Ingredients
- 4 roma tomatoes
- 1/2 small white onion
- 1 clove garlic
- 2 tsp kosher salt
- 3 tbsp olive oil
- 1 small shell pasta
- 1 quart chicken broth
- chopped cilantro and queso fresco (optional)
Steps
- Blend the tomatoes, onion, garlic, salt, and 1/2 cup water until smooth.
- Heat the olive oil in a 4-quart pot over medium heat.
- Add the shell pasta and toast it for 2 minutes, stirring often.
- Pour in the tomato mixture and chicken broth, then bring the soup to a boil.
- Reduce the heat and simmer for 8 minutes, until the pasta is tender.
- Stir in cilantro and queso fresco if using.
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