Sopa De Fideo (Mexican Fideo Soup) Recipe

I adore creating Homemade Mexican Soup dishes. This recipe combines golden fideo pasta, ripe tomatoes, and fresh garlic with a savory chicken broth and chopped onion. A drizzle of vegetable oil and optional cilantro add layers of flavor in every spoonful. I love how each ingredient creates a timeless, authentic meal.

I first discovered this version of Sopa De Fideo while traveling in Mexico, and it quickly became one of my fav recipes. I love experimenting with easy recipes dinner Mexican style and this one really speaks to that tradition.

I start by heating 1/4 cup vegetable oil in a pot then adding 8 ounces of fideo pasta until it gets that nice light brown color. The recipe also calls for 3 large tomatoes, roughly chopped (or you can use about 1 cup tomato puree) along with a small chopped white onion and 2 cloves garlic, minced.

After letting everything come together for a minute, I pour in 4 cups chicken broth and add salt and freshly ground black pepper to taste. Let it simmer until the flavors meld together perfectly.

I like to top it off with a handful of chopped cilantro, which really brings out a natural flavor similar to some traditional Mexican noodle recipes I’ve tried over the years. Enjoy!

Why I Like this Recipe

I really like this recipe because it’s super comforting and reminds me of home. The way the tomatoes and onion meld together with the garlic and broth creates a rich flavor panel that I just can’t get enough of. I also love how quick and simple it is, perfect for those days when I want something warm without spending hours in the kitchen. Plus, the toasted fideo adds a fun crunchy texture that makes every spoonful interesting. Lastly, it’s versatile, so I can tweak the seasoning or add extra cilantro if I’m feeling adventurous.

Ingredients

• Vegetable oil: It spreads heat evenly, addin rich flavor when fryin the pasta.
• Fideo pasta: Carb-packed and energy boosting, gives a light, toasty texture to the dish.
• Tomatoes: Bright, tangy and full of vitamins, they deliver natural sweetness and slight acidity.
• White onion: Adds crunch and fiber, along with a subtle sharpness enhancing the broth.
• Garlic: A strong, healthy boost with antioxidants and a hint of spicy flavor.
• Chicken broth: Rich and savory base loaded with umami, ties all the flavors together.

Ingredient Quantities

• 1/4 cup vegetable oil
• 8 ounces fideo pasta
• 3 large tomatoes, roughly chopped (or about 1 cup tomato puree)
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• Salt to taste
• Freshly ground black pepper to taste
• (optionl) A handful of chopped cilantro for garnish

How to Make this

1. Heat 1/4 cup of vegetable oil in a medium pot over medium heat.

2. Add 8 ounces of fideo pasta and stir constantly so they toast evenly until they turn a light golden brown.

3. Toss in 3 roughly chopped tomatoes (or about 1 cup of tomato puree), along with 1 small chopped white onion and 2 minced garlic cloves.

4. Stir the mixture for a few minutes until the tomatoes break down and the onion softens a bit.

5. Pour in 4 cups of chicken broth slowly, stirring everything together.

6. Season the soup with salt and freshly ground black pepper to taste.

7. Bring the soup to a simmer and reduce the heat a little so it cooks gently.

8. Let the soup simmer for about 10 to 12 minutes, so the flavors meld and the pasta gets tender.

9. Check the seasoning one more time and adjust the salt or pepper if needed.

10. Ladle the sopa de fideo into bowls, sprinkle a handful of chopped cilantro on top if you like, and serve it hot.

Equipment Needed

1. Medium pot
2. Stove
3. 1/4 cup measuring cup
4. Cutting board
5. Knife
6. Wooden spoon for stirring
7. Ladle for serving

FAQ

Sopa De Fideo (Mexican Fideo Soup) Recipe Substitutions and Variations

• Vegetable oil: If you’re out of vegetable oil, you can use canola oil or even olive oil instead. They may give a slightly different flavor, but it will still be tasty.
• Fideo pasta: Instead of fideo pasta, you can break up spaghetti or use vermicelli noodles. It’ll give you a similar look and texture in your soup.
• Tomatoes: If you dont have fresh tomatoes, canned tomatoes or tomato sauce are a good alternative. This might even make your soup a bit smoother.
• Chicken broth: You can swap chicken broth for vegetable broth if you wanna keep it vegetarian or just use water, but you might need more seasoning to boost the flavor.
• White onion: If white onions arent your thing, yellow onions or a mild shallot could work just as well in the recipe.

Pro Tips

1. Make sure you keep stirrin the pasta when it’s toasting up in the oil so it don’t burn and get all bitter—you gotta watch it close, ya know.
2. Once you add the tomatoes, lower the heat a bit to let the flavors blend without havin the pasta mush up too fast.
3. Sometimes it’s better to toss in the garlic a little after the onion softens up, cuz burnt garlic can ruin the taste of the whole dish.
4. Always give it a taste at the end and add a bit more salt or pepper if needed—a little extra seasoning can really kick the flavor up a notch.