This vegan fideo soup is a budget-friendly, easy-to-make soup that doesn’t skimp on flavor. It’s made with just a few simple ingredients yet delivers a rich, brothy tomato base, tender noodles, and great flavor. It’s the perfect cozy, homemade meal, ready in about 20 minutes. Bonus: the kiddos love it too!
Vegan fideo soup, also known as sopa de fideo, Mexican sopita, or simply Mexican noodle soup, is a staple in Mexican households, often served as a first course or a simple meal for kids and families.
I love brothy soups, so if you're looking for more, try Vegetable Pennsylvania Dutch Pot Pie, 10 Vegetable Soup, and Vegetable Orzo Soup, or visit 16 Delicious Vegan Soups and Stews for a great roundup.
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Why I Love This Recipe
- It takes about 20 minutes to make.
- It uses pantry staples like salt, some oil, and only five simple ingredients.
- It's wallet-friendly.
- It’s comforting, satisfying, and naturally vegan, like all our vegan soups and stews!
Ingredients
- Fideos: Fideos are pre-cut noodles commonly found in the international aisle of most major grocery stores. They’re the easiest option and save you the step of breaking up pasta. But if you can’t find them, vermicelli or angel hair will work fine. And if you need a delicious way to use up the bag of fideos, try my Vegan Chicken Noodle Soup.
- Vegetable Broth: Use a high-quality broth paste, such as Better Than Bouillon, to control the flavor. Since this is a brothy soup, you want the highest quality possible.
- Cilantro: It is an optional garnish, but it adds a wonderful flavor to the soup. Alternatively, toss a few sprigs while the soup cooks or blend some with the tomatoes for a more integrated flavor.
- Tomatoes: I use regular round tomatoes, commonly called globe tomatoes. These are the classic, medium-sized tomatoes you typically find in grocery stores.
See the recipe card for additional ingredients and measurements.
Variations
- Toss in some cooked chickpeas or crumbled tofu for a protein boost.
- Add in diced zucchini or peas for extra nutrients and color.
- If small children are not eating, add a pinch of cayenne, diced jalapeños, or hot sauce for heat.
- Use gluten-free spaghetti or rice noodles instead of traditional fideo for gluten-free options.
- For a smoky flavor, roast the tomatoes, onions, and garlic before blending.
How To Make Vegan Fideo Soup
Here's what you'll be doing. See the recipe card for details.
Step 1: Blend tomatoes, onion, garlic, and salt until smooth.
Step 2: Strain the tomato mixture through a fine mesh sieve or cheesecloth to remove seeds and skins. Set aside.
Step 3: Heat oil over medium heat, add the noodles, and toast until golden brown, stirring frequently - about 5 minutes.
Step 4: Pour the strained tomato mixture into the pot with the noodles. Stir and cook for 5 minutes.
Step 5: Stir in broth. Bring to a boil, then simmer on low for 3-4 minutes until fideos are tender. Adjust time if using thicker noodles.
Step 6: Adjust seasoning, garnish with fresh cilantro, and serve with lime wedges, if desired.
Top Tips
- Stir the fideos continuously when you toast them. They can burn quickly if you let them sit.
- For this post, I used a very fine strainer, which made it a bit challenging to squeeze out all the liquid. For easier straining, use a cheesecloth, a clean, thin kitchen towel, or a strainer with slightly larger holes.
- If you prefer to save time, you can skip straining the tomato mixture by removing the seeds from the tomatoes before blending, though the soup won’t be as smooth.
- In soups with pasta, like Lemony White Bean Soup With Rigatoni or One-Pot Vegan Minestrone, the pasta tends to absorb the liquid over time, so they’re best enjoyed right away.
Serving Suggestions
- Pair this vegan fideo soup with warm, crusty bread for dipping.
- Serve with a side of Cilantro Lime Rice and Sheet Pan Oven Roasted Vegetables.
- Top each bowl with fresh cilantro, a squeeze of lime, and a sprinkle of chili flakes. You can also top it with avocado slices and/or vegan sour cream.
Recipe FAQS
Yes, vegan fideo soup tastes even better the next day as the flavors meld together. Remember that the noodles may absorb more liquid, so add extra broth or water when reheating.
Store the soup in an airtight container in the refrigerator for up to 4 days. If possible, store the noodles separately to prevent them from soaking up too much broth.
Yes, but it’s best to freeze the broth and vegetables without the noodles, as they can become mushy. When ready to eat, cook fresh noodles and add them to the reheated soup.
Vegan Spanish and Mexican Recipes
Got a minute? I'd love for you to comment and rate vegan fideo soup. Your feedback is invaluable—did you love it? Did you make any cool twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Fideo Soup
Ingredients
- 3 ripe tomatoes
- ½ medium white onion roughly chopped
- 2 cloves garlic
- ¾ -1 teaspoon salt adjust to taste
- 2-3 tablespoons vegetable oil or neutral oil
- 7 ounces of fideo noodles almost two full cups
- 4 cups vegetable broth I recommend one heaping tablespoon of Better Than Boullion Vegetable Paste and 4 cups of water
- fresh cilantro optional for garnish
- lime wedges optional for serving
Instructions
- Prepare the Tomato Base: Blend the tomatoes, onion, garlic, and salt in a blender until smooth. Strain the mixture through a fine mesh sieve to remove any seeds or skins, if desired. Set aside.
- Toast the Fideo Noodles: Heat the oil in a large pot or deep skillet over medium heat. Add the fideo noodles and toast them, stirring frequently, until golden brown - about 4-5 minutes. Be careful not to burn them.
- Cook the Sauce: Pour the blended tomato mixture into the pot with the toasted noodles. Stir and let it cook for 3-5 minutes until the sauce is absorbed slightly. The fideos will begin to soften.
- Add the Broth: Stir in the broth. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for 3-4 minutes, or until the noodles are tender. The simmering time can be longer if you’re using spaghetti or a thicker noodle.
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt if needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of flavor.
Reg says
This vegan fideo soup is pure comfort in a bowl! It’s so simple to make, yet the flavor is incredible. Perfect for a cozy dinner or when you need something quick and budget-friendly. Bonus points for how much the kids love it.