Master an authentic sopa de fideo recipe (Mexican Noodle Soup) ready in just 30 minutes with simple, everyday ingredients.
Cook time: PT30M
Total time: PT30M
Rating
4.88 stars (58 reviews)
Keywords
fideo soup, mexican noodle soup, sopa de fideo
Ingredients
1 tablespoon vegetable ((optional))
8 ounces fideo or angel hair pasta, (broken into 1 in. pieces)
1 can (14.5 oz) Diced tomatoes or 2 cups of fresh diced tomatoes
1/2 white onion, (chopped)
3 garlic cloves, (peeled)
10 cups vegetable broth
1 medium Mexican zucchini, (diced)
1 sprig cilantro
1 lime, cut into quarters
Categories
Soup
Cuisine
Mexican
Steps
In a medium pot get your vegetable broth boiling hot and set aside.
Add the tomatoes, onion, garlic, and 2 cups of the vegetable broth to the blender and puree until smooth. Pass through a fine mesh strainer.
Heat oil in a large pot, over medium-low heat. Add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.
Pour in the tomato mixture, be careful, it might splash. Stir to prevent the noodles from sticking. Simmer for 3 to 4 minutes or until the tomato puree becomes a deep red color.
Pour in the rest of your broth and increase heat to high. Add zucchini and cilantro sprig, and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season to taste with salt and pepper.
Serve with a wedge of lime so everyone can add as much lime juice as they like.
Nutitrion
Serving Size: 1 serving
Calories: 289 kcal
Carbohydrates: 53 g
Protein: 8 g
Fat: 4 g
Sodium: 2358 mg
Sugar: 8 g
Reviews
Andrew R on 2025-05-04 (5 stars): Used homemade chicken stock to make it authentic and flavorful and added some carrots and a little chopped chicken. Make sure to get about half the uncooked noodles you fry for this to a dark brown color (just shy of burnt). Divine.
Em on 2025-03-27 (5 stars): Tastes just like my mom’s! I never thought it would be this easy to make. I added soy curls, carrots, celery, and potatoes to make it more filling :)
Bernie on 2024-11-08 (5 stars): Brought back so many childhood memories of my grandmothers cooking.
Melissa Olsen on 2024-02-13 (5 stars): I love this recipe. The blending of the tomatoes, onion and garlic is just so delicious. I made the recipe but did not have all the ingredients, and it still turned out great! This site and FB page is one of my very favorites.
Tammy G. on 2023-12-21 (5 stars): This was so easy to make and delicious. My only critique was that I wish it had a slightly stronger tomato flavor but that was a very minor thing and based on my own personal taste. Next time I will add a couple tble of tomato paste and that should do it. I added raw chopped onion and avocado on top of the hot soup and it was fabulous!
Kirsten on 2023-07-15 (5 stars): This recipe is one of my favorites. I adde carrots and pinto beans and it was so delicious! Definitely would make again!
Rhonda on 2023-06-07 (5 stars): This is truely comfort food and your recipe is perfect!
I hadn't made any in a really long time and, since I'm recovering from cancer, I didn't trust my mind...
Your recipe big the spot and your page has been permanently bookmarked!
Thank you!
~Rhonda
Karen on 2023-02-01 (4 stars): I made this with fresh tomatoes, since that was an option. I followed the recipe very closely. Once I had put the tomatoes, onion, garlic, and 2 cups of vegetable stock into my blender and puréed it very thoroughly, I tried to strain the mixture through a sieve but it was so thick that almost no liquid made it through. I tried flattening it against the sieve with the spatula but really only a tiny bit of liquid came out and most of the contents were in the sieve. In the end I didn't want to waste all that tomato/onion/garlic goodness so I dumped it into the soup and cooked it. The texture wasn't ideal, but I don't think it would have had any flavor if I'd thrown this part out. Any suggestions on what I should have done? Thanks.
