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white bowl filled with tomato and noodle soup and topped with cilantro and crumbled cheese

Sopa de Fideo (Mexican Noodle Soup)

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stove top
  • Cuisine: Mexican


A simple soup featuring a flavorful tomato broth and toasted fideos (short pasta strands). Simple ingredients, short cook time, big flavor!


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, chopped (2 cups)
  • 1 teaspoon minced fresh garlic
  • ¾ teaspoon cumin seeds or ½ teaspoon ground cumin
  • ½ teaspoon kosher salt, plus more to taste
  • 2 (14.5 ounce) cans diced fire roasted tomatoes
  • 4 cups vegetable broth
  • 1 (7-ounce bag) fideo vermicelli pasta 
  • Cotija cheese
  • Cilantro
  • Black pepper


Heat 2 teaspoons oil over medium heat in a large pot or Dutch oven

Add onions, garlic and cumin seeds; season with ½ teaspoon salt and cook until softened, 6–8 minutes. 

Transfer onions mixture to a blender with canned tomatoes and juices and blend until smooth, 1–2 minutes. 

Meanwhile, heat remaining remaining 2 teaspoons oil in now-empty pot over medium. Add fideo and cook, stirring frequently, until toasted and fragrant, about 4 minutes 

Add blended sauce and cook 2 minutes. Stir in broth and 2 cups water; bring to a boil over high heat then reduce to a simmer over medium and cook until pasta is al dente and soup has slightly reduced, 5 minutes. 

Season with salt (I add 1–1½ teaspoons salt) and black pepper to taste. Serve with crumbled Cotija, fresh cilantro, and cracked black pepper.


Vegan: to keep this vegan, skip the Cotija cheese and top the soup with shredded vegan cheese or diced avocado instead.


  • Serving Size: 2 cups
  • Calories: 241
  • Sugar: 9g
  • Sodium: 1037mg
  • Fat: 4.5g
  • Saturated Fat: 0.5g
  • Carbohydrates: 43g
  • Fiber: 4.5g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: sopa de fideo, Mexican noodle soup

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