Craving cozy comfort? This Mexican Sopa de Conchas blends shell pasta, roasted tomatoes, carrots, and celery in a rich veggie broth—so good!
You ever have one of those days where you just need something warm and comforting? Yeah, me too. That’s exactly how this Mexican Sopa de Conchas became a staple in my kitchen. It was one of those gray, dreary days, and I was craving something simple yet heartwarming. My abuela used to make this all the time when I was a kid, and as soon as the tomatoes hit the oven, the smell took me straight back to her tiny kitchen filled with laughter and love. The way the pasta soaks up that rich, roasted tomato broth? Pure magic. Trust me, you’re going to love it.
Why You’ll Love This Mexican Sopa de Conchas Recipe?
Honestly, this isn’t just soup—it’s comfort in a bowl. The roasted tomatoes create this velvety, deep-flavored broth that wraps around every single pasta shell. Plus, it’s a one-pot wonder—minimal dishes, maximum cozy vibes. It’s simple enough for weeknights but flavorful enough to feel special. Seriously, it’s like a hug from your bowl.
Ingredient Notes:
Every ingredient in this dish brings something special to the table:
- Roma Tomatoes: Roasting these beauties? Total game-changer. It deepens the sweetness and adds a subtle smokiness.
- White Onion: Roasted with the tomatoes for a mild, caramelized flavor.
- Garlic: I mean, who skips garlic? It’s the unsung hero here.
- Shell Pasta: The star! Toasting it first? Chef’s kiss.
- Carrot & Celery: Classic soup veggies that bring sweetness and a bit of crunch.
- Vegetable Broth: A good one makes all the difference.
- Cilantro: Adds a bright, herby finish. Not a fan? Skip it.
Pro Tip: Don’t skip toasting the pasta—it’s a small step that adds huge flavor.
How To Make Mexican Sopa de Conchas?
Let’s break it down step by step:
- Roast the Tomatoes & Onion: Preheat your oven to 450°F. Spread the tomatoes and onion on a baking sheet and roast for 15 minutes. Charred edges? Perfect. That’s all flavor!
- Blend the Broth: Pop the roasted goodies into a blender with garlic. Blend until smooth. Want it extra silky? Strain it.
- Toast the Pasta: Heat olive oil in a big pot. Add the shell pasta and toast for 2-3 minutes. Keep stirring! It should turn golden brown and smell amazing.
- Sauté the Veggies: Remove the pasta. Toss in the carrot and celery, giving them a quick 2-3 minute sauté.
- Bring it Together: Add the pasta back in. Pour in the blended tomato goodness and veggie broth. Toss in the cilantro sprigs. Bring to a boil, then let it simmer for 7-8 minutes. The pasta should be tender and the broth rich.
- Season & Serve: Taste test! Need a pinch more salt or pepper? Go for it. Serve hot with your favorite garnishes. Lime wedges are a must.
Storage Options:
Leftovers? Lucky you! Pop the soup into an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of broth if it thickens. Freezing? Yep, but skip freezing the pasta—it gets mushy. Just freeze the broth and add fresh pasta when reheating.
Variations and Substitutions:
Feeling creative? Here’s how you can switch it up:
Want To Save This Recipe?
- Protein Boost: Shredded chicken or tofu would make it extra filling.
- Spicy Kick: Add a chopped chipotle pepper to the blender.
- Different Pasta: No shells? Try elbows or even orzo.
- Extra Veggies: Zucchini, spinach, corn—it all works beautifully.
What to Serve with Mexican Sopa de Conchas?
Complete the meal with these ideas:
- Warm Corn Tortillas: Perfect for scooping up every drop.
- Avocado Slices: Creamy, dreamy contrast to the tangy broth.
- Fresh Salsa: A spoonful on top? Yes, please.
Frequently Asked Questions:
Can I make this gluten-free?
Absolutely! Swap the shell pasta for your favorite gluten-free version. Adjust the cook time as needed.
How do I make it spicier?
Add a pinch of cayenne or blend a jalapeño with the tomatoes.
Can I make it ahead?
Totally! Just keep the pasta separate until serving so it stays perfectly tender.
There you have it—my favorite Mexican Sopa de Conchas recipe. Seriously, it’s like a hug in a bowl. If you give this a try, I need to hear how yours turns out. Snap a pic and tag me—I can’t wait to see your twist!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican 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 and pepper to taste
Optional Garnishes:
- Vegan queso fresco
- Avocado cubes
- Lime wedges
- Chopped cilantro
Instructions
Roast the Tomatoes and Onion:
- Preheat the oven to 450°F (232°C). Arrange the halved tomatoes and quartered onion on a baking sheet. Roast for approximately 15 minutes, or until softened with slight charring for enhanced flavor.
Prepare the Broth:
- Transfer the roasted tomatoes, onion, and garlic cloves into a blender. Blend on high speed until completely smooth. For a silkier broth, consider straining the mixture through a fine mesh sieve.
Toast the Pasta:
- In a large stockpot, heat the olive oil over medium heat. Add the shell pasta and toast it, stirring frequently, for 2-3 minutes or until it turns golden brown and releases a nutty aroma.
Sauté the Vegetables:
- Remove the toasted pasta from the pot. Add the diced carrot and celery, sautéing for 2-3 minutes until slightly softened.
Simmer the Soup:
- Return the toasted pasta to the pot along with the blended tomato mixture. Pour in the vegetable broth and add the cilantro sprigs. Bring the soup to a boil, then reduce the heat and allow it to simmer for 7-8 minutes, or until the pasta is tender.
Season and Serve:
- Taste the soup and adjust seasoning with salt and pepper as needed. Serve immediately with optional garnishes such as vegan queso fresco, avocado cubes, lime wedges, and additional chopped cilantro.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
