Vegan Traditional Mexican Sopa de Fideo

Warm your soul with this Vegan Traditional Mexican Sopa de Fideo, a comforting classic made entirely plant-based without losing its rich, authentic flavor. This quick and easy noodle soup features perfectly toasted fideo noodles (or vermicelli pasta) simmered in a savory tomato, garlic, and onion broth infused with smoky cumin. Optional additions like diced carrots and zucchini bring a hearty, veggie-packed twist, while fresh cilantro and a squeeze of lime elevate each bowl with a burst of freshness. Ready in just 35 minutes, this one-pot recipe is perfect for weeknight dinners or a cozy lunch, offering the perfect balance of simplicity and bold, satisfying flavors. Let this vegan take on a beloved Mexican tradition add warmth and nostalgia to your table!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Fideo noodles (or broken vermicelli pasta)
• 4 medium Tomatoes
• 1 small Yellow onion
• 2 Garlic cloves
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Ground cumin
• 1 medium Carrot (optional, diced)
• 1 medium Zucchini (optional, diced)
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 1 Lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a medium-sized pot over medium heat.

Step 2

Add the fideo noodles to the pot and toast them, stirring frequently, until they become golden brown (about 3-4 minutes). Be careful not to burn them.

Step 3

While the noodles are toasting, blend the tomatoes, small onion, garlic cloves, and half a cup of vegetable broth in a blender until smooth.

Step 4

Once the noodles are toasted, carefully pour the blended tomato mixture into the pot. Stir immediately to combine and let it cook for 2-3 minutes to deepen the flavor.

Step 5

Season the mixture with salt and ground cumin, adjusting to taste.

Step 6

Pour the remaining vegetable broth into the pot and stir well. If using, add the diced carrot and zucchini at this stage.

Step 7

Bring the soup to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for 10-12 minutes, or until the noodles and vegetables (if added) are tender.

Step 8

Taste and adjust the seasoning as necessary before serving.

Step 9

Ladle the hot sopa de fideo into bowls and garnish with fresh cilantro if desired. Serve with lime wedges on the side for a bright, tangy finish.

Nutrition Facts

Serving size	(2006.5g)

Amount per serving	% Daily Value*
Calories	1526.5

Total Fat 42.5g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 4679.7mg	0%
Total Carbohydrate 250.3g	0%
Dietary Fiber 29.8g	0%
Total Sugars 41.1g
Protein 50.3g	0%

Vitamin D 0IU	0%
Calcium 310.5mg	0%
Iron 13.7mg	0%
Potassium 3899.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 12.7%

Carbs: 63.2%