If you love sopa de fideo but have stayed away because of the gluten, then this recipe is for you! Gluten-Free Mexican Fideo Soup is an easy, traditional Mexican recipe with authentic flavors, but made using gluten-free pasta. It is the perfect Mexican comfort food and a great addition to any weeknight meal.
Growing up, my mom would often make red rice, white rice with corn, or sopa de fideo as side dishes. Like my mom, those are side dishes I often turn to as well.
However, with the discovery of gluten-sensitivities in various of my family members, I had really stopped making fideo, that is until recently.
Once I began experimenting with the idea of a gluten-free option, I rediscovered my love for this amazing dish and it once again began gracing our dinner table.
I'm so excited to share this recipe for sopa de fideo! It has all the flavors of the traditional soup, but is made with gluten-free noodles.
Let me show you how easy it is to make.
Jump to:
What is Sopa de Fideo?
Sopa de fideo or fideo soup is a popular, traditional Mexican noodle soup made with short vermicelli-type noodles known as "fideos" that are simmered in a flavorful tomato-based broth.
The noodles are typically toasted before being cooked in the broth. Toasting them gives the noodles a rich, nutty taste that enhances the overall flavor of the soup.
"Sopita de fideo" or "sopita," as many so affectionately call it, can be served as a main course, a side dish, or a first course. It's often garnished with shredded or crumbled cheese, avocado, sour cream, cilantro and so much more.
Why You'll Love This Recipe
- Gluten-Free: Although this recipe can definitely be made with regular fideo noodles, I am showing you a gluten-free option that's perfect for anyone who is trying to avoid gluten.
- Easy to Make: This recipe is very easy to follow, fast to make and only requires a few simple ingredients.
- Customizable: This recipe is very versatile and can be customized to your liking by adding different vegetables, protein, and toppings. Check out the "How to Serve" section below for ideas.
- Authentic Mexican Flavors: A true Mexican comfort food that uses traditional ingredients.
The Ingredients
- Gluten-Free Noodles: There are many different types of gluten-free noodles available, made from a variety of ingredients. I have found the best gluten-free noodles for this recipe are made with brown rice, as it toasts beautifully and won't fall apart like gluten-free pasta. I recommend finding thin noodles, such as capellini or thin spaghetti, as they will more closely resemble the texture and size of traditional fideo.
- Tomatoes: Tomatoes are used to create the tomato sauce that helps flavor the broth. I use Roma tomatoes that are ripe, deep red, firm, plump, and without any blemishes or soft spots.
- Onion and Garlic: Onions and garlic are used both as part of the tomato sauce and also diced and sautéed to add more flavor to the noodles.
- Chicken Broth: You can use either store-bought or homemade broth. I like to use all chicken broth for more flavor, but you can also do a combination of half broth and half water.
- Cilantro (optional): Adding a couple of sprigs of cilantro while the soup simmers imparts a fresh, citrusy taste that enhance the other flavors in the soup. However, this step is optional and not necessary.
- Salt
See recipe card for quantities.
Substitutions
You can also use brown rice elbow pasta or brown rice shells in place of the capellini or spaghetti.
If gluten is not an issue for you, feel free to use regular fideo pasta for this recipe.
Substitute vegetable broth for a vegetarian and vegan option.
How to Make Fideo Soup
1. Make Tomato Sauce
- Sauté onion, tomatoes, and garlic.
- Blend the veggies with some broth until smooth and set aside.
2. Break-Up Noodles
- Break up the uncooked noodles into ½ inch to 1 inch pieces so that they are about the size of fideo noodles.
2. Toast Fideo
- Sauté broken noodles until they turn a dark golden color and remove from the pot.
3. Assemble Soup
- Sauté diced onion and diced garlic in the same pot.
- Add toasted fideo and strain the tomato sauce directly over the fideo.
- Add remaining broth and season with salt.
4. Simmer and Serve
- Add cilantro, if using, and simmer until the noodles are tender and cooked through, but not mushy.
- Taste and adjust salt as needed and serve.
How to Serve
Sopa de fideo is commonly served as a first course or side dish. My kids love to add a little bit of ketchup, while I prefer a little squeeze of lime juice or a drizzle of pickled jalapeño juice.
Other ways to serve it include:
- Topped with crumbled queso fresco or cotija cheese, freshly chopped cilantro, sliced avocado, or a drizzle of Mexican crema
- With a side of quesadillas, freshly-made corn tortillas, or flautas de pollo
- Make it a main course by mixing in some Mexican Shredded Pork, Shredded Beef, or homemade Pinto Beans when serving
How to Store and Reheat
Store in an air-tight container in the refrigerator for up to 4 days. Just note that the noodles will absorb some of the liquid the longer it is stored.
If the soup has thickened, you can add a little bit of water or chicken broth, before reheating, until it reaches your desired consistency.
To reheat, add soup to a saucepan over medium heat until warmed through or microwave in a microwave-safe bowl for 2-3 minutes.
Tips and Variations
- Use chicken bone broth for a richer, more flavorful soup.
- Don't overcook the noodles. They should be tender but still have a bit of bite to them.
- If you want to add a little bit of heat to the soup, add a sliced jalapeño or serrano pepper to the soup when simmering.
- Add vegetables such as diced carrots, celery or potatoes for added nutrients and a heartier soup.
FAQ
I do not suggest assembling the soup in advance as the longer the noodles sit in the broth, the more of the broth they will absorb. Instead, you can make the tomato sauce and broth combination and toast the noodles, but store them separately. Then combine them and simmer once you are ready to serve to ensure you still have a nice soupy result.
I do not recommend freezing fideo soup as the texture of the pasta will be affected when thawing and reheating.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Gluten-Free Mexican Fideo Soup
Equipment
- saucepan
- Mesh strainer
- Medium Pot
Ingredients
- ⅓ onion, chopped
- 1 pound Roma tomatoes (about 4 large), chopped
- 2 garlic cloves
- 4 tablespoons oil
- 7 ounces gluten-free pasta (capellini or spaghetti), see notes
- ¼ onion, diced
- 1 diced garlic clove
- 2 sprigs fresh cilantro (optional)
- 8 cups chicken broth or vegetable broth (or half broth and half water)
- 1 teaspoon kosher salt
Instructions
Make Tomato Sauce
- Add 1 tablespoon of oil to a small pot or saucepan.
- Add ⅓ of a chopped onion, 4 chopped tomatoes, and 2 garlic cloves.
- Sauté until soft and fragrant.
- Add cooked veggies to a blender with 1 cup of broth and blend until smooth. Set blender with sauce aside.
Toast Fideo
- With your hands, break up the uncooked noodles into ½ inch to 1 inch pieces so that they are close to the size of fideo noodles.
- Add 3 tablespoons of oil to a medium pot over medium low heat.
- Add broken noodles and sauté constantly so it doesn't burn.
- Continue cooking until the noodles turn a dark golden color. Remove the noodles from the pot.
Make Soup
- Add ¼ of a diced onion and 1 diced garlic to the same pot.
- Sauté until soft and fragrant and add toasted noodles back in.
- Using a fine-mesh strainer, strain the tomato sauce directly over the noodles.
- Add remaining broth and season with ½ teaspoon of salt.
- Bring soup to a simmer and add cilantro, if using.
- Slowly simmer for about 4-5 minutes or until the noodles are tender and cooked through, but not mushy.
- Taste and adjust salt as needed.
- Serve (see blog post for serving suggestions and variations).
Notes
- I have found the best gluten-free pasta for this recipe is made with brown rice, as it toasts beautifully and won't fall apart like gluten-free pasta. I recommend finding thin noodles, such as capellini or thin spaghetti, as they will more closely resemble the texture and size of traditional fideo.
- You can also use brown rice elbow pasta or brown rice shells in place of the capellini or spaghetti.
- If gluten is not an issue for you, feel free to use regular fideo pasta for this recipe.
Shannon M
Do you think angel hair Asian rice noodles would work for this? Thanks!
Gemma
Hi Shannon, I have only tried it with brown rice noodles and chickpea noodles. I honestly don't know if they'll toast the same way, but we do toast white rice when making Mexican rice so in theory I think it should work. I'll have to try it sometime too.
Giselle
I have been looking for a gluten-free recipe for sopita and I was so happy to find yours. It was so delicious and thank you for the pasta recs.
Gemma
Hi Giselle, thank you! I am so glad you enjoyed it. I know my husband is also so happy to have a gluten-free version.
Lola
This recipe looks great! Even the toasted noodles look just like normal fideo. Great tip regarding the rice noodles. Can’t wait to try it for my gluten-free familia.
Gemma
I know, I was so happy I could get the same result with the brown rice noodles!