Sopa de fideo con papa y queso (Ecuadorian noodle soup with potatoes and cheese)
Sopa de fideo con queso y papa, also known as sopita de queso, caldo de queso con fideo, or locro de queso, is a beloved Ecuadorian comfort food that has won the hearts of children and adults alike. This soul-warming soup combines the creamy richness of fresh cheese with perfectly cooked potatoes and pasta, all enhanced by aromatic spices and herbs.
This traditional Ecuadorian soup starts with a flavorful base called “refrito,” which builds the foundation of flavor. The combination of achiote oil (also known as annatto oil) with onions, garlic, and spices creates a beautiful orange-red color and adds a subtle earthy flavor that sets this soup apart from other soups. The potatoes slowly cook until tender, releasing their starch to help thicken the broth, while the pasta adds substance and comfort.
The addition of fresh cheese and milk transforms the soup into a creamy, satisfying meal that’s perfect for any time of year. While Ecuadorian sopa de fideo with cheese is traditionally served as a first course, it’s hearty enough to be a main dish. The beauty of this recipe lies in its simplicity – basic ingredients come together to create something truly extraordinary!
Ingredients Needed
- Achiote Oil: This vibrant red oil adds both color and a subtle earthy flavor. You can make it by heating regular oil with achiote (annatto) seeds, or use achiote powder or paste as an alternative. If you can’t find any form of achiote, you can use 1 tsp of mild paprika powder instead.
- Onion & Garlic: These aromatics form the foundation of the soup’s flavor. White or yellow onions work best.
- Cumin: Cumin adds a cozy warmth to the soup!
- Oregano: Dried oregano works best for an additional herbaceous flavor.
- Potatoes: Medium-starchy potatoes work best as they help thicken the soup!
- Water: For the liquid!
- Short Pasta: You can use any small pasta like farfalle, small shells, or short noodles called fideo.
- Milk: Use whole milk for the creamiest flavor.
- Cheese: Queso fresco or quesillo are traditional choices, offering a mild, fresh flavor. You could also use a mild feta cheese or mozzarella.
- Salt & Pepper: To taste.
- Cilantro: For garnish. You can also use parsley.
How to Make Ecuadorian Sopa de Fideo
- Cook the Onions: Heat the achiote oil or regular oil in a pot to start the refrito or base for the soup. Add the onions and cook until soft, about 3 minutes.
- Add Garlic & Spices: Add the garlic, cumin, oregano, salt/pepper – you can also add the achiote powder if you are using regular oil instead of achiote oil. Mix well and cook for another minute.
- Add Potatoes: Add the diced potatoes, mix until well coated by the refrito.
- Add Water: Add 8 cups of water and bring to boil.
- Cook Pasta & Potatoes Until Tender: Add the pasta and cook until both the diced potatoes and pasta/noodles/fideos are tender, about 12-15 minutes.
- Add Milk & Cheese: Add the milk and crumbled cheese (queso fresco, quesillo, feta, etc). Add an additional 1-2 cups of water if the soup consistency is too thick. Mix well and cook for another 5 minutes on low heat.
- Taste Test & Serve: Taste and add additional salt/pepper if needed. Add in the fresh chopped cilantro and serve immediately. You can serve it with the extra pieces of diced cheese.
Tips & Variations
- For a thicker soup, mash some of the potatoes against the side of the pot while cooking.
- Use toasted noodles, a popular variation of this soup uses lightly toasted noodles, which add an almost nutty flavor to the soup. To prepare it this way, simply toast the noodles over low medium heat in pan or skillet, make sure to stir constantly to keep them from getting too toasted. Then set them aside and add them following the instructions below.
- Make it spicier by adding a dash of dried chili flakes or serving with a side of ají (Ecuadorian hot sauce)!
- For a richer version of Ecuadorian noodle soup with potatoes and cheese, replace some of the water with chicken broth.
- Store leftover soup de queso in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of milk or water to reach desired consistency.
Serving Suggestions
I can eat this sopa de fideo con papas y queso all on its own, it is seriously that good! I like to serve it with a lime wedge and some creamy avocado slices on the side sometimes, too. It would be delicious served with some popcorn or crunchy Ecuadorian tostado style corn nuts.
If you are serving this soup as an appetizer, I recommend serving it along with an Ecuadorian main meal like arroz con pollo or seco de pollo.
Frequently Asked Questions
What if I can’t find achiote oil?
You can substitute with regular olive oil or vegetable oil. The soup will still be delicious, just lacking the distinctive color and subtle flavor of achiote. Or, you could also add 1 tsp of mild paprika powder to refrito if you want the extra hint of color.
Is sopa de fideo vegetarian?
Yes! This Ecuadorian version of sopita is already vegetarian. Just make sure to use vegetarian cheese (some traditional cheeses may use animal rennet). You can also make a vegan version using your favorite plant-based cooking milk and vegan cheese.
Sopa de fideo con papa y queso (Ecuadorian noodle soup with potatoes and cheese)
Ingredients
- 1 tbs of achiote oil – or 1 tbs of oil + 1 tsp of achiote powder
- 1 white or yellow onion finely diced – can also use the white parts of scallions or spring onions
- 2 garlic cloves minced or crushed
- 2 tsp cumin
- 2 tsp oregano
- 3 medium potatoes peeled and diced (~400 grams)
- 12 cups water add more if needed
- 200 grams of short pasta farfalle or thin short noodles (fideo)
- 2 cups of milk add more if needed
- 200 grams of grated or crumbled cheese use queso fresco or quesillo – can also replace with a mild feta if needed
- Salt and pepper to taste
- Finely chopped cilantro to taste
To serve:
- Extra cheese, crumbled or diced about 100 grams, can use any of the cheeses mentioned above or mozzarella
- Avocado
- Aji hot sauce
Instructions
- Heat the achiote oil or regular oil in a pot to start the refrito or base for the soup.
- Add the onions and cook until soft, about 3 minutes.
- Add the garlic, cumin, oregano, salt/pepper – you can also add the achiote powder if you are using regular oil instead of achiote oil.
- Mix well and cook for another minute.
- Add the diced potatoes, mix until well coated by the refrito.
- Add 8 cups of water and bring to boil.
- Add the pasta and cook until both the diced potatoes and pasta/noodles/fideos are tender, about 12-15 minutes.
- Add the milk and crumbled cheese (queso fresco, quesillo, feta, etc). Add an additional 1-2 cups of water if the soup consistency is too thick. Mix well and cook for another 5 minutes on low heat.
- Taste and add additional salt/pepper if needed. Add in the fresh chopped cilantro and serve immediately. You can serve it with the extra pieces of diced cheese.
Step by step preparation photos for Ecuadorian sopa de fideo con papa y queso:
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Reminds me of my grandmother