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Sonoran-Style Potato, Cheese, and Tomato Soup
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.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 30 min👤 Christian Reynoso📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●wooden spoon
- ●oven
- ●bowl
📝 Preparation Steps
1
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.
medium red onion, finely chopped1. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
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.
cherry tomatoes, halved1 cup
3
Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
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