Sopa de fideo or sopita de fideo is a comforting Mexican staple; every spoonful feels like a hug. This fideo soup is loved by old and young people on a sunny or rainy day. It is the type of soup that makes you feel good and loved.
This is the vegan sopa de fideo recipe, but it is still the same recipe I ate growing up.
What is sopa de fideo?
In some families, they call it sopita de fideo; in others, sopa aguada (brothy soup), or in others sopa de pasta (pasta soup). They may have different names, but they are all made the same, so this Mexican Sopa (soup) will always taste amazing.
Sopa de fideo is a Mexican noodle soup. Fideos are very thin noodles broken into small pieces. You can find them online or in Latin specialty stores.
Ingredients for the fideo soup
- Fideo pasta, Mexican noodle. You can sub the fideos with vermicelli noodles or broken pieces of angel hair noodles.
- Oil, vegetable oil works best in this recipe, but if you want to omit it, you can without a problem.
- Tomato, onion, and garlic. You can substitute fresh tomatoes (I like o use Roma tomatoes) with canned ones. In some places, they call this combination recaudo or caldillo.
- Vegetable broth (vegetable stock) or water. You could also use vegan chicken bouillon.
- Optional, but highly recommended, chile ancho or chile pasilla.
How to make Mexican sopa de fideo?
- Cut the tomatoes in half, quarter the onion, peel the garlic and blend in a food processor or blender with a pinch of salt until completely pureed.
- Preheat the oil over medium heat in a medium-large pot and toast the noodles (cook the fideos) until lightly toasted and golden brown. This step gives this Mexican sopa its traditional flavor.
- Add the tomato sauce and let it sizzle for a minute or so. Add water or vegetable broth, and let it simmer for about 10 minutes or until the pasta is al dente. You will also know the fideo soup is done because the tomato mixture goes from a light to a deeper red.
Tips & tricks
- The pasta can burn pretty fast, do not take your eyes away.
- Feel free to add more broth or water to the soup. Remember, this is a sopa aguada, brothy soup.
- The soup’s texture thickens when room temperature and the pasta absorbs water.
- This soup is best eaten as soon as it is done.
- Don’t be afraid to season your soup; it calls for very few ingredients, and you need the salt.
- This soup can be made with gluten-free pasta; the best is bean pasta. They hold their shape best.
- If you want to add depth of flavor to the broth, roast the tomatoes, garlic, and onion on a pan or comal.
How to serve this soup
Some people serve it with a squeeze of lime juice, others with chopped cilantro. Growing up, my mom served it with a dollop of Mexican crema or sour cream, and my dad added a spoonful of salsa. I always serve it with sliced avocado.
Other families serve it with a queso cotija or queso fresco and a rolled warm corn tortilla on the side. For a vegan version, I substitute with vegan feta cheese.
Give this recipe a twist
- You can add some spinach or other vegetable to make it more substantial.
- Add chickpeas or faux shredded chicken if this is your main dish.
- Change the pasta and use shells, alphabet pasta (sopa de letras in Spanish). And if you don’t have fideo noodles, break spaghetti into small pieces.
How to store and reheat the soup
To store. Let the soup cool to room temperature, and then ladle it into a container with an airtight seal. You can use a large one or several individual ones. Store the soup for 5 to 6 days in the refrigerator.
To freeze. Freeze in bags or freezer-safe airtight containers. The soup will last up to 6 months in the freezer. Let it thaw for a few minutes before reheating.
To reheat. Reheat in a saucepan o in the microwave. Check for seasoning before saving and adjust if needed.
This Mexican soup is the perfect soup to have in the fridge and serve for lunch or dinner. You can make a large pot over the weekend and serve as needed.
Other Mexican soup recipes that you may like:
- Lentil Soup
- Tortilla soup
- Caldo de pollo, Vegan Mexican Chicken Soup
- Black Bean Pozole
- Vegetable and pasta soup
- Calabacitas soup
- Mexican vegetable soup
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- 4 qt stock size pot
- 2 tablespoons vegetable oil
- 8 oz fideo pasta
- 1 pound tomatoes aroma
- ½ medium onion
- 2 garlic cloves
- 1 tablespoon salt
- 5 cups water or vegetable broth
- Cut the tomatoes in half, quarter the onion, and peel the garlic, blend in a food processor or blender with a pinch of salt until completely pureed.
- Preheat the oil over medium heat in a medium-large pot and cook the fideos until lightly toasted and golden brown. This step gives this Mexican sopa its traditional flavor.
- Add the tomato mixture and let it sizzle for a minute or so. Add water, or vegetable broth, and let it simmer for about 10 minutes or until the pasta is al dente. You will know also know the fideo soup is done because the tomato mixture goes from a light to a deeper red.
Feel free to add more broth or water to the soup. Remember this is a sopa aguada, brothy soup.
The texture of the soup thinkens when room temperature, the pasta absorbs water.
This soups is best eaten as soon as it is done.
Don’t be afraid to season your soup, it calls for very few ingredients, you need the salt.
This soup can be made with a gluten-free pasta, the best are bean pastas. They hold their shape best.
It you want to add depth of flavor to the broth, roast the tomatoes, garlic and onion on a pan or comal.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.