20-Minute Sopa de Fideo (Mexican Noodle Soup)
Make this family-favorite Mexican noodle soup in just 20 minutes! Sopa de Fideo is warming, comforting, and delicious—combining fideo noodles in an aromatic tomato-based broth. Plus, it’s dairy-free, optionally oil-free, and vegan!
Servings: 2 servings
Calories: 470kcal
Cost: 2.00
Ingredients
- 1 (7-ounce) package of fideo pasta
- ½ medium yellow onion, diced
- 3 medium garlic cloves, minced
- 1 cup of diced zucchini
- 5 cups of veggie broth (I used 3 vegetable bouillon cube dissolved in 5 cups of water)
- ½ tablespoon of ground cumin
- 2 roma tomatoes, diced
- 1 (8-ounce) small can of tomato sauce
Instructions
- In a medium pan over medium-high heat, saute the onion and garlic for 1 minute. Add zucchini and fideo noodles and saute until the noodles become a very light brown (1 to 2 minutes).
- Add broth, cumin, tomatoes, and tomato sauce and thoroughly combine.
- Bring to a boil, then reduce heat to low and let simmer for 10 minutes, or until noodles have softened.
Notes
- Adjust the texture: We quite like the chunky texture of unblended chopped tomatoes. However, for a more traditional sopita recipe, blend the tomatoes, onion, garlic, and 1 cup of broth into a puree, then strain it into the pan with the remaining broth.
- Fresh vs. canned tomatoes: We highly recommend using fresh tomatoes in the summer. Out of season, canned tomatoes are fine.
- Season to taste: Taste the soup before serving and adjust the amount of cumin, plus add salt and black pepper to taste.
Nutrition
Calories: 470kcal | Carbohydrates: 97g | Protein: 16g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 2906mg | Potassium: 952mg | Fiber: 7g | Sugar: 16g | Vitamin A: 2403IU | Vitamin C: 31mg | Calcium: 81mg | Iron: 4mg
