I guide you through how to make fideo soup that honors its place in Mexican kitchens and uses pantry staples to build a deeply flavored, brothy bowl.

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I keep coming back to sopa de fideo because it looks so simple but, man, it sneaks up on you. I start with fideo noodles and roasted Roma tomatoes and somehow the bowl turns into something deeper than the sum of its parts.

As a food writer I’ve tested a ton of Mexican Noodles Recipes, but this Sopa Soup Recipe still surprises me, every single time. There’s a little trick I hide in the simmer that makes folks ask for seconds before they even finish their first bite, and yeah sometimes I forget to tell them until after.

Try it, you might catch yourself smiling.

Ingredients

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Toasted thin pasta, lots of carbs and comfort, it’s great at soaking broth.
Roma tomatoes give sweet, tangy flavor plus vitamin C and some fiber.
Onion adds savory depth, a little fiber and antioxidants, makes broth rounded.
Garlic brings aroma and complexity, tiny protein and healthful sulfur compounds.
Chicken or veg broth gives umami, some minerals and warming, cozy flavor.
Optional shredded chicken adds lean protein so the soup fills you up.
Cilantro is bright and herbal, tiny calories and a fresh lift.
Creamy avocado brings healthy fats, fiber and silky mouthfeel, super satisfying.

Ingredient Quantities

7 oz (200 g) fideo noodles, broken into 1-2 inch pieces

2 to 3 tablespoons vegetable oil or lard

1 lb (about 3 medium) Roma tomatoes, cored and quartered (or 14 oz canned crushed tomatoes)

1/2 medium white or yellow onion, roughly chopped

2 cloves garlic, smashed

4 cups (1 L) low sodium chicken broth or vegetable broth

1 to 1 1/2 teaspoons kosher salt, to taste

1/4 teaspoon freshly ground black pepper

1 tablespoon tomato paste (optional, for deeper color)

1 cup cooked shredded chicken (optional, if you want it heartier)

2 tablespoons chopped fresh cilantro, plus extra for garnish

Lime wedges for serving (optional)

Avocado slices for serving (optional)

1 serrano or jalapeño, seeded and chopped (optional, for heat)

How to Make this

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1. Break the 7 oz (200 g) fideo into 1 to 2 inch pieces and set aside.

2. In a blender or food processor, combine the Roma tomatoes (or 14 oz canned crushed tomatoes), roughly chopped 1/2 onion, 2 smashed garlic cloves and the seeded serrano or jalapeño if using; add a splash of the chicken or vegetable broth to help it blend smooth. If you like deeper color stir in 1 tablespoon tomato paste.

3. Heat 2 to 3 tablespoons vegetable oil or lard in a medium pot over medium heat until shimmering.

4. Add the broken fideo and toast, stirring constantly, until golden brown but not burned, about 3 to 5 minutes, watch it closely cause it goes from perfect to burnt fast.

5. Pour the tomato puree into the pot with the toasted fideo and cook, stirring, for 2 to 3 minutes to remove the raw tomato taste.

6. Add 4 cups (1 L) low sodium chicken or vegetable broth, 1 to 1 1/2 teaspoons kosher salt (start with less), and 1/4 teaspoon freshly ground black pepper, bring to a simmer.

7. Simmer gently uncovered for about 8 to 10 minutes until the noodles are tender and the broth is a little reduced, stir occasionally to keep noodles from sticking.

8. If using, stir in 1 cup cooked shredded chicken and 2 tablespoons chopped fresh cilantro in the last 2 minutes to heat through and brighten flavors. Taste and adjust salt and pepper.

9. Ladle soup into bowls and garnish with extra chopped cilantro, avocado slices and lime wedges for squeezing, serve hot and enjoy.

Equipment Needed

1. Medium pot (3 to 4 qt), for toasting the fideo and simmering the soup
2. Blender or food processor, to puree the tomatoes, onion and garlic — use whichever you got, both work fine
3. Measuring cups and spoons (1 cup, tbsp, tsp) for broth, salt, paste etc
4. Wooden spoon or heatproof spatula, for stirring while toasting and simmering
5. Chef’s knife and cutting board, for tomatoes, onion, serrano, cilantro and avocado
6. Ladle, for serving the soup into bowls
7. Mixing bowl or small bowl, to hold the broken fideo before toasting or to toss the shredded chicken
8. Can opener (if using canned crushed tomatoes)

FAQ

Q: Can I use canned tomatoes instead of fresh? A: Yes, canned crushed tomatoes (14 oz) work great and save time. If you use fresh, roast or boil and blend them for a smooth broth, and be careful when blending hot liquids — vent the lid and cover with a towel so it doesnt spray

Q: How do I stop the fideo from getting mushy? A: Toast the broken noodles in the oil until golden before adding the tomato mixture, then simmer only until al dente. If leftovers get soggy, add extra hot broth when reheating or sprinkle in some freshly toasted fideo for crunch

Q: Can I make this vegetarian or add chicken? A: For vegetarian, swap chicken broth for vegetable broth and skip the shredded chicken. To make it heartier, stir in cooked shredded chicken at the end or use beans for protein

Q: How do I adjust the spice level? A: Seed and taste the serrano or jalapeño before adding if you want mild heat. For more controlled heat try chopped chiles added a little at a time or a pinch of cayenne or chipotle powder

Q: How long will leftovers keep and can I freeze it? A: Store in the fridge for 3 to 4 days. You can freeze it but noodles will get softer, so if possible freeze the broth separately and cook fresh fideo when you reheat

Q: What are quick garnish and serving hacks? A: Top with chopped cilantro, a squeeze of lime, avocado slices or crumbled cotija. For texture, add a handful of crunchy toasted fideo or fried tortilla strips right before serving — it really brightens the bowl

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

Fideo noodles: angel hair pasta broken into 1-2 inch pieces, vermicelli, or thin spaghetti broken up — they cook faster though so keep an eye on them.
Roma tomatoes: canned crushed tomatoes, tomato passata for a super smooth soup, or fire-roasted canned tomatoes if you want a smoky note.
Chicken broth: low sodium vegetable broth, water plus 1 bouillon cube or paste, or mushroom broth for extra umami — taste and adjust salt.
Vegetable oil or lard: olive oil for a fruitier note, butter for a richer finish (watch the heat so it doesnt burn), or avocado oil for high heat frying.

Pro Tips

1. Toast the noodles in a single layer over medium heat and keep them moving so they brown evenly, youll get a nuttier flavor that way and it really changes the soup, but watch closely cause they go from perfect to burnt quick.

2. For deeper tomato flavor try roasting the tomatoes and onion under a broiler or in a hot pan first, or stir in a little tomato paste while cooking, and always strain the blended sauce if you dont want any bits of skin or seeds.

3. Control the final thickness by holding back about one cup of the broth and adding it only if you need it, noodles soak up liquid as they sit so the soup will look thinner while cooking but thicken later.

4. Finish off right: add cilantro and lime at the very end for brightness, fold in avocado just before serving so it stays creamy, and if you use chicken warm it separately then stir in at the end so it doesnt make the broth cloudy or soggy.

Sopa De Fideo (Mexican Fideo Soup) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I guide you through how to make fideo soup that honors its place in Mexican kitchens and uses pantry staples to build a deeply flavored, brothy bowl.

Servings

servings

Calories

343

kcal

Equipment: 1. Medium pot (3 to 4 qt), for toasting the fideo and simmering the soup
2. Blender or food processor, to puree the tomatoes, onion and garlic — use whichever you got, both work fine
3. Measuring cups and spoons (1 cup, tbsp, tsp) for broth, salt, paste etc
4. Wooden spoon or heatproof spatula, for stirring while toasting and simmering
5. Chef’s knife and cutting board, for tomatoes, onion, serrano, cilantro and avocado
6. Ladle, for serving the soup into bowls
7. Mixing bowl or small bowl, to hold the broken fideo before toasting or to toss the shredded chicken
8. Can opener (if using canned crushed tomatoes)

Ingredients

7 oz (200 g) fideo noodles, broken into 1-2 inch pieces
2 to 3 tablespoons vegetable oil or lard
1 lb (about 3 medium) Roma tomatoes, cored and quartered (or 14 oz canned crushed tomatoes)
1/2 medium white or yellow onion, roughly chopped
2 cloves garlic, smashed
4 cups (1 L) low sodium chicken broth or vegetable broth
1 to 1 1/2 teaspoons kosher salt, to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon tomato paste (optional, for deeper color)
1 cup cooked shredded chicken (optional, if you want it heartier)
2 tablespoons chopped fresh cilantro, plus extra for garnish
Lime wedges for serving (optional)
Avocado slices for serving (optional)
1 serrano or jalapeño, seeded and chopped (optional, for heat)

Directions

Break the 7 oz (200 g) fideo into 1 to 2 inch pieces and set aside.
In a blender or food processor, combine the Roma tomatoes (or 14 oz canned crushed tomatoes), roughly chopped 1/2 onion, 2 smashed garlic cloves and the seeded serrano or jalapeño if using; add a splash of the chicken or vegetable broth to help it blend smooth. If you like deeper color stir in 1 tablespoon tomato paste.
Heat 2 to 3 tablespoons vegetable oil or lard in a medium pot over medium heat until shimmering.
Add the broken fideo and toast, stirring constantly, until golden brown but not burned, about 3 to 5 minutes, watch it closely cause it goes from perfect to burnt fast.
Pour the tomato puree into the pot with the toasted fideo and cook, stirring, for 2 to 3 minutes to remove the raw tomato taste.
Add 4 cups (1 L) low sodium chicken or vegetable broth, 1 to 1 1/2 teaspoons kosher salt (start with less), and 1/4 teaspoon freshly ground black pepper, bring to a simmer.
Simmer gently uncovered for about 8 to 10 minutes until the noodles are tender and the broth is a little reduced, stir occasionally to keep noodles from sticking.
If using, stir in 1 cup cooked shredded chicken and 2 tablespoons chopped fresh cilantro in the last 2 minutes to heat through and brighten flavors. Taste and adjust salt and pepper.
Ladle soup into bowls and garnish with extra chopped cilantro, avocado slices and lime wedges for squeezing, serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.