Sopa De Fideo Recipe
Every cuisine has its comfort foods, warming hearty dishes (often soups and stews) that people turn to when they're feeling unwell, homesick, or a bit down. If you live in America and you are in the mood for a comforting soup, you might instantly think of chicken noodle soup. If you live in Mexico and are in that same mood, you might think of sopa de fideo instead.
Fideo noodles, sometimes also called vermicelli noodles, are thin, short pasta strands commonly used in Mexican and Spanish cuisines. Fideo means "noodle" in Spanish, and this type of pasta can be found in all types of Spanish soups, casseroles, side dishes, and salads. Wellness coach and recipe developer Miriam Hahn brings us this recipe for sopa de fideo and says, "For some reason the combination of these simple ingredients makes an outstanding soup. The fideo noodles thicken up the soup and add a silky element that can't be beat."
Sopa de fideo makes a great lunch paired with a salad and bread or a delicious appetizer or side dish with any type of taco, burrito, or tostada. Keep reading to learn how to make this well-known soup.
Gather the ingredients for sopa de fideo
Starting with your produce, you'll need some garlic, and cilantro to bring some fresh flavor to the soup.
For your pantry items, you have some flexibility. You'll need a large can of diced tomatoes, but since you'll be blending these you can really use diced, whole, or crushed tomatoes. Next, grab some broth, but feel free to use chicken or vegetable broth, whichever you prefer. Finally, you'll need fideo pasta, but if you can't find it, substitute it with angel hair pasta that you break down into smaller pieces.
In the spice department pick up some cumin, salt, and Mexican oregano. "Most grocery stores carry Mexican spices either in the Mexican food aisle or in the produce department. It really does add a special flavor, but if you can't find it, go with standard oregano," Hahn shares.
Blend the tomato sauce
To make the base of our soup, pull out your blender and add in the tomatoes, 3 tablespoons of the oil, garlic, Mexican oregano, cumin, and salt. Flip the switch and blend until smooth. "The seasoned blended tomatoes create a very flavorful base for the soup," Hahn shares.
Toast the fideo
Now heat the remaining oil in a soup pot on medium-high heat. Pour in the bag of fideo and stir while it toasts for 3 minutes. "This is an important step because it keeps the noodles from getting mushy in the soup," Hahn explains. Add the tomato mixture and stir. Finally, pour in the broth.
Continue to cook, add the cilantro, and serve
Bring the mixture to a boil and then reduce the heat to low and cover the pot. Set your timer for 10 minutes and while it's cooking chop the cilantro. When the timer goes off check to make sure the pasta is done and if so, add the chopped cilantro. The sopa de fideo is ready to serve. Top with additional cilantro if desired and grab a spoon to indulge in the warmth and savory flavor of this cozy soup. Any leftover soup will keep well for 5 days if kept in an airtight container in the fridge.
- 1 28-ounce can diced tomatoes
- 5 tablespoons olive oil, divided
- 2 cloves garlic
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 7 ounces fideo pasta
- 4 cups vegetable or chicken broth
- ½ cup cilantro
- Pour the tomatoes, 3 tablespoons of the oil, garlic, oregano, cumin, and salt into a blender. Blend until smooth.
- Heat the remaining oil in a soup pot on medium high heat. Add the dry pasta and cook for 3 minutes stirring constantly to toast. Add the tomato mixture and stir to combine, then add the broth.
- Bring to a boil, reduce heat to low and cover. Cook for about 10 minutes or until the pasta is done. While that is cooking chop the cilantro and add to the pot when the pasta is done. The Sopa de Fideo is ready to serve.
| Calories per Serving | 305 |
| Total Fat | 14.1 g |
| Saturated Fat | 2.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 4.8 mg |
| Total Carbohydrates | 35.8 g |
| Dietary Fiber | 3.9 g |
| Total Sugars | 6.8 g |
| Sodium | 633.7 mg |
| Protein | 9.6 g |
