An easy Mexican-style Sopa de Fideo that comes together in about 30 minutes. This comforting noodle soup features toasted vermicelli (fideo) noodles, optional potato, and a bright, fresh tomato broth made from tomatoes, onion, garlic, and jalapeño. It’s perfect for chilly or under-the-weather days.
This classic Mexican noodle soup is a fast, satisfying meal that still feels homemade. The toasted noodles add a toasty depth, while the fresh tomato base keeps the broth lively. It’s a simple recipe that delivers big, comforting flavor in minimal time.
I first discovered a memorable version of this soup in Todos Santos, where it was enriched with vegetables straight from the chef’s garden. That experience taught me how much fresh ingredients—ripe tomatoes, raw onion, garlic, and peppers—improve the final dish. Using a quick fresh tomato sauce makes a noticeable difference and takes only a few minutes.
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How to Make Mexican Noodle Soup
Serve this sopa with taquitos or flautas to add a crispy contrast to the silky broth and tender noodles.
Fresh Tomato Sauce is Best!
The heart of sopa de fideo is a tomato-forward broth. While many versions use canned tomato sauce, making a fresh sauce gives the soup brighter, more complex flavor with almost no extra effort.
To make the fresh sauce, simply blend ripe tomatoes with onion, garlic, and a bit of jalapeño plus water until smooth. The result is a bright, aromatic base that complements the toasted noodles perfectly.
If you need to shortcut, you can substitute one cup canned tomato sauce plus one cup water in place of the blended fresh tomatoes—see the recipe notes for details.
More Classic Soups
Sopa de Platano (Quick & Easy Plantain Soup)
Quick & Easy Spicy Black Bean Soup (Canned Beans)
Caldo Gallego (White Bean, Chorizo and Ham Soup)
Asopao de Pollo (Puerto Rican Chicken Stew)
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Sope de Fideo (Vermicelli Noodle Soup with Fresh Tomatoes)
Description
An easy Mexican-style Sopa de Fideo that’s ready in 30 minutes. Toasted vermicelli noodles, potato, and a fresh tomato broth make a simple but deeply comforting soup.
Ingredients
- 3 roma tomatoes, roughly chopped
- 1/2 white onion, roughly chopped
- 4 cloves garlic
- 1/4 jalapeño (optional)
- 1 cup water (for blending)
- 1 tbsp oil
- 1 cup fideo or vermicelli noodles (or cut angel hair)
- 1 small to medium russet potato, peeled and cubed (optional)
- 6 cups chicken broth (or 6 cups water + 6 tsp chicken bouillon)
- 2 tsp tomato bouillon
- 8–10 sprigs cilantro
- Optional garnishes: lime, extra cilantro, sour cream, avocado
Instructions
- Make the fresh tomato sauce. In a blender combine the chopped tomatoes, onion, garlic, jalapeño (if using), and 1 cup water. Blend until smooth and set aside.
- Toast the fideo. Heat the oil in a medium pot over medium heat. Add the vermicelli and toast, stirring often, until the noodles turn golden and fragrant.
- Add potatoes, tomato sauce and broth, then simmer. Add the cubed potatoes and stir to coat them in the toasted oil. Pour in the blended tomato sauce, chicken broth, and tomato bouillon. Bring to a boil, then reduce to a simmer and add cilantro sprigs. Simmer uncovered until the noodles and potatoes are tender, about 15 minutes.
- Finish and serve. Taste and season with salt and pepper. Serve with lime wedges and optional garnishes like cilantro, sour cream, or avocado. Buen provecho!
Equipment
Large soup pot or medium saucepan
Notes
Using canned tomato sauce: Skip the blender step. Substitute 1 cup canned tomato sauce plus 1 cup water in place of the fresh tomatoes, onion, garlic, jalapeño and 1 cup water.