Sopa de Conchas Recipe (Mexican Shell Soup)

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### 👩‍🍳 How to Make Sopa de Conchas

1. **Make the tomato base**: Blend tomatoes, onion, and garlic until smooth. Set aside.
2. **Toast the pasta**: In a pot, heat oil and toast the pasta shells over medium heat until golden brown—watch closely to prevent burning.
3. **Add the tomato blend**: Carefully pour the tomato mixture into the pot with the toasted pasta. Stir and cook for a few minutes until the sauce darkens slightly.
4. **Pour in the broth**: Add chicken broth, stir, and bring to a simmer. Let cook for about 10–12 minutes or until the pasta is tender.
5. **Season and serve**: Add salt and pepper to taste. Serve warm, optionally topped with a squeeze of lime or a bit of queso fresco.

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### 🍽️ Serving Suggestions

* Pair with **warm corn tortillas** or a side of **refried beans** for a more filling meal.
* Add **shredded chicken** or **diced vegetables** to make it heartier.
* Top with **avocado slices**, **fresh cilantro**, or a spoonful of **Mexican crema** for extra richness.

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### 📝 Tips & Variations

* Don’t skip toasting the pasta—it gives the soup its signature nutty depth of flavor.
* For more body, blend in a small cube of tomato bouillon (*consomé de tomate*).
* Use vegetable broth to make it vegetarian.
* Leftovers keep well—just reheat gently with a splash of broth or water.

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### Final Thoughts

**Sopa de Conchas** is a true taste of home—simple, satisfying, and full of heart. Whether you’re recreating cherished childhood memories or trying it for the first time, this soup will wrap you in warmth and leave you wanting seconds. It’s a delicious reminder that comfort food doesn’t need to be complicated—it just needs to be made with love.

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Would you like a printable recipe card or a variation with added veggies or meat? I’m happy to help!