Sopa de Fideo (Mexican Noodle Soup) 🍲 is one of those easy Mexican recipes that feels like home. Made with toasted fideo noodles simmered in a simple tomato broth, this comforting soup comes together quickly and is a favorite with kids and adults.
This recipe was first published in 2017, and it’s still a family favorite.
If you love Mexican pasta soups, also try my Sopa de Conchas.
Why You’ll Love This Recipe ❤️
- Quick and easy: Thin fideo noodles cook in just a few minutes, making this an easy soup for busy days.
- Simple ingredients: You only need a handful of everyday ingredients to make this comforting Mexican noodle soup.
- Family-friendly: Sopa de Fideo is mild, cozy, and a favorite with kids.
- Easy to customize: Add chicken, vegetables, or your favorite toppings to make it your own.
-Maggie
👩🏼🍳 Instructions
Making the Tomato Sauce
- Place tomatoes, onion, garlic, ½ teaspoon salt, and water into the blender.
- Blend until smooth.
I recommend making a double batch and freezing some for later. It can be used to make other traditional Mexican pasta soups like Sopa de Estrellitas or Sopa de Letras.
Toasting the Pasta
- In a stock pot, heat oil.
- Add vermicelli noodles and lightly toast them for about 3–4 minutes.
- Do not let them burn.
- Once the pasta turns golden brown, you’re ready for the next step.
Be careful not to burn the pasta. Sopa de Fideo cooks quickly because the fideo noodles are very thin.
Sopa de Fideo is not spicy, but you can easily add heat with jalapeños, chile de árbol, or your favorite salsa.
This soup is different from Fideo Seco, which is spicier and served more like a side dish than a soup.
Making Sopa de Fideo
- Add the tomato mixture into the pot along with 5 cups chicken broth. Bring to a boil.
- Reduce heat and let simmer for 6 more minutes until the noodles are tender.
- Right before serving, add the remaining 1 cup of broth. Cook for 1 minute.
- Serve immediately and enjoy!
Sopa de Fideo Toppings
- Chiles en Vinagre (Pickled Jalapeños)
- Mexican Pickled Carrots
- queso fresco
- chopped cilantro
- chopped green onion
- chopped chile de árbol
- diced avocado
- sour cream
- crema mexicana
🙋🏻♀️ Frequently Asked Questions
Sopa de Fideo is a traditional Mexican noodle soup made with thin fideo or vermicelli noodles simmered in a tomato-based broth. It is simple, comforting, and commonly served as a starter or light meal.
Look for packages labeled fideo or vermicelli. Fideo noodles are very thin and short, similar to angel hair pasta that has been cut into small pieces.
Yes. Toasting the noodles in a little oil until golden brown gives the soup its classic flavor. Watch them closely because thin noodles can burn quickly.
Absolutely. Replace the chicken broth with vegetable broth for a vegetarian version. You can also use vegetable broth to make the soup vegan.
Yes. Sopa de Fideo is easy to customize. Try adding cooked chicken, carrots, peas, calabacitas, zucchini, potatoes, spinach, or other vegetables you enjoy.
Store leftover Sopa de Fideo in an airtight container in the refrigerator for 3–4 days. It can also be frozen for up to 1 month.
Keep in mind that the noodles continue to absorb the broth as the soup sits. Add a little extra broth when reheating if needed.
🍲 More Mexican Soup Recipes
Sopa de Fideo is simple Mexican comfort food at its best. The toasted fideo noodles, tomato broth, and simple ingredients make this an easy soup to keep in your regular rotation.
Serve it as a starter, a light lunch, or whenever you’re craving a bowl of homemade Mexican noodle soup. ❤️
Sopa de Fideo
Ingredients
- 4 tomatoes
- ¼ onion
- 1 garlic clove
- ½ teaspoon salt
- ½ cup water just enough to blend
- 2 tablespoon olive oil
- 1 7 oz vemicelli noodles package
- 6 cups chicken broth
Instructions
- Place tomatoes, onion, garlic, ½ teaspoon salt, and water into the blender.
- Blend until smooth.
- In a stock pot, heat oil.
- Add vermicelli noodles and lightly toast them. About 3-4 minutes. Do not let them burn.
- Add the tomato mixture into the pot along with 5 cups chicken broth. Bring to a boil.
- Reduce heat and let simmer for 6 more minutes until the noodles are tender.
- Right before serving, add the remaining 1 cup of broth. Cook for 1 minute.
- Serve immediately and enjoy!
Notes
- Add a splash more of water to the blender, if necessary.
- The noodles will soak up the broth. If not serving right away, reserve some of the broth. Mix broth with the soup right before serving.
- Instead of homemade tomato sauce: Use 1 8-ounce can of tomato sauce and blend with onion, garlic, and 1 cup water.
- Sopa de Fideo will last 3-4 days in the fridge.
- Sopa de Fideo will last 1 month in the freezer.
Tastes just like the one my Grandma would make!
That’s the best compliment I could ever receive! Thank you.
Delicious
Thank you for your comment!
Love this!!
That’s great to hear! Thank you.
Made this last night; very good. Easy, too.
Think I’ll try roasting or lightly sauteing the garlic before blending, next time.
For a special treat, I toasted the pasta in rendered chicken fat. Really makes a difference.
You’re quite the cook, Joe! Now I want to try that with the rendered chicken fat… that’s for the idea!
One of my favorite recipes to make. It always reminds me of mom’s cooking.
Thank you! Food memories are the best. 🙂
I grew up on this sopa. Comfort food at it’s best!!!
Yes! I love sopa de fideo when I want something comforting. 🙂
Same as my Mama’s fideo.
Gracias Maggie
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💚🤍❤️
Aww! That’s the best compliment. 🙂
The best!!! Easy, fast delicious 😋
Thank youuu!