Sopa De Fideo is a beloved Mexican comfort soup that transforms simple ingredients into a deeply satisfying bowl of warmth. This traditional dish features thin vermicelli noodles toasted until golden, then simmered in a rich tomato-based broth seasoned with garlic, onion, and cumin. The toasting step is crucial as it adds a nutty depth to the noodles and prevents them from becoming mushy in the broth. Often served as a starter or light meal, this soup is the Mexican equivalent of chicken noodle soup, offering comfort and nourishment in every spoonful. It’s the kind of food that mothers and grandmothers have been making for generations, with each family adding their own special touches. Simple, economical, and incredibly flavorful, sopa de fideo proves that the best dishes don’t need complicated ingredients.
Serving Quantity: 6 servings
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 7 ounces dried fideo noodles (or vermicelli, broken into 2-inch pieces)
- 3 tablespoons vegetable oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups chicken broth (or vegetable broth)
- 1 teaspoon ground cumin
- Half teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- Half teaspoon black pepper
- 1 serrano or jalapeño pepper (optional, for heat)
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
- Queso fresco (crumbled, for topping)
- Avocado slices (for serving, optional)
Nutrition Information (Per Serving):
- Calories: 195
- Protein: 7g
- Carbohydrates: 28g
- Fat: 6g
- Sugar: 4g
- Sodium: 865mg
- Fiber: 3g
- Cholesterol: 5mg
- Iron: 2mg
1. Toast the Fideo Noodles
Heat two tablespoons of vegetable oil in a large, deep skillet or wide pot over medium heat. Add the fideo noodles or broken vermicelli to the hot oil. Stir constantly with a wooden spoon, making sure all the noodles get coated with oil and toasted evenly. This takes about 4 to 6 minutes. Watch them carefully as they can go from perfectly golden to burnt very quickly. The noodles should turn a deep golden brown color and smell nutty and toasted. This crucial step adds incredible flavor and helps the noodles maintain their texture in the soup. Once toasted, transfer the noodles to a plate and set aside.
2. Sauté the Aromatics
In the same pot, add the remaining tablespoon of oil if needed. Add the diced onion and cook over medium heat for 4 to 5 minutes until softened and translucent. The onion should be tender but not browned. Add the minced garlic and cook for another minute until fragrant. If using a whole serrano or jalapeño pepper for heat, add it now. You can slice it open to release more spice or leave it whole for milder heat. Stir everything together so the garlic doesn’t burn.
3. Create the Tomato Base
Add the diced tomatoes with their juices and the tomato paste to the pot. Stir everything together, breaking up the tomatoes slightly with your spoon. Cook for 3 to 4 minutes, stirring occasionally, until the tomato paste is well incorporated and the mixture becomes fragrant. The tomatoes will break down and create a thick, concentrated base. This cooking step intensifies the tomato flavor and removes any raw taste from the tomato paste.
4. Blend for Smooth Texture
For a smoother, more traditional texture, carefully transfer the tomato mixture to a blender. Add about half a cup of the chicken broth to help it blend smoothly. Blend until completely smooth, about 30 seconds. Be very careful when blending hot liquids as they can expand and splatter. Remove the center cap from the blender lid and cover with a kitchen towel to allow steam to escape safely. If you prefer a chunkier, rustic soup, you can skip this blending step entirely.
5. Build the Broth
Pour the blended tomato mixture back into the pot. If you didn’t blend it, simply continue with what’s in the pot. Add the remaining chicken broth, ground cumin, dried oregano, bay leaf, salt, and black pepper. Stir everything together until well combined. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 5 minutes. This allows all the flavors to meld together and creates a deeply flavored broth. Taste and adjust the seasonings if needed.
6. Cook the Noodles in Broth
Add the toasted fideo noodles back to the pot, stirring to submerge them in the broth. Bring the soup back to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring occasionally to prevent the noodles from sticking to the bottom. The noodles will absorb the flavorful broth and become tender. They’re done when they’re soft but still have a slight bite. The soup will thicken as the noodles cook and release their starch. If it becomes too thick for your liking, add a bit more broth or water to reach your desired consistency.
7. Finish and Serve
Remove the bay leaf and the whole pepper if you used one. Taste the soup one final time and adjust the salt and pepper as needed. The soup should be well-seasoned with a nice balance of tomato, cumin, and garlic flavors. Ladle the hot soup into bowls. Garnish each serving generously with chopped fresh cilantro and crumbled queso fresco. Serve with lime wedges on the side for squeezing over the top. The lime juice adds brightness that really makes the flavors pop. Avocado slices make a wonderful creamy addition if using.
Tips for Perfect Sopa De Fideo
Don’t skip toasting the noodles. This step is what gives sopa de fideo its signature flavor and prevents the noodles from becoming mushy and gummy in the broth. Fideo noodles are available in the international aisle of most grocery stores or at Mexican markets. If you can’t find them, thin vermicelli or angel hair pasta broken into short pieces works perfectly. Watch the noodles carefully while toasting. They go from golden to burnt very quickly. Keep stirring constantly and remove from heat as soon as they reach a deep golden color. For a richer flavor, use half chicken broth and half water, or add a chicken bouillon cube to the broth for extra depth. Some families add a whole tomato to the aromatics and char it before blending for a smoky, roasted flavor that’s absolutely delicious. This soup thickens considerably as it sits because the noodles continue absorbing liquid. When reheating leftovers, add extra broth or water to thin it back to soup consistency. For a heartier version, add shredded cooked chicken, small meatballs, or diced vegetables like carrots, zucchini, or potatoes during the simmering stage. The soup can be made vegetarian by using vegetable broth instead of chicken broth. The flavor will be lighter but still delicious. Add the cilantro and lime at the table rather than during cooking. The fresh herbs and citrus maintain their bright flavor when added at the end. Leftover soup keeps in the refrigerator for up to 4 days. The noodles will become very soft and absorb most of the broth, creating an almost pasta-like consistency. Some people prefer to cook the noodles separately and add them to individual bowls of hot broth. This keeps the soup from thickening and is great if you’re making a large batch. Serve with warm corn tortillas, saltine crackers, or crusty bread for dipping into the flavorful broth. A dollop of Mexican crema or sour cream on top adds richness and helps cool the soup if you made it spicy. For special occasions, float a fried egg on top of each bowl. The runny yolk enriches the broth beautifully.
