Description
A flavorful and comforting Mexican Sopa de Conchas made with golden toasted shell pasta simmered in a vibrant tomato and onion sauce, garnished with fresh coriander. This quick and easy soup is perfect for a light lunch or dinner.
Ingredients
Vegetables and Herbs
- 14 oz chopped tomatoes
- 1/2 onion
- Fresh coriander or cilantro to garnish
Pasta
- 9 oz shell pasta
Liquids and Seasonings
- 4 1/2 cups vegetable stock
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Prepare the vegetables: If you are using fresh tomatoes, roughly chop them. Also chop the onion into smaller pieces for easier blending.
- Blend the sauce: Add the chopped tomatoes and onion into a food processor and blend until you have a smooth sauce-like texture.
- Toast the pasta: Heat some olive oil in a large pot over medium heat. Add the shell pasta and cook, stirring frequently, until the pasta starts to turn golden brown. Be careful not to let it burn to avoid a bitter taste in the soup.
- Add the tomato mixture: Pour the blended tomato and onion sauce into the pot with the toasted pasta. Stir well and let it simmer gently for a couple of minutes to combine the flavors.
- Simmer with stock: Once the tomato sauce has been bubbling gently for 5-7 minutes, add the vegetable stock. Stir well and bring the entire mixture to a simmer.
- Cook the pasta: Continue cooking until the shell pasta is al dente. Be sure not to overcook, as the pasta will continue softening after you turn off the heat.
- Serve and garnish: Serve the soup immediately, garnished with fresh coriander or cilantro for a bright, fresh finish.
Notes
- To enhance flavor, carefully toast the pasta until golden but not burnt.
- You can use canned chopped tomatoes if fresh tomatoes are not available.
- Adjust seasoning with salt and pepper to taste.
- For a protein boost, add cooked beans or shredded chicken.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days.
