Ingredients
Soup Base
- 2 small tomatoes (or ½ cup canned tomato sauce)
- ½ medium onion
- 1 small garlic clove
- 4 ¼ cups chicken stock (or water + 3 tsp chicken bouillon)
- Salt, to taste
Other Ingredients
- 8 oz fideo pasta (or vermicelli, angel hair pasta)
- 3 Tbsp canola oil
Instructions
- Prepare the Tomato Sauce: Cut the tomatoes in half and place them into a blender along with the onion and garlic. Add 1 cup of chicken stock to the blender and blend until completely pureed to create the soup base.
- Toast the Pasta: Heat the canola oil in a large saucepan over medium heat. Add the fideo pasta and stir constantly to coat the noodles evenly with oil. Continue cooking, stirring frequently, until the pasta is nicely browned and toasted, imparting a nutty flavor to the soup.
- Add Tomato Sauce: Pour the pureed tomato mixture into the pan with the toasted pasta. Stir well and allow the sauce to sizzle with the pasta for about 30 seconds to meld flavors.
- Add Stock and Simmer: Pour in the remaining chicken stock and season with salt. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to cook for about 10 minutes or until the fideo pasta is tender and fully cooked.
- Final Seasoning and Serve: Taste the soup and adjust salt as needed. Serve the sopa de fideo hot, ideally fresh from the stove for maximum flavor and comfort.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock or water along with vegetable bouillon.
- To add more depth, consider garnishing with fresh cilantro, diced avocado, or a squeeze of lime.
- If you prefer a smoother soup, strain the pureed tomato mixture before adding to the toasted pasta.
- Using canned tomato sauce can save time but fresh tomatoes provide a brighter flavor.
- Be sure to toast the pasta evenly to achieve the signature nutty aroma and flavor of traditional sopa de fideo.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
