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Mexican Sopa de Conchas

Cozy Up with Easy Mexican Sopa de Conchas in Minutes

Enjoy a comforting bowl of Mexican Sopa de Conchas, a quick and vegan-friendly soup that brings warmth and nostalgia.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Chopped Tomatoes Fresh or canned for convenience
  • 1 medium Onion Use white or red
  • 4 cups Vegetable Stock Opt for low-sodium
For the Pasta
  • 1 cup Shell Pasta Feel free to swap with small pasta shapes
For Seasoning
  • to taste Salt
  • to taste Pepper
For Garnishing
  • 1 cup Fresh Coriander/Cilantro

Equipment

  • food processor
  • large pot
  • Ladle

Method
 

Step-by-Step Instructions
  1. In a food processor, combine the chopped tomatoes and onion. Blend until sauce-like, about 30 seconds.
  2. In a large pot, heat 1 tablespoon of olive oil. Add shell pasta and sauté for 3-5 minutes until light golden brown.
  3. Pour the tomato-onion mixture into the pot with the browned pasta. Stir and let simmer for 2-3 minutes.
  4. Add vegetable stock and bring to a gentle simmer. Cover and cook for 5-7 minutes until pasta is al dente.
  5. Ladle the soup into bowls and garnish with fresh cilantro before serving hot.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 450mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use fresh tomatoes for better flavor. Store leftovers separately for best texture.

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