Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo - a savory Mexican Noodle Soup made with toasted noodles and a flavorful, tomato-based broth. It's easy to make, requires simple ingredients and it's budget-friendly, too! The whole family will love this hearty and comforting meal!

Course Soup

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 378.87kcal

Author Melissa Huggins

Equipment

Large Pot or Pan

Ingredients

2 tablespoons avocado oil (or preferred oil)
8 ounces dry fideo (cut spaghetti) (sub with thin spaghetti and break into 1-inch pieces)
7 ½ cups vegetable broth
1 ¼ cups tomato purée (strained tomatoes)
½ teaspoon dried oregano
Salt and pepper , to taste
1 bay leaf (*optional)

Optional Serving Ideas

Vegan sour cream
Fresh-cut cilantro
Fresh lime juice

US Customary - Metric

Instructions

Heat a large pot or saucepan over medium heat and then add the oil. Once the oil is heated, add the noodles. Stir frequently until the noodles start to turn a golden color and some pieces are browned, about 4-6 minutes (this gives the soup lots of flavor!). You can toast the noodles longer so more pieces are browned, but make sure to stir constantly at this point to avoid burning. Turn heat lower if needed.
Add the oregano and stir for 30 seconds until fragrant. Now add the broth, tomato puree, bay leaf, salt, and pepper. Raise heat to high to bring to a boil. Once boiling, turn the heat down to maintain a simmer. Cook until noodles are tender, but they still have some bite. About 15-18 minutes. Stir often. Taste for seasoning and add more if needed. Remove bay leaf.
Serve with a lime wedge, fresh-cut cilantro, and a dollop of vegan sour cream if desired. Enjoy!

Video

Notes

I highly recommend using a flavorful broth for this recipe. I really like Better Than Bouillon's Vegetable Base or their No-Chicken Base. They also carry a Reduced-Sodium Vegetable Base that I love too.

If you want to add extra seasoning, a ½ teaspoon of cumin or smoked paprika will work well. For a touch of heat, add a ¼-1/2 teaspoon of cayenne pepper or red chili pepper flakes.

If you can't find fideo, you can use thin spaghetti, vermicelli or angel hair pasta. The simmering time may vary depending on which one you choose. Check every so often for preferred tenderness.

This will work with gluten-free pasta, but I don't know if all brands will yield the same results. I've tried Jovial GF Spaghetti and it worked nicely. It doesn't work well for leftovers though because the pasta gets really soft when it sits too long.

If you don't have tomato purée, you can use tomato sauce in its place. You can also use canned diced tomatoes and blend them into a smooth consistency.

To make this oil-free, you can dry-toast the noodles instead of browning in oil. Heat the pan over medium-low and cook the noodles for about 5-8 minutes until golden. Stir often. The noodles won't brown the same as with oil, but they will still have a toasted flavor.

Nutrition