As many of you know, we LOVE Mexican and Southwestern food in our household and eat it frequently. However, I tend to make the same few dishes over and over again to serve with it (Cilantro-Lime Rice, Mexican Rice, and black beans). They’re super delicious, BUT I’ve been wanting to change things up. So, I took to my Facebook page earlier this spring, and asked for ideas. And WOW, you all came up with some wonderful ones — from calabacitas to elote to papas y mas. (Click here to read all of them). One suggestion in particular called out to me immediately: Sopa de Fideo, which is essentially a Mexican tomato noodle soup. So, I did some research on it, looked through a ton of recipes, and made a version for my family and I to try.
And wow, this soup was incredible! This is total comfort food for me, as it combines some of my favorite things: soup, pasta, and citrus. The broth is slightly thick, due to the starch released from the pasta, which gives it a rich, hearty consistency without needing butter or cream. The pasta is tender + wonderfully flavorful from toasting it in oil. And the tomato-lime-cilantro flavors of the soup are bright, tangy, and wonderfully balanced. I can’t believe it took me 30+ years to try Sopa de Fideo, and I’m going to make up for lost time by eating it constantly from now on. =) Thank you to reader Norma for suggesting this amazing soup, and to all the other commenters for your fabulous ideas — I’m working my way through your suggestions, one by one!
Sopa de Fideo (Mexican Noodle Soup)
serves 6, adapted from Budget Bytes
Ingredients
2 Tbsp vegetable oil (or olive oil)
8 oz. uncooked vermicelli noodles, broken into 1-2″ sections
1 medium onion, finely diced
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. kosher salt
1/4 teaspoon freshly-ground black pepper
1 (28 oz.) can crushed tomatoes (OR about 4 cups’ worth of peeled fresh tomatoes, pureed)
6 cups chicken broth
1 medium jalapeño, pierced a few times with a fork (optional – for a medium-spicy soup)
1 medium lime
1/4 bunch fresh cilantro, chopped (plus extra for garnish)
avocado, for topping (optional)Directions
Heat the oil in a large soup pot over medium heat. Add the uncooked broken vermicelli noodles and cook for 3-5 minutes, stirring frequently, until the noodles are golden brown.
Add the onion, garlic, cumin, salt, and pepper to the pot with the noodles, and cook for 5-7 minutes more, until the onions are softened and translucent. Add the crushed tomatoes, chicken broth, and jalapeno (if using).
Bring the mixture to a boil, then reduce the heat and simmer, for 10-15 minutes, until the pasta is soft. Remove from the heat, add in the chopped cilantro, and juice of 1/2 the lime. If you want a more lime-y soup, add in the juice from the remaining 1/2 lime. Stir well to combine, and add more salt/pepper, if needed, to taste.
Serve immediately, garnished with additional cilantro, lime, and chopped avocado, if desired.
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