Sopa de Fideo
A soul-warming Mexican noodle soup made with thin vermicelli noodles toasted in oil until golden, then simmered in a light, flavorful tomato broth. Simple pantry ingredients come together in one pot for a comforting meal that's ready in under 30 minutes.
For 4 servings
- prep · ~2 min
Make the tomato broth base.
1.Combine quartered tomatoes, chopped onion, garlic cloves, and 1 cup of water in a blender.2.Blend until completely smooth with no visible pieces.3.Set the blended tomato mixture aside. - fry · ~4 min
Toast the fideo noodles.
1.Heat oil in a large pot over medium heat.2.Add the fideo pasta and stir constantly until golden brown and fragrant (3-4 minutes).3.Watch carefully — fideo can burn quickly and turn bitter.TIPKeep the noodles moving. Golden is perfect; dark brown means they've gone too far. - mix · ~1 min
Add the tomato broth carefully.
Pour the blended tomato mixture into the pot with the toasted fideo. It will sizzle and release steam — stand back and stir immediately to combine.
TIPPour slowly and at arm's length to avoid splattering. - simmer · ~10 min
Simmer the soup with seasonings.
1.Add the remaining 3 cups of water, cumin powder, salt, and black pepper.2.Stir everything together and bring to a boil.3.Reduce heat to low and simmer uncovered for 8-10 minutes until noodles are tender.4.Stir occasionally to prevent sticking.TIPThe noodles will absorb liquid as they cook. Add a splash more water if the soup gets too thick. - serve · ~1 min
Ladle into bowls and garnish.
1.Taste the soup and adjust salt if needed.2.Ladle into warm bowls.3.Top each serving with a sprinkle of fresh chopped cilantro.4.Serve immediately with lime wedges on the side for squeezing.TIPA squeeze of fresh lime right before eating brightens all the flavors.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the fideo until golden brown, not dark, to avoid a bitter taste.
- 2Stir the noodles constantly while toasting for even color and fragrance.
- 3Blend the tomato mixture until completely smooth for a silky broth.
- 4Pour the blended tomato carefully into the hot oil to prevent splattering.
- 5Simmer the soup uncovered so the noodles don't become mushy.
- 6Add a splash of water if the soup thickens too much as noodles absorb liquid.
- 7Serve immediately after cooking, as fideo continues to soften in hot broth.
Adapt it for your goals.
Vegetable-loaded
Add diced zucchini, carrots, or corn with the broth for extra nutrition and heartiness.
protein addedProtein-added
Stir in shredded cooked chicken or poached eggs during the last 5 minutes of simmering for a more filling meal.
vegetarian/veganVegetarian/vegan
Use vegetable broth instead of water and skip any animal garnishes; the recipe is already vegan-friendly as written.
spicySpicy
Add a chopped jalapeño or a pinch of cayenne pepper when blending the tomatoes for a gentle heat.
creamyCreamy
Stir in a splash of heavy cream or crema at the end for a richer, more luxurious broth.
Why this is on our healthy list.
Low in Fat
This soup uses minimal oil for toasting the noodles, keeping the overall fat content low while still delivering flavor.
Rich in Lycopene
Fresh tomatoes provide lycopene, a powerful antioxidant that may support heart health.
Naturally Vegan
All ingredients are plant-based, making this dish suitable for vegan and dairy-free diets without modification.
Hydrating and Light
The broth-based soup is mostly water, helping with hydration while being easy on digestion.
Frequently asked questions
Yes, you can break spaghetti into 1-inch pieces. Toast them just like fideo, but adjust cooking time slightly since spaghetti may take a minute longer to soften.
