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Vermicelli Soup Recipe

Also called “fideo” or “sopa seca” (as in dry soup) in Mexico, the vermicelli soup is a very popular soup all around the world and has well-defined origins in Italy, where it is made from a special type of pasta which very much resembles the spaghetti, only it’s thinner. Imported by Mexico, this soup is the perfect inexpensive and incredibly easy to make delicious treat .

The vermicelli soup has its origins in 14th century Italy, where it had different names depending on the region where it was preapred: in Tuscany, it was called 'vermicelli', while in other Italian regions it was called 'orati', 'minutelli', 'fermentini' or 'pancardelle'. Its history and ways of preparation is also versatile in Asia, where the soup was made from various noodles. Many countries and regions around the world have this incredible soup into their traditional dishes, including China, India, Persia, and Somalia and, of course, Mexico and other Latin American cuisines. Here, vermicelli soup is known as fideo, which stands for Mexican noodles.

The necessary ingredients in order to cook this healthy, low-calorie soup, which is a great remedy when feeling sick, are the following:

  • 12 ounces vermicelli pasta
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1/4 yellow onion
  • 2 tomatoes
  • 1 clove garlic
  • salt to taste

  • There’s no other soup which perfectly combines tradition with a healthy philosophy of food. The vermicelli soup has only 218 calories, 5.2 total fats and zero cholesterol. Besides that, it brings all the history which comes with the pasta they use, producing a great taste and a perfect equilibrium in cooking. It actually can be used as a side dish with all major kinds of meat, fish or poultry. This sopa seca is a traditional class of soup very popular in Mexican cuisine and is probably one of the simplest recipes.

    Cooked as a soup, fried or turned into a rice pudding, vermicelli is a wonderful ingredient. In our recipe, the vermicelli pasta is to be fried. So, in a large sauté pan, fry them in vegetable oil until they reach a distinctive golden, brownish color. Meanwhile, using a blender or a food processor, mix the water, tomatoes, the onion, the garlic and salt, until they are fully blended. Strain and then pour the mixture over the vermicelli, in the sauté pan, and keep simmering until all the liquid has vanished by evaporation or it has been fully absorbed.

    Your sopa seca is now ready. If you would like to have it more “soupy”, consider adding some vegetable broth to it. You will be amazed by how splendidly this soup completes hot summer days, and how easy it is to combine this recipe with other Mexican dishes. And when it comes to food and wine pairing, for this vermicelli soup, one should consider a nice glass of Sauvignon Blanc or a Mexican traditional cocktail, like La Paloma Suprema, made of tequila, grapefruit soda and lime wedges.

    Tags: vermicelli soup recipe, vermicelli soups, vermicelli, soup recipes, mexican recipe, mexican recipes, soup recipe, soup recipe, recipes, recipe

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