Sopa de Letras Recipe

Ingredients

• ¼ smallwhite onion
• 2, halvedRoma tomatoes
• 2garlic cloves
• 240 ml (1 cup)chicken broth (or chicken bouillon and water)
• 30 ml (2 tablespoons)oil
• 198 g (7 oz)alphabet pasta
• 960 ml (4 cups)chicken broth (or chicken bouillon and water)

Instructions

1. 1

   Blend the vegetables

   Put the onion, tomatoes, garlic and 240 ml (1 cup) of chicken broth in a blender. Blend until smooth, about 20 seconds.

2. 2

   Toast the pasta

   Heat the oil in a large pot over a medium heat. Add the alphabet pasta and stir frequently for about 5 minutes, until it turns light brown.

3. 3

   Simmer the soup

   Carefully pour in the blended tomato mixture and the remaining 960 ml (4 cups) of broth. Stir, cover and bring to a gentle boil; cook for 10 minutes, then check that the pasta is soft. Serve warm with queso fresco or avocado slices.

What is Sopa de Letras?

Sopa de Letras, or alphabet soup, is a home-style Mexican soup made with tiny letter-shaped pasta in a savoury broth. It belongs to the family of simple noodle soups often served as a comforting first course.

This version gets its tomato flavour from a freshly blended mix of tomatoes, onion and garlic. Browning the pasta first adds a toasty note before the broth goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 182 calories, 6g protein, 27g carbs, 6g fat.

The alphabet pasta provides most of the carbohydrates, while the oil contributes much of the fat; chicken broth and pasta provide some protein. Pair a bowl with a vegetable side, such as a simple salad, to round out the meal.

Why toast the pasta?

Even browning: Stir the pasta frequently so it colours lightly rather than catching on the bottom of the pot. A little colour brings a nutty flavour to the finished soup.

Watch closely: The pasta can go from pale to too dark quickly, especially in a hot pan. Add the blended mixture as soon as it is lightly browned.

Getting a smooth tomato base

Blend well: The onion, tomatoes, garlic and first measure of broth should form a smooth mixture in about 20 seconds. If needed, scrape down the blender and briefly blend again.

Pour carefully: The tomato mixture may spit when it meets the hot oil and pasta. Pour it in steadily and keep your face and hands clear of the pot.

How to tell when it is ready

Gentle simmer: Once the remaining broth is added, bring the covered pot to a gentle boil and cook for 10 minutes. Keep the heat moderate so the soup simmers rather than bubbles vigorously.

Soft pasta: Check a few alphabet shapes before serving; they should be tender without falling apart. If they need more time, simmer briefly longer and check again.

Choosing the broth

Ready-made broth: Use chicken broth for a direct, savoury base, and taste the soup before serving in case it needs seasoning.

Bouillon and water: The recipe also allows chicken bouillon dissolved in water. Follow the bouillon's directions, as its concentration and saltiness can vary.

What to serve with it

Fresh toppings: Serve the soup warm with queso fresco or avocado slices, as suggested in the method. Add them at the table so the cheese stays distinct and the avocado keeps its shape.

A fuller meal: Pair a bowl with a simple salad or warm tortillas. Keep accompaniments mild so the tomato, garlic and toasted pasta remain the focus.

Recipe notes & tips

• Use a pot wide enough to let the pasta toast in an even layer.
• Stir frequently while browning to prevent the small pasta shapes from scorching.
• Blend the tomato mixture until smooth for an even-textured broth.
• Pour the blended mixture in carefully, as it can splutter in the hot pot.
• Check the pasta near the end of cooking, since its tenderness can vary by brand.

Variations

• Use vegetable broth: Swap in vegetable broth for a meat-free version.
• Add avocado: Top each bowl with avocado slices just before serving.
• Finish with queso fresco: Crumble the cheese over the soup at the table.
• Use bouillon: Make the broth with chicken bouillon and water according to its directions.
• Blend the tomatoes longer: Blend until completely smooth for a more uniform soup.

Common mistakes to avoid

• Leaving the pasta unattended: It can brown unevenly or scorch; stir frequently for the full toasting stage.
• Browning it too deeply: Very dark pasta may taste bitter; stop when it is lightly brown.
• Pouring too quickly: Hot oil can splutter when the tomato mixture goes in; pour carefully and steadily.
• Boiling vigorously: A rolling boil can make the small pasta shapes overly soft; keep the soup at a gentle boil.
• Skipping the doneness check: Pasta may need a little more or less time; taste a piece before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob or in the microwave until hot, adding a splash of broth or water if the pasta has absorbed too much liquid.

Frequently asked questions