Cozy Sopa de Fideo—easy, nostalgic, and full of rich flavor! (original) (raw)

I first shared this cozy, comforting Sopa de Fideo recipe way back in 2014, after a trip to Mexico. Every time I make this easy soup, I’m reminded of all the wonderful things I saw and experienced on that vacation, which is just one of the reasons why this recipe has been on repeat in my kitchen ever since. Sopa de Fideo is the definition of comfort food: toasty noodles simmered in a silky tomato broth, ready in no time, and made almost entirely from pantry staples. It’s easy on the wallet, big on flavor, and always hits the spot. Just the way I like it!

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“Absolutely delicious!! I was craving my mom’s sopa de fideo and ran into this recipe. Will definitely make again!! Easy and fast with avocado and corn chips. Soooo flavorful!! I had to have two big bowls. Thank you!!”

Angie cadena

Easy Recipe for Sopa de Fideo

Sopa de Fideo, or Mexican Noodle Soup, is a simple and comforting tomato-based noodle soup made with toasted vermicelli noodles. This incredibly easy soup is full of flavor and, of course, inexpensive (hello, budget-friendly). The toasted noodles are what give this soup a little extra depth, and I’ve found that taking a few extra minutes to let them turn golden before adding the broth makes a big difference in the final flavor!

There are a million ways to make Sopa de Fideo, so as with just about everything I post on Budget Bytes, I’ve tweaked this classic recipe to fit my needs and palate. This recipe keeps the light, brothy, tomato-rich feel of traditional Sopa de Fideo, but I add a little cumin, lime juice, and fresh cilantro for extra warmth and brightness (because I LOVE lime in soup!). Some versions are kept very simple, while others include carrots, potatoes, shredded chicken, or even meatballs, which remind me of Albóndigas soup but with added noodles! For this recipe, you can expect soft noodles and a savory tomato broth made from mostly pantry staples. Seriously, you need to try this one.

1. Break your noodles into 1-2 inch pieces. I’ve used a few different types of vermicelli to make this recipe, including rice and wheat. If your rice vermicelli doesn’t snap easily, cut it with kitchen scissors, or place it in a zip-top bag and gently crush it with a rolling pin to separate the nests. Wheat vermicelli is usually easier to break. OR you can use pre-cut fideo noodles if you can find them!
2. Toast the noodles well. I like to toast the noodles until about half of them are golden brown, then stop because they’ll continue to darken a little once the garlic and spices hit the pan. Stir often so they brown evenly. You can toast in batches if your pot feels crowded, then add them all back in before moving to the next step.
3. Simmer just until the noodles are tender. If they cook too long, they’ll keep soaking up the broth and get very soft. That’s not necessarily a bad thing (dry Sopa de Fideo, aka Sopa Seca de Fideo, is another recipe where the noodles absorb most of the tomato broth!). But for this soupier recipe, I like to keep it brothy and serve it quickly so the noodles don’t soak up too much soup.
4. Adjust the jalapeño to your spice level. I simmer the jalapeño whole so it adds flavor without making the whole pot too spicy, though the heat will depend on your pepper. Leave it out if you don’t do spice, or slice it before simmering if you want more heat!
5. Try alphabet pasta. For a different twist, swap the noodles for alphabet pasta to make Sopa de Letras. The soups are very similar, with a cozy tomato broth and quick cook time, but the alphabet pasta makes it extra fun!

Cost 6.82recipe/6.82 recipe / 6.82recipe/1.14 serving

Sopa de Fideo is an incredibly simple yet flavorful soup made with a tomato based broth, toasted vermicelli noodles, fresh lime, and cilantro.

Step-by-step photos can be seen below the recipe card.

• ▢ 2 Tbsp vegetable oil ($0.17)

• ▢ 8 oz. vermicelli noodles (uncooked, $2.87)

• ▢ 1 medium onion (small dice (about 1 cup, 150g), $0.76)

• ▢ 2 cloves garlic (minced (about 1 Tbsp), $0.12)

• ▢ 1 tsp cumin ($0.09)

• ▢ 28 oz. can whole peeled tomatoes ($1.48)

• ▢ 6 cups chicken broth ((48 oz), $0.71*)

• ▢ 1 medium jalapeño (whole (optional), $0.16)

• ▢ 1 large lime (juiced (about 2 Tbsp of juice), $0.25)

• ▢ ¼ bunch fresh cilantro (optional, $0.21)

• Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered. You may need to brown the noodles in batches.**

• Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, or until the onions have softened.

• Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth.

• If using a jalapeño pepper, add it to the pot whole (this gives a slight jalapeño flavor without too much heat). Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft. If the noodles absorb too much liquid, feel free to add more tomato sauce or broth if desired.***

• Add lime juice and roughly chopped cilantro leaves to the finished soup just before serving. Feel free to slice the jalapeño and use it as a garnish when serving.

See how we calculate recipe costs here.

*I use Better Than Bouillon soup base to make my broth because it’s less expensive than canned broth, and I can mix up any amount that I need. (1 tsp chicken base + 1 cup water = 1 cup broth). For a vegetarian soup, use vegetable broth instead. It won’t change the flavor too much, and it’ll still turn out delicious.

** When toasting the noodles, s pread them in an even layer, and stir often so the top noodles move to the bottom. They should turn golden brown and look slightly blistered, but watch closely because they can burn fast. Toast in batches if your pot is small.

***I like to s erve this soup right away because the noodles will keep soaking up broth and can become mushy as they sit. If the soup looks too watery, simmer it uncovered for a few extra minutes so the broth reduces and the noodles absorb more liquid.

Serving: 1.5cupsCalories: 161.9kcal (8%)Carbohydrates: 38.35g (13%)Protein: 5.2g (10%)Fat: 9.1g (14%)Sodium: 1023.55mg (45%)Fiber: 4.48g (19%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Sopa de Fideo Step-by-Step Photos

Gather all of your ingredients.

Toast the noodles: Add 2 Tbsp vegetable oil to a large soup pot. Break 1/2 lb. (8 oz.) vermicelli noodles into 1 to 2-inch pieces, then add them to the pot and toss to coat in the oil. Cook over medium-low heat, stirring often, until the noodles are golden brown in spots, slightly blistered on the surface, and smell lightly toasted. Aim for about half of the noodles to be browned because they may darken a little more in the next step. Watch closely so they don’t burn, and toast in batches if your pot feels crowded.

Add the onion and seasonings: Once the noodles look brown and a little blistered, add 1 diced onion, 2 cloves minced garlic, and 1 tsp cumin. Continue to cook while stirring for a few minutes more while the onions soften (the cumin will also toast a little in the process). The moisture released from the onions should slow down the browning of the noodles and keep them from going too far.

Add some tomato juice: Add a little of the juice from one 28-oz. can of whole tomatoes to the soup pot with the noodles to stop them from browning.

Blend the tomatoes: Next, it’s time to purée the canned tomatoes. Why use whole tomatoes if you’re just going to purée them anyway? Rumor has it (that just means I forgot where I heard it) that the better tomatoes are used for “whole” canned tomatoes, while the poorer quality tomatoes are used for diced or crushed tomatoes. I don’t know if that’s true, but we’ll go with it today. Anyway…add the canned tomatoes and remaining juices to a blender.

Blend until the tomatoes are puréed. I left mine just slightly chunky for added texture.

Cook the soup: Add the puréed tomatoes, 6 cups of chicken broth, and a whole jalapeño to the pot. Why whole? It infuses the soup with a little jalapeño flavor without much heat. (BUT take that with a grain of salt. Every pepper has its own level of heat, so I can’t guarantee that it won’t be spicy with this method.)

Now, place a lid on the soup, turn the heat up to medium-high, and let it come to a boil. Let the soup boil for about 15 minutes or until the noodles are tender and the broth looks slightly thicker.

Garnish: Once the noodles are cooked, it’s time to add the final touches. Add a squeeze of lime juice from 1 large lime and ¼ bunch roughly chopped cilantro (you can use more or less to taste).

Serve: Stir them in and serve. The longer the soup sits, the more the noodles will absorb the broth and fill up the pot. You can also slice the jalapeño and serve it on top as garnish (optional). YUM.

Serving Suggestions

If you want to make this soup a little heartier, you can add some shredded chicken or store-bought rotisserie chicken. I also love serving it with warm rolled-up tortillas for dunking because they soak up that tomato broth so well. For a fresh side, I’d pair it with this avocado and tomato salad to add something cool and creamy to contrast the warm soup. Or if you want to have fun with toppings, try a few chunks of avocado, pickled red onions, crumbled queso fresco, or a handful of air fryer tortilla chips for scooping and crunch. I added a dollop of sour cream to mine, but it’s just as delicious without any toppings. Promise.

Storage & Reheating

Store your homemade Sopa de Fideo in an airtight container in the fridge for up to 3-4 days. The noodles will soften as they soak up more of the broth, but I still love it either way. If you prefer a soupier consistency when reheating, just add a splash of chicken broth or water to loosen things up. You can reheat this soup in the microwave or on the stovetop.

Love Mexican Flavors? Try These Soups Next:

• My Taco Soup gets its bold flavor from taco seasoning and ranch seasoning, so every spoonful tastes cozy and flavor-packed!
• This 30 Minute Posole is perfect when you want a hearty bowl of soup without waiting all afternoon for it to simmer.
• Mexican Red Lentil Stew turns simple red lentils into a hearty bowl with chili powder, cumin, turmeric, and a bright lime finish.
• Our Mexican Meatball Soup is a comforting one-pot meal with juicy meatballs and a broth that gets even better as it sits.

Our Sopa de Fideo recipe was originally published 7/19/14. It was retested, reworked, and republished to be better than ever 5/13/25.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth