Sopa de Fideo is a hearty vegetarian tomato soup made in less than 30 minutes! This easy recipe for Mexican soup with noodles includes thin pasta, plus garlic and jalapeno for a vibrant kick of flavor.
Set a large sauce pot over medium heat. Add the olive oil and fideo noodles. Stir and cook the noodles for 2 to 3 minutes, until most of the pasta is golden brown. *If using angel hair pasta, break the dried noodles into 1 – 1 ½ inch segments before frying.
Meanwhile, place the Rotel and juices in the blender. Add in the chopped onion, garlic, jalapeño, and cilantro. Cover and purée until smooth.
Once the noodles are browned, stir the vegetable purée into the pot. Simmer for 2 to 3 minutes to release the flavor from the produce, then add in the vegetable broth. Stir well and bring to a boil. Once boiling, lower the heat and simmer for another 5 to 10 minutes until the pasta is al dente. Taste, then season with salt and pepper as needed. Serve warm.
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Notes
Not a fan of spice? Omit the jalapeno in this recipe.Let leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 4-5 days. Note that the noodles will begin to lose their al dente-ness after 3 days or so.You can also freeze sopa de fideo. Transfer the cooled leftovers to a freezer safe container, and wrap in a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before you reheat and enjoy!