- Prep-time: / Ready In:
- Makes 4 servings
- Serving size: ¼ of recipe
- Print/save recipe
Sopa de Fideo, also called Sopita by my family, is a soup that my grandma used to make for me when I was little, and sitting down to a steaming bowlful still feels like being wrapped in one of her hugs. Traditionally, the broth is made by blending fresh Roma tomatoes, but I use canned tomato sauce because I learned to make it that way—and because I don’t want to have to wash the blender! I then stir in a couple of diced fresh tomatoes for extra flavor and texture.
This recipe is from Toni Okamoto’s new cookbook Plant-Based on a Budget: Quick & Easy, out March 7, 2023. Learn more and preorder a copy here.
For more easy vegan Mexican recipes, check out these tasty ideas:
- Mexican Breakfast Hash with Lime Crema
- Red Onion and Charred Cauliflower Tacos
- Mexican Chocolate Nice Cream
- Or check out our full collection of vegan Mexican-inspired recipes
By Toni Okamoto,
Ingredients
- ½ medium yellow onion, diced
- 3 medium garlic cloves, minced
- 1 small zucchini, diced
- 1 (7-ounce) package whole wheat angel hair pasta, broken into small pieces
- 2 Roma tomatoes, diced
- 1½ teaspoons ground cumin
- 5 cups vegetable broth
- 1 (8-ounce) can tomato sauce
Instructions
- In a medium saucepan, heat ¼ cup water over medium-high heat. Sauté the onion and garlic in it for 1 minute. Add the zucchini and pasta and sauté until the noodles turn very light brown, 1 to 2 minutes.
- Add the tomatoes, cumin, broth, and tomato sauce and stir until thoroughly combined.
- Bring to a boil, cover with a lid, reduce the heat to low, and let simmer until the pasta has softened, about 10 minutes.
Per serving (¼ of recipe): 241 calories, 49 g carbohydrates, 8.7 g protein, 1.3 g total fat, 0.2 g saturated fat, 0 g cholesterol, 203 mg sodium, 3.9 g fiber, 7.4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (14)
(5 from 3 votes)Packs really nice flavor, and the recipe is pretty easy as well! Great spring time meal, and I will definitely make again!
I am very familiar with sopa de fideo. First off, toast the pasta just a bit for a little golden brown. You see, toasting the pasta gives it so much flavor. Then proceed with the broth made of veggie or chicken. or take a tomato cut up, add chopped onions, a good size clove of garlic. , cook these together till soft. Blend with an immersion blender add to the toasted fideo and simmer til done.
Call it nostalgia for childhood, but am I the only one who really really wants this to taste like Chef Boyardee spaghetti?
I can’t stand the flavour of cumin. Can I leave it out, or do you have a suggestion to substitute it? Thanks!
Hi Mary, Cumin is pretty key to the traditional flavor of sopa de fideo, but you could experiment with paprika or ground caraway. If you do, please let us know how it turns out! Thank you, Courtney Editor, Forks Over Knives
I have many recipes for fideo and I know many, many people who make it (mostly the New Mexico version versus the Mexican version); however, this is only the second one I have ever found using cumin and this is a LOT of cumin for the amount the recipe makes. I will use it when I try this particular recipe because I like it and a little goes a long way for flavor; but it can definitely be reduced to a half teaspoon or left out completely.
Serve with a huge side of steamed greens! Yummy!
I have a substitute because I also cannot tolerate much cumin. I substitute a little sage.
What protein could be appropriate to add to this soup?
Some variety of bean, Black beans would go well, but I could see pintos or even cranberry beans.
I'll bet tiny chunks of tofu would be fine. It takes on the flavors of the ingredients.
I bet chickpeas would be great in this soup.
I serve sopa de fideo with bean burrito with avocado. Yum!
I like to add cooked quinoa to soups to give them protein.