Sopa de Fideo (Mexican Noodle Soup Recipe)
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!
Servings: 5 servings
Ingredients
- 2 tablespoon oil i.e. olive oil, avocado oil, or vegetable oil
- 2 (7-ounce) packages fideo noodles
- 2 white onions One onion diced, and the other peeled and halved
- 8 cups low-sodium chicken broth divided
- 3 Roma tomatoes quartered
- 2 tablespoon chicken bouillon½
- teaspoon salt
- 3 cloves garlic minced
Instructions
- 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.
- Blend two cups of the chicken broth, the halved onion, tomatoes, bouillon, and salt in a high-speed blender until smooth. Optional: Strain the blended tomato mixture through a fine mesh strainer to remove any solids. Set aside until the noodles are ready.
- 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.
- 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.
- Serve garnished with lime wedges, fresh cilantro, avocado, and queso fresco.
Notes
Transfer leftovers to an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended.
Nutrition
Calories: 419kcal | Carbohydrates: 66g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 0.3mg | Sodium: 593mg | Potassium: 427mg | Fiber: 3g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
