The simplicity, speed, and deliciousness of this soup, which is an authentic Sopa de Fideo recipe, will surprise you. It is a traditional soup recipe from Mexico made with tomatoes, noodles, garlic, and broth. Loved by kids and adults alike.
This world we are living in is crazy. Seriously. Sopa de Fideo is the ultimate comfort food in these trying times.
It’s a meal that has the ability to refresh the body and mind and round out any rough edges. It is economical and takes very little time to prepare. Even the preparation is calming; watching a pot of simmering soup can be almost meditative. Sopa de Fideo is low in calories and vegan if the chicken broth is replaced with vegetable stock.
And Sopa de Fideo is a godsend if you have to deal with the occasionally challenging task of feeding young children. The tomato-based broth has a mild flavor that is utterly satisfying. This recipe reminds Armando of something his grandmother used to make. I’ve never met a soul who doesn’t like fideo soup. It’s just good wholesome food!.
Fideo is a thin spaghetti with a flavor that is richer than vermicelli or angel hair pasta. To find packages labeled “cut fideo,” rather than the longer noodles, look for the fideo that has been cut into small pieces for this soup.
Fideo comes from Spain, where different varieties of this soup are consumed. It is thought that the Islamic influence that predominated in Spain centuries ago is where the Spanish got their love of fideo. Fideo was introduced to Mexico by the Spanish, and many Mexican pasta producers have been making it for decades. Compared to Italian-style pasta, this type of pasta has a slightly different and softer texture.
Look for fideo in the aisle with the other Latin foods at most supermarkets and all Latin markets. If you can’t find it, use cut spaghetti. Break it into 1-inch pieces before toasting.
The base of every fideo dish is a pasta made of thin noodles. Vermicelli, angel hair pasta, or even spaghetti may be called for in recipes, depending on the region. Due to the popularity of this dish, this pasta is marketed under the name fideo pasta in Mexico. To begin, users should cut these noodles in half or even into very small sections.
These noodles can also serve as the foundation for fideo soup, or sopa de fideos. The browned noodles are added to a soup pot with a base of chicken or vegetable stock. To give the soup the desired flavor and texture, cooks can also add tomatoes, vegetables, or meat. As a starter dish before a meal, the soup is topped with cilantro, lime, or spices after it has finished cooking.
Although most cultures demand that noodles be boiled, fideo is distinguished by a different cooking technique. They are then broken up into little pieces and put into a pan with hot oil. The noodles are prepared until they are golden brown, but care is taken to prevent burning the noodle surface. They are either transferred to a soup pot or kept in the frying pan for further cooking after they are crisp. The noodles will now be heated or boiled in liquid to give them their customary soft texture.
This dish is frequently referred to as Mexican spaghetti or simply fideo when served as a main course or side dish. To the browned noodles, chefs add tomato sauce, cheese, and vegetables. For flavor, cilantro and garlic are also added. If you like your food spicy, you can also add pepper, chili powder, or hot sauce. The finished dish can be eaten as a starchy side dish or as a bed for chicken, beef, or other meat. Early browning of the noodles during cooking gives the fideo a distinctive flavor that is very different from regular spaghetti.
Many people think that the traditional noodle dish fideo came from Mexico. This dish is now a staple of Mexican and Tex-Mex dining establishments worldwide and is enjoyed in homes and restaurants across Mexico and the southwestern United States (US). It can be made in a variety of ways, with regionally specific flavors and additions. Depending on how it is made and what ingredients are added to the noodle base, fideo can be eaten as a soup, side dish, or a main course. Along with its genuine flavor, this dish is popular because it is simple to prepare, very affordable, and offers a variety of options for diners of all tastes.
Ingredients to Make This Mexican Noodle Soup
We prefer our sopa de fideo in this manner, plain and simple. If you’d like, you could also season the broth with freshly ground black pepper and chopped onion.
My daughter frequently prepares this recipe on her own because it’s so easy; it’s by far her favorite thing to eat. A nutty flavor is produced when the noodles are prepared by frying them in oil. When toasting them, be sure to stir them frequently because they tend to burn easily.
Make tomato mixture. Blend tomatoes, including their juice and all, with 1/4 cup of olive oil, garlic, oregano, 1 teaspoon of salt, and cumin. Blend on high until smooth. When the pasta has finished toasting, pour it in right away, so keep it aside but close to the stove.
Toast the noodles. Heat remaining 3 tbsp of olive oil in a large pot (at least 4 quarts) with a lid over medium heat. Add the noodles and cook, stirring constantly, coating the fideo in oil. When the noodles turn from a glossy tan to a matte golden brown color they are ready.
Add the tomato sauce. Toss the noodles with the tomato base while the sauce is being slightly heated in the oil. The tomato sauce will sputter and spurt in the hot oil when you add it, so use caution. Stir constantly as you pour to prevent getting burned.
Add the broth and bring to a boil. Reduce the heat so the soup is just simmering. Just 5 minutes more of cooking time under cover is required to make the pasta tender.
Serve. Cut a few limes into wedges for squeezing, and then stir in the chopped cilantro before serving.
*Serve right away. The pasta thickens and becomes increasingly softer the longer it sits. This soup should not be frozen and is best consumed right away. It will come out of the freezer a gloppy mess.
More vegetables. You can add diced vegetables like carrots, peas, green beans, zucchini, or potatoes to it to make it heartier. They should be diced up and added to the broth, then simmered until tender. 1 cup of chopped vegetables is all you’ll need.
Garnishes. Garnishes such as a squeeze of lime juice, crumbled queso fresco, or diced avocado are optional.
Add beans. Just before serving, stir in about a cup of cooked beans to add a little protein. It would be good to eat pinto beans, black beans, or even garbanzo beans.
Use fresh tomatoes. Use fresh Roma tomatoes rather than canned ones during the summer when tomatoes are at their most flavorful. You will need 2 cups of chopped tomatoes.
Make it spicy. For a little heat, mix in a few drops of hot sauce or a teaspoon of arbol chili powder.
Fideo Seco. There is another version of this dish that is more of a pasta dish with tomato sauce and not a soup. This is called Fideo Seco (or dry Fideo) and I have a delicious recipe for it topped with Chipotle-Garlic Roasted Kale, crema, and queso fresco in my cookbook, Plant Powered Mexican.
How to Make Sopa de Fideo
Make it from scratch. The authentic flavor makes the slight extra effort worthwhile. Many cooks take shortcuts – I’ll admit it. I occasionally do the same thing by substituting canned tomatoes or tomato and chicken bouillon for pureed tomatoes and real chicken broth.
An acceptable substitute can be made by using powdered bouillon, but it won’t make you as happy as the genuine article. Make it from scratch and you’ll see what I mean.
You’ll need an 8 oz. This soup is made with a package of fideos, which are thin noodles made in Mexico. If you can’t find fideos, you can use thin spaghetti, vermicelli noodles, or angel hair pasta cut into 1-inch pieces.
You will also need
Cut the tomatoes in half and remove the seeds. Blend the tomatoes, onion, and garlic until smooth, then reserve. This is what the pureed mixture will look like.
Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Stirring should continue until the fideo pasta is golden brown and a few strands are deep brown. Browning the noodles adds depth of flavor to the soup.
Incorporate the browned noodles with the pureed tomatoes, onion, and garlic.
Pour in the chicken or vegetable broth and stir.
Bring the soup to a boil.
Cover and reduce to low heat. Cook for 10 minutes.
Now that your sopa de fideo has finished cooking, you can serve it. Be sure to adjust the salt to taste.
Serve your sopa with a couple of lime halves. A squirt of lime juice brings the flavors together. To finish your fideo soup, add a spoonful of diced avocado or a dash of queso fresco.
