Sopa de Fideo (Mexican Noodle Soup)

by Amy on 3 June 2015

Sopa de Fideo (Mexican Noodle Soup) | www.FearlessHomemaker.comAs many of you know, we LOVE Mexican and Southwestern food in our household and eat it frequently. However, I tend to make the same few dishes over and over again to serve with it (Cilantro-Lime Rice, Mexican Rice, and black beans). They’re super delicious, BUT I’ve been wanting to change things up. So, I took to my Facebook page earlier this spring, and asked for ideas. And WOW, you all came up with some wonderful ones — from calabacitas to elote to papas y mas. (Click here to read all of them). One suggestion in particular called out to me immediately: Sopa de Fideo, which is essentially a Mexican tomato noodle soup. So, I did some research on it, looked through a ton of recipes, and made a version for my family and I to try.

And wow, this soup was incredible! This is total comfort food for me, as it combines some of my favorite things: soup, pasta, and citrus. The broth is slightly thick, due to the starch released from the pasta, which gives it a rich, hearty consistency without needing butter or cream. The pasta is tender + wonderfully flavorful from toasting it in oil. And the tomato-lime-cilantro flavors of the soup are bright, tangy, and wonderfully balanced. I can’t believe it took me 30+ years to try Sopa de Fideo, and I’m going to make up for lost time by eating it constantly from now on. =) Thank you to reader Norma for suggesting this amazing soup, and to all the other commenters for your fabulous ideas — I’m working my way through your suggestions, one by one!

Sopa de Fideo (Mexican Noodle Soup) |

Sopa de Fideo (Mexican Noodle Soup)

serves 6, adapted from Budget Bytes


2 Tbsp vegetable oil (or olive oil)
8 oz. uncooked vermicelli noodles, broken into 1-2″ sections
1 medium onion, finely diced
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. kosher salt
1/4 teaspoon freshly-ground black pepper
1 (28 oz.) can crushed tomatoes (OR about 4 cups’ worth of peeled fresh tomatoes, pureed)
6 cups chicken broth
1 medium jalapeño, pierced a few times with a fork (optional – for a medium-spicy soup)
1 medium lime
1/4 bunch fresh cilantro, chopped (plus extra for garnish)
avocado, for topping (optional)


Heat the oil in a large soup pot over medium heat. Add the uncooked broken vermicelli noodles and cook for 3-5 minutes, stirring frequently, until the noodles are golden brown.

Add the onion, garlic, cumin, salt, and pepper to the pot with the noodles, and cook for 5-7 minutes more, until the onions are softened and translucent. Add the crushed tomatoes, chicken broth, and jalapeno (if using).

Bring the mixture to a boil, then reduce the heat and simmer, for 10-15 minutes, until the pasta is soft. Remove from the heat, add in the chopped cilantro, and juice of 1/2 the lime. If you want a more lime-y soup, add in the juice from the remaining 1/2 lime. Stir well to combine, and add more salt/pepper, if needed, to taste.

Serve immediately, garnished with additional cilantro, lime, and chopped avocado, if desired.

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{ 21 comments… read them below or add one }

1 Rebekah @ Making Miracles June 3, 2015 at 7:34 am

This looks fantastic – pinning to try (hopefully) soon! :)

2 SaraLily June 3, 2015 at 9:14 am

This looks delicious! And hey, it also seems easy. I like both of those things!

3 Amy June 3, 2015 at 12:52 pm

Yes, it’s super easy to make! And extremely delicious, too. =)

4 Kelly June 3, 2015 at 1:33 pm

We are big fans of Mexican food and I love finding new recipes to try! This dish looks incredible, Amy! I’ve never tried it before but I am a fan of all the ingredients in here! The flavors sound amazing and look so comforting! Can’t wait to make this!

5 sarah k @ the pajama chef June 3, 2015 at 3:38 pm

whoa, totally tricked me out. the photo looks a bit like a big bowl of spaghetti with a lime on it. :) this sounds wonderful!

6 Amy June 3, 2015 at 8:19 pm

HA! It sort of *is* a big bowl of spaghetti with a lime on it. 😉 Sure, the pasta is broken up, and toasted, and in a thick tomato broth, but at the end of the day, it’s not all that different from spaghetti + marinara. =D

7 Cailee June 4, 2015 at 3:47 pm

YUM!! This looks amazing! I seriously LOVE soup and could eat it all year long!! :) YUM! Great recipe!!

8 Azu June 4, 2015 at 7:44 pm

One of my favorite soups! Love your photos!

9 Beth June 5, 2015 at 5:39 am

For me, one of the best parts of blogging is the experience of trying recipes that I never would have found otherwise. Sounds like this soup was a real winner for you!

10 lucie June 5, 2015 at 11:50 am

Oh myyyy! I will certainly be making this, I love anything with noodles (especially soup!)

11 Sam @ SugarSpunRun June 9, 2015 at 12:20 pm

This really does look so good, I will be trying this out! :)

12 Norma Sanchez December 13, 2015 at 4:03 pm

I just made it! Super easy and it was amazing!!!

13 Amy December 13, 2015 at 4:04 pm

Wonderful, Norma! I am so thrilled you loved it!

14 Lecia Z. April 10, 2016 at 3:15 pm

This is the second time making this!! Amazing soup and pretty easy for someone like me who’s cooking challenged :)

15 Amy April 10, 2016 at 6:01 pm

So happy you love it, Lecia – it’s one of my favorites, too. And you won’t be cooking-challenged for long, I can feel it! =)

16 L. Chance Correll October 13, 2016 at 6:22 pm

This is a perfect recipe. When I left Texas to come to Indiana I lost this. Now It’s back. Thank you. And my family thanks you.

17 Kathy November 27, 2017 at 2:22 pm

I make this at least twice a month, but mine is soup like. I also add chorizo to mine. I grind, cumin seeds, garlic cloves, and peppercorns. V-8 juice is also a wonderful to addition to this.

18 Amy November 29, 2017 at 12:36 pm

Sounds awesome, Kathy – thanks for sharing your changes and adaptations!

19 Stacey May 13, 2018 at 10:30 pm

Is the jalapeno to be removed before serving?

20 marylou fuette October 3, 2018 at 8:22 pm

Instead of using canned tomatoes use a cup of homemade salsa along with a small can of tomato sauce, I spread the fideo on parchment paper ,spray with olive oil or spray canola oil on it and toast it in oven for 5- 7 minutes. Watch carefully so it does not burn. Then finish according to the rest of the recipe.

21 Diane December 3, 2018 at 1:49 pm

I love this soup my grandma Juanita use to make it for us when we kids. Yummy

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