Sopa de Fideo is a surprisingly common noodle soup that you'll frequently find served up with Comida Corrida down in Mexico.
I think it's best served completely unadorned and relying on just a few key ingredients, but if you want to add in some additional veggies it will definitely accommodate you.
It's also a great showcase for a fantastic tomato based broth that I've been calling Souper Broth lately -- this broth is a great addition to your kitchen repertoire and will give you instant access to other popular dishes like Chicken Tortilla Soup and Albondigas Soup.
Fideo Soup
First things first, get 4-5 Roma tomatoes roasting in the oven at 400F.
They usually need about 20-25 minutes to fully roast, but since there's an extended simmer coming up I usually just toss 'em in the oven and grab 'em when I need them.
Meanwhile, saute 1.5 onions and 3 whole, peeled garlic cloves in a dollop of oil until the onion is lightly browned. You can chop the onion roughly because all of this is going in the blender eventually.
Bite-sized noodles will work best for this recipe and we're using 1/3 lb. of these Fideo noodles:
But you can always use some thin spaghetti cut into inch-long pieces and you'll get an equally good result.
Okay let's talk about the Souper Broth!
Try to get your hands on some stock that you trust as it can make a big difference in flavor. I'm using some of this homemade chicken stock.
But you can use store-bought stock and still get a good result. Keep in mind that butchers and gourmet stores will sometimes make their own stock so it's worth keeping an eye out for a possible upgrade in your neighborhood. (More info on stock.)
Also don't forget that store-bought stock is usually loaded with sodium, so if you're going that route you might not need to add any additional salt to this recipe.
Okay, add the onion-garlic mixture to a blender along with the roasted tomatoes and combine well.
This is the core flavor of the Souper Broth so give it a taste if you want. Sweetening up the onion and roasting the tomatoes really does give you an upgrade in flavor so don't skimp on those steps!
Add a dollop of oil to a saucepan and cook the noodles over medium heat for a few minutes until they are starting to darken in color.
Add the tomato mixture from the blender along with 8 cups of stock. I usually rinse out the blender with the stock so you get every last bit of the delicious tomato mixture.
Bring to a boil and then reduce heat to a simmer. I also added plenty of salt and some freshly cracked black pepper since my stock hasn't been seasoned yet.
Let simmer for 10-20 minutes or until the pasta is cooked through.
And now the most important part -- taking a taste!
As mentioned, I like this Sopa de Fideo best when it relies on just a few key ingredients. Of course, a lot of this will depend on which stock you use.
If you want another layer of flavor you can add 1/2 teaspoon of Mexican oregano. I sometimes do this when using store-bought stock but it is definitely optional. (What is Mexican oregano?)
If all went according to plan you've got a light, comforting batch of Sopa de Fideo on your hands.
Taste good?
Sopa de Fideo is a worthy accompaniment to main courses or you can serve it alongside a quesadilla or sandwich for a quick meal.
And now that you've got the hang of the Souper Broth you can use the same technique to make a wicked Chicken Tortilla Soup or a hearty Albondigas Soup.
Buen Provecho.
Sopa de Fideo (Mexican Noodle Soup)
Ingredients
- 4-5 Roma tomatoes
- 1.5 onions (small to medium)
- 3 garlic cloves
- 8 cups stock
- 1/3 lb. fideo noodles (or thin spaghetti)
- 1/2 teaspoon salt (or to taste)
- freshly cracked black pepper
- 1/2 teaspoon Mexican oregano (optional)
- oil
- freshly chopped cilantro (optional)
Instructions
- Start by roasting 4-5 tomatoes in the oven at 400F for 20 minutes or so.
- Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes. Combine well.
- Add the noodles to a saucepan along with a dollop of oil. Cook the noodles over medium heat for 3-5 minutes or until some of them are turning darker brown. Add the tomato-onion mixture from the blender and combine well with the noodles. Let this mixture cook for a couple minutes and then add 8 cups of stock. (When using homemade stock, I usually add at least 1/2 teaspoon of salt and some freshly cracked black pepper at this point.)
- Bring the soup to a boil and then reduce heat to a simmer and let it cook for 10-20 minutes, or until the noodles are cooked through.
- Take a final taste for seasoning, adding more salt if necessary. You can optionally add a pinch of Mexican oregano at this point.
- Serve immediately and store leftovers in an airtight container in the fridge.
Notes
Our latest recipe is a wicked batch of Chili Verde.
Still hungry?!
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Andy
Hey Patrick,
I don't normally comment on cooking blogs - or any blogs for that matter, but this was even more awesome than it sounded. I have just packed up the leftovers and my wife and I are looking forward to having it again for lunch tomorrow, even though it's not soup weather here in Australia, and won't be for months.
Just my $0.02 - I added a couple of tins of shredded chicken (would've poached my own, but not after the day I've had), some chipotle hot sauce and a generous pinch of coriander (which you call cilantro on the other side of the Pacific).
Thanks for the recipe, and cheers from Australia. Now to find some Mexican Oregano (we're not allowed to grow it here).
Patrick
Hey thanks much for mentioning your adjustments Andy, glad this one is a keeper for you! And wow I'm surprised to hear that about Mexican oregano in Australia but that's good to know. Cheers.
Charles Michael Waddington
Hello Patrick! I wanted to make the soup base ahead of time. I was thinking I could make base and simmer and when ready to eat brown noodles and deglaze with soup base in another pan and ad to base . Trying to prevent over cooked noodles. Any thought would be greatly appreciated!
Cheers Chaz
Patrick
Hey Chaz! Yeah that'll work good if you're working with different noodles. Simmer the base for a bit and add in the noodles at the end, then just take bites of them until they seem done to you. Cheers.
Charles Michael Waddington
Thank you for your help! I was wondering what f you have ever worked with canned tomatoes and roasted instead Of fresh ?
Cheers Chaz
Patrick
Hey Chaz! I almost always use fresh tomatoes but you can get by with canned in a pinch. Cheers.
Gail
Sounds really good, will have to try it.
Del
The only thing missing for me was some fresh ground cumin and cilantro, which is very traditional, otherwise, delicious. Plus adding some avocado and Oaxacan cheese on top.
Patrick
Thanks Del, those sound like great additions!
Laurie L
Made this today & found it to be a real comfort food. It was easy, tasty & filling. Ended up using fine egg noodles which I thought worked out quite well. Sadly I didn't have any Mexican oregano, but maybe next time.
Patrick
Thanks for the feedback Laurie!
Jeff the Chef
This soup looks wonderful. It's just now turning to soup weather where I live, so bring it on!
Patrick
Thanks Jeff!
Cinnamon Vogue
So simple yet elegant. I think the taste comes roasting those tomatoes and the garlic and onions that are browned. Yummy. Yes to Mexican Oregano and of course a bit Cilantro which always seems to give that Mexican flair.