Description
Sopa de Fideo is a traditional Mexican noodle soup that features toasted vermicelli pasta simmered in a flavorful tomato-based broth with aromatic spices. This comforting and simple soup is garnished with crumbled queso fresco, fresh cilantro, and lime wedges, perfect for a cozy meal.
Ingredients
Scale
Soup
- 1/4 cup extra-virgin olive oil or neutral oil
- 6 oz. fideo or vermicelli, broken into 1″ pieces
- 1 tsp. kosher salt, divided
- 1/2 white onion, finely chopped
- 2 large or 4 small cloves garlic, finely chopped
- 1 (14-oz.) can whole tomatoes
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 6 cups store-bought or homemade low-sodium chicken broth
To Serve
- Crumbled queso fresco
- Fresh cilantro
- Lime wedges
Instructions
- Toast the noodles: In a large heavy pot over medium heat, heat the oil. Add the fideo noodles and season with half of the salt (1/2 tsp). Cook mostly undisturbed, allowing the noodles to become golden brown and toasted evenly, about 2 to 3 minutes. Use a slotted spoon to transfer the toasted noodles to a medium bowl to prevent overcooking.
- Prepare the tomato base: In a blender, combine the chopped onion, garlic, and canned whole tomatoes. Blend until nearly smooth and the mixture turns a light pink and is aerated. Carefully pour this mixture into the same pot used for toasting, avoiding splatter. Cook over medium heat, stirring occasionally, until the raw smell of onion and garlic dissipates, about 10 minutes. Stir in the ground coriander, cumin, and remaining 1/2 tsp salt to season.
- Simmer the soup: Return the toasted noodles to the pot and add the chicken broth. Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until the noodles are tender and have absorbed some of the flavorful broth, approximately 15 to 18 minutes.
- Serve: Ladle the soup into bowls. Top each serving with crumbled queso fresco and fresh cilantro. Serve with lime wedges on the side to squeeze over the soup for added brightness and flavor.
Notes
- For a vegan version, substitute chicken broth with vegetable broth and omit queso fresco.
- To make homemade chicken broth, simmer chicken bones with aromatics for several hours until flavorful.
- Be careful when blending hot ingredients to avoid splatters—blend in batches if necessary.
- Adjust seasoning to taste, especially salt, depending on the broth used.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 270
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
