Description
A delicious and comforting Mexican soup recipe called Sopa de Conchas, featuring toasted shell pasta in a savory tomato-based broth. This easy-to-make soup is perfect for chilly days and can be customized with optional toppings like cilantro and lime wedges.
Ingredients
Scale
Ingredients:
- 1 tablespoon vegetable oil
- 1 1/2 cups small shell pasta (conchas)
- 1/2 small white onion, finely chopped
- 2 garlic cloves, minced
- 2 medium Roma tomatoes, chopped
- 4 cups chicken broth (or vegetable broth)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Chopped cilantro and lime wedges for serving (optional)
Instructions
- In a medium pot, heat the oil over medium heat. Add the shell pasta and toast until golden brown and fragrant, about 5–7 minutes.
- In a blender, combine tomatoes, onion, garlic, and 1/2 cup of broth. Blend until smooth.
- Pour the blended tomato mixture into the pot. Stir and cook for 2–3 minutes.
- Add the remaining broth, cumin, salt, and pepper. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 10–12 minutes or until pasta is tender.
- Serve hot, garnished with cilantro and lime wedges if desired.
Notes
- This soup is great for kids and rainy days.
- For added flavor, stir in cooked shredded chicken or queso fresco.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
