Sopa de Fideo (Mexican Noodle Soup)

Ingredients

• 4–5Roma tomatoes
• 1.5small to medium onions
• 3garlic cloves
• 1.9 litres (8 cups)stock
• 151 g (⅓ lb)fideo noodles or thin spaghetti
• ½ teaspoon, or to tastesalt
• to tastefreshly cracked black pepper
• ½ teaspoon, optionalMexican oregano
• to tasteoil
• to taste, optionalfreshly chopped coriander

Instructions

1. 1

   Roast the tomatoes

   Heat the oven to 200°C (400°F). Roast the tomatoes for about 20 minutes.

2. 2

   Blend the vegetables

   Roughly chop the onions. Sauté them with the peeled garlic cloves in a dollop of oil over medium heat for about 6–8 minutes, until the onion starts to brown. Transfer the onion and garlic to a blender or food processor with the roasted tomatoes, then blend until combined.

3. 3

   Toast the noodles

   Put the noodles and a dollop of oil in a saucepan. Cook over medium heat for 3–5 minutes, until some noodles begin to turn a darker brown. Stir in the blended tomato mixture and cook for a couple of minutes, then add the stock. If using homemade stock, add at least ½ teaspoon of salt and some freshly cracked black pepper at this stage.

4. 4

   Simmer the soup

   Bring the soup to the boil, then lower the heat and simmer for 10–20 minutes, until the noodles are cooked through.

5. 5

   Adjust the seasoning

   Taste the soup and add more salt if needed. Add a pinch of Mexican oregano if you like.

6. 6

   Serve and store

   Serve immediately. Keep any leftovers in an airtight container in the fridge.

What is sopa de fideo?

Sopa de fideo is a Mexican noodle soup built around short, thin noodles and a tomato-based broth. Its name refers to the fideo noodles traditionally used, though thin spaghetti works as a substitute.

This version gets its depth from roasting the tomatoes and browning the onion before blending them into the broth. Toasting the noodles first adds another layer of savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrates, while the oil contributes fat; the stock and vegetables add flavour, but this recipe has no substantial protein ingredient. To make the meal more balanced, serve it with a protein-rich side such as beans.

Build the tomato base

Roasted tomatoes: cooking them until softened concentrates their flavour and makes them easy to blend. Use ripe Roma tomatoes for a naturally full-bodied base.

Onion and garlic: sauté them until the onion starts to brown, rather than stopping as soon as it softens. Blend them with the tomatoes so the broth is smooth and evenly flavoured.

Toast the noodles carefully

Even browning: keep the pan over medium heat and stir the noodles as they cook. They are ready when some strands turn darker brown; they do not need to be uniformly dark.

Watch closely: thin noodles can go from toasted to burnt quickly. Add the blended vegetables once some of the noodles have coloured, then stir to coat them.

Judge the simmer

Gentle heat: after bringing the soup to the boil, reduce it to a simmer so the noodles cook without the broth bubbling too vigorously. Begin checking them at the shorter end of the 10–20-minute range.

Noodle texture: cook until the noodles are tender through, then serve promptly. They continue to absorb broth as they sit, so the soup will thicken over time.

Season to taste

Stock choice: the salt level varies between stocks, so taste before adding extra seasoning. The recipe suggests starting with at least ½ teaspoon of salt and black pepper when using homemade stock.

Mexican oregano: this is optional and goes in near the end. Add a pinch, taste, and adjust rather than letting it overwhelm the tomato broth.

What to serve alongside

Fresh finish: scatter over chopped coriander if you like a fresh herbal note. Serve the soup straight away while the noodles still have a defined texture.

A simple side: pair a bowl with a salad or warm tortillas for a more substantial meal. Keep the accompaniment straightforward so the tomato broth remains the focus.

Recipe notes & tips

• Cut the onion roughly, since it will be blended with the tomatoes.
• Use a blender or food processor to combine the roasted tomatoes, onion and garlic thoroughly.
• Stir the noodles while toasting so they colour more evenly.
• Check the noodle texture before the full simmering time is up.
• Taste the broth before adding extra salt, especially if your stock is already seasoned.
• Serve soon after the noodles are cooked for a brothier soup.

Variations

• Use spaghetti: break thin spaghetti into short lengths if you cannot find fideo noodles.
• Add coriander: scatter freshly chopped coriander over each bowl for a fresh finish.
• Use Mexican oregano: add a pinch near the end for an extra herbal note.
• Change the stock: use homemade stock and adjust the salt to suit its seasoning.
• Add a side of beans: serve them alongside the soup to make the meal more filling.

Common mistakes to avoid

• Burnt noodles: keep the heat at medium and stir often, since thin noodles brown quickly.
• Pale noodles: give them 3–5 minutes in the pan and wait until some strands turn darker before adding the tomato mixture.
• Overcooked noodles: start checking for tenderness early in the 10–20-minute simmer.
• Too much salt: taste the stock and soup before adding more.
• Flat tomato base: brown the onion until it begins to colour and roast the tomatoes before blending.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently on the hob until hot; the noodles will have absorbed some of the broth, so add a little stock or water if needed.

Frequently asked questions