An authentic and easy Mexican Sopa de Fideo recipe featuring toasted thin noodles in a flavorful tomato broth seasoned with garlic, oregano, cumin, and topped with fresh cilantro. This comforting soup is quick to make, loved by kids and adults alike, and can be made vegan by using vegetable broth.

Ingredients

Scale

Tomato Base

  • 1 (28-ounce) can whole tomatoes
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh Mexican oregano (or Mediterranean oregano), chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin

Noodles and Broth

  • 1 (7-ounce) package cut fideo pasta
  • 3 tablespoons olive oil
  • 1 quart chicken broth or vegetable broth (for vegan version)

Garnish

  • 1/3 cup chopped fresh cilantro
  • Lime wedges (optional, for serving)

Instructions

  1. Make tomato base: Combine the whole tomatoes with their juice, 1/4 cup olive oil, minced garlic, chopped oregano, kosher salt, and ground cumin in a blender. Blend on high speed until the mixture is smooth. Set aside near the stove for immediate use after toasting noodles.
  2. Toast noodles: Heat the remaining 3 tablespoons of olive oil in a large pot or Dutch oven (minimum 4 quarts) over medium heat. Add the cut fideo noodles and stir constantly, coating them evenly with the oil. Continue toasting until the noodles change from glossy tan to a matte golden brown, about 4 minutes. This step brings out a nutty flavor.
  3. Add tomato sauce and broth: Carefully pour the blended tomato mixture into the pot with toasted noodles, stirring constantly to mix and fry the sauce in the oil. Be cautious as the hot oil may sputter. Once combined, add the chicken or vegetable broth and bring the soup to a boil. Reduce heat to medium-low, cover, and simmer for about 5 minutes until noodles are tender but not mushy.
  4. Serve: Remove the pot from heat and stir in the chopped fresh cilantro. Ladle the soup into bowls and serve immediately, optionally with lime wedges for squeezing. Note that the longer the soup sits, the thicker and softer the noodles become, so best enjoyed fresh.

Notes

  • Use cut fideo pasta for authentic texture; if unavailable, break spaghetti into 1-inch pieces and toast as directed.
  • To make vegan, substitute chicken broth with vegetable broth.
  • For a heartier soup, add 1 cup finely diced vegetables like carrots, peas, zucchini, or potatoes with the broth and simmer until tender.
  • Garnish options include lime juice, crumbled queso fresco, or diced avocado.
  • To add spice, incorporate hot sauce or 1 teaspoon arbol chili powder.
  • Do not freeze the soup; it will separate and become gloppy upon thawing.
  • Leftovers store well in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: Sopa de Fideo, Mexican noodle soup, fideo pasta, tomato soup, easy Mexican soup, comfort food, vegan Mexican soup option

Find it online: https://tastybella.com/mexican-sopa-de-fideo-recipe/