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Gluten-Free Mexican Fideo Soup

If you love sopa de fideo but have stayed away because of the gluten, then this recipe is for you! Gluten-Free Mexican Fideo Soup is an easy, traditional Mexican recipe with authentic flavors, but uses gluten-free pasta. It is the perfect Mexican comfort food and a great addition to any weeknight meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Course: Soup
Cuisine: Mexican

Ingredients

  • ⅓ onion, chopped
  • 1 pound Roma tomatoes (about 4 large), chopped
  • 2 garlic cloves
  • 4 tablespoons oil
  • 7 ounces gluten-free pasta (capellini or spaghetti), see notes
  • ¼ onion, diced
  • 1 diced garlic clove
  • 2 sprigs fresh cilantro (optional)
  • 8 cups chicken broth or vegetable broth (or half broth and half water)
  • 1 teaspoon kosher salt

Instructions

Make Tomato Sauce
    Cup of Yum
  1. Add 1 tablespoon of oil to a small pot or saucepan.
  2. Add ⅓ of a chopped onion, 4 chopped tomatoes, and 2 garlic cloves.
  3. Sauté until soft and fragrant.
  4. Add cooked veggies to a blender with 1 cup of broth and blend until smooth. Set blender with sauce aside.
Toast Fideo
  1. With your hands, break up the uncooked noodles into ½ inch to 1 inch pieces so that they are close to the size of fideo noodles.
  2. Add 3 tablespoons of oil to a medium pot over medium low heat.
  3. Add broken noodles and sauté constantly so it doesn't burn.
  4. Continue cooking until the noodles turn a dark golden color. Remove the noodles from the pot.
Make Soup
  1. Add ¼ of a diced onion and 1 diced garlic to the same pot.
  2. Sauté until soft and fragrant and add toasted noodles back in.
  3. Using a fine-mesh strainer, strain the tomato sauce directly over the noodles.
  4. Add remaining broth and season with ½ teaspoon of salt.
  5. Bring soup to a simmer and add cilantro, if using.
  6. Slowly simmer for about 4-5 minutes or until the noodles are tender and cooked through, but not mushy.
  7. Taste and adjust salt as needed.
  8. Serve (see blog post for serving suggestions and variations).

Notes

  • I have found the best gluten-free pasta for this recipe is made with brown rice, as it toasts beautifully and won't fall apart like gluten-free pasta. I recommend finding thin noodles, such as capellini or thin spaghetti, as they will more closely resemble the texture and size of traditional fideo.
  • You can also use brown rice elbow pasta or brown rice shells in place of the capellini or spaghetti.
  • If gluten is not an issue for you, feel free to use regular fideo pasta for this recipe.