Sopa de Fideo (Mexican Noodle Soup)
13
on Mar 30, 2021, Updated May 02, 2025
This post may contain affiliate links. Please read our disclosure policy.
If you’re craving something warm, comforting, and nostalgic, Sopa de Fideo is exactly what you need. This traditional Mexican noodle soup is made with a savory tomato-based broth and toasted noodles. It’s simple, budget-friendly, and takes just 20 minutes to make—perfect for busy weeknights or when you need a little cozy in your bowl.
Table of Contents
What is Sopa de Fideo?
Sopa de fideo is a classic Mexican pasta soup made with lightly toasted vermicelli noodles simmered in a homemade tomato broth. It’s humble, satisfying, and deeply rooted in Mexican home cooking. The word fideo means “noodle” in Spanish, typically referring to short-cut pasta similar to angel hair or vermicelli.
This cozy soup is a staple in many Mexican households—especially as a kid-friendly comfort food. Unlike fideo seco, where the sauce evaporates completely, this version stays soupy and spoonable, which is how I grew up eating it.
Why You’ll Love This Recipe
- Quick & Easy: This easy Sopa de Fideo is ready in just 20 minutes from start to finish.
- Kid-Approved Comfort Food: A warm, nostalgic favorite that even picky eaters love.
- Made with Pantry Staples: No need to make a grocery run—you likely have everything on hand.
- Budget-Friendly: A nourishing meal that stretches your dollar.
- All-Natural: No canned soup or preservatives—just real, simple ingredients.
Ingredients & Substitutions
You only need a few ingredients to bring this sopa de fideos recipe to life.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- White Onion: Adds sharpness to the broth. Yellow or red onions also work.
- Roma Tomatoes: Use fresh or swap in canned whole tomatoes if needed.
- Garlic: Fresh cloves are ideal, but jarred minced garlic works in a pinch.
- Chicken Bouillon: Adds depth. Sub with chicken broth or Better Than Bouillon.
- Tomato Bouillon: Intensifies the tomato flavor. I use Knorr tomato bouillon, but other brands work great too.
- Cumin Seeds: Adds earthy flavor. You can use a pinch of ground cumin instead.
- Fideo Noodles: Short, thin noodles found in the Hispanic aisle. Substitute with broken spaghetti or angel hair pasta.
- Cilantro: Optional but adds freshness. Try culantro or skip if not a fan.
- Olive Oil, Ground Pepper & Water: Pantry basics that round out the recipe.
How to Make Sopa de Fideo
Step 1: Make the Soup Base. Add onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and 1 cup of water to a blender. Purée until smooth.
Step 2: Toast the Noodles. Heat oil in a skillet over medium heat. Add fideo and stir constantly for 1–2 minutes until golden and toasty—but not burned.
Step 3: Add the Purée. Pour in the tomato mixture and stir. Let it cook for about 5 minutes until thickened and slightly darker in color.
Step 4: Add Water. Pour in the remaining 3 cups of water. Stir and bring to a boil.
Step 5: Simmer. Add cilantro, cover, and reduce to low. Cook for 10 minutes, or until noodles are tender.
Step 6: Taste & Serve. Season with salt if needed. Serve warm and enjoy every spoonful!
Want to cook along with me? Watch me make my authentic Mexican sopa de fideos recipe.
Optional Variations
Note: This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Vegetarian/Vegan: Use vegetable bouillon or broth for a plant-based version.
- Gluten-Free: Try gluten-free spaghetti, broken into short pieces.
- Sopa de Fideo with Chicken: Add cooked shredded chicken or simmer drumsticks in the broth for heartier flavor.
- Spicy Fideo Soup: Stir in chipotles in adobo or your favorite hot sauce.
- Fun Pasta Shapes: Kids love it with star or alphabet pasta!
- Sopa de Fideo with Ground Beef: Stir in a few spoonfuls of Mexican picadillo for a protein boost.
Serving & Topping Suggestions
Serve this warm Mexican noodle soup with:
- Warm fresh corn tortillas for dipping
- A wedge of lime to brighten the broth
- Queso fresco or shredded cheese sprinkled on top
- Diced avocado or a spoonful of crema Mexicana if you’re feeling fancy
- Your favorite homemade Mexican salsa if you like a little spice
Sopa de Fideo Expert Tips & Tricks
- Avoid splatters: Purée the soup base in batches if needed, and pour carefully.
- Toast the noodles well: Just like we toast the rice for arroz rojo, that toasty flavor is key—don’t skip it!
- Check your pasta package: Different noodles cook differently. Adjust simmer time accordingly.
- Make it a meal: Double the recipe or add protein for a more filling dinner.
Storage & Reheating Instructions
- To Reheat: Add a splash of broth or water before warming. Avoid boiling—gently reheat to keep the noodles from falling apart.
- Fridge: Store leftovers in an airtight container for up to 1 week.
- Freezer: Freeze for up to 3 months. Let cool completely before freezing.
Frequently Asked Questions
Sopa de fideo is made with toasted vermicelli noodles simmered in a tomato, onion, and garlic broth. It’s typically flavored with chicken bouillon, cumin, and cilantro.
This Mexican noodle soup pairs well with quesadillas, avocado slices, warm homemade corn tortillas or homemade flour tortillas.
Fideo translates to “noodle.” In sopa de fideo, it usually refers to thin, short-cut pasta—similar to vermicelli or angel hair.
Not at all! This authentic Sopa de Fideo is light, nourishing, and made with whole ingredients. It’s a healthier choice compared to store-bought canned soups.
More Recipes You’ll Love
If you tried this Sopa de Fideo or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Sopa de Fideo
Ingredients
- ½ white onion, quartered
- 3 roma tomatoes, quartered
- 1 garlic, chopped
- 1 tablespoon chicken bouillon
- 1 tablespoon tomato bouillon
- ½ teaspoon ground black pepper
- Pinch cumin seeds
- 4 cups water, divided
- 2 tablespoons olive oil
- 1 (7 ounce pack) fideo, thin noodles – see notes
- 6 to 8 cilantro leaves
Instructions
- In a blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and 1 cup of water; and puree until smooth.
- Heat oil in a medium skillet over medium heat and add fideo. Stir for 1 to 2 minutes until fideo is slightly toasted, but not burned.
- Stir in the pureed mixture to the fideo until the puree thickens and darkens, about 5 minutes.
- Add remaining 3 cups of water and bring soup to a boil and continue to stir occasionally.
- Add in cilantro, cover and reduce to low heat. Cook for 10 minutes until pasta is tender.
- Check the salt and adjust to taste before serving.
Video
Notes
- Toast the noodles! It’s the key to that classic, nutty flavor—just like we do with arroz rojo.
- Watch your pasta. Cook time depends on the noodle shape, so follow your package instructions.
- Feeding a crowd? Double or triple the recipe—just use a big enough pot and blend the tomato purée in batches.
- Fridge: Store leftovers in an airtight container for up to 1 week.
- Freezer: Freeze for up to 3 months.
- Reheat gently: Add a splash of broth or water, then warm the soup slowly. Avoid overcooking the noodles—they’ll fall apart if reheated too long.
- Vegan/Vegetarian: Use veggie bouillon and egg-free noodles.
- Gluten-Free: Use your favorite gluten-free spaghetti, broken into short pieces.
- Kid-Friendly Shapes: Star or alphabet pasta makes it extra fun for little ones!
- No Fideo? Break up spaghetti or vermicelli instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i am doing a projected on fideo and how much it means to me and this website help and showed me so much!