Sopa de Fideo Recipe

Introduction

Sopa de Fideo is a comforting Mexican noodle soup that’s quick to prepare and packed with fresh, vibrant flavors. Its simple combination of toasted noodles and a rich tomato broth makes it a perfect dish for any day of the week.

Ingredients

• 1 (28-ounce) can whole tomatoes
• 1/4 cup + 3 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon fresh Mexican oregano (or Mediterranean oregano), chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 (7-ounce) package cut fideo pasta
• 1 quart chicken broth or vegetable broth
• 1/3 cup chopped cilantro

Instructions

1. Step 1: Make the tomato base by combining the whole tomatoes, 1/4 cup olive oil, garlic, oregano, salt, and cumin in a blender. Blend on high until the mixture is smooth.
2. Step 2: Heat the remaining 3 tablespoons of olive oil in a large soup pot over medium heat. Add the fideo pasta and toast, stirring frequently, until the noodles are golden and fragrant, about 4 minutes.
3. Step 3: Add the blended tomato base to the toasted noodles and fry for 1 to 2 minutes to deepen the flavors. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 5 minutes until the pasta is tender.
4. Step 4: Stir in the chopped cilantro just before serving to add freshness and color to your soup.

Tips & Variations

• For a spicier soup, add a pinch of crushed red pepper flakes or a diced jalapeño when frying the tomato base.
• Use vegetable broth to make this dish vegetarian or vegan.
• To toast the noodles evenly, keep stirring constantly and watch closely so they don’t burn.
• Fresh oregano adds authentic flavor, but dried oregano can be used in a pinch; use about one teaspoon.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the pasta from overcooking. You can also freeze the soup for up to 2 months, but be aware the pasta may soften further after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned diced tomatoes instead of whole tomatoes?

Yes, canned diced tomatoes work fine. For a smoother soup, you might want to blend them slightly before adding to the pot.

What can I substitute for fideo pasta?

If you can’t find fideo, you can use vermicelli or broken thin spaghetti as a substitute. Toast them lightly before adding the liquids for the best texture and flavor.

Sopa de Fideo Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

Sopa de Fideo is a traditional Mexican noodle soup featuring toasted fideo pasta simmered in a flavorful tomato and oregano broth. This comforting, easy-to-make dish combines a smooth tomato base with aromatic spices and fresh cilantro, delivering a warm and satisfying meal perfect for any day.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tomato Base

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

Soup

• 3 tablespoons olive oil
• 1 (7-ounce) package cut fideo pasta
• 1 quart chicken broth or vegetable broth
• 1/3 cup chopped cilantro

Instructions

1. Make tomato base. Combine whole tomatoes, 1/4 cup olive oil, garlic, fresh oregano, kosher salt, and ground cumin in a blender. Blend on high speed until the mixture is completely smooth, creating a vibrant tomato base for the soup.
2. Toast noodles. Heat the remaining 3 tablespoons of olive oil in a large soup pot over medium heat. Add the fideo pasta and toast it, stirring frequently, until the noodles turn golden brown and develop a nutty aroma, about 4 minutes.
3. Simmer. Pour the blended tomato base into the pot with the toasted noodles and fry the mixture in the oil for 1 to 2 minutes to deepen the flavors. Then add the chicken or vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer until the pasta is tender and cooked through, approximately 5 minutes.
4. Serve. Remove the soup from heat, stir in the freshly chopped cilantro for a burst of herbal freshness, and serve immediately while hot.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust salt according to your taste preference.
• Fresh oregano is preferred for authentic flavor, but Mediterranean oregano is an excellent substitute.
• Be careful not to burn the fideo while toasting as it can turn bitter.
• Optional toppings like avocado slices or a squeeze of lime can enhance the dish.

Keywords: Sopa de Fideo, Mexican noodle soup, fideo pasta, tomato soup, authentic Mexican recipe, easy soup recipe