Easy Mexican Sopa de Fideo with Toasted Noodles and Tomato Broth
Sopa de fideo is a comforting Mexican soup of short toasted vermicelli noodles simmered in a savory tomato broth. This streamlined vegetarian version uses canned tomato sauce for a fast, family-friendly dinner with classic flavor.
Servings 4
Ingredients
- 2 tablespoons neutral oil such as vegetable or canola oil (30 mL)
- 8 ounces fideo noodles or thin vermicelli broken into short pieces if needed (227 g)
- 1/2 medium white onion finely chopped, about 1/2 cup (75 g)
- 2 garlic cloves minced (6 g)
- 1 can 15 ounces plain tomato sauce (425 g)
- 4 cups low-sodium vegetable broth 960 mL
- 1 cup water 240 mL
- 1/2 teaspoon kosher salt plus more to taste (3 g)
- 1/4 teaspoon freshly ground black pepper 0.5 g
- 1/4 cup chopped fresh cilantro for serving (15 g)
- 1 lime cut into wedges, for serving (optional; about 70 g)
- 1 ripe avocado sliced, for serving (optional; about 200 g)
Instructions
- Heat the oil in a medium Dutch oven or soup pot over medium heat. Add the fideo and cook, stirring often, for 3 to 5 minutes, until most of the noodles are golden brown. Watch closely near the end so they toast without burning.
- Add the onion and cook for 2 minutes, stirring, until it begins to soften. Add the garlic and stir for 30 seconds, just until fragrant.
- Carefully pour in the tomato sauce, vegetable broth, and water. Stir in the salt and pepper, scraping the bottom of the pot to loosen any toasted noodle bits.
- Bring the soup to a gentle boil. Reduce the heat to maintain a steady simmer and cook uncovered for 8 to 10 minutes, stirring once or twice, until the noodles are tender and the broth is lightly thickened.
- Taste and add more salt if needed. Ladle into bowls and top with cilantro. Serve hot with lime wedges and avocado, if using.