Caldo de Queso (Caldo de queso)
Overview
Caldo de queso is a comforting cheese and potato soup from Sonora, in northern Mexico. Potatoes are simmered in a light broth with fried onion, garlic, tomato and strips of roasted mild green chillies such as Anaheim. A little milk is added at the end, then cubes of fresh white cheese, such as queso fresco or Sonoran queso regional, are dropped into each bowl so they soften and start to melt. The soup is mild and gently creamy, with a slight smokiness from the chillies. It is eaten with flour tortillas, which are a staple of Sonoran cooking.
History
Sonora is a dry cattle-ranching state, and cheese and flour tortillas have long been central to its food. Caldo de queso is a home dish found in kitchens from Hermosillo to the border, and it is popular in Arizona too, among Mexican-American families. It is often eaten during Lent, when many people avoid meat on Fridays.
Main ingredients
Potatoes, cheese, tomato, mild green chillies, onion, milk. The soup is built on vegetable broth with milk and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Tomato soups · Potato soups · Cheese soups · More soups from Mexico
Recipe
Method
- 15 min
Fry the onion and garlic in a little oil, then add the tomatoes and cook for 5 minutes.
- 215 min
Add the broth, potatoes and chilli strips and simmer for 15 minutes.
- 3
Stir in the milk and season, keeping it below the boil.
- 4
Put cubes of cheese in each bowl, ladle over the soup and serve with flour tortillas.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
