Sopa de Fideo (Mexican Noodle Soup)

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.


  • 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


  • cilantro, chopped
  • avocado, diced


  1. Add tomatoes, onions, garlic, tomato paste, sazon, chicken bouillon, cumin, and salt to a blender and blend until completely smooth. Set aside.
  2. 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.
  3. 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.
  4. Sere immediately with your favorite toppings.


  1. For thicker soup, use 5 cups of water.
  2. You can make Sopa de Fideo with canned tomatoes as well.
  3. If you can’t find fideo, you can use thin spaghetti, vermicelli or angel hair pasta, broken into short 1-inch pieces.
  4. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *