Sopa de Fideo (Mexican Noodle Soup)

Master an authentic sopa de fideo recipe (Mexican Noodle Soup) ready in just 30 minutes with simple, everyday ingredients.

Course Soup

Cuisine Mexican

Cook Time 30

Total Time 30

Servings servings

Calories 289kcal

In a medium pot get your vegetable broth boiling hot and set aside.
Add the tomatoes, onion, garlic, and 2 cups of the vegetable broth to the blender and puree until smooth. Pass through a fine mesh strainer.
Heat oil in a large pot, over medium-low heat. Add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.
Pour in the tomato mixture, be careful, it might splash. Stir to prevent the noodles from sticking. Simmer for 3 to 4 minutes or until the tomato puree becomes a deep red color.
Pour in the rest of your broth and increase heat to high. Add zucchini and cilantro sprig, and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season to taste with salt and pepper.
Serve with a wedge of lime so everyone can add as much lime juice as they like.

You can add zucchini, carrots, beans or potatoes to this for higher nutritional value.
For a lot of us, the food memory of this soup is associated with the flavor that knorr chicken flavor bouillon gives to the soup. To substitute this, I recommend using 2 teaspoons of Better than Bouillon No Chicken Base
To make this spicy, score an x on the tip of a jalapeño and add it to the soup along with the zucchini.