Mexican Spaghetti Soup (Sopa de Fideo Verde)

Two bowls of Mexican spaghetti soup topped with grated cheese.

Mexican Spaghetti Soup (Sopa de Fideo Verde)

Roasted poblano peppers puréed with cooked tomatillos, onion, and garlic create a mildly spicy broth for the amazing flavor base of this spaghetti soup. The purée is combined with vegetable broth and fideo (cut pasta) that is toasted in oil.

Course Soup

Cuisine Mexican

Keyword sopa de fideo, spaghetti soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 335.3kcal

Author Susan Pridmore

Ingredients

2 poblano peppers
1 pound tomatillos husks removed
2 cups water
½ medium white onion
1 clove garlic
4 sprigs fresh cilantro
2 tablespoons safflower oil or other neutral vegetable oil
8 ounces fideo or angel hair pasta or vermicelli
4 cups vegetable broth or 4 teaspoons of Better Than Bouillon diluted in 4 cups of water

Instructions

Line a baking sheet with parchment paper and lay the poblano pepper on it. You can leave the stem on.
Broil the poblano peppers, turning occasionally, until the peppers are completely charred. Remove them and place them in a plastic bag or container for 5 - 10 minutes. The steam they create will help lift the skin from the meat of the pepper.
Carefully peel off the charred skin from the chiles. It probably won't all come off as the skin is very thin. Just remove what can obviously be peeled off.
Slice open the peppers and remove the seeds, pith, and stems. The heat of the pepper is in the seeds and pith.
Bring the water to a boil in a medium pot over medium-high heat and add the tomatillos to the pot. Reduce to a simmer and cook the tomatillos until completely softened, about 10 minutes.
Remove the pot from heat and cool slightly. Do not drain the tomatillos.
Place the roasted chiles, the tomatillos, and the water they were cooked in, into the container of a blender or food processor.
Chop the onion into chunks, smash the garlic, and coarsely chop the cilantro. Add them to the blender and purée until smooth.
Heat 2 tablespoons of safflower oil in a heavy-bottomed pot, such as a Dutch oven, over medium-high heat. Add the fideo, stirring constantly until it turns golden.
Carefully add the poblano-tomatillo puree and the vegetable broth into the pot (it may splatter a bit from the heat), stirring to combine. Simmer for 15 minutes or until noodles are al dente.
Serve with a little chopped cilantro and, if you don't follow a strict vegetarian or vegan diet, top with some crumbled Queso Fresco or Cotija cheese.

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