📝 About This Recipe
Sopa de Fideo is the quintessential Mexican comfort food, a soul-warming tomato-based noodle soup that evokes childhood memories in every household across Mexico. This dish features delicate vermicelli noodles toasted to golden perfection, then simmered in a vibrant, savory broth made from fire-roasted tomatoes, garlic, and onions. It is a simple yet deeply flavorful masterpiece that balances the nuttiness of toasted pasta with the bright acidity of fresh garden vegetables.
🥗 Ingredients
The Noodle Base
- 7 ounces Fideo (Vermicelli) pasta (broken into 1-2 inch pieces if not pre-cut)
- 2 tablespoons Vegetable oil (or neutral oil like grapeseed)
The Caldillo (Tomato Base)
- 3 large Roma tomatoes (ripe and roughly chopped)
- 1/4 piece White onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 6 cups Chicken or Vegetable stock (low sodium preferred)
- 1 teaspoon Chicken bouillon powder (optional, for authentic depth)
- to taste Salt
- 1/4 teaspoon Black pepper (freshly ground)
Aromatics and Garnish
- 1/2 bunch Fresh Cilantro (tied with kitchen twine or finely chopped for garnish)
- 1/2 cup Queso Fresco (crumbled)
- 2 pieces Lime (cut into wedges)
- 1 large Avocado (sliced or diced)
- to taste Salsa Macha or Jalapeños (for an optional spicy kick)
👨🍳 Instructions
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1
Place the chopped tomatoes, onion, and garlic in a high-speed blender. Add 1/2 cup of the stock to help it blend smoothly.
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2
Blend on high until the mixture is completely smooth and liquefied. For an extra-fine texture, you can pour this mixture through a fine-mesh sieve into a bowl, though many prefer the rustic body of the un-strained pulp.
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3
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until shimmering.
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4
Add the dry fideo noodles to the hot oil. Stir constantly for 3-5 minutes. This is the most critical step; you want the noodles to turn a deep golden-brown color without burning. The toasting creates a nutty flavor and prevents the noodles from getting mushy.
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5
Carefully pour the blended tomato mixture over the toasted noodles. Be prepared for some steam and sizzling!
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6
Cook the tomato mixture with the noodles for 2-3 minutes, stirring occasionally, until the liquid slightly darkens and thickens. This 'seasons' the tomato base.
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7
Pour in the remaining stock and add the chicken bouillon powder. Stir well to combine.
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8
Bring the soup to a gentle boil, then immediately reduce the heat to low-medium to maintain a simmer.
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9
Add the bundle of cilantro (or chopped cilantro) to the pot. Cover with a lid.
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10
Simmer for 10-12 minutes, or until the noodles are tender but still hold their shape (al dente).
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11
Remove the cilantro bundle if you used a whole bunch. Taste the broth and adjust the seasoning with salt and pepper as needed.
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12
Ladle the hot soup into deep bowls, ensuring a generous portion of noodles and broth in each.
💡 Chef's Tips
Don't walk away while toasting the noodles; they can go from golden to burnt in seconds. For a richer flavor, use homemade chicken stock instead of store-bought. If the soup sits for too long, the noodles will absorb the broth; keep extra warm stock on hand to thin it out before serving. Add a whole serrano pepper (pierced with a knife) into the simmering broth for a hint of heat without making it overly spicy. You can add diced carrots or zucchini during the simmering stage for a boost of nutrition.
🍽️ Serving Suggestions
Serve with warm corn tortillas smeared with a little butter or salt. Top with a dollop of Mexican Crema or sour cream for a velvety finish. Pair with a crisp Hibiscus (Jamaica) iced tea to balance the savory notes. Add a side of 'Frijoles de la Olla' (pot beans) for a more filling meal. Always provide plenty of fresh lime wedges; the acidity cuts through the richness and brightens the tomato flavor.