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Sopita de Conchas with Tomato broth

Sopita de Conchas with Tomato Broth

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 4

Equipment

  • Medium saucepan or soup pot A sturdy pot with even heat distribution is ideal to prevent sticking while toasting pasta and simmering the broth.
  • Blender or immersion blender For pureeing the tomato-onion-garlic base. A food processor works as well.
  • Wooden spoon or silicone spatula For stirring the pasta while it toasts.
  • Fine mesh strainer (optional) For a smoother broth, especially when using fresh tomatoes.

Ingredients
  

  • 1 ½ cups shell pasta small conchitas or any small pasta shape
  • 1 tablespoon vegetable oil
  • 1 garlic clove finely minced
  • ¼ white onion finely chopped
  • 4 ripe Roma tomatoes chopped (or 1 ½ cups canned whole peeled tomatoes, drained)
  • 4 cups chicken broth use vegetable broth for a meatless version
  • Salt and pepper to taste
  • Optional garnishes: diced avocado crumbled queso fresco, chopped cilantro, lime wedges

Instructions
 

Step 1: Toast the Shell Pasta

  1. Begin by heating the vegetable oil in a medium pot over medium heat. Add the dry shell pasta and toast it, stirring frequently, until it reaches a golden-brown color. This step gives the soup a warm, nutty flavor and brings depth to the overall dish—much like the toasting in traditional soaps de fideo.

Step 2: Blend the Tomato Base

  1. While the pasta is toasting, blend the tomatoes, garlic, and onion until smooth. This fresh tomato mixture forms the foundation of the broth and is what distinguishes this as a true mexican soup recipe, rather than just plain pasta in broth.

Step 3: Cook the Tomato Mixture

  1. Once the pasta is toasted, pour in the tomato mixture carefully (it might splatter a bit). Stir and cook it for a few minutes until the tomato sauce slightly darkens and the raw tomato smell disappears. This is when the kitchen really starts to smell like childhood memories.

Step 4: Add the Broth and Simmer

  1. Pour in the chicken or vegetable broth and bring everything to a boil. Then reduce the heat and simmer for about 15-20 minutes, or until the shell pasta is tender and the broth has thickened slightly. Stir occasionally to prevent sticking.

Step 5: Season and Serve

  1. Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and top with avocado, queso fresco, cilantro, or a squeeze of lime.