Sopa de Conchas

🥄 Ingredients

• 6 cups broth, (divided (vegetable, chicken, or beef))
• 3 Roma tomatoes, (quartered)
• ½ medium white onion
• 2 teaspoons chicken bouillon ((vegetable and tomato also work))
• 2 cloves garlic
• ½ teaspoon kosher salt, (plus more to taste)
• 7 ounces shell pasta
• 2 tablespoons olive oil
• Optional toppings: Avocado, queso fresco or cotija cheese, lime juice

👨‍🍳 Instructions

1. 1

   Add 1 cup of broth, the tomatoes, onion, bouillon, garlic, and salt to a blender. Blend until smooth and set aside.

2. 2

   Heat the olive oil in a medium pot over medium heat. Add the shell pasta and stir to coat it evenly with oil. Toast until golden brown for 3 to 4 minutes, stirring occasionally.

3. 3

   Pour in the blended tomato mixture and stir to combine. Cook over medium heat for about 3 minutes until the mixture starts to darken.

4. 4

   Stir in the remaining 5 cups of broth, increase the heat to high, and bring to a boil.

5. 5

   Reduce heat to low and cook for 10 more minutes or until the pasta is tender and cooked through.

6. 6

   Taste and adjust salt if necessary. Serve immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.