About this recipe
Sopa de fideo, or sopita de fideo, is one of the most beloved Mexican soups. This simple recipe of toasted noodles simmered in a light tomato broth is the definition of comfort food. It’s the kind of soup you crave on a rainy day, the kind your mom or abuela made to make you feel better, and the recipe that has been passed from generation to generation.
This is my vegan sopa de fideo recipe, but it tastes just like the traditional one I grew up eating in Mexico. It’s quick, cozy, and ready in 25 minutes — perfect for busy weeknights or when you need a warm, nourishing hug in a bowl. If you love cozy soups, try my Sopa de Papa (Mexican Potato Soup) or Mexican Lentil Soup next.
Why You’ll Love This Sopa de Fideo Recipe
- Authentic flavor: Toasting the pasta gives it the classic taste; don’t skip this step.
- Quick & easy: Just a few pantry ingredients and about 25 minutes.
- Versatile: Serve as a starter, light lunch, or make it hearty with add-ins like black beans or spinach.
- Family-friendly: Kids love it, adults crave it, and it always brings everyone to the table.
What is Sopa de Fideo?
There isn’t a perfect English translation, but you’ll often hear it called Mexican noodle soup. Some families call it sopita de fideo, sopa aguada (brothy soup), or sopa de pasta (pasta soup).
No matter the name, the base is the same: thin noodles toasted until golden, simmered in a simple tomato, onion, and garlic broth. This easy sopa de fideo is a staple in Mexican homes — light enough for hot days, soothing on cold ones, and always comforting. For another regional favorite, check out my
Ingredients for Sopa de Fideo
- Fideo noodles: short Mexican vermicelli, sub with broken angel hair or thin spaghetti.
- Tomatoes, onion, garlic: blended into a smooth tomato base called caldillo. Canned tomatoes work in a pinch.
- Vegetable broth or water
- Chile ancho or pasilla (optional)
- Salt, don’t skimp; this soup is simple and needs proper seasoning.
How to Make Mexican Sopa de Fideo
- Blend the caldillo. Halve the tomatoes, quarter the onion, peel the garlic. Blend with salt until smooth.
- Toast the noodles. In a medium pot, heat oil and add the fideo. Stir constantly until golden brown (watch closely — they burn quickly).
- Cook the sauce. Pour in the blended tomato mixture and let it sizzle for a minute to develop flavor.
- Simmer. Add water or broth, plus chile if using. Simmer for 8–10 minutes until the pasta is al dente and the broth deepens in color.
- Serve. Remove chile, ladle into bowls, and garnish with your favorite toppings.
Variations and Add-Ins
- With veggies: Add spinach, zucchini, or carrots for extra nutrition.
- Protein boost: Stir in chickpeas, lentils, or shredded plant-based chicken.
- Sopa de letras: Swap fideo for alphabet pasta (kids love this version).
- Gluten-free: Use gluten-free vermicelli or bean-based pasta, which holds up well in soup.
Home-Cook to Home-Cook Tips
- Don’t walk away when toasting pasta — it goes from golden to burnt in seconds.
- The noodles will continue to soak up the broth. Keep extra hot water or broth on hand to thin it when reheating.
- For a deeper flavor, roast tomatoes, onion, and garlic on a comal or skillet before blending.
- Always taste and season with enough salt; with so few ingredients, it makes all the difference.
How to Serve Sopa de Fideo
Traditionally, sopa de fideo is served with:
- Fresh lime juice
- Chopped cilantro
- Mexican crema or sour cream (try my Vegan Crema for a dairy-free version)
- Cotija or queso fresco (swap with vegan feta for dairy-free)
- Sliced avocado
- Warm corn tortillas on the side
For a little extra heat, I like adding a spoonful of my Chipotle Salsa.
Sopa de Fideo, Mexican Noodle Soup
Equipment
- 4 qt stock size pot
Ingredients
- 2 tablespoons vegetable oil
- 8 oz fideo pasta
- 1 pound tomatoes roma tomatoes
- ½ medium onion
- 2 garlic cloves
- 1 tablespoon salt
- 5 cups water or vegetable broth
- 1 chile ancho optional
Instructions
- Cut the tomatoes in half, quarter the onion, and peel the garlic. Then, blend in a food processor or blender with a pinch of salt until completely pureed.
- Preheat the oil over medium heat in a medium-large pot and cook the fideos until lightly toasted and golden brown. This step gives this Mexican sopa its traditional flavor.
- Add the tomato mixture and let it sizzle for a minute or so. Then, add water or vegetable broth, and the chile if you're using it. Let the mixture simmer for about 10 minutes or until the pasta is al dente. You'll know the fideo soup is done when the tomato mixture turns from a light to a deeper red.
- Remove the chile and serve. Top with cotija cheese and diced avocado.
Notes
- The pasta can burn quickly, so keep an eye on it.
- You can add more broth or water to the soup. Remember, it’s meant to be a brothy soup.
- The soup thickens as it cools, as the pasta absorbs water.
- This soup is best when eaten right after it’s made.
- Don’t hesitate to season your soup; it only requires a few ingredients, but it needs salt.
- You can use gluten-free pasta for this soup, with bean pastas being the best option as they hold their shape better.
- If you want to enhance the broth’s flavor, roast the tomatoes, garlic, and onion in a pan or on a comal.
How to Store and Reheat
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Up to 6 months in freezer-safe containers. Thaw overnight before reheating.
- Reheat: Warm gently on the stovetop or in the microwave, adding more broth as needed.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨