- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 2 cloves
- 2 tbsp
- 1 l
- 1 tsp
- ¼ tsp
- 10 g
Process
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In a blender, combine the roma tomatoes, white onion, garlic, and 120 ml of the vegetable broth. Blend until completely smooth, about 30 seconds. Set the tomato puree aside.
Heat the vegetable oil in a large pot over medium heat. Add the fideo noodles and toast, stirring constantly, until golden brown and nutty, 3 to 4 minutes. Do not walk away; they burn quickly.
Carefully pour the tomato puree into the pot with the toasted noodles. It will sizzle. Stir and cook for 2 minutes, until the puree darkens slightly and smells sweet.
Add the remaining vegetable broth, salt, and black pepper. Stir well, scraping the bottom of the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 10 to 12 minutes, until the noodles are tender and the soup has thickened slightly.
Taste and adjust salt if needed. If the soup is too thick, stir in a splash more broth or water. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Kitchen notes
Kitchen notes
- The most common mistake is not toasting the fideo long enough; they should be deep golden brown, not pale, or the soup will taste flat.
- Toast the noodles in a single layer and stir constantly; they go from golden to burnt in seconds.
- The soup thickens as it sits because the noodles absorb broth. If making ahead, keep extra broth on hand to loosen it when reheating.
- For a richer flavor, blend the tomato puree with a small piece of toasted bread or a tablespoon of tomato paste.
Substitutions
- fideo noodles→thin spaghetti or vermicelli, broken into 2 cm pieces
- vegetable broth→chicken broth (if not vegetarian)
- vegetable oil→any neutral oil such as canola or sunflower
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb liquid, so reheat on the stovetop over medium-low heat with a splash of broth or water until hot, about 5 minutes. Alternatively, microwave in a covered bowl on high in 30-second bursts, stirring between, until steaming. Freezing is not recommended because the noodles become mushy.
FAQ
The questions we get asked most
Why did my sopa de fideo turn out mushy?
Mushy noodles usually mean they were overcooked or too much liquid was absorbed. Simmer only until the fideo is al dente, about 10 minutes, and avoid stirring too vigorously. If the soup sits, the noodles keep drinking broth, so serve promptly or add extra broth when reheating.
Can I use a different type of pasta instead of fideo?
Yes. Thin spaghetti, vermicelli, or angel hair broken into short pieces work well. Avoid thick pasta like penne or rigatoni because they take longer to cook and will throw off the broth-to-noodle ratio. Adjust simmering time to the package directions for the pasta you choose.
How do I make the soup spicier?
Add 1 to 2 dried chiles de árbol or a minced jalapeño to the blender with the tomatoes. Alternatively, stir in a spoonful of chipotle in adobo or a pinch of cayenne with the broth. Taste after adding and adjust, since spiciness varies.
Can I make sopa de fideo ahead of time?
You can prepare the tomato puree and toast the noodles up to a day ahead, storing them separately in the fridge. When ready to serve, combine with broth and simmer. Fully cooked soup can be made ahead but the noodles will soften; reheat gently with extra broth.
Is sopa de fideo vegetarian or vegan?
This recipe is vegetarian and vegan as written because it uses vegetable broth and no animal products. If you use chicken broth, it is no longer vegetarian. Check your broth label to confirm it is vegan if that matters to you.
What can I add to make it a more filling meal?
Add cooked shredded chicken, browned ground beef, or diced zucchini and carrots in the last 5 minutes of simmering. A poached egg on top or a side of warm tortillas also turns it into a heartier dinner. Keep in mind extra ingredients may require more broth.
Why is my soup too thick or too thin?
Thickness depends on how much broth the noodles absorb. If too thick, stir in 120 to 240 ml hot broth or water. If too thin, simmer uncovered for a few extra minutes to reduce, or mash a few of the noodles against the pot to release starch.
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