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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Golden toasted noodles, smoky roasted tomato broth, sweet charred corn, creamy avocado, fresh lime, and queso fresco turn this simple Mexican comfort soup into a bright and satisfying bowl. 🍅

Ingredients

• Roasted tomato broth 🍅
• 🍅 700 g ripe Roma tomatoes, halved (1.54 lb)
• 🧅 150 g white onion, cut into wedges (1 medium / 5.3 oz)
• 🧄 15 g garlic, peeled (3 cloves / 0.5 oz)
• 🌶️ 1 chipotle pepper in adobo
• 🌿 1 tsp ground cumin
• 🌿 ½ tsp dried Mexican oregano
• 🧂 1 tsp fine sea salt
• ⚫ ¼ tsp ground black pepper
• 💧 1.4 liters chicken or vegetable broth (6 cups / 47 fl oz)
• Fideo soup 🍜
• 🍝 250 g fideo noodles or thin vermicelli broken into short pieces (8.8 oz)
• 🫒 30 ml olive oil or neutral oil (2 tbsp / 1 fl oz)
• 🌽 200 g sweet corn kernels (1¼ cups / 7 oz)
• 🍅 15 g tomato paste (1 tbsp / 0.5 oz)
• 🌿 1 bay leaf
• 🍋 20 ml fresh lime juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧂 Fine sea salt, to taste
• To finish 🍽️
• 🥑 1 large ripe avocado, diced
• 🌽 Extra charred corn
• 🧀 Crumbled queso fresco or cotija
• 🌿 Fresh cilantro
• 🌶️ Thinly sliced jalapeño
• 🧅 Finely diced white onion
• 🍋 Lime wedges
• 🌶️ Chili flakes or Tajín, optional

Preparation

• 1 Roast the tomatoes 🍅 Heat the oven to 230°C (450°F). Arrange the tomatoes, onion, and garlic on a roasting tray and roast for 20–25 minutes until softened with dark caramelized edges.
• 2 Blend the tomato base ✨ Transfer the roasted tomatoes, onion, and garlic to a blender. Add the chipotle, cumin, oregano, salt, black pepper, and approximately 300 ml of the broth, then blend until completely smooth.
• 3 Char the corn 🌽 Heat a large dry soup pot over medium-high heat. Add the corn and cook for 4–5 minutes, stirring only occasionally, until several kernels develop dark golden charred spots. Transfer the corn to a bowl.
• 4 Toast the fideo 🍝 Add the oil to the same pot and reduce the heat to medium. Add the dry fideo noodles and cook for 3–4 minutes, stirring constantly, until they turn evenly golden brown.
• 5 Add the tomato paste 🍅 Stir the tomato paste into the toasted noodles and cook for approximately 30 seconds until it darkens slightly and coats the pasta.
• 6 Add the roasted tomato sauce 🌶️ Carefully pour the blended tomato mixture into the pot. Stir continuously for 1–2 minutes while the sauce bubbles and begins coating the toasted noodles.
• 7 Add the broth 🍲 Pour in the remaining broth and add the bay leaf. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 8–10 minutes.
• 8 Finish the noodles 🍜 Cook until the fideo is tender but still holds its shape. Stir occasionally because the thin noodles can settle on the bottom of the pot.
• 9 Return the corn 🌽 Stir most of the charred corn into the soup, reserving a little for garnish. Simmer for another 2 minutes, then remove and discard the bay leaf.
• 10 Add fresh lime 🍋 Remove the pot from the heat and stir in the lime juice. Taste the broth and adjust the salt, pepper, or chipotle when necessary.
• 11 Garnish and serve 🍽️ Ladle the hot Sopa de Fideo into bowls and top with avocado, reserved charred corn, queso fresco, cilantro, jalapeño, and finely diced onion. Serve immediately with fresh lime wedges.

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