Sopa de Conchas Recipe
Sopa de Conchas is a comforting and flavorful Mexican shell pasta soup that is quick to prepare and perfect for chilly days. This soup features small shell pasta simmered in a rich, blended tomato-based broth infused with garlic, onion, and spices. It combines the warmth and homestyle taste of Mexican cooking with a simple, budget-friendly approach loved by both kids and adults alike.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Frying and Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Ingredients
- 7 oz shell pasta
- 3 cups vegetable broth (plus 1 cup for blending)
- 4 cloves garlic
- 1 medium onion
- 4 Roma tomatoes
- 3 tbsp vegetable oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Vegetables: Peel the onion and garlic cloves and remove the green bits from the Roma tomatoes to ensure a smooth, fresh flavor in the soup.
- Make Tomato Paste: Place the peeled onion, garlic, tomatoes, and 1 cup of vegetable broth in a food processor or blender. Blend thoroughly until it becomes a smooth tomato paste.
- Fry Pasta: Heat the vegetable oil in a large pot over medium heat. Add the shell pasta and stir continuously, frying for 3 to 4 minutes until the pasta is slightly toasted and fragrant.
- Add Blended Mixture: Pour the blended tomato paste from the blender into the pot with the fried pasta.
- Simmer Soup: Add the remaining 3 cups of vegetable broth to the pot and bring everything to a simmer.
- Cook Pasta: Let the soup simmer until the shell pasta is fully cooked and soft, absorbing the rich tomato flavors.
- Season and Serve: Season the soup with salt and pepper to your taste. Stir well and serve hot.
Notes
- To intensify the flavor, you can roast the tomatoes before blending.
- Adjust the broth quantity for a thicker or thinner soup consistency.
- This soup can be made vegan and gluten-free depending on the pasta used.
- Serve with fresh cilantro and lime wedges for added freshness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Find it online: https://marthatasty.com/sopa-de-conchas-recipe/
