Sopa de Fideo (Mexican Noodle Soup)

Hola, I’m back with a bowl of sopita de fideo!

These past few days have been filled with rain and it has been really really cold leaving me stuck inside all day testing recipes for the book. I’m currently working on the desserts chapter and I can’t wait for you to see all of the sweet treats I have in there! Once the book is 100% done I’ll be writing a blog post to share the whole process with you, but if you follow me on Instagram, I’ll be answering even more of your questions in my next Q+A!

Today we’re making sopa de fideo, a soup with a rich tomato based broth with thin vermicelli noodles, and it was a soup mi mamá would make for us when days were chilly and gray. It had been a while since I last had fideo but I’ve been sick and it is all I’ve been craving, so I just had to make myself a bowl.

I know most of us are enduring some cold temperatures right now so if you’re looking to make something comforting this weekend, look no further. Fideo comes together in a pinch, and a if you happen to have any cheese in the fridge, a gooey quesadilla is great with it!

I’m currently testing a recipe for telera rolls that I’m hoping to perfect today so I can share it with you tomorrow, until then, nos vemos pronto!

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5 from 3 votes

Sopa de Fideo

Serves 5-6

Course Soup

Cuisine Mexican

Keyword Fideo, Mexican Soup, Soup

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 193kcal

Author Esteban Castillo

Ingredients

• Ingredients
• 2 Tablespoons Olive Oil
• 1 Yellow Onion diced
• 5 Cloves of Garlic peeled, roughly chopped
• 6 oz tomato paste
• 3 Tablespoons Cilantro chopped
• 1 Teaspoon Fresh Thyme
• 1/2 Teaspoon Mexican Oregano
• 1/4 Teaspoon Cumin
• 1/4 tsp Kosher Salt
• 1/2 Teaspoon Cracked Black Pepper
• 8 Cups Chicken Stock
• Salt
• 7 oz Fideo Pasta Vermicelli Pasta
• To Garnish:
• Cilantro chopped
• Red Onion diced
• Avocado sliced
• Lime Wedges

Instructions

• Start by heating up 2 tablespoons of olive oil in a large dutch oven or stock pot under medium heat.
• Once the oil starts to sizzle, add the diced yellow onion and cook for about 5 minutes until it starts to become translucent, stirring occasionally. Once the onion starts to become translucent, add the cloves of garlic and cook for 3 more minutes.
• Turn the flame off, then use a slotted spoon to transfer the onion and garlic to a blender. Add the tomato paste, chopped cilantro, fresh thyme, Mexican oregano, cumin, kosher salt, and cracked black pepper to the blender and blend until smooth.
• Pour this mixture back into your dutch oven or stock pot and cook on medium heat for 5 minutes, stirring constantly. After 5 minutes, whisk in chicken stock.
• Place the lid on and bring your broth to a boil. Once it reaches a boil, lower the flame to low and let the broth cook for 30 minutes. After the broth has cooked for 30 minutes taste the broth for salt and adjust, then raise the flame to medium. Once the broth reaches a boil, add the fideo pasta and cook according to directions. (I cooked mine for about 7 minutes)
• Serve your fideo hot, and garnish with your favorite toppings like chopped cilantro, diced red onion, and avocado.