Fideo Soup

Total Time:
50 min
20 min
30 min


  • 1/2 cup olive oil or 8 tablespoons unsalted butter
  • 12 ounces fideo, vermicelli or angel hair pasta, broken into 1-inch pieces
  • 3 - 4 dried or canned Morita or Chipotle chiles cut into
  • 2 pounds Italian Roma tomatoes
  • 8 garlic cloves, peeled
  • 1 large onion, roughly chopped
  • 1/2 cup water
  • 2 teaspoon salt
  • 6 cups chicken stock or vegetable stock
  • 1 avocado, peeled, seeded and
  • 8 slices, for garnish
  • 1 bunch cilantro, leaves only, chopped, for garnish

In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.

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    I now call this "Chiquita Soup" cause when I cook it all the "Chiquitas" come around! Great aroma and spicy flavor. My favorite ever! Love the smokiness!
    Liked the spice, and easy to make. Wish there was an idea of how many it serves on the recipe page. And the tomatoes needed was listed in pounds. would've been easier to half the recipe if they just gave the number of tomatoes used...
    Recipe calls for 3 - 4 dried or canned Morita or Chipotle chiles cut into ????

    cut into what?

    If I use can, how many can do I use? I ended up using two cans with 6 cups of chicken stock, as instructed, the soup was too red, too thick, and too spicy. I tried diluting it with more water and stock, still wasn't good. I ended up tossing the whole thing out.
    Items we usually have in the pantry.
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