Every culture has its own special soup recipe to soothe and comfort a cold or flu away. Chicken noodle soup is popular in parts of the US. In Asian cultures, a hot bowl of pho or ramen is preferred, and in Mexican households, a steaming bowl of Sopa de Fideo is a welcome meal when the sniffles won't go away. a stock-based noodle soup, Sopa de Fideo is filled with vermicelli noodles, chicken broth, diced tomatoes, and cilantro. Suggested to have come to Mexico from Spain, this comfort food dish is the perfect soup to open your sinuses and get you feeling better.

What is Sopa de Fideo?

Found in Mexican and Tex-Mex cuisine, Sopa de Fideo is a Mexican noodle soup served with thin noodles. According to the Handbook of Mexican American Foods, it can be suggested the soup was brought over by the Spanish. Residents of Cavite, which is located in the Philippines, were first introduced to the soup from the Spanish in the 1600s. The same soup that was introduced to Mexico.

How to Make Sopa de Fideo

Making your own Sopa de Fideo only requires a few staple ingredients and about 30 minutes of cooking. Mexican grocery stores (and some larger grocery stores) carry traditional Fideo pasta, but using cut angel hair pasta or vermicelli is a perfect substitution.

Start out by making your own tomato sauce. To a blender add 2 cans of fire-roasted diced tomatoes, an onion, minced garlic cloves, cumin powder, and 1 cup of either chicken or vegetable broth.

In a medium saucepan heated over medium-high heat, add olive oil and the blended tomato puree. Cook for five minutes then remove from the heat.

In a large pot add olive oil and the fideo noodles and heat over medium-high heat. Cook until the pasta has begun to turn golden brown, about 4-5 minutes. Pour in the blended tomato paste and remaining broth. Cook for 20 minutes and season with salt. Garnish with lime wedges and chopped cilantro and serve.

Watch: Homestyle Chicken Pot Pie

oembed rumble video here

Sopa de Fideo 

Prep Time: 5 minutes | Cook Time: 30 minutes

servings

INGREDIENTS

  • 29 oz fire roasted diced tomatoes
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp cumin powder
  • 6 cups chicken broth
  • 2 Tbsp olive oil, divided
  • 8 oz fideo pasta or vermicelli
  • 2 tsp salt
  • cilantro and lime wedges to garnish

Instructions

Start out by making your own tomato sauce. To a blender add 2 cans of fire-roasted diced tomatoes, an onion, minced garlic cloves, cumin powder, and 1 cup of either chicken or vegetable broth.

In a medium saucepan heated over medium-high heat, add olive oil and the blended tomato puree. Cook for five minutes then remove from the heat.

In a large pot add olive oil and the fideo noodles and heat over medium-high heat. Cook until the pasta has begun to turn golden brown, about 4-5 minutes. Pour in the blended tomato paste and remaining broth. Cook for 20 minutes and season with salt. Garnish with lime wedges and chopped cilantro and serve.

Nutrition Facts
Sopa de Fideo
Amount Per Serving
Calories 156 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 1765mg 74%
Potassium 342mg 10%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 4g
Protein 5g 10%
Vitamin A 3%
Vitamin C 9%
Calcium 5%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.