Sopa De Fideo
Ingredients
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- 14 ounces roma tomatoes – cored and chopped (~6.5 medium roma tomatos)
- 4 ounces white onion – chopped (~1 medium white onion)
- 2 cloves garlic cloves – peeled
- 2 tablespoons vegetable oil
- 7 ounces fideo pasta
- 6 cups chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- cilantro leaves – chopped (for serving)
- limes – cut into wedges (for serving)
Instructions
1. Combine the tomatoes, onion, garlic, and 1 cup of the chicken broth in a blender and blend until completely smooth; strain through a fine mesh sieve if you prefer a velvety broth.
2. Heat the vegetable oil in a medium pot over medium heat. Add the fideo pasta and toast, stirring constantly, until deeply golden and fragrant, 3–5 minutes.
3. Carefully pour the blended tomato mixture into the pot and cook, stirring, until it reduces slightly, darkens in color, and loses its raw edge, 4–6 minutes.
4. Stir in the remaining chicken broth along with the kosher salt and ground black pepper. Bring to a boil over medium-high heat.
5. Reduce to a gentle simmer and cook uncovered, stirring occasionally, until the fideo is just tender but not mushy, 8–10 minutes; the noodles should be pliant and the broth lightly thickened.
6. Turn off the heat and let the soup rest for 3 minutes to settle and finish hydrating the noodles.
7. Ladle into bowls, garnish with chopped cilantro, and serve with lime wedges.
Sopa de Fideo is a comforting Mexican noodle soup built on a simple tomato-based broth and thin, toasted vermicelli. The flavor is clean and savory, with a gentle sweetness from ripe tomatoes and the nuttiness of the browned noodles. The texture balances a light, brothy base with tender strands of pasta that carry the tomato and garlic aromatics in every spoonful.
This soup belongs to the family of Mexican sopas aguadas (brothy soups) and traces its roots to Iberian fideo traditions adapted in Mexico. Over time it became a staple of home kitchens and fondas, prized for its economy, speed, and kid-friendly appeal. Today it remains a beloved first course or light meal, often served with a squeeze of lime and a sprinkle of cilantro.