Name: Toni Okamoto’s Sopa de Fideo
Prep time: 10 min
Total time: 20 min
Ingredients: 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

Prep-time: 10 minutes / Ready In: 20 minutes
Makes 4 bowls
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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:

Mexican Breakfast Hash with Lime Crema
Red Onion and Charred Cauliflower Tacos
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Or check out our full collection of vegan Mexican-inspired recipes

By Toni Okamoto, Mar 2, 2023

Ingredients

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

Instructions

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.

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12 Comments

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(5 from 2 votes)

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Allyson5 months ago

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

Sel Runn6 months ago

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 Love7 months ago

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

Mary7 months ago

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

Courtney Davison6 months ago

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

Bunkey7 months ago

Serve with a huge side of steamed greens! Yummy!

Pat7 months ago

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

Dianne7 months ago

What protein could be appropriate to add to this soup?

Linda7 months ago

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

Vicki Estelle7 months ago

I bet chickpeas would be great in this soup.

L.7 months ago

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

Rick R7 months ago

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

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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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