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!
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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.
Ingredients needed
- 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
- Garlic
- 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.
- Cumin
- 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.
- Cilantro
- 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!
Variations
- 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!
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PrintSopa de Fideo ( Mexican Noodle Soup)
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
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!
Ingredients
- 7 cups vegan chicken broth (water + 2.5 tablespoons Better than Bouillon Vegetarian No Chicken soup Base)
- 1 small yellow onion, peeled and rough chopped
- 3 cloves garlic
- 1 -10 oz can Rotel tomatoes & green chilies, I use the mild
- 1 -4 oz can diced green chilies
- 1 and ¾ cup Fideo Noodles, or use thin spaghetti noodles or vermicelli broken into roughly one inch pieces.
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic (powder)
- 1 teaspoon dried oregano
- 2 to 3 tablespoons chopped cilantro
- lime wedges for serving ( optional)
Instructions
- Add the chopped onion, garlic, half the canned tomatoes and half the chilies to your Nutribullet or blender with a cup of the broth. Blend until smooth.
-
In a soup pot/dutch oven add the veggie puree, fideo noodles and the rest of the soup ingredients, except cilantro and limes.
-
Stir and bring to a boil over high heat. Cover and reduce the soup to a simmer (medium-low) for 8-10 minutes or until the noodles are cooked to your liking.
-
Remove from heat, stir in the fresh cilantro. Season with salt and pepper if needed. Let sit for a couple of minutes to thicken (noodles will plump up). Serve with lime wedges if desired and enjoy! Instant pot instructions in notes section* For step by step photos, tips and more see above post.
Notes
- Instant pot: Add the chopped onion, garlic, half the canned tomatoes and half the chilies to your Nutribullet or blender with a cup of the broth. Blend until smooth. 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, let sit for a couple of minutes to thicken (noodles will plump up). Then serve!
- Fideo noodles: If you can't find fideo noodles for the soup they're basically a short cut vermicelli pasta. You can use vermicelli, spaghettini (thin spaghetti- what I quite often use), spaghetti or angel hair pasta noodles for this recipe, just break the noodles into roughly one inch pieces before cooking -works like a charm!!
- Oil free: use a good quality oil free vegetable broth or bouillon like Organic Better Than Bouillon Vegetable Base.
- Gluten free: use gluten free noodles.
- Feel free to puree all the tomatoes and chilies for the soup. I just like a little texture in my soup so I left some as is.
- Store: soup will keep in an airtight container in the fridge for a couple of days, Reheat on the stovetop or microwave, add a splash of vegetable broth if necessary to thin. I don't recommend freezing as the noodles can become mushy once defrosted.
This was originally posted Winter of 2018 it has been updated with new photos and more. Recipe itself is unchanged.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soups
- Method: Stovetop or Instant Pot
- Cuisine: Mexican
Bridget
Hello, do you add the remainder of the tomatoes and chilies to the soup pot with the rest of the ingredients?
Verna Rindler
Yes I do 🙂 enjoy!
Maria
Made the soup for lunch today after receiving it in my email. Loved it! Slightly spicy amazing flavour and I couldn’t believe how easy it was. My daughter was also a fan and she usually doesn’t do spice.
Verna Rindler
Thanks for the wonderful feedback, happy you all enjoyed the soup 🙂
diane neuwirth
This was sooo good, very full of flavour! So quick to prepare too 🙂
Verna
Thanks so much Diane. I am so glad you enjoyed the soup! appreciate your feedback 🙂
Keith
A family favorite.
Verna
Thanks Keith! So happy you're all enjoying it. Really appreciate the feed back!!
Susan
Please give me a wt vs volume measurement for the noodles. Thank you so much.
Verna
Hi Susan it's approximately 8 oz. Enjoy!
Susan
Thank you very much. It’ll be fun to try- maybe adding some beans for protein.
Megan
This soup is so simple yet bursting with flavor. This is such a comforting, warming meal. One of the best soups I've ever made. Now that the weather is getting cooler I can't wait to make this again. I try to keep most of the ingredients in my house so it's something I can always fall back on. It's great when you don't feel like standing over a stove forever but still want a home cooked meal
Verna
Thrilled you enjoyed it Megan. Thank you for the wonderful feedback, made my day!!
Jen
This soup is so flavorful and delicious! Best sopa de fideo recipe I’ve tried. This is a soup you can eat any time of the year.
Verna
Thank you so much Jen!! Thrilled you enjoyed it.
Leslie
One of our favourite soups! Love it
Verna
I'm so happy to hear that Leslie, thank you!
Verna
that made my day. thanks Leslie
Jill
This soup is awesome! Made it last week and have been meaning to comment because it’s so delicious! I have 2 picky kids and they ate everything!
Verna
thanks Jill! Nice to hear everyone enjoyed it. thank you for your comment.
Kassie
We’ve made this soup twice now. Really tasty thank you!
The Cheeky Chickpea
Hi Kassie, so glad you're enjoying the recipe. thank you for your comment?
Alicia
Can I add corn to the soup?
Also bypass the blender and make in a pot?
The Cheeky Chickpea
Hi Alicia, I'm sure corn would be a tasty addition. I do make the soup in a pot I just purée half the tomatoes and chilies before adding to pot for added flavour. You could skip that part and it would still be delicious? Enjoy!
Lauren
This soup is awesome! I never would have thought to make something like this.
The Cheeky Chickpea
Thanks Lauren, so happy you liked it. Happy day to you.