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a bowl of sopa de Fideo Mexican noodle soup with a spoon

Sopa de Fideo ( Mexican Noodle Soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Verna
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


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!




  1. 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.
  2. In a soup pot/dutch oven add the veggie puree, fideo noodles and the rest of the soup ingredients, except cilantro and limes.  

  3. 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.

  4. 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. 


  • 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