Traditional Mexican Noodle Soup (Sopa de Fideo)
Sopa de Fideo is a traditional Mexican noodle soup made with thin noodles, fresh tomatoes, onion, and garlic. This comforting dish is perfect for a quick meal or as a delicious side.
Yield: 4 Servings
Calories: 64kcal
Materials
- 7 oz 200 g thin noodles (fideo)
- 2 medium red tomatoes about 8 oz / 225 g total, chopped
- 1/4 white onion chopped
- 1 garlic clove peeled
- 4 cups 1 liter chicken broth (or water + bouillon)
- 2 tablespoons vegetable oil or olive oil
- Salt and pepper to taste
- Optional Chopped cilantro, lime wedges, or avocado slices for garnish
Instructions
- Blend the Tomato Base
- Place the chopped tomatoes, onion, and garlic in a blender.
- Blend until you have a smooth sauce. If desired, strain the sauce through a fine sieve to remove any remaining solids.
- Toast the Noodles
- In a medium pot over medium heat, add the oil.
- Once the oil is hot, add the noodles. Stir frequently to prevent burning and to ensure even browning.
- The noodles should turn a light golden color (be careful—they can go from golden to burnt quickly).
- Incorporate the Tomato Sauce
- Reduce the heat to medium-low.
- Carefully pour the blended tomato sauce over the toasted noodles.
- Stir gently to coat the noodles, letting the sauce cook for 1–2 minutes to concentrate its flavor.
- Add Broth and Season
- Pour in the chicken broth (or water + bouillon).
- Increase the heat to bring the soup to a gentle boil, then reduce to a simmer.
- Season with salt and pepper to taste.
- Simmer and Serve
- Allow the soup to simmer for about 8–10 minutes, or until the noodles are soft and fully cooked.
- Taste and adjust seasoning if needed.
- Serve hot in individual bowls, garnishing with chopped cilantro, fresh lime juice, or avocado slices if desired.
Video
Notes
Additional Tips
- Extra Veggies: You can add diced carrots, zucchini, or potatoes for a heartier soup.
- Protein Boost: Shredded chicken or ground beef (browned separately) can be added to make a more substantial meal.
- Storage: Leftovers keep well in the refrigerator for up to 2–3 days. Reheat gently on the stove or in the microwave; you may need to add extra broth if it thickens.