Sopa de Fideo with Roasted Eggplant

I am always looking for recipes that can easily be made vegetarian and vegan friendly for when we are fasting, and I was super happy to come across this recipe in Eva Longoria’s cookbook. We love this Sopa de Fideo recipe, and the roasted egg plant on top gives it a great “meaty” texture without the actual meat. Of course, adding chicken or ground beef is a great way to make this fideo soup a little more hearty and filling, but you can always leave that out.

Ingredients (4–6 servings)

• For the Soup:

  • 2 Tbsp vegetable oil

  • 1 large white onion, chopped

  • 5 garlic cloves, minced

  • 1 (8.8 oz) box fideo (or broken angel hair pasta)

  • 3–3½ cups chicken broth (or vegetable broth for vegetarian)

  • 1 (14 oz) can tomato sauce

  • 2 Tbsp ground cumin

  • ½ tsp kosher salt (adjust to taste)

  • ¼ tsp ground black pepper

  • Optional: 6 chicken drumsticks (or omit for vegetarian)

• For the Roasted Eggplant Topping:

  • 1 medium eggplant, cut into ½-inch cubes

  • 2 Tbsp olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ tsp smoked paprika (optional for depth)

Instructions

Step 1: Roast the Eggplant

1. Preheat oven to 425°F (220°C).

2. Toss cubed eggplant with olive oil, salt, pepper, and paprika.

3. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway, until golden and caramelized.

Step 2: Make the Sopa de Fideo

1. Heat 2 Tbsp oil in a large pot or Dutch oven over medium heat. Add onion and garlic; sauté for 1–2 minutes until fragrant.

2. Add fideo pasta and toast until golden brown, stirring occasionally (about 2 minutes).

3. Add chicken broth, tomato sauce, cumin, salt, and pepper. Stir gently to combine.

4. If using chicken drumsticks, add them now.

5. Bring to a boil, then reduce heat, cover, and simmer until the noodles are tender and most of the liquid is absorbed (15–20 minutes).

6. Remove from heat, discard bones if using drumsticks, and adjust seasoning as needed.

Step 3: Serve

• Ladle soup into bowls and top with roasted eggplant.

• Optional garnishes: fresh cilantro, queso fresco, or a drizzle of lime juice for brightness.

Why Add Eggplant?

The roasted eggplant adds a smoky, slightly sweet depth that pairs beautifully with the tangy tomato base and toasty fideo noodles. It’s a perfect way to sneak in extra veggies and create a more hearty, Mediterranean-Mexican fusion twist.

FAQ: Sopa de Fideo with Roasted Eggplant

1. What is sopa de fideo?

Sopa de fideo is a traditional Mexican noodle soup made with thin toasted pasta simmered in a tomato-based broth. It’s a comforting, budget-friendly dish often enjoyed as a starter or light meal.

2. Why add roasted eggplant to sopa de fideo?

Roasted eggplant adds a rich, smoky flavor and hearty texture that elevates the classic sopa de fideo. It’s a great way to incorporate more vegetables and create a fusion twist.

3. Can I make sopa de fideo vegetarian?

Yes! Simply use vegetable broth instead of chicken broth and skip the chicken. The roasted eggplant adds plenty of flavor and makes it satisfying.

4. How do I prevent the fideo noodles from getting mushy?

Toast the noodles in oil before adding liquid, and avoid overcooking. Once most of the broth is absorbed, remove the pot from heat and let it rest for a few minutes.

5. Can I make this recipe ahead of time?

Yes, but sopa de fideo thickens as it sits. Store the soup and roasted eggplant separately. Add a splash of broth or water when reheating to bring back the original consistency.

6. What toppings go well with sopa de fideo?

Roasted eggplant is a great addition! Other toppings include fresh cilantro, lime wedges, queso fresco, avocado slices, or even a dollop of sour cream.

7. Can I use canned tomato instead of tomato sauce?

Yes! Crushed or blended canned tomatoes work perfectly. For extra flavor, you can roast fresh tomatoes before blending them into the sauce.