Sopa de Fideo

square crop of a bowl of noodle soup with lots of toppings.

5 from 1 vote

Sopa de Fideo is a Mexican tomato noodle soup. Thin short vermicelli noodles are toasted prior to simmering in a full-flavored tomato broth. It’s savory, flavorful, comforting, and an easy 30 minute one-pot recipe that’s perfect for any weeknight dinner.

Course pasta, Soup

Cuisine Mexican

Keyword fideo

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 296kcal

Author Debi

Ingredients

3 Roma tomatoes cut into quarters
½ white onion roughly chopped
1 jalapeno or ½ bell pepper roughly chopped
3 garlic cloves
1 tablespoon bouillon
1 tablespoon oil
12 ounces fideo pasta uncooked
2 small potatoes diced into small cubes
7.75 ounce can El Pato Tomato sauce
chopped cilantro queso fresco, sour cream to garnish

Instructions

Make the sauce by adding quartered tomatoes, onion, jalapeno or bell pepper, garlic, bouillon, and 1 cup water to a blender. Blend until smooth. Set aside.
3 Roma tomatoes, ½ white onion, 1 jalapeno or ½ bell pepper, 3 garlic cloves, 1 tablespoon bouillon
Heat the oil in a large pot over medium heat. Once hot, add the noodles and toast until darker in color, about 5 minutes.
1 tablespoon oil, 12 ounces fideo pasta
Add diced small potatoes, and sauté for 2-3 minutes.
2 small potatoes
Add pureed sauce to pan with noodles. Add 5 cups water and the can of El Pato tomato sauce. Cover, and bring to a boil. Uncover, and reduce heat to a simmer. Let soup simmer 10-15 minutes, or until potatoes are soft and noodles are cooked.
7.75 ounce can El Pato Tomato sauce
Soup will be thick, if you want a thinner soup, add in more water or broth to reach desired consistency.

Notes

Serve soup, garnishing with chopped cilantro, chopped white onions, queso fresco, and sour cream or crema. Serve with fresh lime wedges and warm tortillas on the side for dipping.

Package up any leftover sopa de fideo with potatoes in an airtight container after letting them cool completely. Store in the fridge for 5 days. It’s best reheated on the stovetop or the microwave. The pasta will continue to absorb the liquid, and the soup will get thicker, so you’ll want to add broth or water when reheating it to thin it out.

I don’t recommend freezing the leftovers because the noodles don’t hold up very well.

If you want to make the blended tomato sauce base ahead of time, it can be kept in the fridge for 3 days or the freezer for up to 3 months.

Nutrition