Best Sopa de Fideo Mexicana (Fideo Noodle Soup)

Prepare sauce. Blend tomatoes, onion, and garlic with ½ of broth on medium setting until smooth, for about 60 seconds.💡PRO TIP: This is essentially the base for my Mexican Tomato Sauce, which I use for recipes including my Mexican Red Rice, Fideo Seco, and Sopa de Albondigas and of course, this Sopa de Fideo.

Fry fideo noodles. Prepare a heavy-bottom pot with a thin layer of oil over low to medium heat. Once hot (the oil must be hot when you add the noodles!), add the noodles and cook for about 5 minutes. You may need to reduce heat to the lowest setting to avoid burning the noodles. Be sure to stir frequently with a spatula to prevent the noodles from toasting too quickly. They should toast evenly, turning a mix of light golden brown and deeper brown when ready.

Add sauce to noodles. Add the tomato mixture to the noodles and sauté together until the liquid absorbs completely and the mixture turns a deeper orange-red color. 💡PRO TIP: This step is essential. If you add the broth to raw tomato sauce, this will result in a raw tomato tasting broth. Sautéing it until it reduces completely ensures that it is cooked and adds another layer of flavor.

Add broth and simmer. Add chicken or vegetable broth and celery leaves and bring to a boil over medium-high heat for 5 minutes. Next, adjust heat to lowest setting, taste and adjust for salt if necessary, and cover. Simmer for an additional 10 minutes.

Serve and enjoy. Enjoy hot with a sprinkle of fresh lime juice and your favorite salsa. I like to serve this sopita alongside warm quesadillas for an easy weeknight dinner. My father and sister love their sopa de fideo with a spoonful of mayonnaise. Don’t knock it until you try it!