Sopa de Fideo

Sopa de Fideo

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Razzlesnaz 0

"My Granmother Inocencia Romero used to make sopa de fideo for her family at least once a week when my mother was a kid. It was their comfort food and still is. My recipe is similar to my mom’s and grand mothers. I’ve made mine a healthier whole wheat recipe. She used vermicelli. She ground the the garlic, onion and stewed tomatoes in a molcajete which is a stone bowl with a rock pestle or the “Mexican blender”. I dice my onions, and use a garlic press instead. Also I use tomato sauce instead of stewed tomatoes. My version is spicier and more soup like containing more ingredients and garnishes."
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25 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. Heat the olive oil in a medium sauce pan over medium high heat being careful not to burn the oil.
  2. 2.Sauté the garlic, onion, cumin, black pepper, salt, red chile powder.
  3. 3. Break the dry pasta into thirds or smaller and add to the sauté mixture.
  4. 4.Mix the pasta into the sautéed mixture and add the tomato sauce.
  5. 5. Sauté for a couple more minutes. Stir again.
  6. 6. Add hot water to cover. Add beans and Anaheim green chile peppers.
  7. 7. Cook on high uncovered until the mixture boils and then reduce the temp to medium high. Cook whole grain angel hair pasta for 7 minutes or according to the package instructions .
  8. 8. Just before the fideo is done add the sprigs of cilantro or the baby spinach. Thin spaghetti takes a little longer to cook. Follow the cooking directions on the box of pasta. Serve and garnish with cheese and avocado slices.
  9. 9. When done, serve in a bowl and top with avocado slices and cheese.



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