Sopa Seca de Fideo is made with thin Fideo noodles cooked in fresh tomato sauce and broth and topped with crumbled cheese, avocados, and cilantro. This Mexican “dry” soup is a hearty and filling casserole the whole family will love!
When G asked what I was preparing for lunch today, I answered “noodle soup” but failed to elaborate that the “soup” was Sopa Seca de Fideo.
The poor guy sat down on the table, fully expecting oodles of broth, and didn’t quite know what to make of the dry pasta dish that greeted him instead. My bad.
What is Sopa Seca de Fideo
Sopa Seca de Fideo means “dry soup with noodles.” It’s a classic Mexican casserole with thin vermicelli noodles lightly browned in oil and then simmered in fresh tomato sauce and meat broth until mostly dry.
The pasta is usually served as a side dish with Mexican favorites such as pollo asado or pork chili verde. It’s also common to enjoy it as a meal, topped with various garnishes such as crumbled queso fresco, sliced avocados, and chopped cilantro.
- The first step is to make the sauce with fresh tomatoes. Poach the tomatoes in water until softened and blend with onions and garlic in a food processor until smooth.
- The next step is to toast the noodles in olive oil to impart color and a nutty aroma.
- Finally, add the tomato sauce and chicken broth. Let the noodles simmer until it has absorbed all the flavors and is mostly dry.
- To add a bit of heat, puree one or two chipotle peppers in adobo sauce or chili de arbor with the tomatoes.
- The recipe calls for Fideo noodles, which are broken up into small pieces, but other pasta varieties such as angel hair, elbow, shells (conchas), stars (estrellas), or alphabets are also great options.
- Feel free to add shredded chicken, chorizo, beans, or your favorite protein to make this pasta dish a hearty and filling meal.
How to serve
- Give this Mexican “dry” soup for lunch or dinner as a side dish or main meal.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat in the microwave at 1 to 2-minute intervals until completely warmed, stirring well after each interval.
In the mood for more amazing Mexican flavors? These charro beans are the perfect side to all your favorite Mexican entrees!
- 3 large tomatoes
- 1/2 cup water
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoon olive oil
- 1 package (7 ounces) Fideo noodles, broken into 3-inch lengths
- 2 cups chicken broth
- salt to taste
- 2 avocados, pitted and cubed
- Queso fresco or cotija cheese, crumbled
- cilantro, stems trimmed and coarsely chopped
- In a saucepot over medium heat, combine tomatoes and water. Bring to a boil and cook for about 2 to 3 minutes or until tomatoes are softened.
- In a blender, transfer tomatoes including the liquid. Add onions and garlic and process until smooth.
- In a pot over medium heat, heat oil. Add fideo and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
- Add tomato puree and chicken broth. Bring to a boil. Season with salt to taste.
- Lower heat, cover and simmer until noodles are cooked and liquid is absorbed.
- Ladle onto serving plates and garnish with cheese, avocado, and cilantro.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”