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!
“Delicious authentic taste!! Thank you for this simple and yummy recipe. It was a hit.”
Mavy
Sopa de Fideo, or Mexican Noodle Soup, is a simple and comforting tomato-based noodle soup. This incredibly easy soup is full of flavor and, of course, inexpensive (hello, budget-friendly). What makes it special is the toasted vermicelli noodles that add a little extra depth of flavor compared to your everyday noodle soup. 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 by adding a little cumin, lime juice, and fresh cilantro (because I LOVE lime in soup!) Seriously, you need to try this one.
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Gather all of your ingredients.
Toast the noodles: Add two tablespoons of vegetable oil to a large soup pot. Break 1/2 lb. (8 oz.) of vermicelli noodles into one to two-inch sections. Add them to the pot and cook while stirring over medium-low heat for a few minutes or until the noodles are golden brown like this. Aim for about half of the noodles to be browned because they may brown slightly more in the next step. You may need to toast your noodles in batches.
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.
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 pasta is cooked through.
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 1/4 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.
If you want to make this soup a little heartier, you can add some shredded grilled chicken or store-bought rotisserie chicken. If you want to have fun with toppings, try a few chunks of avocado, pickled red onions, some crumbled queso fresco, or even a few air fryer tortilla chips. I added a dollop of sour cream to mine, but it’s just as delicious without any toppings. Promise.
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.
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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