📝 About This Recipe
Sopa de Fideo is the soul-soothing heart of Mexican home cooking, a nostalgic 'comida casera' staple that bridges generations. This recipe transforms humble vermicelli noodles into a rich, savory masterpiece by toasting them to a nutty golden brown before simmering in a vibrant, scratch-made tomato caldillo. It is a light yet deeply satisfying soup that balances the sweetness of sun-ripened tomatoes with the aromatic depth of garlic and onions.
🥗 Ingredients
The Fideo Base
- 7 ounces Fideo noodles (vermicelli or angel hair broken into 1-inch pieces)
- 3 tablespoons Vegetable oil (or avocado oil for toasting)
The Caldillo (Tomato Base)
- 3 large Roma tomatoes (very ripe, roughly chopped)
- 1/4 piece White onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 6 cups Chicken broth (low sodium; use vegetable broth for vegetarian option)
- 1 tablespoon Tomato paste (for extra depth of color)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Aromatics and Garnishes
- 1/2 bunch Fresh Cilantro (stems tied together for simmering)
- 1/2 cup Queso Fresco (crumbled for garnish)
- 4 tablespoons Mexican Crema (for drizzling)
- 2 pieces Lime (cut into wedges)
- 1 large Avocado (sliced or diced)
👨🍳 Instructions
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1
Place the chopped tomatoes, onion, garlic, and tomato paste into a high-speed blender. Add 1/2 cup of the chicken broth to help it blend smoothly.
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2
Blend the mixture on high until it is completely liquefied and smooth. Set this 'caldillo' aside.
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3
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until it shimmers.
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4
Add the fideo noodles to the hot oil. This is the most critical step: stir constantly for 3-5 minutes until the noodles turn a deep, golden brown. They should smell nutty, but be careful not to let them burn.
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5
Carefully pour the blended tomato mixture over the toasted noodles. It will hiss and steam, which is exactly what you want for flavor development.
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6
Cook the tomato puree with the noodles for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and the color deepens to a dark red.
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7
Pour in the remaining chicken broth and stir to combine. Season with salt and black pepper.
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8
Add the tied bunch of cilantro to the pot, submerging it in the liquid to infuse the broth with its herbal essence.
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9
Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid.
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10
Simmer for 10-12 minutes, or until the noodles are tender and have absorbed some of the flavorful broth. Do not overcook, or the noodles will become mushy.
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11
Remove the pot from the heat and discard the cilantro bunch.
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12
Taste the broth and adjust the salt if necessary. Ladle the hot soup into deep bowls, ensuring a generous portion of noodles and broth in each.
💡 Chef's Tips
The secret to a great Sopa de Fideo is toasting the noodles until they are dark golden; this prevents them from getting soggy in the broth. If you can't find specific 'fideo' packs, use angel hair pasta broken into 1-inch segments. For a smokier flavor, add a whole chipotle chili in adobo to the blender when making the tomato base. Always use ripe tomatoes; if your tomatoes are pale, add an extra tablespoon of tomato paste to boost the richness. If the soup sits for a while, the noodles will absorb the liquid. Simply add a splash more hot broth before reheating to restore the consistency.
🍽️ Serving Suggestions
Serve with warm corn tortillas smeared with a little butter or salt. A dollop of Mexican Crema or sour cream on top adds a beautiful tangy richness. Top with plenty of crumbled Queso Fresco and fresh avocado slices for texture. Provide fresh lime wedges on the side; a squeeze of lime juice brightens the entire dish. Pair with a glass of ice-cold Agua de Jamaica (Hibiscus tea) to balance the savory warmth.