Description
Sopa de Fideo is more than just a bowl of soup—it’s a culinary hug, steeped in tradition and history. This beloved dish, a staple in many Mexican households, has been passed down through generations, weaving its way into the hearts and kitchens of families around the world. Its simplicity is its charm, offering a beautiful balance of toasted noodles, a savory tomato-based broth, and fragrant herbs.
For many, Sopa de Fideo conjures up memories of childhood, when a comforting bowl was the remedy for rainy days, colds, or just the need for a little love in a dish. It’s often one of the first recipes children learn to cook, serving as an introduction to the rich and varied world of Mexican cuisine. Whether you’re new to Sopa de Fideo or revisiting a cherished classic, this recipe promises to be a satisfying addition to your repertoire.
Ingredients
- 1 (28-ounce) can whole tomatoes
- 1/4 cup + 3 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon fresh Mexican oregano (or Mediterranean oregano), chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 (7-ounce) package cut fideo pasta
- 1 quart chicken broth or vegetable broth
- 1/3 cup chopped cilantro
Instructions
1. Blend the Tomato Base
Begin by preparing the soul of the soup—a vibrant tomato sauce. In a blender, combine the canned tomatoes (including their juice), 1/4 cup of olive oil, garlic, oregano, salt, and cumin. Blend until smooth, creating a rich and aromatic base. Keep it nearby, as you’ll need it immediately after toasting the noodles.
2. Toast the Noodles
The magic of Sopa de Fideo begins with the toasting of the noodles. Heat the remaining 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the fideo noodles and stir constantly to coat them evenly in the oil. Watch carefully as the noodles transition from pale to a deep golden brown. This step infuses the soup with a nutty, earthy flavor that elevates the dish.
3. Add the Tomato Sauce
Once the noodles are perfectly toasted, carefully pour the blended tomato sauce into the pot. The mixture may sputter as it hits the hot oil, so stir continuously to avoid splatters. Allow the sauce to fry for about 2 minutes, deepening its flavor and melding with the toasted noodles.
4. Simmer the Soup
Pour in the broth and increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let the noodles cook in the rich tomato broth for about 5 minutes or until tender. The aroma at this stage is utterly irresistible, filling your kitchen with warmth and comfort.
5. Finish and Garnish
When the noodles are cooked to perfection, stir in the chopped cilantro. This final touch adds a burst of freshness, balancing the robust flavors of the broth. Serve the soup hot, with lime wedges on the side. A squeeze of lime juice just before eating brightens the dish, making each bite even more delightful.
Notes
- Leftovers: Store any remaining soup in an airtight container in the refrigerator for up to 5 days. The noodles will absorb more broth as it sits, so add a bit of extra broth or water when reheating.
- Reheating Tips: Heat gently on the stovetop, stirring occasionally to prevent sticking. Avoid microwaving, as it can alter the texture of the noodles.