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Tomato and Fideos Soup

Prep Time:

30-45 Minutes

Cook Time:

15 Minutes


4-6 Servings



About the Recipe

If you were once a Mexican baby, then you'll understand the magic of Mexican pasta and tomato soup! Every Mexican mama treats her little ones to sopita de pasta, which could take the form of sopa de fideo (tiny Mexican spaghetti), sopa de estrellitas (little stars pasta), sopa de letras (ABC pasta), or coditos (elbows). My mama used to make these variations for my nephews, nieces, and me, infusing the soups with fresh tomatoes and herbs while cleverly concealing the various veggies we were reluctant to eat during early childhood. That's how my mama tricked me into loving veggies, and that's the same trick I played on my kids.

Today, I've evolved my mama's recipe at home. We relish this soup with one or two bunches of raw kale and an abundance of herbs and spices. The tomato base varies—sometimes light with lots of veggies and herbs, other times thick and heavy with fewer kale and veggies. I love experimenting, always incorporating kale and/or spinach and/or chard. Yum!



6-8 cups fresh water

5-7 big tomatoes from the farmer’s market or your garden (about 4 cups)

2-3 cloves of garlic (optional) 

2 tbsp of leeks 

2-3 tbsp fresh oregano

1 tsp fresh thyme

2 tbsp fresh Italian parsley

1 bay leaf (optional) 

1⁄4 fresh basil leaves

2 tbsp fresh dill

1-2 bunches organic kale

2-3 finely chopped broccoli or broccolini (optional)

2 tbsp dried rose petals (optional)

sea salt

1-2 tsp of olive oil and and/or ghee or butter


finely chopped spinach, kale, basil, cilantro, dill, and parsley

chili flakes or sautéed or raw serrano (coconut oil for summer, ghee for winter; optional) 

organic extra-virgin olive oil or ghee.



  1. Wash and finely chop the tomatoes into small cubes or process them through a food mill with a little garlic or leeks to make a puree.

  2. In your favorite stainless-steel or cast-iron soup pot, heat 1 teaspoon of ghee or butter (for fall/winter) and a small amount of olive oil. Add finely chopped leeks and minced garlic, then stir in the turmeric, oregano, thyme, etc. 

  3. Immediately after, add the finely chopped tomatoes or puree. Fry quickly over fairly high heat, stirring and scraping the bottom, until it has reduced and thickened for about 3 minutes. 

  4. Your mixture is now ready to serve.

For a Tomato Sauce con Fideos: Cook uncovered over low-medium heat until thickened for around 10-15 minutes. Do not add more water; aim for a thick and creamy consistency.


Add sea salt and the fresh finely chopped raw garden ingredients on top.

*** Serve with ghee, olive oil, or avocado oil, and accompany it with organic pasta or gluten-free pasta, your favorite choice of protein, and, of course, a serving of yummy roasted veggies and tea.***


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