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.
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, add the chile if using, 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.
Remove the chile and serve
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.