Sopa de Fideo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · vegetarian, vegan
331 cal
10g protein
48g carbs
11g fat
per serving · estimated
Ingredients
- 3 1/2 oz fideo pasta
- 2 roma tomatoes
- 1 white onion
- 1 garlic cloves
- 2 1/2 cups vegetable broth
- 1 tbsp vegetable oil
- 1/3 cup crumbled queso fresco
- 1 avocado
- 1 lime
Method (tap to check — screen stays awake)
- Toast the fideo in oil over medium heat for 3 to 4 minutes, stirring until golden brown.
- Blend tomatoes, onion, and garlic until smooth and strain.
- Pour the tomato puree over the toasted fideo and cook for 3 minutes until slightly reduced.
- Add the broth, bring to a boil, then simmer for 8 to 10 minutes until the noodles are tender.
- Season with salt and a squeeze of lime.
- Ladle into bowls and top with queso fresco and diced avocado.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.