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.
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
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the corn kernels and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- 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.
- 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.
- 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