Sopa seca is a Mexican dish that consists of pasta cooked in a small amount of tomato broth until tender. The resulting dish is not soupy but more dry. Sopa seca translates to “dry soup” in English. This dish can also be made with fideo. If you want the soupy version check out my recipe for sopita.
Sopa Seca
A “dry” Mexican pasta dish consisting of pasta simmered in a tomato broth.
Ingredients
- 6 roma tomatoes halved
- 2 cloves garlic peeled
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tsp chicken bouillon
- 2 chipotle peppers in adobo
- 14 oz shell pasta
- 1 1/2 cup water
- 2 tbs oil
Instructions
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Add the tomatoes, garlic cloves, onion powder, garlic powder, ground cumin, chicken bouillon, chipotle peppers and 1/2 of water to a blender. Blend until smooth and set aside.
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Heat up the oil in a large pot over medium heat. Once hot, add the pasta and toast for about 5-7 minutes or until they turn a nice golden brown. Make sure to stir frequently.
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Add the blended sauce to the pot and stir. Next add the remaining 1 cup of water to the blender cup and swish around then pour into the pot. Stir and bring to a simmer over medium high heat.
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Next reduce the heat to medium low and cover. Let cook for about 15 minutes or until the pasta is tender. Remove from heat. Serve and enjoy.