Sopa de Fideo: The Best Fall Soup Recipes Ever

As the weather cools and the leaves turn golden, nothing beats a warm bowl of soup to provide comfort. Sopa de Fideo, a simple but flavorful Mexican noodle soup, is an excellent fall dish. It’s a dish that many families enjoy during the cooler months, and it’s ideal for anyone looking for something warm, filling, and quick to prepare.

What is Sopa de Fideo?

Sopa de Fideo is a traditional Mexican soup made with thin noodles called “fideo,” which are similar to vermicelli. The soup is usually cooked in a light, tomato-based broth, giving it a mild but delicious flavor. It’s often served as a starter or a light meal but can be made heartier with the addition of vegetables, chicken, or other ingredients. What makes Sopa de Fideo so great is its simplicity. The ingredients are basic, but they come together to create a dish that feels like a warm hug in a bowl.

ALSO READ: Easy Chicken Quesadilla Recipe

Sopa de Fideo: The Best Fall Soup Recipes Ever

Recipe by RecipeWikkiCourse: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

407

kcal

Sopa de fideo is a low-lift Mexican soup made with toasted fideo noodles and a tomato, onion, and garlic puree.

Ingredients

• 1/4 c. extra-virgin olive oil or neutral oil

• 6 oz. fideo or vermicelli, broken into 1″ pieces

• 1 tsp. kosher salt, divided 

• 1/2 white onion, finely chopped

• 2 large or 4 small cloves garlic, finely chopped 

• 1 (14-oz.) can whole tomatoes

• 1/2 tsp. ground coriander 

• 1/2 tsp. ground cumin

• 6 c. store-bought or homemade low-sodium chicken broth

• Crumbled queso fresco, fresh cilantro, and lime wedges, for serving 

Directions

• In a large heavy pot over medium heat, heat oil. Add fideo; season with 1/2 tsp. salt. Cook, mostly undisturbed, until golden brown and toasted, 2 to 3 minutes. Using a slotted spoon, transfer to a medium bowl.
• In a blender, blend onion, garlic, and tomatoes until nearly smooth and mixture is light pink and aerated. Transfer to pot, being careful to avoid splatter. Cook over medium heat, stirring occasionally, until rawness of onion and garlic cook off, about 10 minutes. Stir in coriander and cumin; season with remaining 1/2 tsp. salt.
• Add fideo and broth. Bring to a simmer over medium heat and cook, stirring occasionally, until noodles are tender, 15 to 18 minutes.
• Divide soup among bowls. Top with queso fresco and cilantro. Serve with lime wedges alongside.

Notes

• Strain The Broth: Because the onion may not completely break down in the blender, I recommend straining after cooking the base and adding your broth. If you prefer a smoother broth without added texture, I recommend straining.
• If you don’t have fideo noodles, break strands of vermicelli into 1″ to 1 1/2″ pieces.