Sopa de Fideo
Sopa de Fideo is a tomato broth-based soup loaded with noodles and a squeeze of lime. This Mexican Noodle Soup is the ultimate comfort food!
Servings: 5
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
- ½ teaspoon ground cumin
- ½ 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
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 recommend. 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.
Nutrition
Calories: 343kcal | Carbohydrates: 70g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 432mg | Potassium: 322mg | Fiber: 6g | Sugar: 6g | Vitamin A: 326IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
