How to make Sopa de Conchas
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!
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 Information:
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
Frequently Asked Questions:
Can I use different pasta shapes in Sopa de Conchas?
While the recipe specifically calls for shell pasta (conchas), you can certainly experiment with other small pasta shapes such as macaroni or small elbow pasta.
The choice of pasta shape can slightly alter the texture but won’t significantly affect the overall flavor of the soup.
Can I use fresh tomatoes instead of Roma tomatoes?
Yes, you can use other varieties of tomatoes instead of Roma tomatoes. Roma tomatoes are often preferred for their meatiness and rich flavor, but you can substitute them with other tomatoes available to you.
Keep in mind that the taste and texture may vary slightly.
Can I make Sopa de Conchas ahead of time?
Yes, you can make Sopa de Conchas ahead of time. The soup can be prepared in advance and stored in the refrigerator for a day or two.
When ready to serve, gently reheat the soup on the stovetop and adjust the seasoning if needed before serving.
What are some optional garnishes for Sopa de Conchas?
Sopa de Conchas can be garnished with various toppings to enhance the flavor and presentation. Some popular options include crumbled vegan queso fresco, diced avocado cubes, lime wedges for a tangy kick, and chopped cilantro for added freshness.
Feel free to get creative with your choice of garnishes.
Can I use dried herbs instead of fresh cilantro?
If you don’t have fresh cilantro on hand, you can use dried cilantro as a substitute. However, note that dried herbs have a more concentrated flavor, so use about 1/3 of the amount specified for fresh cilantro. Adjust the quantity to your taste preferences.
Can I use homemade vegetable broth instead of bouillon cubes?
Absolutely! While the recipe mentions using vegetable bouillon cubes, you can substitute it with homemade vegetable broth or pre-mixed vegetable stock.
Homemade broth can provide a more nuanced flavor, but store-bought options work well too, saving you time and effort.
Can I add other vegetables to Sopa de Conchas?
Absolutely! Sopa de Conchas can be customized by adding additional vegetables according to your liking. Some popular choices include diced bell peppers, zucchini, or corn kernels.
These vegetables can add extra color, texture, and nutrients to the soup.
Feel free to experiment with different combinations.
Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth as a substitute for vegetable broth if you prefer. The choice of broth can influence the overall flavor profile of the soup.
Vegetable broth adds a lighter, more herbaceous taste, while chicken broth provides a richer, savory flavor. Choose according to your dietary preferences and taste preferences.
Can I freeze Sopa de Conchas?
It’s generally best to avoid freezing soups that contain pasta, as the texture of the pasta can become mushy upon thawing.
If you’re planning to freeze the soup, consider omitting the pasta and adding it freshly cooked when reheating the soup.
This way, you can enjoy the soup’s flavors without compromising the pasta’s texture.
How do I store leftovers of Sopa de Conchas?
To store leftovers, allow the soup to cool to room temperature, then transfer it to an airtight container and refrigerate.
Sopa de Conchas can be stored in the refrigerator for up to 3-4 days.
When reheating, you may need to add a little extra broth or water to adjust the consistency.