Sopa de Fideo: the grown up version

If you’re Mexican, you grew up eating sopa de fideo, a comforting soup that’s easy to make - just open the pouch and add water. Now that I’m an adult, I take great pleasure in cooking from scratch, and this is one of those dishes that is mind-blowingly good when you do just that. The tomatoes deepen when you blend and sauté them. The pasta develops a subtle nuttiness from toasting. And when you stir in Chili Maven's MILD & SMOKY salsa macha, the whole dish gains layers that a pouch can't deliver.

This is the grown-up version. It takes a bit more effort and time to make than the packaged kind, but it tastes as good and as comforting as you remember.

The secret is toasting the pasta first. It creates a subtle nuttiness and prevents the soup from thickening as it sits. Then you cook the tomato sauce down to concentrate the flavour before adding the salsa macha - the magic ingredient that takes it to a whole other level.

Serve it with avocado, lime, fresh coriander, diced onion and a drizzle of sour cream. Those fresh garnishes cut through the warmth of the salsa macha and add texture. If you want more fire, drizzle with Chili Maven’s SPICY & NUTTY  salsa macha straight from the jar.

Sopa de Fideo with Salsa Macha

Ingredients

For the soup

  • 3 ripe Roma tomatoes

  • 1/2 medium brown onion, roughly chopped

  • 1 garlic clove

  • 1 L chicken or vegetable broth

  • 2 tbsp Chili Maven MILD & SMOKY salsa macha

  • 200g star pasta (Fideo) or vermicelli

  • 1 tbsp cooking oil

  • 1/2 tsp sea salt

For serving

  • Avocado

  • Lime

  • Fresh coriander, chopped

  • Finely diced white or brown onion

  • Sour cream or full-fat greek yogurt

method

Step 1: Blend the base Blend the tomatoes, onion, and garlic on medium speed until completely smooth, about 60 seconds. This is your sauce foundation.

Step 2: Toast the pasta Heat the oil in a heavy-bottomed pot over low to medium heat. Once hot, add the star pasta and cook for 4-5 minutes, stirring frequently with a spatula. The pasta should turn a mix of light golden brown and deeper brown. Lower the heat if needed to prevent burning. This step is crucial for texture.

Step 3: Cook the sauce with pasta Add the blended tomato base to the toasted pasta and sauté together until the liquid absorbs completely and the mixture deepens to an orange-red colour. This concentrates the flavour and ensures the tomato is fully cooked. This is the longest step, be patient and just keep stirring.

Step 4: Add salsa macha and broth Stir in the Chili Maven MILD & SMOKY salsa macha, stir well. Then pour in the broth. Bring to a boil over medium-high heat for 5 minutes, stirring occasionally.

Step 5: Simmer and taste Reduce heat to low, and simmer for 10 minutes. Taste and adjust salt if needed.

Step 6: Serve and garnish Ladle into bowls and top with avocado slices, a squeeze of lime, fresh coriander, and diced red onion. Add a dollop of sour cream and drizzle with Chili Maven's SPICY & NUTTY salsa macha if you want more fire.

Notes

Fideo noodles are thin vermicelli pasta, traditionally used in this soup. Star pasta (estrellitas) can be substituted if you can find them! Watch the toasting time closely as fideo browns faster than thicker pasta shapes. Homemade broth will give you the richest flavour, but quality shop-bought works well too. The salsa macha is added before the broth to infuse the soup fully. Canned tomatoes can substitute for fresh when good tomatoes aren't in season; blend and sauté as directed.