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Vegetarian, Americas

Sopa de fideo with avocado

Sopa de fideo with avocado is a Mexican soup of toasted vermicelli simmered in tomato broth, served with avocado, feta and lime. It serves 4, takes 30 minutes, is very easy to make, and costs about €1.40 per serving. The key is toasting the vermicelli well before adding the broth.

A gentle, comforting soup, sopa de fideo, golden vermicelli simmered in tomato broth, with avocado on the side.

Sopa de fideo with avocado
Total time
30 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Sopa de fideo is the kind of soup that comforts without weighing you down, broken vermicelli noodles soaking up a tomato broth as they cook. Toasting them in oil before adding any liquid completely changes their flavor, giving them a nutty note you won't find in an ordinary noodle soup. The broth itself turns rich and slightly sweet once the tomato puree has reduced and darkened.

Sliced avocado and crumbled feta add richness and creaminess that balance the tomato's acidity and the lime. It's a perfect weeknight soup when everyone's hungry and time is short, and kids usually love the soft noodles and mild avocado. It also works well as a starter on a Sunday, served in small portions before a heartier main course.

The ingredients

4 people

Pantry

  • Vermicelli or angel hair pasta 200 g
  • Vegetable or chicken brothoften in the pantry 1 l
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Ripe tomatoes 500 g
  • Onion 1
  • Garlic 2 cloves
  • Avocado 2
  • Lime 2
  • Cilantro 0.5 bunch

Dairy

  • Feta or salted fresh cheese 100 g

Allergens Gluten, Lactose

The step by step recipe

  1. Blend the tomatoes with the onion and garlic until you get a smooth puree.

    Strain it through a fine sieve if you want a soup without tomato skin bits.

  2. Heat the oil in a pot, add the vermicelli broken into small pieces and toast them, stirring. 3 min

    Watch them closely, they go from golden to burnt in an instant.

  3. Pour the tomato puree over the vermicelli and let it reduce, stirring, for a few minutes, until it darkens in color. 5 min

    The puree should thicken and deepen in color, this is what gives the soup its flavor base.

  4. Add the hot broth, season with salt and pepper, and simmer gently. 10 min

    Stop cooking once the vermicelli are tender, they keep swelling a bit in the hot broth.

  5. Serve in bowls with sliced avocado, crumbled feta, cilantro and a squeeze of lime.

    If the soup thickens while waiting, thin it out with a little hot broth.

Our tips to get it right

  • Break the vermicelli into small pieces before toasting them, they'll cook more evenly and will be easier to eat with a spoon.
  • Taste the broth before serving, tomatoes vary in acidity depending on the season, so adjust with a bit of salt or a pinch of sugar if needed.
  • Prepare the avocado and lime right before serving, avocado cut too early turns brown and loses its fresh taste.

The variations

  • Swap the feta for a mild fresh cheese like queso fresco, or even a little grated parmesan if you don't have feta on hand.
  • For a spicier version, add a small chili or a few drops of hot sauce to the broth near the end of cooking.
  • For kids, serve the soup plain with just diced avocado, and offer the feta and lime on the side so everyone can adjust to their taste.

What to serve it with

  • Warm corn tortillas
  • Extra lime wedges
  • Sparkling water with lime

Storage

Sopa de fideo keeps for 2 days in the fridge in a sealed container, the noodles keep absorbing broth so add a splash of broth or water when reheating. Add the avocado, feta and lime only right before serving. It doesn't freeze particularly well, as the noodles get too soft once thawed.

Questions about this dish

Can you make sopa de fideo ahead of time?

You can make the tomato broth with the vermicelli a few hours ahead and reheat it gently. Add the avocado, feta and lime only right before serving to keep them fresh.

Can you use a different pasta instead of vermicelli?

Yes, angel hair pasta or small broken pasta shapes work just as well. The important part is toasting them before adding the broth to keep the soup's signature flavor.

Why do you toast the vermicelli before adding the broth?

Toasting them in oil develops a nutty flavor that gives sopa de fideo its character. Without this step, the soup would taste flatter, more like a plain noodle soup.

Does sopa de fideo freeze well?

Not really, the vermicelli turns too soft once thawed. It's best made shortly before eating or kept in the fridge for up to 2 days.

How long does it take to make a sopa de fideo with avocado?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a sopa de fideo with avocado?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sopa de fideo with avocado cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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