Sopa de Fideo, also known as Mexican noodle soup, is a traditional Mexican soup made from toasted fideo noodles cooked in a flavorful homemade tomato broth. It’s satisfying, comforting, and perfect for the whole family!
I absolutely adore this recipe for Sopa de Fideo, and here’s why:
This soup is a true crowd-pleaser, perfect for the entire family. It caters to picky eaters with its simplicity, making it a favorite of my little toddler. However, it’s also versatile enough to accommodate different preferences by adding extra veggies or other variations. You’ll find some helpful tips in the variation section below.
In just about 30 minutes, you’ll have a wholesome and delicious meal on the table. It’s hard to find a quicker and easier option!
What truly sets this soup apart is its incredible flavor. Despite its straightforward preparation, the lightly toasted noodles with the delicious broth make for the best flavor! It never fails to fulfill my cravings for a comforting and flavorful soup.
What Is Sopa de Fideo?
Sopa de fideo is a traditional Mexican soup made with thin noodles called “fideos” that are typically toasted in oil before being cooked in a flavorful tomato-based broth. It’s a popular and comforting dish that comes together in about 30 minutes!
Fideo noodles are round and thin, like spaghetti noodles, but short and bite-sized. You can find it in the pasta aisle of your grocery store labeled as “fideo” or sometimes as “cut spaghetti.”
If you can’t find fideo noodles in your grocery store, you could buy regular spaghetti noodles and break them into short 1-inch pieces. Here’s the pasta I used for this recipe.
More Mexican Soups
Love soups? Here are more authentic Mexican soups.
How to Make Sopa de Fideo
Blend and strain: Blend together some tomatoes, onion, garlic, cumin, and broth until completely smooth. Then, strain the sauce through a fine mesh strainer into a bowl to remove any solids and set aside.
Toast: Toast the fideo pasta noodles in a large pot for 3 to 4 minutes, stirring occasionally, until the pasta begins to lightly brown and blister.
Cook: Pour in the blended tomato sauce and cook for 5 minutes, then add in the remaining broth, chicken bouillon (if using), and salt. Stir to combine and bring to a boil, then reduce heat to low and cook for 10 more minutes until the pasta is tender and cooked through.
I like to serve my sopa de fideo in a big bowl with some cilantro and a squeeze of lime juice for some brightness and freshness.
The base of this soup is so simple and flavorful that it’s easy for you to make different variations based on what you have in your pantry! Here are some ideas:
- Add veggies: Add 1 cup of any frozen veggie mix you like. Zucchini, carrots, diced potatoes, or even beans for some extra flavor and nutrition would also be great.
- Use different noodles: You can also use different-shaped pasta if you can’t find fideo. There are several variations like alphabet (sopa de letras), stars, shells, and melon seed-shaped pasta that also work well.
Storing and Reheating
Sopa de fide can be stored in the refrigerator for up to 1 week in an airtight container.
To reheat, heat in a medium pot over medium heat until warm, or microwave on high for 4 minutes, stirring halfway through.
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 medium onion, quartered (yellow or white)
- 2 cloves garlic
- ½ teaspoon ground cumin
- 6 cups broth, divided (chicken or vegetable)
- 1 tablespoon olive oil divided
- 8 ounces fideo pasta
- 1 bouillon cube (about 2 teaspoons), chicken or vegetable, optional
- 2 teaspoons kosher salt, plus more to taste
- Add the tomatoes, onion, garlic, cumin, and 1 cup of the chicken broth to a large blender. Blend until completely smooth.
- Strain the blended tomato sauce through a fine mesh strainer into a bowl to remove any solids. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Stir in the fideo pasta and cook for 3 to 4 minutes, stirring occasionally, until the pasta begins to light brown and blister.
- Pour in the blended tomato sauce and cook for 5 minutes, stirring occasionally.
- Add in the remaining 5 cups of chicken broth, chicken bouillon (if using), and salt. Stir to combine and bring to a boil.
- Reduce heat to low and cook for 10 more minutes or until the pasta is tender and cooked through.
- Taste and adjust salt if necessary. Serve immediately.