Sopa de Fideo (Mexican Noodle Soup)

  • Serves

    serves 6-8


The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 14 cup canola oil
  • 4 cloves garlic, finely chopped
  • 3 stalks celery, finely chopped
  • 3 medium carrots, finely chopped
  • 1 medium white onion, finely chopped
  • 6 cups chicken stock
  • 2 oz. fideos (available at or vermicelli noodles, broken into 2" pieces
  • 8 oz. queso fresco (available at, crumbled
  • 14 cup very thinly shredded parsley leaves
  • 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand


Step 1

Heat oil in a 4-qt. saucepan over medium heat. Add garlic, celery, carrots, and onion, and cook, stirring, until soft, about 10 minutes. Add stock and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until tomatoes break down and are smooth, about 1 hour. Pour through a fine strainer into a bowl, and then pour soup back into pot; return pot to heat.

Step 2

Add noodles to soup and cook, stirring, until al dente, about 4 minutes. To serve, divide cheese among serving bowls, and ladle soup over top; garnish with parsley.

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