Best Sopa De Fideo Recipe

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Mexican soup Sopa de Fideo has toasted noodles in a handmade tomato-based broth with onions and garlic. The lime juice and cilantro add brightness and flavour.


– 2 tomatoes cored and halved – 1 cup chopped onion (128g) – 4 garlic clove – 2 teaspoons ground cumin – 3 tablespoons vegetable oil – 8 ounces fideo noodles (or angel hair, vermicelli, or thin spaghetti) (225g) – 4 to 6 cups chicken broth (960mL-1.44L) – ½ teaspoon salt plus more to taste – 1 tablespoon lime juice – Chopped cilantro for serving


Blend tomatoes, onion, garlic, and cumin. Puree 20 seconds till smooth. Set aside.

Step 1

Heat oil in a big pot on medium. Stir occasionally while the fideo noodles (or long pasta split into 1-inch pieces) toast and aromatic, 4 to 5 minutes. Add tomato mixture, 4 cups chicken broth, and salt.

Step 2

Over medium heat, boil. Lower heat to medium-low and simmer, uncovered, stirring occasionally, until noodles are cooked, 10–12 minutes. 

Step 3

Add chicken broth to make the soup brothier if the noodles have absorbed a lot of liquid. Add lime juice and salt to taste. Served with cilantro.

Step 4

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