Mexican Fideo Soup Recipe

One of the most beloved Mexican comfort foods: toasted noodles simmered in a homemade tomato broth, ready in under 30 minutes and perfect for any day of the week.

📝 Ingredients

• 2 medium Roma tomatoes
• 1/2 medium white onion (peeled)
• 2 garlic cloves (peeled)
• 8 cups chicken broth (1.9 liters, divided)
• 1 tablespoon oil (15 ml)
• 7 oz fideo noodles / vermicelli (200 g)
• 1 1/2 teaspoons salt (or to taste)
• Optional: 1 zucchini or 1 carrot (cut into small cubes)
• To serve: fresh lime juice and crumbled queso fresco to taste

👨‍🍳 Instructions

1. 1Place the tomatoes cut in half, onion, garlic and 3 cups of chicken broth in a blender. Blend until completely smooth. Set aside.
2. 2Heat the oil in a pot over medium-high heat. Add the fideo noodles and stir to coat them with oil.
3. 3Keep stirring for about 3 to 4 minutes until the noodles turn an even golden brown color. Do not walk away from the pot. Once hot, they can burn very quickly.
4. 4Pour in the tomato mixture and bring to a boil. Once boiling, reduce the heat slightly and cook for 2 minutes. This cooks the sauce and removes the raw tomato flavor.
5. 5Add the remaining broth (5 cups) stir well and taste for salt. Adjust if needed. If adding vegetables, add them at this step.
6. 6Bring back to a boil. Cover the pot, reduce the heat and simmer gently for 8 minutes or until the noodles are tender.
7. 7Serve immediately with fresh lime juice and crumbled queso fresco.