Soup > Cheese Soups > Spanish Soups > Queso Idiazábal Soup

Queso Idiazábal and Roasted Red Pepper Soup Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 red bell peppers, roasted and peeled
- 1 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 8 ounces Queso Idiazábal cheese, grated
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic and sauté until translucent.
3. Add roasted red peppers and smoked paprika and cook for 2-3 minutes.
4. Pour in chicken or vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 10 minutes.
6. Add heavy cream and Queso Idiazábal cheese and stir until cheese is melted and soup is smooth.
7. Season with salt and pepper to taste.
8. Use a blender or immersion blender to puree the soup until smooth.
9. Serve hot, garnished with fresh parsley or cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 420
Fat: 35g
Saturated Fat: 19g
Cholesterol: 105mg
Sodium: 1100mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 6g
Protein: 17g

Substitutions for ingredients:
- Queso Idiazábal cheese can be substituted with any smoked cheese such as Gouda or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.

Variations:
- Add a can of drained and rinsed black beans for a heartier soup.
- Top with crumbled bacon or diced avocado for added flavor and texture.

Tips and tricks:
- To roast red peppers, place them on a baking sheet and broil in the oven until the skin is charred. Let cool, then peel off the skin.
- Use a blender or immersion blender to puree the soup until smooth and creamy.
- Adjust the amount of smoked paprika to your liking for a more or less smoky flavor.

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

Reheating instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve soup in individual bowls and garnish with fresh parsley or cilantro.

Garnishes:
Fresh parsley or cilantro

Pairings:
- Serve with a crusty baguette or garlic bread.
- Pair with a crisp green salad.

Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food safety advice:
- Make sure to roast the red peppers until the skin is charred to avoid any bacteria.
- Store leftover soup in the refrigerator and consume within 3 days.

Food history:
Queso Idiazábal is a semi-hard, smoked cheese made from unpasteurized sheep's milk in the Basque Country of Spain. It has a nutty, buttery flavor and is often used in traditional Basque dishes.

Flavor profiles:
Smoky, creamy, savory

Serving suggestions:
Serve hot as a comforting soup on a cold day.

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Region: Spanish

Taste: Smoky, Tangy, Creamy, Savory, Nutty