Description
Sweet Mexican Sopa Conchas embody pure comfort with pillowy bread-like shells draped in delicate sugar coating. Mexican bakeries celebrate this classic dessert, inviting you to savor each tender, buttery bite of nostalgic culinary tradition.
Ingredients
Scale
Main Ingredients:
- 9 ounces (255 grams) shell pasta
- 14 ounces (397 grams) chopped tomatoes
- 4 1/2 cups (1.1 liters) vegetable stock
Aromatics and Seasonings:
- 1/2 onion
- Salt to taste
- Pepper to taste
Garnish:
- Fresh cilantro
Instructions
- Chop tomatoes and onion into uniform pieces, then blend in a food processor until a smooth, vibrant sauce forms.
- Heat oil in a large pot and toast shell pasta, stirring constantly until achieving a golden-brown color without scorching.
- Pour the prepared tomato mixture into the pot with toasted pasta, allowing it to simmer for 5-7 minutes to develop rich flavors.
- Add chicken broth to the pot, continuing to cook until pasta reaches a perfect al dente texture with a slight bite.
- Remove from heat and carefully transfer the soup to serving bowls.
- Garnish generously with freshly chopped cilantro leaves, adding a bright, herbaceous finish to the dish.
Notes
- For a smoother sauce, use ripe, juicy tomatoes and remove the seeds before blending to avoid bitter flavors.
- Toast pasta carefully, stirring constantly to achieve an even golden color without burning, which can create a bitter taste.
- Swap regular pasta for gluten-free or whole wheat options to accommodate dietary preferences and boost nutritional value.
- Fresh cilantro is key for bright flavor, but can be replaced with parsley for those who dislike cilantro’s taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg