Low Sodium Traditional Mexican Sopa de Fideo
Experience the comforting flavors of Mexico with this Low Sodium Traditional Mexican Sopa de Fideo recipe, a lightened take on a beloved classic. Featuring golden-toasted fideo pasta simmered in a rich, homemade tomato base, this simple yet wholesome soup is packed with flavor while staying low in sodium. Enhanced with aromatic cumin and black pepper, and finished with fresh cilantro and a splash of lime, this dish is perfect for cozy dinners or quick lunches. Ready in just 30 minutes, it’s a heartwarming choice for those seeking healthier versions of authentic Mexican cuisine. Ideal as a starter or a satisfying main, this sopa de fideo pairs beautifully with warm tortillas or a crisp salad.
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Recipe Information
Ingredients
- 8 ounces Fideo pasta (or broken vermicelli)
- 4 medium Roma tomatoes
- 0.5 medium White onion
- 2 large Garlic cloves
- 4 cups Low-sodium chicken or vegetable broth
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 tablespoon Fresh lime juice (optional, for serving)
Instructions
Begin by preparing the tomato base. In a blender, combine the Roma tomatoes, half of the white onion, and two garlic cloves. Blend until completely smooth, about 1-2 minutes. Set aside.
In a medium pot, heat the olive oil over medium heat. Once hot, add the fideo pasta and toast it, stirring frequently, until it turns golden brown. Be careful to avoid burning.
Pour the blended tomato mixture into the pot with the fideo. Stir to coat the noodles evenly, and let the mixture cook for 2-3 minutes or until it slightly thickens.
Add the low-sodium chicken or vegetable broth to the pot. Stir in the ground cumin and ground black pepper. Bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 10-12 minutes or until the fideo is tender and has absorbed some of the broth.
Taste and adjust seasonings if needed, keeping the low-sodium guidelines in mind.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 13.1 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1307 mg | 28% | |
*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.
