Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo is a traditional Mexican noodle soup made with toasted fideo noodles in a light and flavorful tomato-based broth. It’s soothing, comforting, and loved by the whole family!

What is Sopa de Fideo?

Sopa de fideo is a classic Mexican noodle soup consisting of thin vermicelli noodles (called fideo in Spanish) in a homemade tomato-based broth. It is quick and easy to make with simple pantry ingredients, making it a family favorite, especially with small children.

Reasons Why You’ll Love Sopa de Fideo

• It’s ready in about 30 minutes: Sopa de fideo is simple to make with very little prep time. It’s one of my favorite homemade soups to make on busy days when I’m craving comforting, home-cooked food.
• Budget-friendly ingredients: This soup uses super affordable, easily accessible ingredients.
• Customizable: It can be modified with different vegetables (zucchini, corn, carrots, potatoes, etc), proteins (shredded chicken, shrimp, or beans), or spices to suit personal tastes. You can also add garnishes like fresh cilantro, avocado, and lime juice.

Key Ingredients in Sopa de Fideo

Find the printable recipe with measurements in the recipe card below.

• Oil: Any neutral-tasting oil such as avocado or olive oil.
• Fideo noodles: Thin noodles that are similar to vermicelli. They’re toasted in oil before cooking, adding a nutty flavor and preventing them from becoming mushy. If you can’t find fideo noodles, you can use broken-up vermicelli or angel hair pasta. Alphabet or star-shaped pasta is also popular when cooking this soup for small children.
• White onion: White onions are traditionally used in Mexican recipes. For this soup, we blend raw onion with the tomatoes and sauté diced onions with the noodles. Onions add a mild flavor that balances the sweetness of the tomatoes.
• Chicken broth: The liquid base of the soup. For best results, use a good-quality chicken broth either homemade or store-bought.
• Roma tomatoes: Tomatoes are blended with onion and broth to make the soup base. Fresh tomatoes will offer a brighter flavor, but canned tomatoes can be used if fresh aren’t available.
• Bouillon: Chicken bouillon is added to intensify and deepen the broth’s flavor and help bring out the richness of the toasted noodles.
• Fresh garlic: Garlic is sautéed with the noodles and onion for a rich, savory layer of flavor.

How to Make Sopa de Fideo

1. Toast the noodles: Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pot. Add the noodles and diced onion and mix well. Sauté for about 6-8 minutes, or until the noodles are golden brown and the onions have softened. Stir often to prevent burning and reduce the heat if needed.

2. Make the tomato broth: Blend two cups of the chicken broth, the halved onion, tomatoes, bouillon, and salt in a high-speed blender until smooth. Set aside until the noodles are ready.

3. Sauté the garlic and add the broth. Once the noodles are golden and ready, add the minced garlic and cook for 30 seconds or until fragrant. Stir in the blended tomato sauce plus the remaining six cups of chicken broth. Mix well to combine.

4. Simmer: Increase the heat to high and bring to a boil. Once boiling, immediately reduce the heat to medium-low and simmer for 8-10 minutes or until the noodles are softened.

5. Serve: Serve garnished with lime wedges, fresh cilantro, avocado, and queso fresco if desired.

Cooking Tips

1. Toast the Noodles: Toasting the fideo in oil before adding any liquid gives them a golden-brown color and adds a rich, nutty flavor, enhancing the overall taste of the soup. Toasting also gives them a firmer texture, preventing them from becoming mushy after simmering.
2. Broth Consistency: Some people prefer a thinner broth, while others may prefer a slightly thicker broth with a higher noodle-to-broth ratio. This recipe is definitely on the lighter side. In any case, remember that the noodles will continue to absorb liquid as they cook.
3. Variations: This soup can be made with different types of veggies or noodles. I like to include zucchini, potatoes, or carrots, and I used to make it with alphabet-shaped pasta when Octavian was little.

Storage and Reheating

Transfer leftovers to an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended, as the noodles tend to turn mushy when thawed. Gently reheat leftovers on the stovetop over medium heat, stirring occasionally, or in the microwave. If the noodles have absorbed most of the broth, you can add additional water or chicken broth until the desired consistency is reached.

More Mexican Soup Recipes

• Albondigas Soup (Mexican Meatball Soup)
• Pozole Rojo Recipe (Red Posole)
• Pozole Verde
• Caldo de Pollo Recipe (Mexican Chicken Soup)

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