My best friend Matt has been BEGGING me to put a Fideo recipe up on WGC for ages and this is our year! Sopa de Fideo is super quick and delicious and one of Mexico’s most classic soup recipes! It’s made with tomatoes, noodles, garlic, and broth and then you can add extra toppings as your heart desires. It’s perfect for these colder and rainier months!
Table of Contents
What is Sopa de Fideo?
Sopa de Fideo is a tomato broth based soup with toasted thin and short spaghetti like noodles. It’s comfort in a bowl and I’ve never met anyone who doesn’t love it – and that includes children! If you’ve never seen or heard of Fideo, you can find these in the Latin section of your market or if you stock pile things you’re obsessed with like me, I order them right here!
Once you’ve acquired the noodles, all that’s left is to make this super lovely tomato based broth with spices, garlic, stock and of course, tomatoes.
Ingredients for this Recipe:
- Olive oil
- Fideo pasta
- Chili Powder
- Ground Cumin
- Kosher Salt
- Chicken Stock
- Tomato Sauce
Variations / Substitutes:
The beauty in this recipe is that the base of the dish is the noodles and the broth. If you’re in a pinch and can not find the fideo noodles, you can use spaghetti or even angel hair, just break them into 1 inch pieces before toasting them.
Once you have the base set your options are really endless in regards to the toppings. I love avocado, cilantro, crema, cheese. You can add chorizo, salsa, or tortilla chips for added crunch!
Expert Tip (from Matt):
If there is one major take away from this post, its this: Please don’t skip the toasting step, it’s important when the ingredient list is as short as this one is!! By toasting the noodles it creates an additional layer of flavor which really brings the dish together.
What to serve with Sopa de Fideo:
I typically serve this on it’s own – but if you want to add something to the side these would be my selects:
- Classic Cheese Crisp
- Crispy Cheese Quesadillas
- Homemade Taquitos
- And of the salsas + homemade chips from this Mexico City inspired happy hour!
Matt’s Sopa de Fideo
- 2 tablespoons olive oil
- 1 4-ounce package fideo pasta
- 2 cloves garlic, finely minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2-3 cups chicken stock divided
- 1 8-ounce can tomato sauce divided
- Freshly shredded cheddar cheese
- Heat the olive oil in a Dutch Oven over medium-high heat. Add fideo and cook and stir until slightly golden, about 3-4 minutes.
- Add the garlic, chili powder, cumin, and salt and stir to toast for 60 seconds. Add 1 cup of the chicken stock and 1/2 of the tomato sauce to fideo. Bring to a boil and cook until liquid has almost evaporated.
- Stir in remaining 1-2 cups of broth (depending on how broth-y you want your soup) and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes. Remove from heat, adjust seasoning as needed. Serve in bowls with desired toppings