Description
Sopa de Conchas is a comforting and flavorful Mexican-inspired soup featuring tender shell pasta simmered in a vibrant blend of ripe tomatoes, onion, garlic, and vegetable stock. This cozy bowl is perfect for a quick and wholesome meal that bursts with fresh, aromatic flavors.
Ingredients
Scale
Soup Base
- 4 medium ripe tomatoes
- 1 small onion, quartered
- 2 cloves garlic, crushed
- 0.5 cups water
Pasta and Stock
- 2 tablespoons olive oil
- 1 cup shell pasta
- 4 cups vegetable stock
Seasoning and Garnish
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh cilantro (coriander), chopped
Instructions
- Blend: Add the ripe tomatoes, onion, garlic, and water to a blender. Mix on high speed for 1-2 minutes until smooth. Set this vibrant mixture aside as the flavorful base of your soup.
- Sauté: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the dry shell pasta and cook for 2-3 minutes, stirring frequently until the pasta shells are slightly browned but not burnt.
- Combine: Pour the blended tomato and onion mixture into the pot with the sautéed pasta, followed by the vegetable stock. Bring everything to a boil, then reduce heat and let it simmer for 10 minutes, allowing the pasta to cook to an al dente texture.
- Season: Taste the soup and adjust seasoning with salt and freshly ground black pepper as desired.
- Serve: Ladle the hot Sopa de Conchas into bowls and garnish with fresh chopped cilantro for an extra burst of flavor.
Notes
- Toast the pasta gently to deepen the flavor without burning it.
- You can substitute vegetable stock with chicken stock for a non-vegetarian version.
- For a richer soup, add a splash of cream or top with shredded cheese.
- Add a pinch of chili flakes for a spicy twist.
- This soup is best served fresh but can be stored refrigerated for up to 2 days.
