Sopa De Fideo—a popular Mexican noodle soup—
is quick, easy, and deliciously comforting!
Sopa de fideo (meaning ‘noodle soup’) is a staple in Mexican cuisine. It is believed that the soup originated in Spain and made its way to Mexico with the colonizers in the 17th century. The soup is usually served at lunch but also offered at small, convivial eateries called fondas. Though the beauty of this comforting soup lies in its simplicity, it easily lends itself to many variations. You can add vegetables, chicken, and use different kinds of thin pasta.
Fideo refers to the thin, angel hair noodles used in the dish, which are toasted to a golden brown before being simmered in a rich tomato broth. The toasted noodles provide a slightly nutty taste, perfectly complemented by the simple yet savory tomato broth. The garlic and onion enhance the soup’s depth, and the fresh cilantro garnish adds a citrusy, herbaceous contrast. Best of all, it’s so easy to make and perfect for busy weeknights!
Is Sopa De Fideo Healthy?
I certainly think so! The tomatoes are a good source of fiber, vitamins, and minerals. In fact, because the soup is cooked, it also provides lycopene, a powerful antioxidant that becomes even more bioavailable when tomatoes are heated. For extra fiber, you can use whole-wheat pasta. And for vegetarians or vegans, this recipe will still taste great if you substitute the chicken bouillon with vegetable broth.
Toasting The Noodles
Toasting the noodles is not something you see in your everyday soup recipes, but it’s an important step when making sopa de fideo. This technique involves sautéing the noodles until they turn golden brown. It adds a unique depth of flavor to the soup and has a practical purpose as well. Toasting the noodles helps them hold their shape so they don’t get mushy in the broth. I know it may seem like an unnecessary step, but trust me—toasting the noodles makes this dish!
HOW TO MAKE AHEAD AND STORE
Once cooled, leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze the soup in a freezer-safe container for up to 3 months.
Serving Suggestions
I like to pair sopa de fideo with a side of Air-Fryer Tortilla Chips and a delicious Grilled Pineapple Salsa. For a more substantial meal, consider serving it with Crock-Pot Chicken Enchiladas and Black Beans. And if you’re in a seafood mood, these Low-Carb Fish Taco Bowls are a sure hit!
Ingredients
- 2 medium Roma tomatoes quartered
- 1 clove garlic
- 1/2 small onion quartered
- 4 teaspoons chicken bouillon powder
- 2 tablespoons vegetable oil
- 7 ounces fideo pasta or angel hair pasta broken into 1-inch pieces
- 1/2 cup tomato sauce
- 6 cups water
- 1/2 teaspoon salt or to taste
- Fresh cilantro chopped for garnish
Instructions
- In a blender, combine Roma tomatoes, garlic, onion, and chicken bouillon. Blend until smooth to create the tomato base for the soup.
- Heat oil in a large pot over medium heat. Add the broken pasta and sauté, stirring frequently, until golden brown, about 2-3 minutes.
- Stir the blended tomato mixture and tomato sauce into the pot with the toasted pasta. Cook for an additional 1-2 minutes.
- Pour in water and add salt. Bring the mixture to a simmer, then cover and reduce heat to low. Let it cook for about 10 minutes, or until the pasta is tender.
- Serve the soup hot, garnished with chopped cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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