Sopa De Conchas

Written By Eren Jeffcote

The very first recipe my mom taught me to make and the very first recipe to be posted on my blog - Sopa De Conchas. It’s definitely the most comforting food, especially on a rainy day or when feeling under the weather.

Simple, inexpensive, yet so flavorful.

Ingredients:

  • 2 Roma tomatoes

  • 1 medium onion (sweet, yellow or white onion)

  • 1 chicken boullion cube

  • 1 garlic clove

  • 16oz package of concha pasta (shell pasta)

  • 2 tablespoons olive oil

  • 1 cup of water + 4 cups of water (divided)

Optional Toppings:

  • Lime

  • Cotija cheese (ground)

Directions:

  1. Add 1/2 of an onion, chopped Roma tomatoes, garlic glove, chicken boullion cube, and 1 cup of water to a blender and blend until smooth. Set aside.

  2. Heat oil in a large pot.

  3. Add package of concha pasta.

  4. Stir frequently until golden brown. IMPORTANT: Do not let it burn or you will have to start over. I recommend not walking away during this step and keep stirring. This will take about 5 minutes.

  5. Add 4 cups of water and the mixture you made in the first step and stir until combined.

  6. Cover and bring to a low simmer.

  7. Cook for about 20 minutes or until pasta is soft and the conchas have puffed up.

  8. Squeeze some lime and sprinkle cotija cheese (optional)

  9. Enjoy!

Eren Jeffcote