Make It Count Kitchen

This Mexican noodle soup with shrimp is a cozy, flavorful dish that’s perfect for when you want something both comforting and fresh. Known as a twist on sopa de fideo, this version blends roasted tomatoes, caramelized onions, and garlic with warm spices for a rich broth. Toasted noodles add nuttiness, while tender shrimp bring a light, protein-packed finish. Topped with crumbled cotija cheese and fresh cilantro, this bowl is bursting with authentic flavor in every bite.

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Ingredients

• ¾ lb raw shrimp, peeled and deveined
• 5 roma tomatoes, halved
• 1 ½ yellow onions, roughly sliced
• 3 garlic cloves, peeled and whole
• 4 cups beef broth
• ⅓ cup spaghetti noodles, broken into small pieces
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• Salt and black pepper, to taste
• Avocado oil, for roasting and cooking
• 2 tbsp cotija cheese, crumbled
• Fresh cilantro, chopped (for garnish)

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Instructions

Step 1: Roast the Vegetables

1. Preheat oven to 400°F.
2. Place halved roma tomatoes on a baking sheet and drizzle with avocado oil, salt, and pepper.
3. Wrap garlic cloves in foil with a drizzle of avocado oil and place on the sheet with tomatoes.
4. Roast for 20 minutes, until softened and caramelized.

Step 2: Brown the Onions

• In a skillet over medium-high heat, sauté sliced onions until deeply golden and softened (about 7–8 minutes).

Step 3: Blend the Base

• In a food processor, combine roasted tomatoes, roasted garlic, and sautéed onions. Blend until fairly smooth to create the soup base.

Step 4: Toast the Noodles

• In the same pot used for onions, add a drizzle of avocado oil.
• Add broken spaghetti noodles and toast for about 5 minutes, stirring often, until golden brown and fragrant.

Step 5: Build the Soup

1. Stir the blended tomato mixture into the pot with noodles.
2. Add beef broth, cumin, oregano, salt, and black pepper.
3. Bring to a boil, then reduce to a simmer and cook for 20 minutes to develop flavor.

Step 6: Add the Shrimp

• With 10 minutes left of simmering, add the shrimp directly to the pot. Cook until shrimp are pink and opaque.

Step 7: Serve

• Ladle soup into bowls.
• Top with crumbled cotija cheese and fresh cilantro.
• Serve hot with warm tortillas or crusty bread on the side.

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Tips & Variations

• Make it spicier: Add a roasted jalapeño or chipotle pepper to the tomato mixture before blending.
• Use chicken or veggie broth instead of beef broth if preferred.
• Swap protein: Try chicken, fish, or even just keep it vegetarian with extra veggies.

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Why You’ll Love This Mexican Shrimp Noodle Soup

• A lighter take on traditional sopa de fideo
• Comforting, flavorful, and wholesome
• Easy enough for weeknights, but delicious enough for entertaining