Sope de Fideo (Vermicelli Noodle Soup with Fresh Tomatoes)
An easy Mexican style Sopa de Fideo that comes together in just 30 minutes. This classic noodle soup features toasted Vermicelli noodles, potato, and a super fresh broth made with tomatoes, onion, garlic, and jalapeño. Perfect for sick or rainy days!
This classic Mexican style noodle soup is my go-to recipe for when I’m feeling under the weather. It comes together in 30 minutes and has that signature comfort food flavor that will have you feeling loved and taken care of.
I first fell in love with this soup on a trip to Todos Santos, where we enjoyed a version loaded with fresh veggies from the chef’s garden. That’s where I learned that the key to a super flavorful Sopa de Fideo is using fresh ingredients like tomatoes, onion, and peppers.
It’s an easy step that takes this simple soup to the next level.
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How to Make Mexican Noodle Soup
Pair this soup with taquitos or flautas for a delicious texture combination.
Fresh Tomato Sauce is Best!
The base of any classic sopa de fideo is a tomatoey broth made with tomato sauce and chicken broth.
In this recipe we’re making a fresh tomato sauce from scratch to really amp up the fresh flavors, without much extra work. It’s as simple as blending up some fresh tomatoes, onion, garlic, and a jalapeño pepper with water!
That said, you can always sub this out for a can of tomato sauce if you’re in a hurry or don’t have the fresh ingredients. Check out the recipe card notes section for exact directions on this.
More Classic Soups
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Sope de Fideo (Vermicelli Noodle Soup with Fresh Tomatoes)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup, Entree, Main Dish
- Method: Simmered
- Cuisine: Mexican, Latin
Description
An easy Mexican style Sopa de Fideo that comes together in just 30 minutes. This classic noodle soup features toasted Vermicelli noodles, potato, and a super fresh broth made with tomatoes, onion, garlic, and jalapeño. Perfect for sick or rainy days!
Ingredients
- 3 roma tomatoes, roughly chopped
- 1/2 white onion, roughly chopped
- 4 cloves garlic
- 1/4 jalapeño (optional)
- 1 cup water
- 1 tbsp oil
- 1 cup fideo or vermicelli noodles (can also use cut angel hair pasta)
- 1 small to medium russet potato, peeled & cubed (optional)
- 6 cups chicken broth (or 6 cups water + 6 tsp chicken bouillon powder)
- 2 tsp tomato bouillon
- 8–10 sprigs of cilantro
- optional garnish: limes, cilantro, sour cream, avocado, etc.
Instructions
- Make the fresh tomato sauce.* In a blender combine the tomatoes, onion, garlic, jalapeño (if using), and water. Blend until a sauce forms and set aside.
- Toast the fideo. Warm the oil in a pot over medium heat before adding the vermicelli noodles. Toast, stirring often with a spoon, until the noodles turn golden brown.
- Add potatoes, tomato sauce, broth & simmer. Add in the potatoes and stir to coat in the oil. Then add tomato sauce, chicken broth and tomato bouillon. Turn the heat to high, bringing the liquid to a boil before lowering to a simmer and adding cilantro sprigs. Simmer uncovered for 15 minutes, or until the noodles and potatoes are fully cooked.
- Serve & garnish. Add salt and pepper to taste. Serve the sopa de fideo topped with fresh lime juice, cilantro, and sour cream. Buen provecho!
Notes
*For canned tomato sauce: Skip step 1 and substitute with 1 cup water + 1 cup canned tomato sauce instead of fresh tomatoes, onion, garlic, jalapeño and water.