Sopa de Fideo

Name: Sopa de Fideo
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 large garlic cloves, peeled; 1 pound beefsteak tomatoes, quartered; 1/2 teaspoon red-pepper flakes; 1 tablespoon ground cumin; 1 tablespoon coarse kosher salt; 1/4 cup neutral cooking oil, such as grapeseed; 8 ounces 1-inch fideo (3 cups); 2 celery stalks, whole; 1 carrot, whole; 1 dried bay leaf

By Jocelyn Ramirez

Updated Feb. 3, 2022

Total Time: 45 minutes
Rating: 4(1,212)
Comments: Read comments

Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that’s typically included in Mexican soups, make for a hearty dish. Toppings for sopa de fideo vary, but common garnishes include avocado slices, sautéed mushrooms, lime juice, queso fresco, cooked potatoes, Mexican cream — the list goes on!

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

4large garlic cloves, peeled
1pound beefsteak tomatoes, quartered
½teaspoon red-pepper flakes
1tablespoon ground cumin
1tablespoon coarse kosher salt
¼cup neutral cooking oil, such as grapeseed
8ounces 1-inch fideo (3 cups)
2celery stalks, whole
1carrot, whole
1dried bay leaf

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
Step 2
Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
Step 3
Reduce the heat to low, then add the blended tomato mixture.
Step 4
Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
Step 5
Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
Step 6
Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

Ratings

4 out of 5

1,212 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Charles3 years ago

I didn't realize there were so many cuisine police on here. Never use cumin! Never use red pepper flakes! My goodness, lighten up. Cumin is a common spice in Mexican and other Latin dishes, and the decision to use it is up to the cook. Let's aim for more tolerance and inclusiveness - cooking may be one of the last bastions of accommodation and acceptance.

L.Ramirez3 years ago

This is exactly the way my mom made it my entire life. She never measured anything and tossed in whatever she had on hand. I don’t understand the criticism over cumin, Mexico is a huge place with differences in cuisines. This recipe is delicious!

Enrique3 years ago

Cumin is rarely used in Mexican cuisine? That IS news. My abuela used Hunt's tomato sauce and added black pepper. The fideo toasting treatment is similar to the process for Mexican rice. Stirring is a must.

mimi in sicily3 months ago

Great soup. I found

Biff4 months ago

Ummm nearly EVERY recipe I see for this includes cumin. Not sure what some of these commenters are talking about. Also this is way better if you add a spoonful of chicken bouillon powder.

Mila Minute4 months ago

Delicious. For our version we broke Bionaturae organic GF spaghetti into pieces to use as our fideo — and used organic ingredients for the rest.

Private comments are only visible to you.