Mexican Noodle Soup

Sopa de Fideo
Sopa de Fideo
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Ingredients

10 ounces Tomatoes
1 clove Garlic large or 2 small ones
½ cup White onion chopped or ½ of an small onion
2 tbsp Vegetable oil
8 oz Noodles fideo
6 cups Chicken broth or vegetable broth
½ tbsp Salt or to taste
½ tsp Black pepper or to taste
For serving:
Queso fresco cheese crumbled
Avocado diced

Nutritional information

309
calories
7g
fat
57g
carbohydrates
2g
protein
5g
sugar
162mg
sodium
Ingredients
  • For serving:

Mexican Noodle Soup

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This easy Mexican Noodle Soup, aka sopa de fideo, is made with just six ingredients: tomatoes, garlic, onion, vegetable oil, noodles, and chicken broth. The roasted tomatoes are blended with garlic and onions until they form a savory, flavorful base for the toasted fideo, a thin noodle similar to angel hair. You can use chicken or vegetable broth here. Either way, it will taste delicious!

Recipe tips: Roasting the whole tomatoes in a dry cast iron skillet condenses their flavor and adds a depth of flavor while only taking a few extra minutes. For the best flavor, choose ripe tomatoes. If you have a hard time finding fideo noodles, substitute them with broken angel hair pasta or spaghetti. Top each bowl off with diced avocado and crumbled queso fresco, and serve with lime wedges for a bright finish. 

To make the Mexican Noodle Soup, you will need the following ingredients:

Ingridiens for Mexican Noodle Soup

Steps to make Mexican Noodle Soup

1

Roast tomatoes

5

In a dry cast iron skillet over high heat, roast 10 ounces tomatoes, turning a few times, until charred on all sides but still holding their shape.

2

Add roasted tomatoes, garlic, and onions to a blender

1

In a blender, combine the roasted tomatoes, 1 large garlic clove, and ½ cup chopped onion.

3

Blend

1

Blend until smooth.

4

Strain

2

Use a colander to strain the mixture into a bowl. If the tomato mixture is too thick, add some chicken broth to thin it out. Set aside.

5

Fry noodles

3

In a Dutch oven or large pot over medium-low heat, heat 2 tablespoons vegetable oil and add 8 ounces fideo noodles (vermicelli pasta). Toast the noodles, stirring often, until they are light golden-brown, about 3-4 minutes.

6

Add tomato sauce

1

Pour in the tomato mixture and cook for about 1 minute.

7

Add chicken broth

2

Add in 6 cups chicken broth (or vegetable broth), ½ tablespoon salt, and
½ teaspoon black pepper and bring to a boil.

8

Simmer

8

Once at a boil, reduce the heat to medium-low and cover the Dutch oven with a lid. Simmer until the noodles are tender, about 8 minutes. Taste and adjust for salt and black pepper if needed.

9

Serve

To serve, ladle the soup into bowls and garnish with queso fresco and diced avocado.

This flavorful and delicious Mexican Noodle Soup is fast and easy to make with just a few simple ingredients. Comforting and satisfying, it makes for a perfect dinner on a chilly evening. Did you make this recipe? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious tomato soup!

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