Sopa de Fideo
Sopa de Fideo is a Mexican noodle soup made with a tomato-based broth that’s savory, flavorful, and comforting. An easy one-pot soup recipe that's perfect for any night of the week!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 4 servings
Ingredients
- 4 roma tomatoes
- 3 garlic cloves
- 4 tablespoons olive oil, divided
- 3/4 white onion, diced
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 8 oz fideo noodles
- 8 cups chicken or vegetable broth
- kosher salt
- freshly cracked pepper
Fideo Toppings
- 1/4 white onion, small diced
- 1/2 cup chopped cilantro
- 4 tablespoons Mexican crema
- 1 lime, cut into wedges
Instructions
- Preheat an oven to 400 F. Line a small baking sheet with parchment paper.
- Make the tomato sauce. Quarter the tomatoes and add them to the tray with the whole garlic cloves. Toss with 2 tablespoons of olive oil, salt and pepper. Roast for 25 minutes.
- Blend. Transfer the roasted tomatoes, garlic, and any juices from the baking sheet to a blender and blend until smooth.
- Toast the fideo. Heat the remaining olive oil in a dutch oven over medium heat. Once the oil is hot, add the dry fideo vermicelli to the pot and cook, stirring constantly, for 3-4 minutes until the noodles are golden brown. Add the diced onion and cook for 2-3 minutes more.
- Add the tomato sauce and paste. Once the onions are soft, add the tomato paste and blended tomato sauce to the pot and stir well to incorporate. Cook for 2-3 minutes, stirring occasionally. Add the cumin, oregano, and broth to the pot and season with salt and pepper.
- Simmer. Simmer uncovered, stirring occasionally, until the noodles are tender. Season to taste with salt and pepper. Serve Sopa de Fideo topped with diced onion, cilantro, crema, and with lime wedges on the side.
Notes
I make my fideo a little thicker, but you can add more broth for a thinner consistency.