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.
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.
Sopa de Fideo is a worthy accompaniment to main courses or you can serve it alongside a quesadilla or sandwich for a quick meal.
Sopa de Fideo (Mexican Noodle Soup)
- 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)
- freshly chopped cilantro (optional)
- 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.
Our latest recipe is a wicked batch of Chili Verde.