Sopa de Conchas
Sopa de conchas (Mexican shell soup) is a classic comforting sopita made of toasted shell pasta cooked in a flavorful homemade tomato broth.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups broth, (divided (vegetable, chicken, or beef))
- 3 Roma tomatoes, (quartered)
- ½ medium white onion
- 2 teaspoons chicken bouillon ((vegetable and tomato also work))
- 2 cloves garlic
- ½ teaspoon kosher salt, (plus more to taste)
- 7 ounces shell pasta
- 2 tablespoons olive oil
- Optional toppings: Avocado, queso fresco or cotija cheese, lime juice
Instructions
- 1
Add 1 cup of broth, the tomatoes, onion, bouillon, garlic, and salt to a blender. Blend until smooth and set aside.
- 2
Heat the olive oil in a medium pot over medium heat. Add the shell pasta and stir to coat it evenly with oil. Toast until golden brown for 3 to 4 minutes, stirring occasionally.
- 3
Pour in the blended tomato mixture and stir to combine. Cook over medium heat for about 3 minutes until the mixture starts to darken.
- 4
Stir in the remaining 5 cups of broth, increase the heat to high, and bring to a boil.
- 5
Reduce heat to low and cook for 10 more minutes or until the pasta is tender and cooked through.
- 6
Taste and adjust salt if necessary. Serve immediately.