How to Make Sopa de FideoCyd Converse
This tasty Mexican soup is the best comfort food - loaded with noodles and slightly spicy with lots of tomato flavor.
If you have ever been to Mexico, it is likely you have had Sopa de Fideo. This comforting soup, served warm, features a tomato base with delicious, golden noodles.
This soup is typically served for lunch or dinner, and is usually paired with warm, crunchy golden tortillas.
The word ‘Fideo’ actually means noodle in Spanish; the fideo noodles traditionally used in this humble soup are short and dried, although you will occasionally find them in dried nests.
Fideo noodles are very similar to vermicelli, and are pretty much angel hair pasta cut small.
Once they cook in the delicious tangy tomato broth, they absorb the liquid and can puff up to nearly triple their original size.
You can find these noodles in the international foods sections of most grocery stores, as well as online through retailers like Amazon, and also in local markets.
If you can't get hold of any, feel free to use angel hair pasta instead.
Sopa de Fideo is best made with fresh tomatoes, but if you are unable to find fresh, you can always substitute them for the canned variety.
If you want to pack a lot of flavor into your tomato broth, you can always roast your fresh tomatoes ahead of time or choose fire roasted canned tomatoes.
Sopa de Fideo Variations
Not only is this warming soup vegetarian, it provides an excellent base with which you can get very creative!
You can add in more veggies to make it even more flavorful and nutritious; vegetables like carrots, beans, zucchini, celery, squash or potatoes pair well with this soup.
And don’t be shy with your spices! Add in sprigs of fresh cilantro, or spice it up with finely diced fresh chilli or chilli powder.
Whilst it isn’t traditional to add chicken to this soup, it certainly tastes great and turns the dish into a more hearty meal.
Chorizo also makes a great addition to Sopa de Fideo.
More Mexican Dishes to Try
Love Mexican food and looking for a few more recipes to try? This Mexican Corn in a Cup is always a crowd favorite.
Or try this Mexican Goulash for an unexpectedly delicious dinner. Fin
Yummy Mexican Sweet Potato Fries are great paired with a side of fresh guacamole.
How to Make Sopa de Fideo
- 3 Chipotle Peppers
- 4 cloves Garlic, unpeeled
- 5 medium whole Ripe Tomatoes
- 1/2 cup Vegetable Oil
- 3 links Chorizo Sausage, casing removed (optional)
- 1/2 pound Angel Hair Pasta, or use Fideo pasta
- 1 cup Beef Broth, or chicken broth
- 1 teaspoon Dried Oregano, preferably Mexican
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Salt
- 2 medium Zucchini Squashes, cut into 1/4 inch dice
- 1/4 cup Whipping Cream, optional - can also use heavy or cream or creme fraiche
- 2/3 cup Finely Grated Parmesan Cheese
- 3 tablespoons Chopped Cilantro, for garnish
- Toast dried chillies in a skillet, using a spatula to press them flat, for about 30 seconds until they become aromatic. Put the chillies into a small bowl and cover with hot water for 30 minutes to rehydrate them, stirring them often. Once rehydrated, drain them and discard the water.
- In the skillet, roast unpeeled garlic for about 15 minutes until it has softened, turning from time to time.
- Line a baking sheet with foil and place your tomatoes onto it. Place beneath a very hot grill to char on both sides, which takes about 6 minutes per side. Once charred, allow the tomatoes to cool and peel, making sure you do not leave behind any juices.
- Using either a food processor or blender, blend the charred tomatoes, chillies and garlic until they form a thin puree.
- Using a large dutch oven, heat a tablespoon of oil over medium heat and add the puree, stirring frequently until it thickens, about 5 minutes. Set aside.
- If you want to make your dish meaty, cook chorizo for about 10 minutes, breaking it up as you cook. Drain the cooked chorizo of oil with a slotted spoon and set aside.
- Heat the remaining 6 tablespoons of oil in the skillet; you will want it to be hot enough that a noodle will sizzle the moment it touches the oil, but does not brown or burn immediately. Once the oil is hot enough, pour in about 1/3 of the noodles and fry, turning, until both sides are browned. Using a slotted spoon, drain the browned noodles of oil and set them on a piece of paper towel to capture any excess oil. Repeat until all noodles have been cooked.
- Bring the tomato puree to a simmer and add in the broth, oregano and pepper. Core and chop the remaining tomatoes and add them in. Bring everything to simmer until the mixture begins to thicken and has a tomato sauce appearance. Taste and season with salt and pepper as necessary.
- Add in the noodles and separate as they cook in the sauce. Add the chorizo or zucchini, if using. Simmer the sauce for about two minutes, until the noodles are tender. If you are using cream, pour it in and bring the heat to medium high so that it boils and thickens. Taste and season with salt and pepper as necessary.
- Stir in about half of the cheese before transferring to a serving bowl. Top the soup with chopped cilantro and the reminder of the cheese.
- Cyd Converse
- Food Network
- Mexican, Soups, Chorizo, Vegetables
- Related Recipes:
- Mexican Recipes, Soup Recipes, Chorizo Recipes, Vegetable Recipes
- Recipe Yields:
- 4 servings
- Prep Time:
- Cook Time:
- Total Time:
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Author: Cyd Converse
Source: Food Network
Recipe Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Amount Per Serving