Sopa De Fideo Is The Best of Both Tomato & Noodle Soup
Sopa de fideo is a low-lift Mexican-style soup consisting of toasted fideo noodles in a base made of pureed tomato, onion, and garlic. If you love chicken noodle or tomato soups, then consider this version as its fabulous cousin. Toasting the noodles until lightly golden brown is the first important step to this staple dish. I remove the noodles before adding the tomato base to the pot, where it will reduce and develop flavor. It’s a fragrant and simple soup you can turn to in the winter via canned tomatoes or summer with tomatoes off the vine.
Yields: 4 servings
Prep Time: 10 mins
Total Time: 40 mins
Ingredients
1/4 c.
extra-virgin olive oil or neutral oil
6 oz.
fideo or vermicelli, broken into 1" pieces
1 tsp.
kosher salt, divided
1/2
white onion, finely chopped
2
large or 4 small cloves garlic, finely chopped
1
(14-oz.) can whole tomatoes
1/2 tsp.
ground coriander
1/2 tsp.
ground cumin
6 c.
store-bought or homemade low-sodium chicken broth
Crumbled queso fresco, fresh cilantro, and lime wedges, for serving
Directions
In a large heavy pot over medium heat, heat oil. Add fideo; season with 1/2 tsp. salt. Cook, mostly undisturbed, until golden brown and toasted, 2 to 3 minutes. Using a slotted spoon, transfer to a medium bowl.
In a blender, blend onion, garlic, and tomatoes until nearly smooth and mixture is light pink and aerated. Transfer to pot, being careful to avoid splatter. Cook over medium heat, stirring occasionally, until rawness of onion and garlic cook off, about 10 minutes. Stir in coriander and cumin; season with remaining 1/2 tsp. salt.
Add fideo and broth. Bring to a simmer over medium heat and cook, stirring occasionally, until noodles are tender, 15 to 18 minutes.
Divide soup among bowls. Top with queso fresco and cilantro. Serve with lime wedges alongside.
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