Best 2 Queso Fresco Soup Recipes

**Savor the Delightful Symphony of Flavors with Authentic Mexican Queso Fresco Soup: A Culinary Journey Awaits**

Indulge in a delightful culinary adventure with our authentic Mexican queso fresco soup, a symphony of flavors that will tantalize your taste buds and warm your soul. This traditional soup, deeply rooted in Mexican cuisine, is a harmonious blend of creamy textures, tangy accents, and a captivating interplay of spices. With its ease of preparation and accessibility of ingredients, this recipe promises a delightful homemade soup experience. Our collection of queso fresco soup recipes offers a range of variations, each showcasing unique flavor profiles and textures. From the classic simplicity of a basic queso fresco soup to the vibrant complexity of a roasted poblano and corn version, our recipes cater to diverse preferences and dietary needs. Embark on a culinary journey with us and discover the captivating flavors of queso fresco soup, a dish that embodies the essence of Mexican culinary heritage.

Here are our top 2 tried and tested recipes!

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Sonoran-Style Potato, Cheese, and Tomato Soup image

My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.

Provided by Christian Reynoso

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 Tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
1-2 poblano or Anaheim chiles, seeds removed, thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3 large garlic cloves, thinly sliced
1 Tbsp. tomato paste
1 medium green or yellow summer squash, cut into ½" pieces
1 lb. Yukon Gold potatoes (3-4 large), scrubbed, cut into ½" pieces
6 cups chicken broth (not low-sodium)
1 cup cherry tomatoes, halved
⅓ cup oregano or marjoram leaves
1½ tsp. red wine vinegar
½ cup whole milk or half-and-half (optional)
10 oz. queso fresco, cut into ½" pieces

Steps:

Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

RIDICULOUSLY EASY QUESO FRESCO "DIP"

Ridiculously Easy Queso Fresco

On a recent trip to the local Costco®, I ended up purchasing a huge thing of queso fresco, or Mexican white cheese. Not sure what to do with it, I created this modified dip that goes perfectly with any Mexican-themed meal! It's so ridiculously easy, and looks much more refined than classic chile con queso. Serve with tortilla chips and enjoy! Reheat as needed.

Provided by Jillian Eileen

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 2h13m

Yield 8

Number Of Ingredients 5

Ingredients

1 (12 ounce) package queso fresco
1 (16 ounce) jar salsa
1 bunch fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
2 dashes hot pepper sauce (such as Frank's RedHot®)

Steps:

Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer.
Heat queso fresco in the microwave until slightly softened, about 3 minutes.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.2 g, Cholesterol 13.8 mg, Fat 3.7 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.2 g, Sodium 401.6 mg, Sugar 1.8 g

Tips:

Choose fresh, high-quality ingredients: The fresher the ingredients, the better the soup will taste. Look for ripe vegetables, herbs, and spices.
Use a good quality chicken broth: The broth is the base of the soup, so it's important to use a good one. Look for a broth that is made with real chicken and has a rich flavor.
Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will lose their flavor and nutrients.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavors.
Serve the soup hot: Queso fresco soup is best served hot. You can garnish it with fresh herbs, grated cheese, or a drizzle of olive oil.

Conclusion:

Queso fresco soup is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's a great way to use up leftover chicken and vegetables, and it's also a good source of protein, calcium, and vitamins. With its creamy texture and flavorful broth, queso fresco soup is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!