Mexican Sopa de Conchas

Step 1

If you are using fresh tomatoes, roughly chop them. Chop the onion.

Step 2

Add the tomatoes and onion into a food processor. Blend until you have a sauce-like texture.

Step 3

Add some olive oil to a large pot where you'll be cooking the soup, and add the shell pasta. Cook at medium heat until the pasta starts to turn golden. Be careful not to burn it, as it can add a burnt taste to your soup.

Step 4

When the pasta is golden brown, add the tomato and onion mixture, combine well, and let it simmer for a couple of minutes.

Step 5

When the tomato sauce has been gently bubbling for 5-7 minutes, add the vegetable broth. Combine well and bring the liquid to a simmer.

Step 6

Cook until the pasta is al dente. Avoid overcooking the pasta as it will keep cooking after turning the heat off.

Step 7

Serve straight away and garnish with some fresh coriander.