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!
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“Absolutely delicious!! I was craving my mom’s sopa de fideo and ran into this recipe. Will definitely make again!! Easy and fast with avocado and corn chips. Soooo flavorful!! I had to have two big bowls. Thank you!!”
Angie cadena
Easy Recipe for Sopa de Fideo
Sopa de Fideo, or Mexican Noodle Soup, is a simple and comforting tomato-based noodle soup made with toasted vermicelli noodles. This incredibly easy soup is full of flavor and, of course, inexpensive (hello, budget-friendly). The toasted noodles are what give this soup a little extra depth, and I’ve found that taking a few extra minutes to let them turn golden before adding the broth makes a big difference in the final flavor!
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. This recipe keeps the light, brothy, tomato-rich feel of traditional Sopa de Fideo, but I add a little cumin, lime juice, and fresh cilantro for extra warmth and brightness (because I LOVE lime in soup!). Some versions are kept very simple, while others include carrots, potatoes, shredded chicken, or even meatballs, which remind me of Albóndigas soup but with added noodles! For this recipe, you can expect soft noodles and a savory tomato broth made from mostly pantry staples. Seriously, you need to try this one.
Recipe Success Tips
- Break your noodles into 1-2 inch pieces. I’ve used a few different types of vermicelli to make this recipe, including rice and wheat. If your rice vermicelli doesn’t snap easily, cut it with kitchen scissors, or place it in a zip-top bag and gently crush it with a rolling pin to separate the nests. Wheat vermicelli is usually easier to break. OR you can use pre-cut fideo noodles if you can find them!
- Toast the noodles well. I like to toast the noodles until about half of them are golden brown, then stop because they’ll continue to darken a little once the garlic and spices hit the pan. Stir often so they brown evenly. You can toast in batches if your pot feels crowded, then add them all back in before moving to the next step.
- Simmer just until the noodles are tender. If they cook too long, they’ll keep soaking up the broth and get very soft. That’s not necessarily a bad thing (dry Sopa de Fideo, aka Sopa Seca de Fideo, is another recipe where the noodles absorb most of the tomato broth!). But for this soupier recipe, I like to keep it brothy and serve it quickly so the noodles don’t soak up too much soup.
- Adjust the jalapeño to your spice level. I simmer the jalapeño whole so it adds flavor without making the whole pot too spicy, though the heat will depend on your pepper. Leave it out if you don’t do spice, or slice it before simmering if you want more heat!
- Try alphabet pasta. For a different twist, swap the noodles for alphabet pasta to make Sopa de Letras. The soups are very similar, with a cozy tomato broth and quick cook time, but the alphabet pasta makes it extra fun!
Sopa de Fideo
Cost $6.82 recipe / $1.14 serving
Ingredients
- 2 Tbsp vegetable oil ($0.17)
- 8 oz. vermicelli noodles (uncooked, $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)
- ¼ 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.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sopa de Fideo Step-by-Step Photos
Gather all of your ingredients.
Toast the noodles: Add 2 Tbsp vegetable oil to a large soup pot. Break 1/2 lb. (8 oz.) vermicelli noodles into 1 to 2-inch pieces, then add them to the pot and toss to coat in the oil. Cook over medium-low heat, stirring often, until the noodles are golden brown in spots, slightly blistered on the surface, and smell lightly toasted. Aim for about half of the noodles to be browned because they may darken a little more in the next step. Watch closely so they don’t burn, and toast in batches if your pot feels crowded.
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.
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 for added texture.
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 noodles are tender and the broth looks slightly thicker.
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 ¼ bunch roughly chopped cilantro (you can use more or less to taste).
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.
Serving Suggestions
If you want to make this soup a little heartier, you can add some shredded chicken or store-bought rotisserie chicken. I also love serving it with warm rolled-up tortillas for dunking because they soak up that tomato broth so well. For a fresh side, I’d pair it with this avocado and tomato salad to add something cool and creamy to contrast the warm soup. Or if you want to have fun with toppings, try a few chunks of avocado, pickled red onions, crumbled queso fresco, or a handful of air fryer tortilla chips for scooping and crunch. 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.
Love Mexican Flavors? Try These Soups Next:
- My Taco Soup gets its bold flavor from taco seasoning and ranch seasoning, so every spoonful tastes cozy and flavor-packed!
- This 30 Minute Posole is perfect when you want a hearty bowl of soup without waiting all afternoon for it to simmer.
- Mexican Red Lentil Stew turns simple red lentils into a hearty bowl with chili powder, cumin, turmeric, and a bright lime finish.
- Our Mexican Meatball Soup is a comforting one-pot meal with juicy meatballs and a broth that gets even better as it sits.
More Mexican-Inspired Recipes
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.
Very yummy! Although I wish I cut the jalapeño in. Also I feel like it’s missing a spice?
This recipe is my new favorite! I made this for my husband and he said it brought back his childhood memories of how his mom made it for him. He loved it! So authentic and full of flavor. Thank you!
I grew up eating fideo, but only my grandma made it. For some reason, it’s not a staple at all Mexican restaurants especially as you move further north. Anyway, thank you for this recipe. It means a lot to me and is delicious as heck. The taste is surprisingly soft and subtle despite a bit of spice. I love it with sliced zucchini and fresh cooked corn cut off the cob
I used rice vermicelli noodles as depicted in the photo, but I found them almost impossible to break into pieces! Even scissors wouldn’t cut them. Any tips?
This is my go to when I want comfort & easy! Thank you! It is used at least once a month, I just add extra vegetables!
I just made this for my very picky family who hate trying new things. They love it and so do I. I added a touch more cumin, 2 limes (they were small, but not key lime small), and being lazy I got a tequila lime rotisserie chicken to add because my husband said “I’ll die if it doesn’t have meat!”it’s delicious even before adding any extras. Thank you so much for sharing your recipe and making it so easy to follow!!!!
Made this for the 1st time. I never liked anyone else’s Sope but this one was so good. Added more lime for the taste and cilantro was perfect. Thank you
Thank you for this recipe! It was quick to make and very delicious! I had never tried sopa de fideo before, will definitely make it again!
Delicious authentic taste!! Thank you foe this simple and yummy recipe. It was a hit.
This turned out really good. I just need to work on my onion cutting skills. Excellent recipe!!
It definitely takes some time! Thanks Melissa!
Love the recipe! I used a can of fire roasted tomatoes and blended the garlic with it before adding to the soup. This was my first attempt at fideo, and despite the 8 year old saying it was ‘too tomatoey’ it will not be the last!
YUM!!
This is my son’s favorite thing to get when we go out for Mexican food. I can’t wait to make it for him at home!
Can’t wait to hear what you all think Jen!
I’ve tried this recipe and it’s exactly like my mom made it. The only two things I added were potatoes and ground beef added more cumin, salt & pepper. Thank you so much for sharing this delicious recipe.
Thanks for sharing Grace!
Absolutely delicious!! Was craving my mom’s sopa de fideo and ran into this recipe. Will definitely make again!! Easy and fast with avocado and corn chips. Soooo Flavorful !! had to have two big bowls :))
Thank you!!
Loved it was delicious and easy to make great on a cold winter night I give it 5 stars.