Sopa de Fideo
A Mexican vegetarian tomato noodle soup made with fideo noodles, tomato sauce, vegetable broth, onion, carrot, and zucchini. It is simple, brothy, and comforting.
- budget-friendly
- carrot
- comfort food
- dairy-free
- dinner
- egg-free
- fideo noodles
- kid-friendly
- lunch
- main course
- meal prep
- mexican
- noodle soup
- nut-free
- one-pot
- onion
- pantry staples
- plant-based
- quick
- shellfish-free
- sopa de fideo
- soup
- soy-free
- stovetop
- supper
- tomato
- tomato noodle soup
- tomato sauce
- vegan
- vegetable broth
- vegetarian
- vegetarian soup
- weeknight
- zucchini
- Cuisine
- Mexican
Shopping options
Check ingredients to include themPackage used · most used first
fideo noodles · 7 Ounce
La Moderna® Vermicelli
100%
Details
tomato sauce · 1 Can
Kroger Tomato Sauce
100%
Details
carrot, diced · 1 Count
Carrots
90%
Details
zucchini, diced · 1 Count
Zucchini
80%
Details
vegetable broth · 6 Cup
Swanson Vegetable Broth
Sale
75%
Details
white onion, finely chopped · 0.5 Cup
Jumbo White Onions
33%
Details
garlic, minced · 2 Count
Garlic
20%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
ground cumin · 0.5 Teaspoon
Kroger® Ground Cumin Shaker
3%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- fideo noodles-7 oz
- tomato sauce-1 can
- vegetable broth-6 cups
- white onion-1/2 cup
- carrot-1 medium
- zucchini-1 medium
- garlic-2 cloves
- olive oil-2 tablespoons
- kosher salt-1 teaspoon
- ground cumin-1/2 teaspoon
Prepare the vegetables by finely chopping the white onion, dicing the carrot and zucchini, and mincing the garlic before you start cooking.
Use a stable cutting board and keep fingers tucked while chopping vegetables.
Heat the olive oil in a large pot over medium heat, then add the fideo noodles and cook, stirring often, until they are lightly golden, 3 to 4 minutes.
Stir the noodles often while toasting so they do not scorch in the hot oil.
Add the white onion, carrot, and garlic, then cook until the onion is softened and the garlic is fragrant, about 3 minutes.
Stir in the tomato sauce, ground cumin, and kosher salt, then cook for 1 minute to deepen the tomato flavor.
Pour in the vegetable broth and bring the soup to a gentle boil, scraping the bottom of the pot to loosen any toasted bits.
Pour broth slowly into the hot pot to reduce splashing and avoid the quick rise of steam.
Reduce the heat to medium-low and simmer until the noodles and carrot are just tender, 8 to 10 minutes.
Stir in the zucchini and simmer until it is tender but not mushy, about 3 minutes.
Taste and adjust seasoning if needed, then serve hot while the soup is brothy and the noodles are tender.
Let the soup cool slightly before serving to children.
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