Sopa de Fideo
Sopa de fideo is a traditional Mexican soup made with toasted thin noodles in a flavorful tomato broth. This comforting classic is a Mexican staple!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 (7 oz package) fideo pasta (or angel hair pasta, broken up)
- 2 tbsp neutral oil (avocado oil recommended)
- 1/2 cup tomato sauce (El Pato hot tomato sauce recommended for a little kick)
- 2 roma tomatoes
- 1 garlic clove
- 1/2 small onion
- 4 tsp Knorr chicken bouillon
- 6-7 cups water
- salt to taste (1/2 tsp recommended)
- cilantro
- cilantro
- sour cream
- banana slices
- tortilla with mayo
- queso fresco or cotija cheese
Instructions
- 1
Combine the roma tomatoes, onion, garlic, and Knorr chicken bouillon and blend until smooth. You should have about 1 cup of tomato sauce. Pour through a fine mesh strainer and remove leftover solids.*If you prefer a thicker texture, don't strain the tomato sauce. I like my fideo more on the soupy, thinner side so I always strain it.
- 2
Heat the oil in a large pot over medium heat. Add the fideo pasta and move it around frequently for 2-3 minutes until it becomes a light brown color.
- 3
Pour in the blended tomato sauce and 1/2 cup of canned tomato sauce (I recommend El Pato Hot Tomato Sauce for a little spicy kick). Cook for 1-2 minutes and adjust the heat if needed.
- 4
Add 6 to 7 cups of water and stir to combine. Taste the soup and add salt as needed. I add about 1/2 tsp. Bring to a simmer.
- 5
Add the cilantro, then cover and reduce the heat to low for 10 minutes or until the fideo is cooked through.
- 6
Serve immediately with your choice of toppings. My family eats it with bananas and sour cream, but I also love it with a corn tortilla and mayo!