Sopa de Fideo

Sopa de Fideo is an incredibly simple yet flavorful soup made with a tomato based broth, toasted vermicelli noodles, fresh lime, and cilantro. The post Sopa de Fideo appeared first on Budget Bytes.

May 13, 2025 - 14:32

I first shared this cozy, comforting Sopa de Fideo recipe way back in 2014, after a trip to Mexico. Every time I make this easy soup, I’m reminded of all the wonderful things I saw and experienced on that vacation, which is just one of the reasons why this recipe has been on repeat in my kitchen ever since. Sopa de Fideo is the definition of comfort food: toasty noodles simmered in a silky tomato broth, ready in no time, and made almost entirely from pantry staples. It’s easy on the wallet, big on flavor, and always hits the spot. Just the way I like it!

Overhead view of a pot of sopa de fideo.

“Delicious authentic taste!! Thank you for this simple and yummy recipe. It was a hit.” Mavy

Easy Recipe for Sopa de Fideo

Sopa de Fideo, or Mexican Noodle Soup, is a simple and comforting tomato-based noodle soup. This incredibly easy soup is full of flavor and, of course, inexpensive (hello, budget-friendly). What makes it special is the toasted vermicelli noodles that add a little extra depth of flavor compared to your everyday noodle soup. There are a million ways to make Sopa de Fideo, so as with just about everything I post on Budget Bytes, I’ve tweaked this classic recipe to fit my needs and palate by adding a little cumin, lime juice, and fresh cilantro (because I LOVE lime in soup!) Seriously, you need to try this one.

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Sopa de Fideo

Sopa de Fideo is an incredibly simple yet flavorful soup made with a tomato based broth, toasted vermicelli noodles, fresh lime, and cilantro.

Course Soup

Cuisine Mexican

Total Cost $6.82 recipe / $1.14 serving

Prep Time 10

Cook Time 30

Total Time 40

Servings 1.5 cups each

Calories 161.9kcal

Author Beth Moncel

Equipment

Large Pot
Small Blender

Ingredients

2 Tbsp vegetable oil $0.17
8 oz uncooked vermicelli noodles $2.87
1 medium onion, small dice (about 1 cup, 150g) $0.76
2 cloves garlic, minced (about 1 Tbsp) $0.12
1 tsp cumin $0.09
28 oz can whole peeled tomatoes $1.48
6 cups chicken broth* (48 oz) $0.71
1 medium jalapeño, whole (optional) $0.16
1 large lime, juiced (about 2 Tbsp of juice) $0.25
1/4 bunch fresh cilantro (optional) $0.21

Instructions

Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered. You may need to brown the noodles in batches.
Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, or until the onions have softened.
Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth.
If using a jalapeño pepper, add it to the pot whole (this gives a slight jalapeño flavor without too much heat). Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft. If the noodles absorb too much liquid, feel free to add more tomato sauce or broth if desired.
Add lime juice and roughly chopped cilantro leaves to the finished soup just before serving. Feel free to slice the jalapeño and use it as a garnish when serving.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon soup base to make my broth because it’s less expensive than canned broth, and I can mix up any amount that I need. The little jar just sits in my fridge, ready for whenever I need broth. (1 tsp chicken base + 1 cup water = 1 cup broth).

Nutrition

How to Make Sopa de Fideo Step-by-Step Photos

Gather all of your ingredients.

Vermicelli noodles toasting in a casserole pot.

Toast the noodles: Add two tablespoons of vegetable oil to a large soup pot. Break 1/2 lb. (8 oz.) of vermicelli noodles into one to two-inch sections. Add them to the pot and cook while stirring over medium-low heat for a few minutes or until the noodles are golden brown like this. Aim for about half of the noodles to be browned because they may brown slightly more in the next step. You may need to toast your noodles in batches.

Diced onion, cumin, and minced garlic added to toasted noodles in a pot.

Add the onion and seasonings: Once the noodles look brown and a little blistered, add 1 diced onion, 2 cloves minced garlic, and 1 tsp cumin. Continue to cook while stirring for a few minutes more while the onions soften (the cumin will also toast a little in the process). The moisture released from the onions should slow down the browning of the noodles and keep them from going too far.

Canned tomato juice added to a pot of toasted noodles and diced onion.

Add some tomato juice: Add a little of the juice from one 28-oz. can of whole tomatoes to the soup pot with the noodles to stop them from browning.

Blend the tomatoes: Next, it’s time to purée the canned tomatoes. Why use whole tomatoes if you’re just going to purée them anyway? Rumor has it (that just means I forgot where I heard it) that the better tomatoes are used for “whole” canned tomatoes, while the poorer quality tomatoes are used for diced or crushed tomatoes. I don’t know if that’s true, but we’ll go with it today. Anyway…add the canned tomatoes and remaining juices to a blender.

Blend until the tomatoes are puréed. I left mine just slightly chunky.

Chicken broth, a whole jalapeno, and pureed tomatoes in a pot with toasted noodles and onions.

Cook the soup: Add the puréed tomatoes, 6 cups of chicken broth, and a whole jalapeño to the pot. Why whole? It infuses the soup with a little jalapeño flavor without much heat. (BUT take that with a grain of salt. Every pepper has its own level of heat, so I can’t guarantee that it won’t be spicy with this method.)

Now, place a lid on the soup, turn the heat up to medium-high, and let it come to a boil. Let the soup boil for about 15 minutes or until the pasta is cooked through.

Chopped cilantro and half a lime being squeezed into pot of sopa de fideo.

Garnish: Once the noodles are cooked, it’s time to add the final touches. Add a squeeze of lime juice from 1 large lime and 1/4 bunch roughly chopped cilantro (you can use more or less to taste).

A finished pot of homemade sopa de fideo.

Serve: Stir them in and serve. The longer the soup sits, the more the noodles will absorb the broth and fill up the pot. You can also slice the jalapeño and serve it on top as garnish (optional). YUM.

Jazz it Up!

If you want to make this soup a little heartier, you can add some shredded grilled chicken or store-bought rotisserie chicken. If you want to have fun with toppings, try a few chunks of avocado, pickled red onions, some crumbled queso fresco, or even a few air fryer tortilla chips. I added a dollop of sour cream to mine, but it’s just as delicious without any toppings. Promise.

Storage & Reheating

Store your homemade Sopa de Fideo in an airtight container in the fridge for up to 3–4 days. The noodles will soften as they soak up more of the broth, but I still love it either way. If you prefer a soupier consistency when reheating, just add a splash of chicken broth or water to loosen things up. You can reheat this soup in the microwave or on the stovetop.

Overhead view of two bowls of taco soup, topped with sour cream and shredded cheese.

Our Sopa de Fideo recipe was originally published 7/19/14. It was retested, reworked, and republished to be better than ever 5/13/25.

The post Sopa de Fideo appeared first on Budget Bytes.