Sopa de Fideo (Mexican Noodle Soup)

A recipe for Sopa de Fideo (Mexican Noodle Soup)! Toasted noodles are simmered in a tomato-based broth for an easy and comforting meal.

Course Soup

Cuisine Mexican

Keyword Mexican, Mexico, noodle, pasta, soup, tomato

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 Servings

2 cups (350 grams) diced tomatoes or a 14.5 ounce can diced tomatoes
1 small onion chopped, or 1/2 of a larger onion
2 cloves garlic chopped
2 tablespoons vegetable oil
8 ounces (227 grams) Fideo or Angel Hair broken into about 1 inch pieces
6 cups (1.5 liters) chicken broth
1-2 teaspoons Salt adjust as needed to taste based on sodium level of chicken broth
1/2 teaspoon ground cumin

In a blender, add the tomatoes, onion, and garlic. Blend until smooth.
In a large pot, drizzle the oil over medium low heat. Add the fideo noodles and cook, stirring frequently, until golden brown. Transfer to a bowl and set aside.
Place the pot back over medium heat. Add the pureed tomato mixture, chicken broth, salt, and cumin and bring to a boil.
Stir in the toasted noodles, reduce heat to medium, and simmer until they are just tender, 7-8 minutes.
Serve immediately, if desired with cilantro, queso fresco, avocado, or alongside corn tortillas with lime wedges to season.