Sopa de Fideo is a comforting Mexican soup, where small pasta simmers in a flavorful tomato based broth. Ready in under 30 minutes, it’s a perfect weeknight dinner.
Ingredients
- 7-8 oz fideo pasta (or thin spaghetti or vermicelli noodles broken into 1 inch pieces)
- 3 Tbsp oil
- 4 large roma tomatoes, cut into quarters
- 1/2 small white or yellow onion, cut into large chunks
- 3 garlic cloves, roughly chopped
- 1 Sazon packet (Sazón con Culantro y Achiote)
- 1 chicken bouillon (packet or cube)
- 1/2 Tbsp tomato paste (optional)
- 1 tsp cumin
- 6 cups of water (see note 1)
- salt to taste
- small bunch of cilantro
Toppings
- cilantro, chopped
- avocado, diced
Instructions
- Add tomatoes, onions, garlic, tomato paste, sazon, chicken bouillon, cumin, and salt to a blender and blend until completely smooth. Set aside.
- Heat oil in a heavy bottomed sauce pan or dutch oven over medium high heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned, about 3-5 minutes.
- Add the blended tomato sauce and cook for 5 minutes. Add water and reduce the heat to simmer and cook for 15-20 minutes, or until noodles are tender. Stir occasionally. Add a small bunch of cilantro towards the last 10 minutes of cook time. Taste and adjust for salt.
- Sere immediately with your favorite toppings.
Notes
- For thicker soup, use 5 cups of water.
- You can make Sopa de Fideo with canned tomatoes as well.
- If you can’t find fideo, you can use thin spaghetti, vermicelli or angel hair pasta, broken into short 1-inch pieces.
- To make this oil-free, you can dry-toast the noodles instead of browning in oil. Heat the pan over medium-low and cook the noodles for about 5-8 minutes until golden. Stir often.