Description
Sopa de Fideo is a traditional Mexican noodle soup made with toasted fideo pasta simmered in a flavorful tomato and herb broth. This quick and comforting soup features a smooth tomato base blended with garlic, oregano, cumin, and olive oil, combined with toasted noodles, and simmered in chicken or vegetable broth. Garnished with fresh cilantro and customizable with various toppings, it is a perfect warm meal for any day.
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
Soup
- 1 (7-ounce) package cut fideo pasta
- 3 tablespoons olive oil
- 1 quart chicken broth or vegetable broth
- 1/3 cup chopped cilantro
Instructions
- Make tomato base: Combine the canned whole tomatoes, 1/4 cup olive oil, garlic cloves, chopped oregano, kosher salt, and ground cumin in a blender. Blend on high until the mixture is smooth, creating a flavorful tomato base for the soup.
- Toast noodles: Heat the remaining 3 tablespoons of olive oil in a large soup pot (minimum 4-quart capacity) over medium heat. Add the fideo pasta and toast it, stirring frequently, until it turns golden and toasted evenly, about 4 minutes. This step adds a nutty depth to the noodles.
- Simmer the soup: Pour the blended tomato base into the pot with the toasted noodles and fry it in the oil for a minute or two to deepen the flavors. Then add the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer gently until the pasta is tender and cooked through, approximately 5 minutes.
- Serve: Remove the pot from heat and stir in the chopped cilantro for a fresh, herbal touch. Ladle the soup into bowls and serve immediately, optionally garnished with lime juice, queso fresco, or diced avocado depending on your preference.
Notes
- For a vegan option, substitute chicken broth with vegetable broth.
- To make the soup heartier, add diced vegetables such as carrots, peas, green beans, zucchini, or potatoes.
- Serve with a squeeze of lime juice, crumbled queso fresco, or diced avocado to enhance flavor.
- If using fresh tomatoes instead of canned, use 2 cups of chopped Roma tomatoes.
- To add spice, include a few splashes of hot sauce or a teaspoon of arbol chili powder.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
