Queso Fresco Cheese Soup (Caldo de Queso con Queso Fresco) Recipe

Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup queso fresco cheese, crumbled
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the chicken broth, heavy cream, ground cumin, chili powder, salt, and black pepper to the pot and stir to combine.
4. Bring the soup to a simmer and cook for 10 minutes.
5. Remove the pot from the heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the crumbled queso fresco cheese.
8. Heat the soup over low heat until the cheese is melted and the soup is heated through.
9. Stir in the chopped cilantro and serve.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 275
Fat: 22g
Saturated Fat: 12g
Cholesterol: 71mg
Sodium: 1035mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Protein: 12g

Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half-and-half can be used instead of heavy cream for a lighter version.
- Cotija cheese can be used instead of queso fresco cheese.

Variations:
- Add diced tomatoes and green chilies for a spicy twist.
- Top with crumbled tortilla chips for added texture.
- Use different types of cheese, such as cheddar or pepper jack, for a different flavor.

Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- Garnish with additional cilantro or a dollop of sour cream for added flavor.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in individual bowls with a sprinkle of cilantro on top.

Garnishes:
- Crumbled queso fresco cheese
- Chopped cilantro
- Sour cream
- Diced tomatoes
- Tortilla chips

Pairings:
- Mexican rice
- Grilled chicken or steak
- Cornbread

Suggested side dishes:
- Black bean salad
- Roasted vegetables
- Avocado and tomato salad

Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.

Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Queso fresco cheese is a traditional Mexican cheese that has been made for centuries. It is a soft, crumbly cheese that is often used in Mexican cuisine.

Flavor profiles:
This soup is creamy and savory with a hint of spice from the cumin and chili powder. The queso fresco cheese adds a tangy flavor and crumbly texture.

Serving suggestions:
Serve this soup as a main dish with a side salad or as an appetizer before a Mexican-inspired meal.

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Region: Mexican

Taste: Savory, Creamy, Cheesy, Tangy, Aromatic