Low Fat Traditional Mexican Sopa de Fideo
Experience the vibrant flavors of Mexico with this Low Fat Traditional Mexican Sopa de Fideo, a comforting noodle soup that’s both wholesome and satisfying. Featuring toasted vermicelli noodles simmered in a rich tomato-based broth infused with aromatic garlic, onion, and cumin, this recipe brings authentic taste to your table while keeping things light and healthy. Made with low-sodium vegetable broth and just a touch of olive oil, it’s perfect for those seeking a heartwarming yet guilt-free meal. Ready in just 30 minutes, this soup is garnished with fresh cilantro and served with tangy lime wedges for a burst of freshness, making it an ideal dish for family dinners or as a cozy starter. Perfectly balanced, easy to prepare, and brimming with authentic flair, this Mexican classic is sure to become a household favorite.
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Recipe Information
Ingredients
- 6 ounces Vermicelli (fideo) noodles
- 6 cups Low-sodium vegetable broth
- 3 medium Tomatoes
- 0.5 White onion
- 2 Garlic cloves
- 1 teaspoons Olive oil
- 0.5 teaspoons Cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro
- 4 Lime wedges
Instructions
Rinse and core the tomatoes. Cut them into quarters and set aside.
Peel the onion and cut it into chunks. Peel the garlic cloves as well.
In a blender, combine the tomatoes, onion, garlic, cumin, and 1 cup of vegetable broth. Blend until smooth and set aside.
Heat the olive oil in a large pot over medium heat. Add the vermicelli noodles and toast them, stirring constantly, until they turn golden brown (about 3-4 minutes).
Carefully pour the blended tomato mixture into the pot with the toasted noodles. Stir well and cook for about 2 minutes to allow the flavors to combine.
Add the remaining vegetable broth to the pot. Stir in the salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the soup uncovered for 10-12 minutes, or until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
Taste the broth and adjust the seasoning if necessary. Remove the pot from the heat.
Serve the sopa de fideo hot in bowls. Garnish with freshly chopped cilantro and a wedge of lime on the side for squeezing over the soup.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 21.3 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2086 mg | 44% | |
*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.
