Sopa de fideo – Mexican tomato soup with noodles Recipe
Sopa de fideo is a homestyle Mexican soup with thin noodles that children eat as often as we eat chicken broth. The noodles are lightly toasted first and only then cooked in a tomato broth, which gives them a slightly nutty flavor. The soup is gently spicy, warming and very soothing – perfect for a cooler day or after a long day at work.
Sopa de fideo is a homely Mexican answer to our tomato soup – simple, but with a characteristic twist of toasted noodles. Thanks to this step the strands gain a slightly nutty, toasted flavor that pairs beautifully with the tomato broth, cumin and gentle heat of chili. It’s a soup that both warms you up and stays mild, which is why it appears so often on the table on “comfort food” days.
Chef's tips
When toasting the noodles, stir them more often than you think you need to – thin strands can burn in a second, especially on a gas stove. If you want the soup to be thicker and heartier, cook down the tomatoes 1–2 minutes longer before adding the stock or use a bit less broth. I always taste the soup only after adding lime at the table – the acid can beautifully lift the flavor, but it’s easy to overdo it, especially when I cook late in the evening after work and I’m less focused.
How to serve
Serve sopa de fideo very hot, with a big handful of fresh cilantro and a lime wedge so everyone can season their portion to taste. It’s great with a simple cheese quesadilla or a slice of crusty bread when you don’t have the energy for more cooking. It’s an ideal soup for a lazy Sunday lunch or a quick, soothing meal after coming home from work on a cold, rainy day.
Ingredients
- vermicelli noodles thin vermicelli-type pasta or fine soup noodles - 150 g
- canned tomatoes chopped or whole, peeled - 400 g
- chicken stock vegetable stock also works - 1 l
- onion diced - 0.5 piece
- garlic chopped - 2 cloves
- vegetable oil for frying - 2 tablespoons
- ground cumin - 0.5 teaspoons
- sweet paprika - 0.5 teaspoons
- chili powder optional, for a gentle heat - 0.25 teaspoons
- salt or to taste - 0.75 teaspoons
- black pepper freshly ground - 0.25 teaspoons
- fresh cilantro chopped, for serving - 2 tablespoons
- lime cut into wedges for serving - 1 piece
Preparation
- Blend the canned tomatoes into a smooth sauce. If you don’t have a blender, you can chop them very finely.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the vermicelli and fry for 3–5 minutes, stirring often, until some of the strands turn golden and lightly brown. Be careful not to burn them.
- Once the pasta is toasted, transfer it to a plate. In the same pot, add the second tablespoon of oil, add the onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the garlic, cumin, sweet paprika and chili powder and fry for 1 more minute, stirring, until the spices become very fragrant.
- Pour in the blended tomatoes, stir and cook for 3–4 minutes over medium heat until the sauce thickens slightly.
- Add the stock, stir and bring to a boil. Add the toasted noodles, reduce the heat to medium and cook for 8–10 minutes, until the pasta is tender but not mushy.
- Season the soup with salt and pepper, taste and add more seasoning if needed.
- Serve the soup hot, sprinkled with fresh cilantro, with a lime wedge for squeezing over each portion.
Storage
Store leftover soup in the fridge for up to 3 days in a sealed container. When reheating, add a splash of stock or water if it has thickened too much. If the noodles are already in the soup, reheat gently so they don’t fall apart completely.
