Dairy-Free Traditional Mexican Sopa de Fideo
Warm, comforting, and entirely dairy-free, this Traditional Mexican Sopa de Fideo is a satisfying classic that brings authentic flavor to your table. Made with golden-toasted fideo pasta, a velvety tomato base blended with garlic and onion, and perfectly seasoned with ground cumin and optional smoked paprika, this soup is a tribute to Mexico's culinary heritage. Simmered in vegetable broth and finished with fresh cilantro and zesty lime, it strikes the perfect balance of savory and tangy. Quick and easy, with just 10 minutes of prep and 25 minutes of cooking, this simple yet flavorful dish is ideal for busy weeknights or whenever you're craving soothing comfort food. Filled with vibrant ingredients and free of dairy, it's a wholesome crowd-pleaser that can easily be customized to suit any palate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Fideo pasta (or vermicelli noodles)
- 4 medium Roma tomatoes
- 0.5 medium Yellow onion
- 2 pieces Garlic cloves
- 4 cups Vegetable broth
- 1 cup Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Smoked paprika (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the fideo pasta and toast, stirring continuously, until golden brown and fragrant, about 3-4 minutes. Be careful not to burn the pasta. Remove the toasted noodles from the pot and set aside.
In a blender, combine the Roma tomatoes, onion, garlic cloves, and 1 cup of vegetable broth. Blend until completely smooth.
Pour the blended tomato mixture into the same pot used for toasting the pasta. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens and deepens in color.
Add the remaining vegetable broth, water, ground cumin, smoked paprika (if using), salt, and black pepper to the pot. Stir well to combine.
Return the toasted fideo pasta to the pot and bring the soup to a gentle boil.
Reduce the heat to low and simmer uncovered for 10-12 minutes, or until the noodles are tender and have absorbed some of the broth.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve the soup hot, garnished with fresh cilantro (if desired) and lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4637 mg | 202% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 29.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2939 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
