Mexican · Dinner
Toasted Noodle Tomato Soup
Sopa de Fideo
Mexican home-style soup of toasted thin pasta noodles simmered in a tomato broth with onion, garlic, and chipotle until tender, finished with avocado, queso fresco, lime, and chopped cilantro.
$
8 minsPrep
22 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
445Calories
14gProtein
22gFat
48gCarbs
5gSugar
6gFiber
780mgSodium
12mgChol
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Instructions
1
Prep
Rough-chop tomatoes, onion half, and garlic. Blend tomatoes, onion, garlic, chipotles, adobo sauce, cumin, oregano, and salt until smooth. Break fideo into 4cm lengths. Dice white onion for topping. Slice avocado. Chop cilantro. Cut lime into wedges.
2
Toast
Heat 4 tbsp oil in a heavy saucepan (3–4 quart) over medium 1 minute. Add broken fideo, stir constantly 3–4 minutes until deep golden brown and fragrant. Watch closely to prevent burning.
3
Build
Pour tomato base into the saucepan with toasted fideo. Cook over medium-high 4–5 minutes, stirring constantly, until colour deepens to brick red and liquid reduces by a third.
4
Simmer
Pour in 1500ml vegetable stock and bring to a boil. Reduce to medium-low and simmer uncovered 10–12 minutes, stirring occasionally, until fideo is tender and broth thickens slightly. Taste and adjust salt.
5
Plate
Ladle sopa de fideo into deep bowls. Top with avocado slices, crumbled queso fresco, diced onion, and cilantro. Serve immediately with lime wedges while broth is piping hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) fideo pasta
- 4 tbsp neutral oil
- 4 medium tomatoes
- 0.5 white onion
- 4 garlic cloves
- 2 chipotle chiles in adobo
- 2 tsp adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp fine salt
- 1500ml (6 cup) vegetable stock
- 120g (4.2 oz) avocado
- 60g (2.1 oz) queso fresco
- 60g (2.1 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime