Soy-Free Traditional Mexican Sopa de Fideo
Warm, comforting, and utterly satisfying, this Soy-Free Traditional Mexican Sopa de Fideo is a timeless classic perfect for family gatherings or an easy weekday meal. Made with toasted vermicelli noodles, a rich tomato-based broth, and a hint of cumin, this authentic recipe brings bold, heartwarming flavors to your table in just 35 minutes. Fresh Roma tomatoes, garlic, and onions are blended to create an aromatic base, while optional garnishes like fresh cilantro and lime wedges add a zesty finishing touch. Perfectly customizable for vegetarians with the option of using vegetable broth, this versatile soup is a delightful way to enjoy Mexican comfort food without soy-based ingredients. Satisfying, wholesome, and simple to prepare, this dish is a must-try for anyone seeking traditional Mexican flavors!
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Recipe Information
Ingredients
- 8 oz Vermicelli noodles (fideo pasta)
- 4 medium Roma tomatoes
- 1 small Yellow onion
- 2 large Garlic cloves
- 6 cups Chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons Olive oil
- 0.5 teaspoons Cumin
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 whole Lime wedges (optional, for serving)
Instructions
Heat a large pot over medium heat. Add the olive oil and allow it to warm up.
Break the vermicelli noodles into smaller pieces, about 1-2 inches long, if they are not already pre-broken. Add them to the pot and toast, stirring constantly, until they are golden brown. Be careful not to burn them. Once toasted, remove the noodles and set aside.
In a blender, combine the Roma tomatoes, onion, garlic, and 2 cups of the broth. Blend until smooth to create the base for the soup.
In the same pot used to toast the noodles, pour the blended tomato mixture and bring it to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally, allowing the flavors to develop.
Add the remaining 4 cups of broth, cumin, salt, and black pepper to the pot. Stir well.
Return the toasted vermicelli noodles to the pot. Lower the heat to medium-low and simmer the soup for about 10-12 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Serve the soup hot, garnished with fresh cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7542 mg | 328% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 17.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1354 mg | 29% | |
*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.
