Sopa de Fideo is an incredibly quick, simple, and flavorful Mexican noodle soup. This vegan version features fideo noodles simmered in a perfectly spiced tomato-based vegetable broth. It’s a 15-minute recipe you can make on the stove or in the Instant Pot!
A comforting bowl of Sopa de Fideo is all you or the kids need to feel comforted and warmed from head to toe. It’s a flavor-packed, yet incredibly simple vegan Mexican noodle soup made with ingredients you likely already have at home. Just like my Classic Vegan Chicken Noodle Soup, this recipe is easily loved by all!
What is Mexican fideo soup?
Sopa de fideo (“noodle soup”) is made with a warm and comforting tomato and broth base and golden toasted noodles. It’s a classic dish in many Spanish households because it’s easy to make and budget-friendly. More authentic versions use a tomato and chicken broth base, but my vegan version uses simple substitutions that are just as tasty and warming.
Fideo soup vs chicken noodle soup
Vegan fideo soup and vegan chicken noodle soup have a few things in common: they’re both made with plant-based chicken broth and noodles, and every slurp is incredibly comforting. However, sopa de fideo skips the sauteed vegan chicken, poultry seasonings, and vegetables found in traditional chicken noodle.
Instead, it has a smooth texture (besides the noodles) and a spiced, subtly tangy broth. It’s extra easy to make, too. There’s no sauteing or much prep involved; just blend the broth ingredients, simmer it in a pot with the noodles, and enjoy.
- Broth - The secret to the craveable flavors in this soup is the Better than Bouillon Vegetarian No Chicken Soup Base. It adds a depth of flavor unmatched by your typical storebought boxed broth. Just mix the bouillon with water and you have an amazing instant soup stock!
- Yellow onion
- Rotel tomatoes and green chilies - Canned tomatoes and chilies keep this recipe as easy as possible. Feel free to use fresh tomatoes and chilies when they’re in season.
- Green chilies - Adding extra canned green chilies infuses more spice.
- Fideo noodles - You should be able to find these in most well-stocked grocery stores or Spanish markets. They’re sometimes labeled as “cut spaghetti” because they’re short, thin, and bite-sized. If you can’t find fideo noodles, you can break up spaghetti or vermicelli noodles yourself.
- Chili powder - For smoke and spice. Lessen the amount to 1 teaspoon for a less spicy soup.
- Granulated garlic
- Dried oregano - Feel free to use Mexican oregano as a substitute. It has a refreshing citrus pop compared to regular oregano, which is mintier.
- Lime wedges
How to make sopa de fideo
This might be one of the easiest, low-maintenance soups you’ll ever try:
Step 1: Prepare the broth. Add the onion, garlic, half of the tomatoes and chilies, and some broth to a blender. Blend until smooth.
Step 2: Add it to a pot. Pour the broth into a large soup pot. Add the fideo noodles and the rest of the ingredients (except the cilantro and lime).
Step 3. Heat the soup. Bring the soup up to a boil, then immediately reduce the heat to a simmer. Cover with a lid and cook until the noodles are tender.
Step 4: Season and serve. Take the soup off of the heat and stir in the cilantro. Taste and add more seasonings as needed. Ladle into bowls, serve with a lime wedge, and enjoy! For full ingredients and instructions see printable recipe card below.
Instant pot instructions
Add the pureed broth and the rest of the ingredients (except the cilantro and lime) to the Instant Pot. Cook on High Pressure for 4 minutes, then quick release the pressure. Stir in the cilantro, then serve!
- Toast the noodles - In some authentic sopa de fideo recipes, the noodles are toasted in a little oil before being cooked in the broth. It can add another dimension of flavor, but isn’t a necessary step.
- Sopa de fideo con papas - AKA noodle soup with potatoes! For a heartier soup, cook diced yellow or white potatoes in the broth at the same time as the noodles.
- More noodle options - If you can't find fideo noodles, swap them with vermicelli, spaghetti, or angel hair pasta. Just break them into bite-sized pieces yourself. If you’re gluten free, use your favorite gluten free pasta noodles instead.
- Oil free - Use a good quality oil free vegetable broth or bouillon instead, like Organic Better Than Bouillon Vegetable Paste.
- For a smooth texture - If you like it to be completely smooth, blend all of the tomatoes and chilies with the other broth ingredients at the start.
Make ahead and storing
Make ahead: The soup is best eaten the day it’s made because the noodles will become soggy as they sit. The best way to save time with this recipe is to blend the broth mixture 2 to 3 days in advance. Keep it in a container in the refrigerator until it’s time to heat it up with the noodles.
Store: If you do end up with some leftovers, keep them in an airtight container in the fridge. Enjoy within 1 or 2 days.
Reheat: Quickly zap the leftovers in the microwave or reheat them in a saucepan on the stove.
Looking for more soup recipes?
- Italian Lentil Soup
- Split Pea Soup
- Vegan Broccoli Cheddar Soup
- Vegan Cream of Mushroom Soup
- Instant Pot Vegetable Soup
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!