How to make Sopa de fideo (Mexican fideo soup)

Sopa de fideo or sopita de fideo is a comforting Mexican staple; every spoonful feels like a hug. It is the type of soup that makes you feel good and loved. This fideo soup is loved by old and young people on a sunny or rainy days.

This is the vegan sopa de fideo recipe, but it is still the same recipe I ate growing up.

There is no exact way to say sopa de fideo in English, but I guess you can call it Mexican noodle soup.

What is sopa de fideo?

Sopa de fideo is a Mexican noodle soup, usually made with vermicelli or angel hair pasta cooked in a flavorful tomato broth. Fideos are very thin noodle broken into small pieces. You can find them online or in Latin specialty stores.

In some families, they call it sopita de fideo, in others sopa aguada (brothy soup), or 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.

Ingredients for the fideo soup

  • Fideo pasta, Mexican noodle. As I told you before 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 definitely substitute the fresh tomatoes (I like o use Roma tomatoes) with canned ones. In some places, they call this combination recaudo or caldillo.
  • Vegetable broth or water
  • Optional, but highly recommended, chile ancho or chile pasilla.

How to make Mexican sopa de fideo?

  1. Cut the tomatoes in half, quarter the onion, and peel the garlic, blend in a food processor (affiliate link) or blender with a pinch of salt until completely pureed.
  2. 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.
  3. 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.

Tips & tricks

  • The pasta can burn pretty fast, do not take your eyes away from it.
  • 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.

How to serve this soup

Some people serve it with a squeeze of lime juice, others with chopped cilantro. Gowing up I served 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.

In other families they 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 a bunch of spinach to make it more substantial or any other vegetable that you would like.
  • Add chickpeas or faux shredded chicken if this is going to be 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 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:

Fideo Soup

  Sopa de fideo or sopita de fideo is a comforting Mexican staple, every spoonful feels like a hug. It is the type of soup that makes you feel good and loved. This fideo soup is loved by old and young people on a sunny or rainy day.This is the vegan sopa de fideo recipe, but it is still the same recipe I ate growing up.    
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Equipment

  • blender
  • 4 qt stock size pot

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

The pasta can burn pretty fast, do not take your eyes away from it.
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.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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