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
Units
Scale
- 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.