Sopa de Fideo Recipe (Easy and Authentic) (2024)

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An authentic Sopa de Fideo recipe, you will be surprised how easy, quick and delicious this soup is. It’s one of Mexico’s most classic soup recipes made with tomatoes, fideo noodles, garlic, and broth. Loved by kids and adults alike.

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Recipe first posted on July 5, 2022 and last updated with clearer instructions on December 14, 2023.

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This world we are living in is crazy. Seriously. Times like these call for the upmost comfort foods of comfort foods—Sopa de Fideo.

Sopa de Fideo is a simple recipe that is low in calories and if you swap out the chicken broth for vegetable stock, vegan!

And if you have the sometimes difficult task of feeding young children Sopa de Fideo is a godsend. This recipe is similar to one Armando’s grandmother used to make. It’s just good wholesome food!

What is Fideo?

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Fideo is a thin spaghetti similar to angel hair pasta or vermicelli but with a richer taste. The thin noodles used for this soup are cut into small pieces. Look for packages labeled “cut fideo”, not the longer noodles.

Fideo originates from Spain where a variety of this soup is eaten. It is believed the Spanish found their love of fideo from the Islamic influence that dominated their country centuries ago. The Spanish brought fideo to Mexico and many Mexican pasta companies have been producing fideo for decades.

You can find fideo at most grocery stores (look in the aisle with the other Latin foods) and at all Latin markets. If you can’t find it, use cut spaghetti. Break it into 1-inch smaller pieces before toasting.

Ingredients to Make This Mexican Noodle Soup

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Canned tomatoes or 2 pounds chopped fresh tomatoes
Olive oil
Garlic
Fresh Mexican oregano or Mediterranean oregano
Fideo pasta (vermicelli noodles)
Kosher salt
Ground cumin
Chicken broth or chicken bouillon and water or substitute vegetable broth to make it vegan.
Fresh cilantro

How To Make It

The technique of frying the noodles in oil brings out a nutty flavor.

step one

Make tomato mixture. Combine tomatoes with the juice and all, 1/4 cup of the olive oil, garlic, oregano, 1 tsp salt, and cumin in a blender. Blend on high until smooth. Set aside but keep it close to the stove as you’ll want to pour it in immediately after the pasta is done toasting.

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step two

Toast the noodles. Heat remaining 3 tbsp of olive oil in a large pot or Dutch oven (at least 4 quarts) with a lid over medium heat. Add the noodles and cook, stirring constantly, coating the fideo in oil. When the noodles turn from a glossy tan to a matte golden brown color they are ready.

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step three

Add the tomato sauce. Add the tomato base to the noodles and stir to fry the sauce in the oil a bit. Be careful when you add the tomato sauce, it will sputter and spurt in the hot oil. Stir constantly as you pour to prevent getting burned.

Add the broth and bring to a boil. Reduce to medium-low heat so the soup is just simmering. Cover and continue cooking the pasta in the tomato broth just until it is tender, about 5 minutes.

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step four

Serve. Stir in the chopped cilantro and serve! Cut a couple of limes in wedges for squeezing.

Variations

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More vegetables. To make it more hearty you can add diced vegetables like carrots, peas, green beans, zucchini, or potatoes. Cut them into small cubes and add them with the broth, let simmer until tender. 1 cup of chopped vegetables is all you’ll need.

Garnishes. Feel free to add some garnishes to the top like a squeeze of lime juice, crumbled queso fresco, or diced avocado.

Make it spicy. Add a few splashes of hot sauce or a teaspoon of arbol chili powder for a bit of heat.

Fideo Seco. For more of a pasta dish with tomato sauce and not a soup, try Fideo Seco (or dry Fideo). I have a delicious recipe for it topped with Chipotle-Garlic Roasted Kale, crema, and queso fresco in my cookbook, Plant Powered Mexican.

What To Serve With Sopa de Fideo

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This is really a dish I serve on its own for a simple, fuss-free dinner. If you wanted to make it more of a meal these recipes would go great with delicious sopa de fideo.

Warm Corn Tortillas
Pickled Red Onions
Black Bean and Cheese Vegetarian Tamales
Super Creamy Authentic Horchata

Top 5 Most Popular Mexican Soup Recipes:

Green Tomato Chili
The Best Pork Pozole
Vegan Pozole Verde
Green Tomato Soup with Sausage and Rice
Instant Pot Pork Chili Verde with Cheese

Bon Appetitos

When you need the comfort of a cozy bowl of soup there’s nothing better than fideo. I can’t wait to hear what you think. Let me know when you make it by snapping a pic and tagging me on Instagram@holajalapenoand#holajalapenoso I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ recipe rating)! Also, sign up for myweekly newsletter, lots of good stuff there too!

Sopa de Fideo

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

An authentic Sopa de Fideo recipe, you will be surprised how easy, quick and delicious this soup is. It’s one of Mexico’s most classic soup recipes made with tomatoes, noodles, garlic, and broth. Loved by kids and adults alike.

Ingredients

1 (28-ounce) can whole tomatoes
1/4 cup + 3 tablespoons olive oil
2 cloves garlic
1 tablespoon fresh Mexican oregano (or Mediterranean oregano), chopped
1 teaspoon kosher salt
1 teaspoon ground cumin
1 (7-ounce) package cut fideo pasta
1 quart chicken broth or vegetable broth
1/3 cup chopped cilantro

Instructions

Make tomato base. Combine tomatoes, 1/4 of the olive oil, garlic, oregano, salt, and cumin in a blender. Blend on high until smooth.
Toast noodles. Heat remaining 3 tablespoons oil in a soup pot (at least 4 quarts) over medium heat. Add fideo and toast, stirring frequently, until golden and toasted, about 4 minutes.
Simmer. Add tomato base and fry in the oil a minute or two then add broth and bring to a boil. Reduce heat to low, cover and simmer until pasta is cooked through, about 5 minutes.
Serve. Stir in chopped cilantro and serve.

Notes

For a vegan option: Substitute chicken broth with vegetable broth.
To make the soup more hearty: Add diced vegetables such as carrots, peas, green beans, zucchini, or potatoes.
Serving suggestions: Garnish the soup with a squeeze of lime juice, crumbled queso fresco, or diced avocado for added flavor.
Tomatoes: If using fresh tomatoes instead of canned, use 2 cups of chopped Roma tomatoes.
Make it spicy: Add a few splashes of hot sauce or a teaspoon of arbol chili powder to make the soup spicy.

Did you make this recipe?

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Resources

Fideo and Fideu by Rachel Laudan

History of La Moderna Pasta Company

Authentic Easy Pico de Gallo Mexican Salsa Recipe
Easy Sopapilla Recipe
Simple Authentic Capirotada Recipe
Mexican Chocolate Pudding Recipe