Author: Mike

I became a big fan of Recipe.TV during COVID. I’d actually never heard of the channel before. Of course I’ve watched the Cooking Channel and Food Network and the like. Recipe.TV isn’t like them. There aren’t competition shows. There aren’t a bunch of cackling, screaming hosts. It’s mostly about cooking. And some about travel. I instantly became hooked. One of my favorite hosts is Chef Ericka Sanchez. Chef is a Mexican-born cook that has several cookbooks. On her show Ericka’s Mexican Cocina on Recipe.TV she makes authentic Mexican dishes that all look amazing. And that’s how I ended up making her Sopa de Fideo dish. As soon as I saw her prepare it I had to have it.

So Easy And Fresh

The first thing you’ll notice about this recipe for sopa de fideo is that the ingredients are fresh. And simple. There’s nothing crazy complicated going on here. No weird ingredients that you’ll have to go order online. It uses Roma tomatoes, which here at least, are readily available year-round. Same with the cilantro and of course onion.

The flavor is not like the canned tomato soup you might be thinking of. It’s better. Much better. And the vermicelli are amazing in it. If you’re not familiar with it, vermicelli is that wonderfully golden pasta (I used to think it was rice) you find in something like Rice-A-Roni! It adds a great flavor and color to this dish.

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Even Better Tomorrow

The flavors in this soup get more pronounced the next day. The vermicelli holds up well for a few days and reheats without becoming mushy as pasta sometimes does. If you want, sprinkle the soup with a little chopped cilantro before serving.

Thank you Chef Ericka for your family’s recipe! We love it!

Print Pin

5 from 1 vote

Sopa De Fideo (Tomato Noodle Soup)

A wonderful traditional Mexican family dish.

Course Main

Cuisine Mexican

Keyword soup, tomato

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 169kcal

Author Inspired by Chef Ericka Sanchez

Equipment

• Blender
• Saucepan

Ingredients

• 4 roma tomatoes stem ends removed, roughly chopped
• ½ cup white onion roughly chopped
• 2 cloves garlic
• 1 cup water
• 2 tablespoons vegetable oil
• ½ pound vermicelli also known as fideo pasta
• 3 teaspoons chicken bullion
• 6 cups chicken broth
• 6 sprigs cilantro

Instructions

• Add tomatoes to a blender along with the onion, garlic and water.
• Blend until smooth.
• Heat the oil in a large saucepan or Dutch oven over medium heat.
• Add the vermicelli. Stirring constantly, cook until the pasta is golden brown. Do not over-cook it. It can burn easily.
• Add the mixture from the blender. Note: Be careful, the pan and oil are hot, so do not have your face over the pan when you add the tomato mixture.
• Stir in the chicken bouillon.
• Add the broth and stir. Let the mixture come to a slow boil then reduce heat to a simmer.
• Add the cilantro sprigs. Cover and simmer for 20 minutes.
• Remove from heat.
• Remove the cilantro sprigs and serve.

Notes

I thought this soup just got better and better after a night in the fridge.

Nutrition

Calories: 169kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 5mg | Sodium: 1185mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

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