Sopa de Fideo with Tomato Broth, Lime, and Avocado

Why You’ll Love This Recipe

• Silky, comforting broth with toasty noodle flavor in just 30 minutes.
• Simple ingredients that taste bright and fresh—no hard-to-find items.
• Kid-friendly yet easy to spice up for heat lovers.
• Finishes with lime, avocado, and cilantro for color, texture, and freshness.

Grocery List

• Produce: Roma tomatoes, white onion, garlic, cilantro, avocado, lime
• Dairy: None (optional: queso fresco or crema for serving)
• Pantry: Fideo or thin vermicelli, neutral oil, low-sodium chicken or vegetable broth, kosher salt, black pepper, bay leaf (optional)

Full Ingredients

Tomato-Garlic Base

• 4 medium ripe Roma tomatoes (about 1 lb / 450 g), cored and quartered
• 1/2 medium white onion (about 3 oz / 85 g), roughly chopped
• 3 garlic cloves, peeled
• 1/2 cup (120 ml) of the measured broth (to help blend)

Soup

• 2 tbsp neutral oil (vegetable or avocado oil)
• 7 oz (200 g) fideo noodles or thin vermicelli, broken into 1-inch pieces if needed
• 3 1/2 cups (840 ml) low-sodium chicken or vegetable broth (remaining from total)
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 bay leaf (optional)

To Finish

• 1 small ripe avocado, diced (about 1 cup / 150 g)
• 1 lime, cut into wedges (plus extra to taste)
• 1/4 cup chopped fresh cilantro leaves and tender stems
• Optional: 2 tbsp finely diced white onion for garnish

Step-by-Step Instructions

Step 1: Blend a bright tomato-garlic base

Add the tomatoes, onion, garlic, and 1/2 cup of the broth to a blender. Blend on high until completely smooth and airy, 45–60 seconds. This should yield about 2 cups of puree. If your blender struggles, add another 1–2 tablespoons of broth to get things moving.

Step 2: Toast the fideo until deeply golden

Heat the oil in a medium pot (4–5 quarts) over medium heat. Add the fideo and stir constantly with a wooden spoon or silicone spatula until the noodles are evenly deep golden brown, 3–4 minutes. Watch closely—the line between toasty and burned is just seconds.

Step 3: Fry the puree to concentrate flavor

Carefully pour the tomato puree into the pot (it may sputter). Cook, stirring often, until the raw tomato smell mellows and the sauce slightly thickens and deepens in color, 2–3 minutes.

Step 4: Build the broth and simmer

Pour in the remaining 3 1/2 cups broth. Add the salt, pepper, and bay leaf. Bring to a gentle simmer over medium heat (about 195–205°F / 90–96°C), then cover and reduce heat to medium-low. Simmer until the noodles are just tender but not mushy, 8–10 minutes.

Step 5: Rest for silky texture

Turn off the heat and keep the pot covered for 5 minutes. The noodles will finish hydrating and the starch will lightly thicken the broth to a silky consistency. If it thickens more than you’d like, stir in a splash of hot water or broth to loosen.

Step 6: Finish and serve

Remove the bay leaf. Taste and adjust with more salt as needed. Ladle into warm bowls and top each with diced avocado and a sprinkle of cilantro. Serve immediately with lime wedges; a generous squeeze over each bowl brightens the whole soup.

Pro Tips

• Toast boldly: Aim for a deep golden color on the fideo—this adds toasty, nutty depth. Stir constantly to avoid scorched spots.
• Fry the puree: Briefly cooking the blended tomato base before adding broth concentrates flavor and prevents a watery taste.
• Perfect texture: Stop the simmer when noodles are just tender; the 5-minute covered rest completes cooking without turning mushy.
• Season smart: Use low-sodium broth so you can control salt, then finish with lime to amplify freshness without over-salting.
• Off-season tomatoes: Substitute 1 (14.5 oz / 410 g) can diced tomatoes, drained, blended with the onion and garlic.

Variations

• Smoky heat: Blend in 1 small chipotle in adobo (seeded) or 1/2 tsp ancho chili powder with the tomatoes.
• Chicken fideo: Stir in 1 to 1 1/2 cups shredded rotisserie chicken during the 5-minute rest to warm through.
• Veggie add-ins: Add 1 cup small-diced zucchini or carrot with the broth and simmer until tender.

Storage & Make-Ahead

The soup is best enjoyed right after cooking, as the noodles continue to absorb liquid. If storing, cool completely and refrigerate in an airtight container for up to 3 days (store avocado, cilantro, and lime separately). Reheat gently on the stove over medium-low until steaming hot (165°F / 74°C), adding 1/2 to 1 cup hot water or broth to restore the soupy consistency. For make-ahead ease, prepare the tomato puree up to 2 days in advance and refrigerate; toast and simmer the noodles just before serving.

Nutrition (per serving)

Approximate values (1 of 4 servings): 350 calories; 14 g fat; 48 g carbohydrates; 9 g protein; 6 g fiber; 2 g saturated fat; 820 mg sodium; 6 g sugars.