Sopa De Queso (bolivian Corn And Cheese Soup)

Sopa de Queso is a traditional Bolivian soup that combines the flavors of corn and cheese in a warm and comforting dish. This recipe is perfect for a cozy night in or as a starter for a South American-inspired meal.

Sopa De Queso (bolivian Corn And Cheese Soup)

Ingredients

  • 4 cups of corn kernels
  • 4 cups of vegetable broth
  • 1 cup of milk
  • 1 cup of shredded cheese (such as queso fresco or mozzarella)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of butter
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Add the corn kernels and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  3. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches to puree.
  4. Return the pureed soup to the pot and stir in the milk and shredded cheese. Cook for an additional 5-7 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
  5. Season with salt and pepper to taste. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
15g

Supplies

Large pot Immersion blender or regular blender Stirring spoon

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serve the Sopa de Queso with a side of crusty bread or a simple green salad for a complete meal.

Tips & tricks

For added flavor, consider garnishing the soup with a sprinkle of fresh herbs, such as cilantro or parsley, before serving.

Cost

$5