Cheese Soup Caldo De Queso
Dive into the comforting warmth of Cheese Soup Caldo de Queso, a traditional Mexican recipe that’s as cozy as it is flavorful. This creamy soup is a delightful blend of tender russet potatoes, aromatic onions and garlic, and juicy diced tomatoes, all simmering in a rich chicken or vegetable stock. The star of the show is queso fresco, which melts gently into the soup, creating luscious pockets of cheesy goodness with every spoonful. A splash of whole milk lends an extra layer of creaminess, while oregano and black pepper infuse the broth with earthy, aromatic notes. Finish it off with fresh cilantro and an optional kick of serrano pepper for a vibrant, satisfying dish that’s perfect for chilly evenings. Serve it with warm tortillas or crusty bread for a complete and soul-soothing meal that will transport you straight to the heart of Mexico.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced White onion
- 2 minced Garlic cloves
- 3 medium, peeled and cut into 1-inch cubes Russet potatoes
- 2 medium, diced Tomatoes
- 6 cups Chicken or vegetable stock
- 2 cups Whole milk
- 10 ounces, cut into cubes Queso fresco
- 1 teaspoon Oregano
- 1 teaspoon, or to taste Salt
- 0.5 teaspoons, or to taste Black pepper
- 0.25 cup, chopped (optional for garnish) Cilantro
- 1 thinly sliced (optional for heat) Serrano pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the cubed potatoes and diced tomatoes, cooking for 2-3 minutes to coat them in the oil and aromatic mixture.
Pour in the chicken or vegetable stock and bring the mixture to a boil.
Reduce the heat to medium-low, cover, and simmer for 10-12 minutes or until the potatoes are tender.
Use a ladle to transfer about 1 cup of the cooked soup (including some potatoes) to a blender. Blend until smooth, then return this mixture to the pot to thicken the soup slightly.
Stir in the whole milk and bring the soup back to a gentle simmer on low heat. Do not boil to avoid curdling the milk.
Add the cubes of queso fresco and stir gently until the cheese begins to soften but not completely melt. This will form creamy pockets of melted cheese in the soup.
Season the soup with oregano, salt, and black pepper, adjusting to taste.
If desired, add thinly sliced serrano pepper for heat.
Ladle the soup into bowls and garnish with chopped cilantro for a fresh finish.
Serve hot with warm tortillas or crusty bread on the side.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 9316 mg | 405% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 44.4 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1874 mg | 144% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4774 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
