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Sopa de Fideo (Mexican Soup)

Sopa de Fideo (Mexican Soup)

Today I made a soup from my little Mamitas childhood, a soup that, thanks to my grandmother Guadalupe, made its introduction into my childhood, too. This is the soup that many Mexican families make as soon as the California temperatures drop, keeping everyone anxiously awaiting to get their bowl of warm Fideo. 

Sopa de Fideo can be made vegetarian style with noodles in a tomato broth, or it can be made with meat, sausage, cheese, croutons, etc. As to what you want to add, you have full, creative potential. I like mine meaty, so I always add some sort of animal protein. 


Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: Less than 45 minutes

Yields: 8 servings


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  • 1 pound bulk chorizo, or ground beef
  • 3 tablespoons of fat ( I use coconut oil or lard)
  • 8-oz of rice angel hair or vermicelli, gluten-free or regular (you choose)
  • 16-oz can of canned tomatoes (2 cups)
  • 1 medium onion, peeled and cut into quarters
  • 4 small whole garlic cloves, peeled
  • 4 cups chicken broth or stock
  • 1 teaspoon of sea salt



1. Warm fat in skillet. Cook chorizo over medium heat. Separate any clumps of meat. Set aside. 

2. Boil water. Cook noodles for 8-10 minutes. Rinse and drain. Set aside. 

3. Add broth, tomatoes, onion and garlic to a high speed blender. Blend until a nice puree is achieved. Pour the tomato broth puree into a medium pot. Bring to a boil, and then reduce it to a simmer for 30 minutes, over medium to low heat. While it's simmering, prep your garnish (see #5).

4. After 30 minutes, add cooked chorizo (along with the fat, for flavor) and the noodles, to the tomato broth. 

5. Ladle soup into individual bowls and garnish with avocado slices, fresh cilantro and crumbled (or grated) cheese. Mexican Cotija cheese is usually used, however, I didn’t have any on hand, so I used crumbled Valbreso cheese (French Sheep's milk).

6. Serve immediately. Store any leftovers in a glass jar. The flavors will be even better the next day.