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Sopa de Fideo is a comforting Mexican noodle soup that’s quick and easy to make with just a handful of simple ingredients. The light yet flavorful tomato-based broth, paired with toasted fideo noodles, makes this a satisfying meal the whole family will love. Ready in just 30 minutes, it’s perfect for busy weeknights!
This homemade soup is hearty, comforting, and blends incredible flavors together easily. Even beginner cooker will be successful with this simple recipe!
Try this next: If you love Mexican soups, try Caldo de Pollo or Albondigas Soup for another warm and hearty meal.
Why I Love This Recipe
- Simple Ingredients – Uses pantry staples like pasta, broth, and tomatoes.
- Quick & Easy – Ready in about 30 minutes with minimal prep.
- Family-Friendly – A mild, comforting soup perfect for all ages.
- Customizable – Easily adjust seasonings or add veggies to make it your own.
RECIPE WALK-THROUGH
Ingredients
- Fideo Noodles – These thin, short-cut noodles toast up beautifully, adding a slightly nutty depth to the soup. If you can’t find fideo, broken angel hair pasta works well, too.
- Tomato Bouillon – Adds a deep, rich flavor to the broth. Chicken bouillon is a great substitute.
- Lime Juice – A squeeze of fresh lime brightens up the soup and enhances the flavors.
How To Make Sopa de Fideo
See the recipe card below for full, detailed instructions
- Sauté the Aromatics – Heat 1 tablespoon of oil in a large pot over medium heat. Cook the diced onion until translucent, about 4 minutes.
- Cook the Tomato Base – Stir in the diced tomatoes, minced garlic, bouillon, cumin, and salt. Cook until the tomatoes break down, about 3 minutes.
- Blend the Broth – Add 1 cup of broth, stir, and then transfer the mixture to a blender. Let cool for a few minutes before blending until smooth. Set aside.
- Toast the Noodles – In the same pot, heat the remaining oil and add the fideo noodles. Stir constantly until they turn golden brown, about 5 minutes.
- Combine & Simmer – Strain the blended tomato sauce into the pot, then add the remaining broth and lime juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the noodles are al dente.
- Serve – Remove from heat and serve warm. Garnish with fresh cilantro and extra lime wedges if desired.
Serving Suggestions
- Add Protein – Stir in shredded chicken or cooked ground beef for a heartier soup.
- Spice it Up – Add a chopped jalapeño or a pinch of cayenne for heat.
- Extra Veggies – Toss in diced carrots, zucchini, or bell peppers for added texture and nutrients.
- Toppings – Garnish with queso fresco, avocado slices, or a dollop of sour cream.
Storage Tips
The Best Way to Store Leftovers
- Storage – Leftover noodle soup can be stored in an airtight container in the refrigerator for up to 1 week. Be aware that the noodles may absorb more of the broth in the fridge.
- Freezing: Not recommended. The noodles will lose their texture and become mushy.
- Reheating – While you can reheat the soup in the microwave, I like to reheat in a pot on the stove until warm.
Recipe Tips
This Sopa de Fideo is a classic comfort food that’s simple yet satisfying. Whether you enjoy it as a starter or a light meal, it’s sure to become a favorite in your kitchen!
- Toast the Noodles – Make sure to stir frequently for even browning. It adds a lot of flavor to the soup!
- Cool Before Blending – Let the soup cool slightly before blending. This prevents splattering.
- Adjust Seasoning at the End – Taste the soup before serving and adjust salt, lime juice, or spices to suit your preference.
More Mexican Recipes
- Authentic Tacos Al Pastor
- Red Chicken Pozole Soup
- Albondigas Soup Recipe
- Instant Pot Chicken Fajitas
- Ground Turkey Enchiladas
- How to Make Wet Burritos
Sopa de Fideo
Ingredients
- 2 tablespoons Vegetable oil divided
- 1 cup White onion, diced
- 3 Roma tomatoes deseeded and diced
- 3 Garlic cloves finely minced
- 2 teaspoons Tomato bouillon or chicken bouillon
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Salt plus more to taste
- 8 cups Low-sodium vegetable or chicken broth
- 14 ounces Fideo noodles or angel hair pasta broken into small pieces
- 2 Limes juiced
Instructions
- Heat 1 tablespoon of oil in a large pot or dutch oven over medium heat. Add the onion cook, stirring frequently, until the onion becomes translucent, about 4 minutes.
- Stir in the tomatoes, garlic, bouillon, cumin and salt and cook until the tomatoes start to break down, about 3 minutes.
- Pour in 1 cup of broth and stir to combine, then pour it all into a blender. Let it cool for 5-10 minutes, then blend until smooth. Set aside to use later.
- Pour another tablespoon of oil into the pot then add the noodles. Stir constantly until the noodles are a golden color, about 5 minutes.
- Strain the blended tomato sauce through a mesh strainer and into the pot. Pour in the remaining 7 cups of broth and lime juice.
- Turn the heat to high and bring to a boil. Reduce to medium and simmer until the noodles are cooked to al dente, 5-7 minutes.
- Remove from heat and serve with freshly chopped cilantro and lime wedges if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
