How to Make Sopa de Fideo (with extra vegetables)

Today I’m going to show you how to make sopa de fideo with extra vegetables!

I’ve been obsessed with this soup for the last month, making it as often as I can. Why? It’s one of the quickest homemade meals you can make, for one. All in all, it takes me maybe 10-15 minutes to make a homemade soup. 

This helps me meet my goals of making most of my food at home (instead of expensive takeout), without spending too much time in the kitchen. 

Sopa de fideo is also really easy to customize. I always add frozen vegetables to mine to help me get a quick vegetable serving in without making a whole extra dish. 

So if you’re looking for a lightning-fast meal to make (and a nutritious one too), look no further! Keep reading to learn how to make sopa de fideo and how you can customize it to your nutrition needs. 

sopa de fideo

What type of noodles to use

Fideo noodles are thin noodles, similar to angel hair or vermicelli noodles, used in Mexican and Spanish cooking. The main difference between fideo noodles and a noodle like angel hair is the length. 

Fideo noodles are cut into small bite-sized pieces (about ½” long). 

I really recommend fideo noodles if you can find them. They are one of the most affordable types of noodle you can buy. You can typically find them in the Hispanic aisle of your grocery store. 

If you don’t have access to fideo noodles, you can use something like angel hair or even spaghetti. But do be sure to break these noodles into ½” size pieces before starting the recipe. 

Customize it

As a dietitian, one of my favorite things about Mexican food is how customizable it is. It is so common for our meals to be served with a wide variety of toppings, and for each individual to choose what goes on top of their own plate. 

Here are some toppings you can serve with sopa de fideo:

  • Grated cotija or parmesan cheese
  • Lime juice
  • Diced avocado
  • Hot sauce
  • Cooked shredded chicken (I would add this in with the frozen vegetables if you’re using the recipe below)

I include a cup of frozen mixed vegetables (think the frozen bags of peas, carrots, and green beans). It’s a quick way to get a serving of vegetables without adding any extra cooking or chopping. It’s a win-win!

What to serve with sopa de fideo

My recipe for sopa de fideo is a good source of vegetables, carbs, and fiber. You will want to serve this with a protein for a complete meal. 

This could include adding cooked shredded chicken to the pot along with the frozen vegetables. 

Or you can serve sopa de fideo as a side with a main dish like shrimp tacos or chicken enchiladas. 

In a pinch, I’ve also served sopa de fideo with chicken nuggets (this is actually one of my favorite meals right now). 


ingredients for sopa de fideo

How to Make Sopa de Fideo (with extra vegetables)

This sopa de fideo will be your new favorite 15-minute meal. It's so simple and nutritious, you'll want to keep this recipe in rotation!
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: soup, vegetarian
Servings: 2


  • 1 Blender
  • 1 griddle or comal
  • 1 soup pot



  • ½ cup dried fideo noodles
  • 2 roma tomatoes
  • 2 cloves garlic peeled
  • 2 cups water
  • 2 tsp chicken bouillon powder
  • ½ tsp black pepper or to taste
  • 1 cup frozen mixed vegetables
  • 2 tbsp olive oil



  • Boil 2 cups of water
  • Heat a griddle or cast iron skillet over medium-heat
  • Place tomato and garlic cloves on the hot griddle. Heat for 5-10 minutes, turning every few minutes. There should be light charring on all sides of the tomato. You may need to remove the garlic from the griddle earlier to avoid burning.
  • Place the boiled water, charred tomatoes and garlic, and chicken bouillon powder in a blender. Blend on high until completely smooth. The mixture will be watery. Set aside.
  • Heat a soup pot over medium heat.
  • Add 2 tbsp olive oil to the pot, and heat for approximately 2 minutes.
  • Add the dried fideo noodles to the soup pot and stir to coat completely in the olive oil.
  • Continue to stir and toast the fideo noodles in the olive oil until the noodles are golden brown.
  • Add the tomato mixture from the blender into the soup pot. Stir to make sure no noodles are sticking to the bottom.
  • Bring the soup to a boil, then reduce heat to a simmer.
  • Add the frozen vegetables to the soup. Simmer for 5-10 minutes until vegetables are soft.
  • Divide the soup evenly among bowls and serve. Optional toppings include lime juice, crumbled cheese, and diced avocado.


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