This sopita (little soup) brings back so many memories. It’s like being back in Sonora on a hot summer day visiting mi nana Toñita. Mexican people make broths and soups even in the hottest days. I’m not joking when I say that abuelitas make you eat a lovely hot soup even if you’re sweating. Lovely times for sure.
Fideos are thin round noodles made of wheat. In Mexico we call this soup sopa de fideos (noodle soup). For a hot summer day, or a cozy winter one, here’s my version of this traditional Sonoran style noodle soup. Mi sopita de fideos.
You don’t need a ton of ingredients to make this soup. The toppings are completely optional as well. A good warm tortilla burrito with salt can suffice, and of course, some lime.
Here’s what you’ll need:
– 100g fideo pasta
– 1/2tbsp cooking oil
– 1 big tomato
– 1/3 yellow or white medium sized onion
– 2 garlic cloves
– 1 guajillo pepper
– 5c chicken or vegetable broth
– Salt and pepper to taste
Optional: soup toppings such as avocado, cheese, tortilla strips, lime, pepper flakes, hot sauce, etc.
First, start by boiling some water. Rinse the guajillo pepper and place in a container covering it with boiling water for a few minutes. Its color will change when it’s soft, it won’t look as dark.
Cut the onion in smaller chunks and place in a blender. Do the same with the tomato. Peel and finely chop the garlic or press it and place in blender. Add the pepper to the blender and some of the water you used to soften it. About half a cup is fine. Blend well for a couple minutes.
Place a pot on the stovetop and heat up some cooking oil. I used avocado oil. Then, add the fideos and fry them for a few minutes until you notice some of them start to brown. Use a strainer and add the mix you just blent. With the help of a spatula make sure you press the sauce to get all the broth. Fry for a few minutes and add the 5 cups of broth of your choice. I used chicken broth for my soup. Bring it to a boil, cover and let it simmer for 20min.
Garnish your soup with toppings of your choice. If you have corn tortillas, warm a few up and roll them burrito style to accompany your soup. To my bowl of soup I added some slices of fried guajillo pepper, avocado and lime juice. So yummy!
This soup speaks to my soul. It makes me feel close to my Mexican roots, and the smell and flavour bring back so many memories. I’m definitely keeping the tradition going making this sopita every now and then for my loved ones.
NOTE: you can make this soup using other type of pasta, such as alphabet or dinosaurs pasta
I hope you warm up and get cozy one of these days with this sopita de fideos.
♡ Michelle | con limón, please
For more soup love:
Check out these awesome soup recipes some of my blogger friends are sharing:
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Beetroot leaves and vegetable soup by Roslin