I like this recipe because it’s incredibly quick and uses basic, affordable ingredients. I enjoy how the blended tomatoes, onion, garlic, and broth create a flavorful base in minutes, and the toasted alphabet pasta adds a comforting texture. I also appreciate that it makes a generous batch, perfect for family meals, meal prep, or freezing for later.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1/2 white onion, quartered ($0.33) ▢3 Roma tomatoes, quartered ($1.35) ▢1 clove garlic, coarsely chopped ($0.07) ▢1/2 tsp ground black pepper ($0.02) ▢2 cups vegetable broth ($0.37) ▢2 Tbsp olive oil ($0.12) ▢7 oz alphabet pasta ($4.42) ▢2 cups water ($0.01) ▢1/4 tsp salt (or more to taste) ($0.01)
Directions
I start by adding the onion, Roma tomatoes, garlic, black pepper, and vegetable broth to a blender. I purée everything until the mixture is completely smooth.
In a Dutch oven over medium heat, I warm the olive oil. I add the alphabet pasta and toast it, stirring constantly, for 1–2 minutes until it’s lightly golden and fragrant.
I pour the puréed tomato mixture into the pot with the toasted pasta, stirring well. I let it cook for about 5 minutes, stirring occasionally, until the mixture thickens slightly and deepens in color.
Next, I add the water and stir again. I bring the soup to a boil, stirring from time to time so the pasta doesn’t stick.
Once it reaches a boil, I reduce the heat to low, cover the pot, and let the soup simmer for about 10 minutes, or until the pasta is cooked to my liking.
I finish by seasoning with salt, tasting and adjusting as needed. Then I ladle the soup into bowls and serve it hot.
I sometimes add a pinch of cumin or smoked paprika to give the soup a deeper, smoky flavor. When I want extra veggies, I stir in corn, diced carrots, or peas during the simmering step. I also enjoy topping each bowl with a squeeze of lime, chopped cilantro, or a spoonful of crema. For a heartier version, I occasionally add shredded cooked chicken or beans.
Storage/Reheating
I store leftover Sopa De Letras in an airtight container in the refrigerator for up to 3 days. The pasta continues to absorb liquid, so when I reheat it on the stovetop over low to medium heat, I like to add a bit of water or extra broth to loosen the consistency. If I want to freeze it, I prefer freezing the tomato-broth base separately and cooking fresh alphabet pasta when I’m ready to serve, so the texture stays perfect.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, I often swap in chicken broth when I want a slightly richer, more savory flavor.
Why do I toast the pasta first?
I like to toast the pasta because it adds a nutty flavor and helps the letters hold their shape better in the soup.
Can I use a different pasta shape?
Yes, I can use small shapes like stars, shells, or ditalini if I don’t have alphabet pasta.
How can I make the soup spicier?
I add a pinch of chili powder, red pepper flakes, or a bit of diced jalapeño to give it some heat.
Can I blend the soup completely smooth?
If I want a smooth, creamy texture (without pasta pieces), I can blend everything but then I lose the fun alphabet shapes, so I usually keep it as is.
What if my soup gets too thick?
I simply stir in more water or broth until it reaches the consistency I like.
Can I add protein to make it more filling?
Yes, I like adding shredded chicken, ground turkey, or cooked beans to make it more substantial.
Do I need a Dutch oven?
No, I can use any medium to large pot; I just make sure it’s big enough to hold the soup and pasta comfortably.
Can I make this ahead of time?
Yes, I can, but I know the pasta will soften as it sits. I sometimes cook the pasta separately and combine it just before serving.
How do I keep the pasta from getting mushy?
I cook the soup just until the pasta is al dente and avoid overcooking. If I reheat leftovers, I warm them gently and add extra liquid as needed.
Conclusion
I find Sopa De Letras to be a wonderfully simple, comforting soup that turns a few basic ingredients into a flavorful meal in just minutes. Whether I make it for kids, for myself on a busy day, or as a cozy starter, it always brings warmth, nostalgia, and a bit of playful fun to the table.
A cozy, nostalgic Mexican tomato-based alphabet soup made by blending fresh tomatoes, onion, and garlic into a flavorful broth and simmering it with toasted alphabet pasta.
Ingredients
1/2 white onion, quartered
3 Roma tomatoes, quartered
1 clove garlic, coarsely chopped
1/2 tsp ground black pepper
2 cups vegetable broth
2 Tbsp olive oil
7 oz alphabet pasta
2 cups water
1/4 tsp salt (or more to taste)
Instructions
Add onion, tomatoes, garlic, black pepper, and vegetable broth to a blender. Purée until smooth.
Heat olive oil in a Dutch oven over medium heat. Add the alphabet pasta and toast for 1–2 minutes until golden.
Pour in the tomato mixture and cook for about 5 minutes, stirring occasionally, until slightly thickened.
Add the water, stir, and bring to a boil.
Reduce the heat to low, cover, and simmer for about 10 minutes or until the pasta is cooked.
Season with salt to taste and serve hot.
Notes
Add cumin or smoked paprika for a deeper flavor.
Stir in peas, carrots, or corn for extra vegetables.
Top with lime juice, cilantro, or crema.
Add shredded chicken or beans for a heartier soup.
