Sopa de Fideo Recipe

Ingredients

• ¼white onion
• 2Roma tomatoes, quartered
• 2garlic cloves
• 1 cup (240 ml)chicken broth, or water with chicken bouillon
• 2 tablespoons (30 ml)avocado or olive oil
• 7 oz (198 g)fideo noodles
• 3 cups (720 ml)chicken broth, or water with chicken bouillon
• as neededwater, plus salt if needed

Instructions

1. 1

   Blend the vegetables

   Put the onion, tomatoes, garlic and 1 cup of chicken broth in a blender. Blend until smooth, about 20 seconds.

2. 2

   Toast the noodles

   Set a soup pot over medium heat and add the oil and fideo noodles. Stir frequently for about 2 minutes, until the noodles are lightly browned.

3. 3

   Simmer the soup

   Carefully pour in the blended tomato mixture and the remaining 3 cups of stock. Stir, cover and bring to a gentle boil; cook for 10 minutes. Check that the noodles are soft, then serve warm with lime or queso fresco.

What is sopa de fideo?

Sopa de fideo is a Mexican noodle soup made by cooking short, thin noodles in a tomato-based broth. It is a familiar home-style dish, often served as a starter or a simple meal.

This version builds flavour by blending tomato, onion and garlic with broth, then toasting the noodles before they simmer. That short extra step gives the noodles a lightly browned flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 6g protein, 27g carbs, 6g fat.

The noodles provide most of the carbohydrates, while the oil contributes much of the fat. Chicken broth and noodles provide some protein; serve with vegetables or a protein-rich side to make the meal more substantial.

The tomato base

Tomatoes: Roma tomatoes blend into a smooth sauce that coats the noodles without leaving large pieces.

Aromatics: Onion and garlic round out the tomato flavour. Blend them with the first cup of broth so the mixture pours easily into the pot.

Why toast the noodles?

Noodles: Stir the fideo regularly in the oil for about 2 minutes, stopping when it turns lightly brown. Keep the heat at medium and watch closely, as thin noodles can darken quickly.

Oil: Avocado or olive oil both work for this brief toasting stage. The aim is an even light colour, not a deep fry.

Getting the broth right

Stock: Add the remaining broth after the tomato mixture, then bring the covered pot to a gentle boil. A steady, gentle simmer cooks the noodles without making the liquid reduce too rapidly.

Consistency: The noodles absorb broth as they cook, so the soup thickens over time. Add water if it becomes too thick, and season with salt if needed.

When the noodles are done

Texture: Check a noodle after the 10-minute simmer; it should be soft but still hold its shape. If it needs more time, continue cooking and check again shortly.

Serving: Serve the soup warm, with lime or crumbled queso fresco at the table. These toppings are suggested accompaniments, not part of the listed ingredients.

A quick meal or starter

Timing: The stated total time is 20 minutes, including the brief noodle-toasting and simmering stages. Prepare the blended mixture before adding it to the pot so it is ready when the noodles are toasted.

Pairing: Serve it as a first course or alongside a simple salad or vegetables for a fuller meal. The soup is filling on its own but works well as part of a larger spread.

Recipe notes & tips

• Blend the tomato mixture until smooth so it distributes evenly through the broth.
• Stir the noodles frequently as they toast to help them colour evenly.
• Pour the blended mixture carefully into the pot, as it can splutter when it meets hot oil.
• Check the noodles for softness rather than relying only on the simmering time.
• Add water a little at a time if the soup thickens more than you like.

Variations

• Use vegetable broth: Swap both portions of chicken broth for vegetable broth.
• Add lime: Serve with lime wedges so everyone can add a squeeze at the table.
• Top with queso fresco: Crumble it over each bowl just before serving.
• Adjust the broth: Add a little water for a thinner soup, then taste and salt as needed.

Common mistakes to avoid

• Burning the noodles: Stir often and take the pot off the heat once they are lightly browned.
• Skipping the noodle check: Taste one after 10 minutes and cook longer if it is still firm.
• Adding too much water at once: Pour in a little at a time so the broth does not become too thin.
• Using a strong boil: Keep the soup at a gentle boil so the liquid does not reduce too quickly.
• Leaving the noodles unstirred: Move them around regularly while toasting for more even colour.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently on the hob, adding water or broth as needed because the noodles continue to absorb liquid.

Frequently asked questions