Rosa Marina Soup
This comforting rosa marina soup brings warmth to any table with its toasted pasta swimming in rich tomato broth. The Mexican classic transforms humble orzo into something special through simple toasting that adds incredible nutty depth.
Ingredients
- 1 cup rosa marina pasta orzo
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons tomato paste
- 6 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 1 bay leaf
For Garnish:
- Fresh cilantro chopped
- Lime wedges
- Avocado slices
- Mexican crema or sour cream
- Queso fresco crumbled
Instructions
- Toast pasta: In large pot over medium heat, add oil. Add dry rosa marina pasta and stir constantly until golden brown, about 3-4 minutes. Remove and set aside.
- Sauté vegetables: In same pot, add onion. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add tomatoes: Stir in diced tomatoes and tomato paste. Cook 2-3 minutes until paste darkens slightly.
- Add broth and spices: Pour in broth. Add cumin, paprika, oregano, cayenne if using, salt, pepper, and bay leaf. Bring to boil.
- Return pasta: Add toasted rosa marina back to pot. Reduce heat to medium-low.
- Simmer: Cook 15-20 minutes, stirring occasionally, until pasta is tender and soup thickens slightly.
- Adjust seasoning: Remove bay leaf. Taste and adjust salt and pepper as needed.
- Serve: Ladle into bowls. Top with cilantro, squeeze of lime, avocado slices, and dollop of crema. Sprinkle with queso fresco.