Sopa de Fideo, also called Sopita by my family, is a soup that my grandma used to make for me when I was little, and sitting down to a steaming bowlful still feels like being wrapped in one of her hugs. Traditionally, the broth is made by blending fresh Roma tomatoes, but I use canned tomato sauce because I learned to make it that way—and because I don’t want to have to wash the blender! I then stir in a couple of diced fresh tomatoes for extra flavor and texture.

This recipe is from Toni Okamoto’s new cookbook Plant-Based on a Budget: Quick & Easy, out March 7, 2023. Learn more and preorder a copy here.

For more easy vegan Mexican recipes, check out these tasty ideas:

By Toni Okamoto,


  • ½ medium yellow onion, diced
  • 3 medium garlic cloves, minced
  • 1 small zucchini, diced
  • 1 (7-ounce) package whole wheat angel hair pasta, broken into small pieces
  • 2 Roma tomatoes, diced
  • 1½ teaspoons ground cumin
  • 5 cups vegetable broth
  • 1 (8-ounce) can tomato sauce


  • In a medium saucepan, heat ¼ cup water over medium-high heat. Sauté the onion and garlic in it for 1 minute. Add the zucchini and pasta and sauté until the noodles turn very light brown, 1 to 2 minutes.
  • Add the tomatoes, cumin, broth, and tomato sauce and stir until thoroughly combined.
  • Bring to a boil, cover with a lid, reduce the heat to low, and let simmer until the pasta has softened, about 10 minutes.

Comments (14)

(5 from 3 votes)

Recipe Rating

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Packs really nice flavor, and the recipe is pretty easy as well! Great spring time meal, and I will definitely make again!

Sel Runn

I am very familiar with sopa de fideo. First off, toast the pasta just a bit for a little golden brown. You see, toasting the pasta gives it so much flavor. Then proceed with the broth made of veggie or chicken. or take a tomato cut up, add chopped onions, a good size clove of garlic. , cook these together till soft. Blend with an immersion blender add to the toasted fideo and simmer til done.

Leslie Love

Call it nostalgia for childhood, but am I the only one who really really wants this to taste like Chef Boyardee spaghetti?


I can’t stand the flavour of cumin. Can I leave it out, or do you have a suggestion to substitute it? Thanks!

Courtney Davison

Hi Mary, Cumin is pretty key to the traditional flavor of sopa de fideo, but you could experiment with paprika or ground caraway. If you do, please let us know how it turns out! Thank you, Courtney Editor, Forks Over Knives


I have many recipes for fideo and I know many, many people who make it (mostly the New Mexico version versus the Mexican version); however, this is only the second one I have ever found using cumin and this is a LOT of cumin for the amount the recipe makes. I will use it when I try this particular recipe because I like it and a little goes a long way for flavor; but it can definitely be reduced to a half teaspoon or left out completely.


Serve with a huge side of steamed greens! Yummy!


I have a substitute because I also cannot tolerate much cumin. I substitute a little sage.


What protein could be appropriate to add to this soup?

Rick R

Some variety of bean, Black beans would go well, but I could see pintos or even cranberry beans.


I'll bet tiny chunks of tofu would be fine. It takes on the flavors of the ingredients.

Vicki Estelle

I bet chickpeas would be great in this soup.


I serve sopa de fideo with bean burrito with avocado. Yum!


I like to add cooked quinoa to soups to give them protein.

About the Author

Headshot of Toni Okamoto

About the Author

Toni Okamoto

Toni Okamoto is the founder of Plant-Based on a Budget, the popular website and social media platform that teaches millions how to eat more plants without breaking their budget. She’s also the author of the new Plant-Based on a Budget Quick & Easy cookbook, and the co-host of The Plant-Powered People Podcast. Okamoto’s work has been profiled by NPR, NBC News, Parade, and she’s a regular presence on local and national morning shows across the country, where she teaches viewers how to break their meat habit without breaking their budget. She was also featured in the popular documentary What the Health. When she’s not cooking up a plant-based storm, she’s spending time with her husband and their rescued dog in Sacramento, CA. Find her on Instagram and Facebook.
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