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Sopa de Fideo Recipe

Sopa de Fideo Recipe
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★★★★★

4.8 from 21 reviews

Sopa de Fideo is a traditional Mexican noodle soup featuring toasted thin noodles simmered in a flavorful tomato and broth base, enhanced with garlic, oregano, cumin, and fresh cilantro. This comforting and easy-to-make soup is perfect for any day and showcases authentic Mexican flavors in a light yet satisfying dish.

Ingredients

Scale

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

Sopa de Fideo

  • 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 the whole tomatoes, 1/4 cup olive oil, garlic cloves, chopped oregano, kosher salt, and ground cumin in a blender. Blend on high speed until the mixture is completely smooth and well emulsified to form the flavorful tomato base.
  2. Toast noodles: Heat the remaining 3 tablespoons olive oil in a large soup pot over medium heat. Add the fideo pasta and stir frequently, toasting the noodles until they turn golden brown and develop a toasty aroma, about 4 minutes. This adds a nutty flavor to the soup.
  3. Simmer: Pour the prepared tomato base into the pot with the toasted noodles and fry for 1 to 2 minutes to let the flavors meld. Then add the chicken or vegetable broth and bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 5 minutes or until the pasta is tender and has absorbed some of the broth flavor.
  4. Serve: Stir in the freshly chopped cilantro just before serving to add a fresh herbal brightness. Ladle the soup into bowls and serve hot, enjoying the comforting warmth and authentic Mexican flavors.

Notes

  • You can substitute the chicken broth with vegetable broth to make this recipe vegetarian.
  • For a spicy kick, add a pinch of crushed red pepper or chopped jalapeño while toasting the noodles.
  • If fresh oregano isn’t available, dried oregano can be used, but reduce the quantity to 1 teaspoon.
  • Fideo pasta is a thin vermicelli-like noodle common in Mexican cooking; angel hair pasta can be used as a substitute in a pinch.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Nutrition

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

Find it online: https://ricoloranz.com/sopa-de-fideo-recipe/