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–+ servings
Bowl of gluten-free Mexican fideo soup garnished with cilantro

Gluten-Free Mexican Fideo Soup

by Gemma Aguayo-Murphy
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 uses gluten-free pasta. It is the perfect Mexican comfort food and a great addition to any weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6

Equipment

  • saucepan
  • Blender
  • 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.
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!