I’m sharing a Fideo Soup Recipe built from toasted vermicelli, charred tomatoes and a whisper of smoked paprika for an unexpected pantry-friendly dinner.

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I grew up with bowls of Sopa de Fideo that tasted like secret codes from my abuela, and I still chase that memory. This version leans into toasty fideo noodles and ripe Roma tomatoes with a hit of garlic, nothing fancy yet somehow it flips simple pantry things into something that feels unexpected.

I swear it’s the kind of soup that makes you pause, taste and guess whats going on, and then smile ’cause it’s way better than you expected. Call it a Fideo Soup Recipe or whatever you like, just be ready to get curious and a little obsessed.

Ingredients

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Fideo noodles: mostly carbs, filling and comforting, soaks up the broth
Tomatoes: bright acidity, vitamin C, gives soup its sweet tart tomato flavor
Onion: adds savory depth, has fiber, slightly sweet when cooked, not overpowering
Garlic: pungent aroma, small amount boosts flavor and offers immune friendly compounds
Broth: provides savory body, adds protein mostly with chicken broth, low cal option
Cilantro: fresh herbal note, small vitamins, makes soup taste brighter, people either love or hate
Lime: brightens flavors with acid, adds tang, low calories and a fresh finish

Ingredient Quantities

8 oz fideo noodles or thin vermicelli (about 225 g)

2 tbsp vegetable oil

3 medium Roma tomatos or 14 oz canned whole peeled tomatos

1 small white onion

2 garlic cloves

4 cups chicken broth or vegetable broth (about 1 L)

1 tsp kosher salt

1/4 tsp black pepper

1/2 tsp ground cumin (optional)

1 bay leaf (optional)

2 tbsp fresh cilantro (optional, for garnish)

Lime wedges for serving (optional)

How to Make this

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1. Prep: halve the Roma tomatoes or open the canned tomatoes, peel the onion and garlic, and measure the fideo noodles and broth. If you want more flavor, char the fresh tomatoes under the broiler or on a hot skillet until blackened in spots, it adds depth.

2. Make a quick tomato base: in a blender combine the tomatoes, onion, garlic and a splash (2 to 3 tbsp) of the broth, pulse until smooth. If you dont like seeds or bits, push the puree through a fine mesh strainer.

3. Toast the noodles: heat 2 tbsp vegetable oil in a medium pot over medium heat. Add the 8 oz fideo noodles and stir constantly until they turn golden brown, about 3 to 5 minutes. Watch them or theyll burn, roasted noodles give the soup its nutty flavor.

4. Fry the tomato puree: carefully pour the blended tomato mixture into the pot with the toasted noodles, stir and cook 3 to 4 minutes until the color deepens and raw tomato smell is gone. Scrape up any browned bits from the bottom.

5. Add broth and seasoning: pour in 4 cups chicken or vegetable broth, add 1 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp ground cumin if using, and 1 bay leaf if using. Stir to combine.

6. Simmer: bring to a gentle boil, then reduce heat and simmer uncovered for 6 to 10 minutes, stirring occasionally, until the noodles are tender but not mushy. Cooking time depends on noodle thickness so check early.

7. Taste and adjust: remove the bay leaf, taste and add more salt or pepper if needed, maybe a squeeze of lime if it needs brightness.

8. Rest and finish: turn off the heat and let the soup sit a minute so flavors settle. If you like a thinner soup add a little more hot broth or water.

9. Serve: ladle into bowls, garnish with chopped fresh cilantro and lime wedges on the side. Add a drizzle of good olive oil or a pinch of queso fresco if you want.

10. Leftover hack: the noodles absorb broth as it sits so store extra broth separately and reheat gently, or keep soup slightly undercooked if you know you’ll reheat it later.

Equipment Needed

1. Medium pot or saucepan (3 to 4 quart) for toasting the noodles and simmering the soup
2. Blender or immersion blender for the tomato puree
3. Fine mesh strainer if you want a seed free, silky base
4. Chef knife for chopping tomatoes, onion and garlic
5. Cutting board
6. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
7. Measuring cups and spoons for broth and seasonings
8. Ladle and serving bowls, plus tongs or a fork for handling charred tomatoes if you broil them

FAQ

What exactly are fideo noodles and can I use something else?

Fideo are short, thin vermicelli noodles that are usually toasted first for a nutty flavor, but you can totally use regular thin vermicelli or break up spaghetti into 1 to 2 inch pieces. Just watch the cook time if you use thicker pasta, it will need a little longer.

Fresh tomatoes or canned, which is better?

Both work great. Canned whole peeled tomatoes (14 oz) are easy and consistent, just blend or crush them. Fresh Roma tomatoes are nicer in season, roast or boil then blend for the best flavor, but canned is fine any time, it's faster and usually sweeter.

How do I make this vegetarian or vegan?

Use vegetable broth instead of chicken broth and skip any meat, you can add beans or cubes of firm tofu for protein. A splash of soy sauce or a veggie bouillon cube helps boost the savory flavor if you miss the chicken taste.

How do I avoid soggy, mushy noodles?

Toast the noodles in the oil until golden before adding the tomato, that helps keep them firm and adds flavor. Cook them just until tender, they soak up broth fast so take them off heat when they're barely done if you plan leftovers.

Can I make Sopa de Fideo ahead or freeze it?

You can refrigerate the finished soup for 3 to 4 days. Freezing is tricky because the noodles get very soft when thawed, so I recommend freezing the broth and tomato base separately, then add fresh or toasted noodles when you reheat.

What else can I add to the soup?

Shredded cooked chicken, cooked ground beef, corn, peas, or thin-sliced zucchini all work well. Finish with cilantro and a squeeze of lime for brightness, and season to taste with salt and a little cumin if you like a warm note.

Sopa De Fideo (Mexican Noodle Soup) Recipe Substitutions and Variations

Fideo noodles: swap for broken spaghetti, angel hair or thin vermicelli. Toast and cook the same way but watch timing, they can go from perfect to mush quick.
Roma tomatoes or canned whole tomatoes: use canned crushed tomatoes, tomato passata, or a 14 oz can diced tomatoes. If your fresh tomatos arent ripe, canned is actually better.
Chicken broth: replace with vegetable broth for a vegetarian soup, or use water plus 1-2 tsp chicken bouillon or stock concentrate if thats what you have.
Fresh cilantro and lime: if you dont like cilantro use chopped flat-leaf parsley, and swap lime wedges for lemon slices in a pinch.

Pro Tips

1. Use a wide heavy pot so the noodles toast evenly, keep them moving and pull them off the heat a little early cause they keep cooking in the hot liquid and can go from golden to burnt real quick.

2. For a silky bowl push the blended tomatoes through a fine mesh strainer, but if you want more texture skip it and leave the seeds and bits in, either way simmer the puree a bit longer if using canned tomatoes since they can be watery.

3. Boost the umami if your broth tastes weak by adding a tiny splash of soy sauce or a pinch of bouillon powder, and always finish with a squeeze of lime or a few cilantro leaves to lift the whole thing.

4. Leftover hack: store extra hot broth separately because the noodles soak it up, or cook the noodles just shy of done so reheating wont turn them to mush when you warm it back up.

Sopa De Fideo (Mexican Noodle Soup) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing a Fideo Soup Recipe built from toasted vermicelli, charred tomatoes and a whisper of smoked paprika for an unexpected pantry-friendly dinner.

Servings

servings

Calories

308

kcal

Equipment: 1. Medium pot or saucepan (3 to 4 quart) for toasting the noodles and simmering the soup
2. Blender or immersion blender for the tomato puree
3. Fine mesh strainer if you want a seed free, silky base
4. Chef knife for chopping tomatoes, onion and garlic
5. Cutting board
6. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
7. Measuring cups and spoons for broth and seasonings
8. Ladle and serving bowls, plus tongs or a fork for handling charred tomatoes if you broil them

Ingredients

8 oz fideo noodles or thin vermicelli (about 225 g)
2 tbsp vegetable oil
3 medium Roma tomatos or 14 oz canned whole peeled tomatos
1 small white onion
2 garlic cloves
4 cups chicken broth or vegetable broth (about 1 L)
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground cumin (optional)
1 bay leaf (optional)
2 tbsp fresh cilantro (optional, for garnish)
Lime wedges for serving (optional)

Directions

Prep: halve the Roma tomatoes or open the canned tomatoes, peel the onion and garlic, and measure the fideo noodles and broth. If you want more flavor, char the fresh tomatoes under the broiler or on a hot skillet until blackened in spots, it adds depth.
Make a quick tomato base: in a blender combine the tomatoes, onion, garlic and a splash (2 to 3 tbsp) of the broth, pulse until smooth. If you dont like seeds or bits, push the puree through a fine mesh strainer.
Toast the noodles: heat 2 tbsp vegetable oil in a medium pot over medium heat. Add the 8 oz fideo noodles and stir constantly until they turn golden brown, about 3 to 5 minutes. Watch them or theyll burn, roasted noodles give the soup its nutty flavor.
Fry the tomato puree: carefully pour the blended tomato mixture into the pot with the toasted noodles, stir and cook 3 to 4 minutes until the color deepens and raw tomato smell is gone. Scrape up any browned bits from the bottom.
Add broth and seasoning: pour in 4 cups chicken or vegetable broth, add 1 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp ground cumin if using, and 1 bay leaf if using. Stir to combine.
Simmer: bring to a gentle boil, then reduce heat and simmer uncovered for 6 to 10 minutes, stirring occasionally, until the noodles are tender but not mushy. Cooking time depends on noodle thickness so check early.
Taste and adjust: remove the bay leaf, taste and add more salt or pepper if needed, maybe a squeeze of lime if it needs brightness.
Rest and finish: turn off the heat and let the soup sit a minute so flavors settle. If you like a thinner soup add a little more hot broth or water.
Serve: ladle into bowls, garnish with chopped fresh cilantro and lime wedges on the side. Add a drizzle of good olive oil or a pinch of queso fresco if you want.
Leftover hack: the noodles absorb broth as it sits so store extra broth separately and reheat gently, or keep soup slightly undercooked if you know you'll reheat it later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.