sopa de fideo

How to Make Sopa de Fideo? It is a warm comforting soup made with a tangy tomato base and golden brown noodles. Kids love it!!

Sopa de Fideo (Mexican Noodle Soup)

Oil ((optional))

Angel hair pasta

(14.5 oz) Diced tomatoes tomatoes

Onion, (white, chopped)

Garlic cloves, (peeled)

Vegetable stock

Mexican zucchini, (diced)

Lime,

In a medium pot get your vegetable stock boiling hot and set aside.

Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.

While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.

Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.

Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.

Serve with a wedge of lime so everyone can add as much lime juice as they like.&nbsp;

Sopa de Fideo, also known as Mexican noodle soup, is a tomato-based soup that's easy to make and perfect for the whole family! This satisfying and comforting soup is also vegetarian and vegan.

tomatoes

onion, (chopped)

garlic ((about 1 large clove))

cumin powder

chicken or vegetable broth, (divided)

olive oil, (divided)

fideo pasta

(plus

Add canned tomatoes, onions, garlic, cumin and 1 cup broth in a large blender. Blend until completely smooth. Blend this in a blender until smooth.&nbsp;

Heat a medium saucepan over medium high heat. Add 1 tablespoon of olive oil and add blended tomato sauce. Cook for 5 minutes, stirring occasionally. Remove from heat.

Heat a Dutch oven or large pot over medium high heat. Add the remaining tablespoon of olive oil and add fideo pasta noodles. Stir fry for 3 to 4 minutes, until pasta has browned a little and begun to blister.

Add the warm blended tomato sauce, the remaining 5 cups of broth and salt. Stir together to combine, cover and cook for 20 minutes, until the noodles are cooked through.

Taste and season with more salt if necessary.

Sopa de Fideo - a savory Mexican Noodle Soup made with toasted noodles and a flavorful, tomato-based broth. It&#x27;s easy to make, requires simple ingredients and it&#x27;s budget-friendly, too! The whole family will love this hearty and comforting meal! 

avocado oil ((or preferred oil))

dry fideo (cut spaghetti) ((sub with thin spaghetti and

vegetable broth

tomato purée ((strained tomatoes))

oregano

Salt and pepper (,

bay leaf ((*optional))

Vegan sour cream

Fresh-cut cilantro

lime juice

Heat a large pot or saucepan over medium heat and then add the oil. Once the oil is heated, add the noodles. Stir frequently until the noodles start to turn a golden color and some pieces are browned, about 4-6 minutes (this gives the soup lots of flavor!). You can toast the noodles longer so more pieces are browned, but make sure to stir constantly at this point to avoid burning. Turn heat lower if needed.

Add the oregano and stir for 30 seconds until fragrant. Now add the broth, tomato puree, bay leaf, salt, and pepper. Raise heat to high to bring to a boil. Once boiling, turn the heat down to maintain a simmer. Cook until noodles are tender, but they still have some bite. About 15-18 minutes. Stir often. Taste for seasoning and add more if needed. Remove bay leaf.

Serve with a lime wedge, fresh-cut cilantro, and a dollop of vegan sour cream if desired. Enjoy!

An incredibly easy Mexican soup made with a few basic ingredients including toasted pasta, fresh tomatoes, onion, garlic, and broth. Once finished it’s garnished with desired toppings to build up delicious layers of flavor.

Sopa de Fideo

lbs roma tomatoes, (halved)

onion,

garlic cloves, (peeled)

olive oil

(7 to 8 oz) pkg. fideo

chicken broth

Salt (and black pepper)

Tbsp chopped cilantro

Lime

Queso fresco cheese, (crumbled (optional))

Mexican crema (or sour cream (optional))

Cumin, (ancho chili powder, red pepper flakes (optional))

avocado, (diced (optional))

Add tomatoes, onion, and garlic to a blender. Cover and blend until pureed. Set aside.

Heat olive oil in a large pot over medium heat. Add fideo and saute, tossing constantly with a rubber spatula, until golden brown, about 3 to 5 minutes (reduce heat slightly if needed if it&#39;s browning too quickly).

Pour in chicken broth and tomato mixture. Season with salt and pepper to taste.

Bring mixture to a simmer then reduce heat to low and simmer, uncovered, until pasta is tender, about 15 minutes.

Ladle soup into bowls and finish with toppings and serve with lime wedges for spritzing over.

A simple soup featuring a flavorful tomato broth and toasted fideos (short pasta strands). Simple ingredients, short cook time, big flavor!

extra-virgin olive oil, divided

medium onion, chopped (2 cups)

garlic

cumin seeds cumin

kosher salt,

(14.5 ounce) cans diced fire roasted tomatoes

(7-ounce bag) fideo vermicelli pasta

Cotija cheese

Cilantro

Black pepper

Heat 2 teaspoons oil over medium heat in a large pot or Dutch oven. 

Add onions, garlic and cumin seeds; season with ½ teaspoon salt and cook until softened, 6–8 minutes. 

Transfer onions mixture to a blender with canned tomatoes and juices and blend until smooth, 1–2 minutes. 

Meanwhile, heat remaining remaining 2 teaspoons oil in now-empty pot over medium. Add fideo and cook, stirring frequently, until toasted and fragrant, about 4 minutes. Reduce heat to low.

Carefully add blended sauce (it will splatter) and cook 2 minutes. Stir in broth and 2 cups water; bring to a boil over high heat then reduce to a simmer over medium and cook until pasta is al dente and soup has slightly reduced, 5 minutes. 

Season with salt (I add 1–1½ teaspoons salt) and black pepper to taste. Serve with crumbled Cotija, fresh cilantro, and cracked black pepper.

This quick, simple, and delicious Sopa de Fideo (noodle soup) is a family favorite. It&#39;s cheesy and flavorful!

Sopa de Fideo Recipe

vegetable oil

tomato sauce

chicken broth (low sodium)

Mexican cheese (shredded)

garlic salt (with parsley flakes)

pepper

Add oil to a medium pot and cook on LOW-MEDIUM heat. Add fideo and cook until noodles are coated in oil and have started to brown.

Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.

Add cheese, garlic salt and pepper and stir until combined. Serve warm.

https://content.jwplatform.com/videos/ybU8nJwT.mp4

This quick, simple, and delicious Sopa de Fideo (noodle soup) is a family favorite. It’s cheesy and flavorful!

Sopa De Fideo

This easy sopa de fideo recipe is pure Mexican comfort food. Tender noodles and shredded chicken are served in a flavorful, lightly spiced broth made just like Nana used to make.

3.5 oz dried Mexican fideo

Roma tomatoes, diced

white onion,

garlic cloves

broth

water

salt

black pepper

cumin

lb chicken breasts, no skin

jalapeño

Fresh cilantro, chopped

Blend the tomatoes

Place the tomatoes, onion, garlic, and 2 cups of water in the blender. Process until you get a smooth mixture.

Fry the fideos

Add the oil to a large pot over medium heat. Add the fideos and stir them for 2-3 minutes or until light golden brown.

Add the tomato mixture, remaining liquid, and seasonings

Pour the tomato mixture into the pot and stir the fideos immediately. Pour in the remaining water and broth, mix well. Add the kosher salt, black pepper and ground cumin. Mix well.

Add the chicken

Place the chicken in the pot. Increase the heat to high. Once it gets to a boil, reduce the heat to medium-low and let the soup simmer for 35-45 minutes or until the chicken is cooked through. 

Add the chile

During the last 10 minutes of cooking, use a sharp knife to carefully score the jalapeño. Add it to the pot and cook the soup for another 6-7 minutes.

Adjust seasonings

Remove the jalapeño. Taste the soup and adjust salt/pepper to taste if needed.

Shred the chicken

With two forks, shred the chicken breasts.

Serve

Ladle the soup into bowls and top with cilantro. 

This Sopa de Fideo is a comforting Mexican Noodle soup made with fideo pasta, tomato broth, and simple aromatics. Oil-free option.

20-Minute Sopa de Fideo (Mexican Noodle Soup)

onion

zucchini (diced)

Roma tomatoes (diced)

vegetable broth (more

Salt (to taste)

Aromatics: In a medium saucepan, heat the oil over medium-high heat. Sauté the onion and garlic for 1 minute. Add the zucchini and fideo noodles and sauté until the noodles turn very light brown, 1 to 2 minutes.

Make the Soup: Add the tomatoes, cumin, broth, and tomato sauce and stir until thoroughly combined. Add salt to taste, if necessary.

Simmer &amp; Serve: Bring to a boil, cover with a lid, reduce the heat to low, and let simmer until the noodles have softened, about 10 minutes.

La Sopa de Coditos es una sencilla pero reconfortante sopa de pasta que no puede faltar en ningún hogar mexicano. Es súper fácil de hacer, pasta de coditos con 6 ingredientes  en un caldo de tomate ligero y sabroso.

Sopa de Coditos

oz de pasta de codito (ver arriba)

cucharadas de aceite de aguacate (o cualquier aceite neutro)

tomates Roma

cebolla picada

dientes de ajo

chiles de árbol (opcional para condimentar 🔥)

tazas de caldo de

taza de frijoles, lentejas o garbanzos cocidos.

Añada los tomates, la cebolla y el ajo a una licuadora junto con 1 taza de caldo de verduras (o 1 taza de agua con 1 cucharada de caldo) y licua hasta obtener una mezcla homogénea. Reservar.

Poner una olla a fuego medio y añadir el aceite. Una vez que el aceite esté caliente, añadir la pasta y freír hasta que esté ligeramente dorada durante unos 3-5 minutos. Remover constantemente para evitar que se queme.

Añadir el puré de tomate una vez que la pasta esté dorada y dejar cocer a fuego lento durante 1-2 minutos. En este momento, añade las zanahorias cortadas en cubos o las verduras que prefieras.

Vierta el caldo de verduras en la olla y llévelo a ebullición. Una vez hirviendo, reducir rápidamente a fuego lento y cocer durante 3-4 minutos hasta que la pasta esté blanda pero no se deshaga.

Probar y rectificar de sal. Añade frijoles cocidos, lentejas o la proteína que prefieras.

La receta perfecta! Me recuerda de mi infancia, igual como la hacia mi mama.

Enjoy the warm, comforting flavors of vegan sopa de fideo, featuring roasted tomatoes, aromatic garlic, and toasted noodles. This dish is quick and easy to make, requires only 6 ingredients, and is ultra-satisfying.

Best Sopa de Fideo Recipe

Roma tomatoes

½ medium white onion, chopped

½ tablespoons neutral vegetable oil

"fideo" pasta

Salt & pepper

Lime wedges

Avocado

Vegan queso fresco

Cilantro or parsley

Preheat the oven to 450&deg;F and line a baking sheet with aluminum foil. Spread the tomatoes out evenly on the foil and roast for 15-20 minutes, flipping halfway. If your tomatoes are large, you can cut them in half lengthwise to reduce the time.

Add the roasted tomatoes, chopped onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both aside.

Heat the oil over medium in a large stockpot. Add the dry noodles in and toast them while stirring constantly for 3-4 minutes or until golden brown and fragrant.

Pour the tomato mixture through a fine-mesh strainer into the pot and cook for another 1-2 minutes.

Pour in the vegetable broth and bring the soup to a boil. Cover and reduce the heat to simmer for 10 minutes, or until the noodles are al dente.

Season the sopa de fideo with salt and pepper to taste, then serve it immediately with garnishes of your choice. Happy eating!

My Mother&rsquo;s parents came from Mexico. Her fideo was my favorite dish that she made. She made it for me when I was sick, sad, happy, tired and no matter what it always made me feel better. She&rsquo;s been gone now for several years, I miss her and her fideo. Most Mexican restaurants don&rsquo;t offer fideo and the ones that do in my city don&rsquo;t match up to hers. When I saw your recipe it looked interesting so I made it. I almost cried when I tasted it. It&rsquo;s so wonderful. I do make a lot of recipes from your newsletter but this one really touched my heart. Thank you for sharing it.

Sounds great! Never occurred to me that you could fry noodles. Making this next week. 5 &#127775; in advance. My wife will complain that it's just noodles, but it's not. Thanks for last week's quick pickling idea. Started w/red onions, then tried sugar snap peas. Sooooo good. Made 8 packed pints, great snack and no one will try them. More for me.

Sopa de Fideo is a comforting Mexican soup, where small pasta simmers in a flavorful tomato based broth. Ready in under 30 minutes, it&#x27;s a perfect weeknight dinner.

cilantro, chopped

avocado, diced

7-8 oz fideo pasta (or thin spaghetti or vermicelli noodles

Tbsp oil

roma tomatoes,

garlic cloves, roughly chopped

Sazon packet (Sazón con Culantro y Achiote)

chicken bouillon (packet

tomato paste (optional)

tsp cumin

water (see note 1)

cilantro

Add tomatoes, onions, garlic, tomato paste, sazon, chicken...

Add tomatoes, onions, garlic, tomato paste, sazon, chicken bouillon, cumin, and salt to a blender and blend until completely smooth. Set aside.

Heat oil in a heavy bottomed sauce pan...

Heat oil in a heavy bottomed sauce pan or dutch oven over medium high heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned, about 3-5 minutes.

Add the blended tomato sauce and cook for...

Add the blended tomato sauce and cook for 5 minutes. Add water and reduce the heat to simmer and cook for 15-20 minutes, or until noodles are tender. Stir occasionally. Add a small bunch of cilantro towards the last 10 minutes of cook time. Taste and adjust for salt.

Sere immediately with your favorite toppings.

An authentic Sopa de Fideo recipe, you will be surprised how easy, quick and delicious this soup is. It’s one of Mexico’s most classic soup recipes made with tomatoes, noodles, garlic, and broth. Loved by kids and adults alike.

fresh Mexican oregano (or Mediterranean oregano), chopped

(7-ounce) package cut fideo pasta

chicken broth or vegetable broth

Make tomato base. Combine tomatoes, 1/4 of the...

Make tomato base. Combine tomatoes, 1/4 of the olive oil, garlic, oregano, salt, and cumin in a blender. Blend on high until smooth.

Toast noodles. Heat remaining 3 tablespoons oil in...

Toast noodles. Heat remaining 3 tablespoons oil in a soup pot (at least 4 quarts) over medium heat. Add fideo and toast, stirring frequently, until golden and toasted, about 4 minutes.

Simmer. Add tomato base and fry in the...

Simmer. Add tomato base and fry in the oil a minute or two then add broth and bring to a boil. Reduce heat to low, cover and simmer until pasta is cooked through, about 5 minutes.

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The most viewed sopa de fideo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)

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The most viewed sopa de fideo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine