Go Back
–+ servings
A close-up of a spoonful of sopa de fideo with thin pasta in a red, tomato-based broth. The background shows more of the flavorful soup in a bowl.
Print Recipe
5 from 32 votes

How to Make Traditional Sopa de Fideo (Just Like Mom’s and Ready in 30 Minutes)

Learn how to make sopa de fideo the traditional way: toast the noodles, blend the tomato base, then simmer into the coziest Mexican noodle soup.
Prep Time5 minutes
Cook Time24 minutes
Total Time29 minutes
Course: dinner, lunch, Main Course, Soup
Cuisine: Mexican, vegan mexican
Servings: 4 servings
Calories: 144kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

Tomato Sauce Ingredients

  • 3 whole Roma tomatoes cut into 1/4ths
  • ½ cup white onion chopped
  • 2 whole garlic cloves
  • ¾ cup water

Soup Ingredients

  • 3 Tablespoons olive oil or vegetable oil
  • one 7.05 oz pack of fideo
  • 5 cups vegetable broth store bought or homemade
  • 2 sprigs cilantro optional
  • 1 teaspoon salt to taste, keep in mind the saltiness of the broth you use

Topping Options

Vegan

  • 1 whole Pickled jalapeños
  • 1 teaspoon vegan sour cream
  • ½ teaspoon lime juice
  • 2 Tablespoons avocado

Vegetarian

  • Any of the above but use regular crema fresca instead of vegan
  • 1 Tablespoon crumbled queso fresco or cotija cheese

Instructions

Tomato Sauce Instructions

  • Place the tomatoes, onio, garlic and water into a blender. Blend until smooth then set aside.
    Labeled sopa de fideo ingredients on a wooden table: cut white onion, garlic cloves, chopped Roma tomatoes, a bowl of fideo pasta, measuring cup of broth, salt and pepper, and cilantro, with a white embroidered towel.

Soup Instructions

  • Over medium-low heat, heat the oil in a large pot, once warm add the fideo noodles. Stir to coat the fideo with the oil. Keep stirring and allow the noodles to toast or begin to brown. Don't walk away, you don't want the noodles to burn!
    Four-panel collage: making sopa de fideo by blending chopped tomatoes and onions with water, pouring the pink mixture from a blender, toasting dry fideos in a blue pot, then stirring the noodles with a wooden spoon on a wooden surface.
  • Carefully pour in the blended tomato sauce – be careful it may splutter from the heat. Quickly stir until everything is well combined. Turn heat to low and allow to simmer for 8 minutes. The tomato sauce needs to thicken a little bit and turn a darker red color.
    Four-panel image showing the process of making sopa de fideo: adding broth to toasted noodles, boiling, pouring in more broth, and finally topping the soup with fresh cilantro and salt in a pot.
  • Pour in the vegetable broth, add the cilantro if using, and add the salt, mix until well combined. Partially cover the pot and simmer for 8 to 10 minutes or until the noodles are soft and tender but now mushy.
    Four images show the process of making sopa de fideo: simmering noodles in a red broth, covering the pot, ladling soup, and serving it into a bowl on a colorful cloth.
  • Taste and adjust salt if desired. Allow to cool slightly before serving. Top with you favorite toppings and enjoy!
    A close-up of a spoonful of sopa de fideo with thin pasta in a red, tomato-based broth. The background shows more of the flavorful soup in a bowl.

Video

Nutrition

Serving: 4servings | Calories: 144kcal | Carbohydrates: 7g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 1799mg | Potassium: 83mg | Fiber: 1g | Sugar: 4g | Vitamin A: 753IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.2mg
QR Code linking back to recipe