Easy Sopa de Conchas
Sopa de conchas mixes hearty shell pasta and a rich tomato broth. Add your favorite vegetables like carrots or celery for a comforting meal!
Equipment
- Chef knife and cutting board
- Blender
- Large stockpot
Ingredients
- 5 Roma tomatoes, halved
- ½ medium white onion, quartered
- 2-3 cloves garlic
- 1 tablespoon olive oil
- 1 package shell pasta
- 1 medium carrot, diced
- 1 stalk celery, diced
- 6 cups vegetable broth
- 2-3 sprigs cilantro
- Salt & pepper to taste
Garnishes optional
- Vegan queso fresco
- Avocado cubes
- Lime wedges
- Chopped cilantro
Instructions
- Preheat your oven to 450°F, and line a baking sheet with aluminum foil. Spread the tomato halves and onion quarters out evenly on the foil. Roast for 15 minutes, or until they're softened and slightly blackened.
- Add the tomatoes, onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both aside.
- Heat olive oil over medium in a large stockpot. Add the dry shell pasta in and toast, stirring constantly, for 2-3 minutes, or until fragrant. Remove from the pot.
- Add the carrots and celery in and sauté for another 2-3 minutes. Transfer the pasta shells back in along with the salsa mixture.
- Lastly, add the vegetable broth and cilantro sprigs, bringing the soup to a boil. Cover and reduce the heat to simmer for 7-8 minutes, or until the pasta is al dente.
- Season with salt and pepper to taste, then serve your soup immediately with your favorite garnishes. Happy eating!
Video
Notes
- Keep it simple: For an even quicker, easier recipe, leave out the extra vegetables.
- Don’t skip the toasting: Frying the pasta in a touch of oil imparts nutty, toasted flavors. It’s the key to a well-rounded Mexican sopita!
- Make the broth from scratch: In order to create the most vibrant sopa de conchas, you really need to make your own tomato broth! You can use a store-bought version, but it doesn’t compare.
- Cut the vegetables small: For even cooking, cut the vegetables into small chunks of a similar size.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 52.2g | Protein: 8.3g | Fat: 4.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1437.1mg | Potassium: 413mg | Fiber: 3.6g | Sugar: 8g | Vitamin A: 4064.4IU | Vitamin C: 13.6mg | Calcium: 35mg | Iron: 1.1mg
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