Best Queso Fresco Soup Recipes

QUESO FRESCO SOUP

Queso Fresco Soup image

A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.

Provided by Yoly

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
¾ pound potatoes, diced
¾ cup chopped onions
1 medium tomato, diced
2 peppers canned roasted Hatch green chile peppers, diced
½ teaspoon salt, or to taste
2 cups chicken broth
½ cup heavy whipping cream
½ cup milk
6 ounces crumbled queso fresco

Steps:

Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g

QUESO FRESCO SOUP

QUESO FRESCO SOUP image

Categories Cheese Pasta Vegetable

Number Of Ingredients 12

Ingredients

Ingredients:
1 Tbsp butter
1 minced garlic clove
16 oz frozen spinach
2 cups loosely packed fresh basil leaves
1 package (12oz) queso fresco
1 12oz can evaporated milk
6 cups beef, chicken or vegetable broth
1 1/2 cups dried mini-penne or macaroni noodles
1 cup frozen corn
1 cup frozen peas
2 cups sliced crimini mushrooms

Steps:

In a saucepan melt butter and saute garlic until just brown. Add spinach and basil and cook until spinach is soft. While Spinach is cooking, cut the queso fresco cheese into small cubes. In a food processor or blender, pulse spinach and basil for 30 seconds. Add half of the cheese. Pulse for another 30 seconds then slowly add evaporated milk. Blend until creamy; about 1 minute. In a deep saucepan bring broth to a boil. Add pasta and cook until al dente, about 8 minutes. Add corn, peas and mushrooms. With the lid on cook a few minutes more until mushrooms are soft. Remove the soup from heat and add spinach puree and remaining cheese cubes. Let soup sit for 10-20 minutes and add salt to taste. Gently re-warm and serve.