Sopa de Fideo
Updated Feb. 2, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large garlic cloves, peeled
- 1pound beefsteak tomatoes, quartered
- ½teaspoon red-pepper flakes
- 1tablespoon ground cumin
- 1tablespoon coarse kosher salt
- ¼cup neutral cooking oil, such as grapeseed
- 8ounces 1-inch fideo (3 cups)
- 2celery stalks, whole
- 1carrot, whole
- 1dried bay leaf
Nutritional analysis per serving (4 servings)
456 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 12 grams protein; 576 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
- Step 2
Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
- Step 3
Reduce the heat to low, then add the blended tomato mixture.
- Step 4
Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
- Step 5
Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
- Step 6
Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.
Private Notes
Comments
I didn't realize there were so many cuisine police on here. Never use cumin! Never use red pepper flakes! My goodness, lighten up. Cumin is a common spice in Mexican and other Latin dishes, and the decision to use it is up to the cook. Let's aim for more tolerance and inclusiveness - cooking may be one of the last bastions of accommodation and acceptance.
This is exactly the way my mom made it my entire life. She never measured anything and tossed in whatever she had on hand. I don’t understand the criticism over cumin, Mexico is a huge place with differences in cuisines. This recipe is delicious!
Cumin is rarely used in Mexican cuisine? That IS news. My abuela used Hunt's tomato sauce and added black pepper. The fideo toasting treatment is similar to the process for Mexican rice. Stirring is a must.
Overly complicated and overly seasoned version that you would never see served in Mexico. I was lucky enough to have a Mexican mother in-law who prepared this all the time and it was very simple. It is basically toasted vermicelli pieces where you add crushed tomatoes and chicken stock and reduce until you get the consistency you desire. You can add a clove of garlic and maybe some salsa, but don't over-season it. The question is how thick you want it, and that's a personal choice. Voila!
Using about a tablespoon of knorr chicken powder when blending the tomatoes is the secret to many Mexican salsas. Instead of water using some homemade chicken stock will increase the depth of flavor to the dish.
Very tasty! I subbed Chipotle Powder for the red pepper flakes and used 4 c chicken broth and 2 c water. I used a 28 oz can of whole tomatoes as others suggested. We thought the cumin was a bit too strong, so I might use half cumin and half coriander and consider adding oregano and ancho powder in future attempts. Thanks to the commenter who suggested serving with Michelada Chicken! I served that in tortillas with cheese and veggies.