Description
Sopa de Conchas is a comforting and flavorful Mexican soup featuring tender shell pasta cooked in a vibrant tomato, onion, and garlic broth. This cozy dish is simple to make, blending fresh ingredients and simmering for a satisfying, hearty meal that’s perfect for any day.
Ingredients
Scale
Vegetables and Aromatics
- 4 medium ripe tomatoes
- 1 small onion (quartered)
- 2 cloves garlic (crushed)
- 1 tablespoon French cilantro (coriander), fresh
Liquids & Oils
- 0.5 cups water
- 2 tablespoons olive oil
- 4 cups vegetable stock
Others
- 1 cup shell pasta (dry)
- Salt, to taste
- Black pepper, to taste
Instructions
- Blend the Base: Add the ripe tomatoes, quartered onion, crushed garlic, and water into a blender. Blend on high for 1-2 minutes until smooth to create the flavorful tomato-onion base for the soup.
- Sauté the Pasta: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the dry shell pasta and stir continuously for 2-3 minutes until the shells begin to slightly brown, enhancing their flavor without burning them.
- Combine and Simmer: Pour the blended tomato mixture and the vegetable stock into the pot with the sautéed pasta. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 10 minutes, allowing the pasta to cook until al dente and the flavors to meld.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper according to your preference. Ladle the Sopa de Conchas into bowls and garnish with fresh cilantro for an added pop of flavor and freshness.
Notes
- You can substitute shell pasta with any small pasta shape if shells are unavailable.
- For a richer flavor, use homemade vegetable stock or low-sodium stock to control salt content.
- This soup is vegetarian and naturally gluten-containing due to the pasta; use gluten-free pasta if needed.
- Adjust seasoning gradually to suit your taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
