Sopa de Caracol, also known as Conch Soup, is a traditional dish in many Caribbean countries. Each country may have its own unique spin on the process of making it, with slight variations in ingredients and cooking methods, but one thing remains consistent – it’s a beloved and comforting dish that is sure to warm your soul.
In this guide, we will provide you with step-by-step instructions for making sopa de caracol, along with tips and variations to help you make the perfect bowl of soup. So let’s get started!
What is Sopa de Caracol?
Sopa de Caracol is an iconic dish found across many Caribbean countries. It is typically made with a variety of seafood, tomatoes, cumin, cilantro, garlic, and onions.
It’s commonly served as an appetizer or main course, accompanied by a side of rice and beans or plantains.
It is especially popular during special occasions and holidays, making it a staple at family gatherings and celebrations. This hearty soup is a staple in many Caribbean households and can be found at local restaurants and street vendors.
Why You’ll Love this Sopa de Caracol?
- Authentic Caribbean flavors: With its blend of herbs and spices, sopa de caracol offers full authentic Caribbean flavors in every bite. From the tangy tomatoes and fragrant cilantro, this soup is sure to transport your taste buds straight to the islands.
- Easy to make: Despite its complex flavors, sopa de caracol is actually quite simple to make. With just a few ingredients and some basic cooking skills, you’ll have a delicious Caribbean soup ready in no time.
- Health Benefits: Sopa de Caracol is packed with nutrients, including protein, vitamins, and minerals. It’s also a great source of fiber from the vegetables and pasta, making it a well-rounded and satisfying meal.
You’ll also like the following Dinner recipes!
- Texas Roadhouse Prime Rib Au Jus
- Ruth’s Chris Lobster Mac And Cheese Copycat Recipe
- How to make Seafood Chimichanga
The Ingredients
- Olive Oil: This staple ingredient in Mediterranean and Caribbean cuisine adds a subtle richness to the soup.
- Yellow Onion: The base of many savory dishes, yellow onion provides a strong flavor that compliments the seafood in this recipe.
- Garlic Cloves: Fresh garlic cloves add depth and aroma to the broth.
- Chicken Stock: Using chicken stock as a base for the soup adds extra flavor and depth, but you can also use vegetable broth as a vegetarian option.
- Tomatoes: Crushed tomatoes add a tangy sweetness to balance out the richness of the seafood and spices.
- Cilantro: This fresh herb adds a bright, citrusy note to the soup.
- Cumin: A traditional spice in Caribbean cuisine, cumin adds a warm, earthy flavor to the broth.
- Salt: A must-have for any savory dish, salt brings all the flavors together and enhances the natural taste of the ingredients.
- Small Pasta Shells: These small pasta shells are a classic addition to sopa de caracol.
Step by Step Instructions
Step 1
Prepare the Ingredients
- Chop the yellow onion and cilantro.
- Mince the garlic cloves.
Step 2
Sauté the Onion and Garlic
- Heat olive oil in a large pot over medium heat.
- Add the chopped onions and minced garlic, stirring until they become soft and translucent.
Step 3
Add the Crushed Tomatoes and Chicken Stock
- Pour the crushed tomatoes and chicken stock into the pot with the onion and garlic mixture.
Step 4
Seasoning
- Add salt, cumin, and chopped cilantro to taste.
- Stir to combine.
Step 5
Simmer and Cook
- Bring the soup to a boil then reduce heat to low. Let it simmer for 10 minutes.
- Add the small pasta shells and continue to simmer for an additional 15 minutes, stirring occasionally.
Step 6
Garnish
- Once the pasta is fully cooked, remove the pot from heat and let it cool for 5 minutes.
- Serve in bowls and garnish with additional cilantro, if desired.
Notes
- For a spicier soup, add in some chopped jalapenos or red pepper flakes.
- You can also add in other types of seafood like shrimp or clams for a more diverse flavor.
- To make this soup vegetarian, simply swap out the chicken stock for vegetable broth and omit the seafood.
Nutrition Information
How to store Sopa de Caracol?
Once you’ve made your delicious sopa de caracol, you may find yourself with some leftovers. This soup can easily be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply heat on the stovetop over medium-low heat until warm, stirring occasionally. You may need to add a splash of water or broth to loosen up the soup.
If you have a larger batch of sopa de caracol, you can also freeze it for later use. Just place the cooled soup in an airtight container or freezer bag and store it in the freezer for up to 3 months. When ready to eat, defrost overnight in the refrigerator and reheat as directed above.
Variations
Here are some variations on this classic Caribbean soup that you can try:
- Vegetarian Version: Instead of using chicken stock, use vegetable broth. You can also add in extra veggies like bell peppers and zucchini for more flavor.
- Coconut Milk: For a richer, creamier soup, substitute some of the chicken stock with coconut milk.
- Spicy Caribbean Style: Add in some scotch bonnet peppers or hot sauce.
Equipment
- Large pot
Ingredients
- 10 cups of chicken stock
- 1 tablespoon salt
- 24- ounce small pasta shells
- 2 teaspoon cumin
- 1/2 cup cilantro chopped
- 8 yellow onion
- 6 garlic cloves minced
- 56- ounce tomatoes crushed
- 2 tablespoons olive oil
Instructions
- Gather all the ingredients and prepare them for cooking.
- In a large pot, heat olive oil over medium heat and sauté chopped onions and minced garlic until soft and translucent.
- Pour in crushed tomatoes and chicken stock, stirring well to combine.
- Season with salt, cumin, and chopped cilantro according to your taste preference. Stir again to fully incorporate the flavors.
- Let the soup simmer for about 10 minutes, then add in small pasta shells and continue to simmer for an additional 15 minutes. Be sure to stir occasionally during this time. Once the pasta is fully cooked, remove the pot from heat and let it cool for 5 minutes before serving.
- Serve the soup in bowls, and for an extra burst of freshness, top it off with additional cilantro as a garnish.
Notes
- For a spicier soup, add in some chopped jalapenos or red pepper flakes.
- You can also add in other types of seafood like shrimp or clams for a more diverse flavor.
- To make this soup vegetarian, simply swap out the chicken stock for vegetable broth and omit the seafood.
Nutrition
FAQs
Can I use other types of pasta?
Yes, you can use any small pasta such as elbow macaroni or ditalini. You can also try using whole wheat or gluten-free pasta for a healthier option.
Is this soup gluten-free?
This recipe is not considered gluten-free as it contains small pasta shells. However, you can easily make it gluten-free by using a gluten-free pasta option.
Is this diet-friendly?
Yes, this soup is a great option for those on a low-carb or keto diet. Simply omit the pasta and add in extra veggies or protein options like shrimp or chicken. You can also serve it over cauliflower rice instead of regular rice.
Wrapping Up
Thank you for learning how to make sopa de caracol with us. There’s something about a warm bowl of soup that just makes you feel good inside.
The combination of seafood and puree broth in this is both comforting and satisfying, perfect for a chilly evening or simply when you need a bowl of comfort food.
Please share this article with your friends and family who love seafood or Caribbean cuisine, and if you have any questions or feedback let us know in the comments below.
You’ll also like these latest recipes!
Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more