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Sopa de Fideo

March 2, 2016 Maggie Unzueta 9 Comments

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Mexican food doesn’t get more authentic than Sopa de Fideo. A mild and wholesome soup that’s full of flavor.

A blue bowl with Sopa de Fideo (Mexican Noodle Soup) surrounded by decorative Mexican toys.

Every Mexican knows this soup. We feed it to our babies when they first start eating. We then give it to our kids when they come home from school. It’s something light enough but wholesome to eat between lunch and dinner. To this day, when I don’t know what to make my son, I usually make him Sopa de Fideo. After all, food is the best way to pass down traditions and create memories.

Sopa de Fideo - yummy, easy-to-make, authentic Mexican food - Mama Maggie's Kitchen


Sopa de Fideo cooks quickly because of the thin vermicelli noodles. For all my fellow busy moms, we can all use more easy-to-make recipes. Am I right? Or am I right? 🙂 I used to find big pots of it in the fridge growing up, and now I find myself making big pots of it. You can’t eat just one bowl. We need lots and lots of it even if it’s just a snack. If you’re not familiar with this soup, don’t be afraid of it. It’s not spicy at all, and it won’t send you running to the nearest faucet. This traditional soup is mild, full of goodness, but it might make you start singing rancheras. Lol.

Sopa de Fideo - yummy, easy-to-make, authentic Mexican food - Mama Maggie's Kitchen

This is your basic recipe. Add more broth if you like. As you can see, I’m a noodle person. If you want to make it a more complete meal, you can add chicken and top it with a few slices of avocado. My mom used to put potatoes and peas into the soup and serve it with slices of queso fresco cheese and tortillas. You can find packages at the store where you just add water. That’s the lazy man’s way of doing it. Besides, everything tastes better when it’s made from scratch, but most importantly, you get to control the salt you are feeding your family. Hope you enjoy!

A blue bowl with Sopa de Fideo (Mexican Noodle Soup) surrounded by decorative clay plate.

Yield: 4

Sopa de Fideo

Mexican food doesn't get any more authentic than Sopa de Fideo. This soup is mild, wholesome, and full of flavor.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 4 tomatoes (or 1 8-ounce can tomatoes)
  • ½ onion, roughly chopped
  • 1 clove garlic
  • 2 tablespoons vegetable oil
  • 1 8-ounce package of vemicelli noodles
  • 6 cups of chicken broth
  • salt and pepper

Instructions

Place tomatoes, onion, and garlic into the blender.

Blend until smooth.

Using a colander, strain the mixture and set aside.

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 the chicken broth, salt and pepper. Bring to a boil.

Let simmer for 10 more minutes until the noodles are tender.

Serve and enjoy.

Notes

Add vegetables or chicken for a more complete meal.

© Maggie Unzueta
Cuisine: Mexican / Category: Soup

 

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Mexican, Recipes, Side Dishes, Vegetarian Cooking for Kids, dinner, easy meals, family, healthy, Kids, lunch, meatless, Mexican, soup

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Comments

  1. Denay DeGuzman says

    March 3, 2016 at 8:45 am

    My heart leaped off the page when I saw the title to your post! This recipe reminds me of my beloved Grandma Mercie. I can almost see her at the stove right now preparing Sopa de Fideo. Her recipe is similar to yours but had more of a red tomato-sauce look to it. Ahhh…your photos are bringing back beautiful childhood memories for me… This is a great way to begin my day. Thank you so much! 🙂

    Reply
    • Maggie Unzueta says

      March 15, 2016 at 9:47 am

      That’s so sweet. Reminds me of my grandma too. 🙂

      Reply
  2. Emily says

    March 3, 2016 at 9:44 am

    Simple recipes like this are the best! Looks delicious.

    Reply
    • Maggie Unzueta says

      March 7, 2016 at 3:25 pm

      I love simple recipes. They are a mom’s best friend. 😀

      Reply
  3. CourtneyLynne says

    March 4, 2016 at 9:00 am

    Omg this looks so yummy!!! I will definitely be pinning so I can give it a try!

    Reply
    • Maggie Unzueta says

      March 7, 2016 at 3:25 pm

      Thank you. Hope you enjoy. 🙂

      Reply
  4. Suzette says

    March 5, 2016 at 11:00 pm

    ¡Que rica se ve la sopa! We grew up eating this, and I still make it. I add fresh zucchini, corn and carrots to make it healthier.

    Reply
    • Maggie Unzueta says

      March 7, 2016 at 3:24 pm

      Zucchini! That’s a great suggestion. I’ll have to try that.

      Reply

Trackbacks

  1. Fideo Seco says:
    April 5, 2018 at 6:01 am

    […] oil to a pan and get it nice and hot. Then add you fideo. This is the same noodle you use for Sopa de Fideo. Basically, it’s vermicelli cut into tiny pieces. Stir constantly, or you will burn it. If it […]

    Reply

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Mexican Food and Latino Life. Mom and Wife. Coronado, San Diego. Read More…

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