Mexico Sopa de Fideo
Sopa de fideo is a classic Mexican noodle soup made with toasted vermicelli noodles simmered in a rich tomato-based broth. This humble yet flavorful dish is a staple in Mexican households, often served as a comforting meal for children or a light appetizer. Its origins trace back to Spanish and Moorish culinary influences, with Mexico adding its distinct flavors through ingredients like tomatoes, chilies, and fresh herbs. Simple to prepare and deeply satisfying, sopa de fideo exemplifies the ingenuity of Mexican cooking, transforming everyday ingredients into a cherished dish.
Recipe Servings: 4–6
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 medium tomatoes, chopped
- ¼ medium onion, chopped
- 2 garlic cloves, minced
- 4 cups (1 L) chicken or vegetable broth, divided
- 2 Tbsp (30 ml) vegetable oil
- 7 oz (200 g) fideo noodles or vermicelli pasta
- 1 tsp (5 ml) ground cumin
- ½ tsp (2 ml) smoked paprika
- ½ tsp (2 ml) salt (adjust to taste)
- ¼ tsp (1 ml) ground black pepper
- ¼ cup (10 g) fresh cilantro, chopped
- Diced avocado, optional, for garnish
- Queso fresco, optional, for garnish
- Lime wedges, optional, for garnish
Directions
- In a blender, combine the chopped tomatoes, onion, garlic, and ½ cup (120 ml) of the broth. Blend until smooth, then set aside.
- Heat the vegetable oil in a large pot or saucepan over medium heat. Add the fideo noodles and stir constantly for 3–4 minutes, or until they are golden brown and fragrant. Be careful not to burn them.
- Pour the blended tomato mixture into the pot with the toasted noodles. Cook for 3–5 minutes, stirring occasionally, until the sauce deepens in color and thickens slightly.
- Add the remaining broth, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
- Bring the soup to a boil; then reduce the heat to low and simmer for 10–12 minutes, or until the noodles are tender.
- Taste the soup and adjust the seasoning as needed. Stir in the chopped cilantro just before serving.
- Ladle the soup into bowls and garnish with diced avocado, crumbled queso fresco, or a squeeze of lime juice if desired.
Notes
- For a spicier version, add a diced serrano or jalapeño pepper to the blender with the tomato mixture.
- If fideo noodles or vermicelli are unavailable, break angel hair pasta into small pieces as a substitute.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop, adding a splash of water or broth to adjust the consistency.
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