Creamy Spicy Oaxacan Sweet Onion Soup
Delight your taste buds with this Creamy Spicy Oaxacan Sweet Onion Soup, a bold twist on a comforting classic. This recipe combines the natural sweetness of caramelized onions with the smoky heat of guajillo chilies, creating a perfectly balanced flavor profile that's rich and satisfying. A velvety blend of heavy cream and stock lends the soup its irresistibly smooth texture, while garnishes of crumbled queso fresco, fresh cilantro, and a zing of lime juice elevate each spoonful. Perfect for a cozy dinner or an impressive starter, this Mexican-inspired dish is both comforting and adventurous. Ready in under an hour, it's a must-try for lovers of creamy soups with a spicy kick.
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Recipe Information
Ingredients
- 4 large sweet onions
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 whole dried guajillo chilies
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup queso fresco
- 1 whole lime wedges
Instructions
Peel and thinly slice the sweet onions. Mince the garlic cloves finely.
Heat a large pot over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the sliced onions to the pot and cook, stirring occasionally, for 15-20 minutes, or until they are soft and caramelized.
While the onions are caramelizing, remove the stems and seeds from the guajillo chilies. Tear them into small pieces.
Add the minced garlic and guajillo chili pieces to the pot with the caramelized onions. Stir and cook for 2-3 minutes until aromatic.
Pour in the chicken or vegetable stock, and bring the mixture to a gentle simmer. Simmer uncovered for 20 minutes to allow the flavors to develop.
Using an immersion blender (or transferring the mixture to a stand blender in batches), puree the soup until smooth and creamy.
Stir in the heavy cream, salt, and black pepper. Allow the soup to heat through, but avoid bringing it to a boil.
Serve the soup hot. Garnish each serving with crumbled queso fresco, chopped fresh cilantro, and a squeeze of lime juice for an added burst of flavor.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 6506 mg | 283% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 44.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 524 mg | 40% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1892 mg | 40% | |
*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.
