Sopa De Fideo is warm, comforting, and the best solution for any rainy day. This classic Mexican Noodle Soup has been a favorite in my family since I was a kid. Fideo Soup is a simple recipe made with browned Fideo Noodles and a rich tomato broth. It’s one of the simplest recipes you can make and it’ll feed a family!
What Is Sopa De Fideo?
Sopa De Fideo (or “noodle soup” in English) is a classic Mexican soup recipe which is frequently served during lunchtime. If you’ve spent your childhood in Mexico or in a Mexican home, this soup is a close friend of yours. Mexican Noodle Soup is a very simple recipe that can be whipped up quickly. This soup is traditionally made by blending up canned tomatoes with garlic and onions and straining the mixture into a pot of browned fideo noodles. Finally, chicken broth is then added (in our case vegetable broth) and brought to a simmer until the noodles are fully cooked.
Fideo Soup Ingredients
For full recipe details, please see the recipe card at the end of this post. What follows is just a brief summary of the ingredients and instructions for making Sopa De Fideo.
- Fideo noodles – You can also use broken pieces of angel hair pasta.
- Olive oil – Or vegetable oil.
- Canned tomatoes – Tomato sauce will also work here since we will be blending up the canned tomatoes anyway.
- Vegetable broth – Traditional Sopa is made with chicken broth. However, we are using vegetable broth here and you won’t notice the difference!
- Onion – Yellow or white onion works best.
- Mexican oregano – Traditional oregano is most often found in Italian sauces, soups, and dressings, whereas Mexican oregano is used in Mexican and Tex-Mex dishes, also for sauces, soups and other dishes.
- Lime – I love serving Sopa De Fideo with a small bowl of lime slices. A little bit of lime juice really livens the soup up!
How To Make Sopa De Fideo
- Heat vegetable broth and make tomato sauce. Pour veggie broth into a large pot, bring to a boil, and then set aside. Place canned tomatoes, garlic, onions, and 2 cups of veggie broth into a blender and blend until smooth.
- Brown noodles. Heat oil in a large pot over medium heat. Add Fideo Noodles and cook (stirring frequently) until they become slightly browned, about 3 to 5 minutes.
- Add in tomato sauce and remaining broth. Strain tomato sauce into the pot with the browned noodles. Add in Mexican oregano and remaining veggie broth; bring to a boil. Reduce heat to simmer and let cook for about 10 minutes until noodles are al dente.
- Lime juice, garnish, and serve. Stir in lime juice. Serve in individual bowls and garnish with cilantro and red pepper flakes.
As you can see, making Sopa De Fideo is extremely easy! Additionally, this is one of those perfect recipes you can pull together using ingredients mostly from your own pantry. That’s why it’s perfect for cold days when you don’t want to go to the grocery store!
Fideo Soup Recipe Variations
I love keeping this recipe simple which is how Sopa De Fideo is traditionally made and served. However, if you want to get a little fancier, you can add in some finely chopped veggies like carrots or celery. You can also use zucchini noodles instead of regular noodles if you’re looking for a gluten-free version.
Here are some quick and fairly simple suggestions.
- Serve garnished with cilantro and red pepper flakes.
- Add a few avocado slices to the top.
- Serve with some good Homemade Tortilla Chips and salsa; try my Salsa Rosa, Salsa Ranchera, or Chipotle Tomato Salsa.
More Vegan Mexican Recipes
- Pozole Verde
- Vegan Tortilla Soup
- White Bean Chili
- Chipotle Sofritas
- Vegan Chimichangas
- Lentil Tacos
- Salsa Verde
- Guajillo Sauce
Sopa De Fideo
Sopa De Fideo is warm, comforting, and the best solution for any rainy day. This classic Mexican Noodle Soup has been a favorite in my family since I was a kid. Fideo Soup is a simple recipe made with browned Fideo Noodles and a rich tomato based broth. It's one of the simplest recipes you can make and it'll feed a family!
- 8 oz. Fideo noodles or angel hair pasta, broken into pieces
- 1 1/2 Tablespoons extra virgin olive oil
- 1 (14.28 oz.) Can diced or whole tomatoes
- 1/2 Yellow onion, finely chopped
- 4 Cloves garlic, minced
- 8 Cups vegetable broth
- 1 Tablespoon Mexican oregano
- 1/2 Teaspoon cumin
- Lime juice
- Add veggie broth to a large pot and bring to a boil over high heat. Remove from heat and set aside.
- Add canned tomatoes, 2 cups of veggie broth, chopped onion, and minced garlic to a blender; blend on high until smooth.
- Pour oil into a large pot or Dutch oven and heat over medium heat. Add in fideo noodles and cook, stirring frequently, until they become golden brown, about 3 to 5 minutes.
- Pour tomato sauce mixture through a handlheld strainer into the pot of browned noodles.
- Add in Mexican oregano and remaning vegetable broth. Bring to a boil over high heat. Reduce heat to medium and let simmer for about 10 minutes until noodles are fully cooked.
- Stir in lime juice and serve soup in individual bowls garnished with cilantro and red pepper flakes.
Amount Per Serving: Calories: 235Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1339mgCarbohydrates: 38gFiber: 3gSugar: 5gProtein: 7g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. https://theveganplate.com/privacy-policy-2/
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