Revitalizing Fideo Soup Recipe

Fideo soup, or Sopa de Fideo, is a beloved staple in Mexican cuisine, known for its simplicity, heartiness, and comforting warmth. This humble dish features golden-toasted vermicelli noodles simmered in a rich, flavorful tomato-based broth. Whether you’re feeling under the weather or just craving a cozy meal, this soup is revitalizing and packed with goodness.

Here’s how to make an authentic and delicious Fideo Soup step by step.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 cup fideo (vermicelli pasta) or thin spaghetti, broken into 1-inch pieces
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 4 medium tomatoes, blended into a puree (or 1 ½ cups canned tomato puree)
• 4 cups chicken or vegetable broth
• 1 cup water (optional, for a thinner soup)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional, for depth)
• Salt and pepper to taste

Optional Add-Ins:

• 1 medium potato, peeled and diced
• 1 medium zucchini, diced
• 1 cup cooked shredded chicken or beef

Garnishes:

• Fresh cilantro, chopped
• Avocado slices
• Lime wedges
• Crumbled queso fresco or shredded cheese

Step-by-Step Instructions

Step 1: Toast the Fideo

1. Heat the olive oil in a large pot over medium heat.
2. Add the fideo pasta and toast it, stirring frequently, until golden brown. This step adds a nutty flavor to the soup.
3. Remove the toasted fideo and set it aside.

Step 2: Sauté Aromatics

1. In the same pot, add more oil if necessary.
2. Sauté the chopped onion until translucent, about 3–4 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Add the Tomato Base

1. Pour in the blended tomatoes (or canned puree) and stir well.
2. Cook the mixture for 5–7 minutes, stirring occasionally, until it darkens slightly and thickens.

Step 4: Simmer the Broth

1. Add the chicken or vegetable broth to the pot. If desired, add an extra cup of water for a thinner soup.
2. Season with cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Bring the soup to a gentle boil.

Step 5: Cook the Fideo and Vegetables

1. Return the toasted fideo to the pot, stirring to ensure the pasta doesn’t clump together.
2. Add diced potatoes and zucchini, if using. Reduce the heat and simmer for 8–10 minutes, or until the pasta and vegetables are tender.

Step 6: Add Protein (Optional)

1. If using shredded chicken or beef, stir it into the soup during the last 2–3 minutes of cooking to warm through.

Step 7: Serve and Enjoy

1. Ladle the soup into bowls and top with fresh cilantro, avocado slices, a squeeze of lime juice, and crumbled queso fresco.
2. Serve hot with warm tortillas or crusty bread on the side.

Serving and Storage Tips

Serving:

• Pairs well with: A side of Mexican rice, a crisp salad, or tortilla chips.
• Portion size: This recipe makes about 4–6 servings.

Storage:

• Refrigerate: Store leftover soup in an airtight container for up to 3 days.
• Freeze: Fideo Soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Note that the pasta may soften slightly upon reheating.

Reheating:

• Reheat on the stovetop over medium heat, stirring gently. Add a splash of water or broth if the soup has thickened during storage.

Helpful Notes

• Noodle Options: Fideo noodles are traditionally used, but broken angel hair or vermicelli pasta works well too.
• Tomato Base Shortcut: Use canned tomato sauce or diced tomatoes if you’re short on time. Blend if needed for a smooth consistency.
• Vegetarian Version: Stick to vegetable broth and skip the meat for a plant-based version.
• Adjust Thickness: For a soupier texture, add more broth or water. For a thicker consistency, let it simmer longer.

Tips from Well-Known Chefs

• Chef Rosa’s Tip: “Toast the noodles until they’re a deep golden brown—this enhances their flavor and prevents them from getting mushy.”
• Chef Miguel’s Tip: “Add a chipotle pepper or a spoonful of adobo sauce to the tomato base for a smoky kick.”
• Chef Elena’s Tip: “Blend a roasted tomato and onion with the garlic for a deeper, more traditional flavor.”

Frequently Asked Questions

1. What is fideo?

Fideo refers to thin vermicelli-style noodles, commonly used in Mexican and Spanish dishes. It’s often sold pre-cut, but you can use broken-up spaghetti as a substitute.

2. Can I make this soup spicy?

Yes! Add diced jalapeños, a pinch of chili powder, or a chipotle pepper in adobo for extra heat.

3. Can I use fresh tomatoes instead of canned?

Absolutely. Blend fresh tomatoes into a puree for a fresh and vibrant flavor.

4. Can I add beans to this soup?

Yes, black beans or pinto beans make excellent additions for extra protein and texture.

5. How do I prevent the noodles from overcooking?

Add the fideo to the soup just before serving and cook until al dente.

6. Can I use a different type of pasta?

Yes, small pasta shapes like orzo or ditalini work as substitutes if fideo isn’t available.

7. Is this soup gluten-free?

Use gluten-free pasta to make this dish suitable for gluten-free diets.

8. What’s the best way to reheat the soup?

Heat it gently on the stovetop with a bit of extra broth to restore its consistency.

9. Can I make this soup in advance?

Yes, prepare the base ahead of time and cook the noodles just before serving to maintain their texture.

10. What can I serve alongside this soup?

Pair it with a side of guacamole, fresh salsa, or a light salad for a complete meal.