Sopa de Fideo

Name: Sopa de Fideo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 7 oz fideo pasta (or vermicelli broken into 1-inch pieces); 2 tbsp vegetable oil; 4 roma tomatoes, quartered; 1/2 white onion, roughly chopped; 4 garlic cloves, peeled; 4 cups low-sodium vegetable broth; 1 chipotle chile in adobo sauce; 1/2 tsp ground cumin; 1 tsp kosher salt; 1/4 cup fresh cilantro, chopped; 2 limes, cut into wedges; 1 avocado, sliced

Toasted vermicelli noodles simmered in a garlicky tomato-based broth until tender and flavorful - Mexico's comforting everyday noodle soup, ready in under 30 minutes.

30 minEasyServes 4240 cal/serving

MexicanSoupStovetopVegetarianVeganDairy-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-Free

Ingredients

7 oz fideo pasta (or vermicelli broken into 1-inch pieces)
2 tbsp vegetable oil
4 roma tomatoes, quartered
1/2 white onion, roughly chopped
4 garlic cloves, peeled
4 cups low-sodium vegetable broth
1 chipotle chile in adobo sauce
1/2 tsp ground cumin
1 tsp kosher salt
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges
1 avocado, sliced

Instructions

1

In a blender, combine 4 quartered roma tomatoes, 1/2 roughly chopped white onion, 4 peeled garlic cloves, and 1 chipotle chile in adobo sauce. Blend until smooth.
2

Heat 2 tbsp vegetable oil in a large saucepan over medium-high heat. Add 7 oz fideo pasta (or vermicelli broken into 1-inch pieces) and stir constantly until golden and toasted, about 3 to 4 minutes.
3

Pour the blended tomato sauce into the pot all at once. Stir immediately to coat the noodles. Cook, stirring, for 2 minutes until sauce darkens slightly.
4

Add 4 cups low-sodium vegetable broth, 1/2 tsp ground cumin, and 1 tsp kosher salt. Stir and bring to a boil.
5

Reduce heat to medium-low, cover partially, and simmer for 10 to 12 minutes, stirring occasionally, until fideo pasta (or vermicelli broken into 1-inch pieces) is tender and broth is saucy.
6

Ladle into bowls and serve topped with 1/4 cup chopped fresh cilantro, 1 sliced avocado, and limes on the side.

Questions

Can I make Sopa de Fideo gluten-free?

Yes. The gluten in this entry is 7 oz fideo pasta (or vermicelli broken into 1-inch pieces). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Sopa de Fideo keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Fideo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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