Soups
★★★★★ (24 reviews)
Nicaraguan Cheese Soup Recipe
Sopa de Queso is a traditional Lenten dish featuring cheesy corn dough dumplings in a creamy broth.
Prep Time
40 mins
Cook Time
45 mins
Servings
5
About this Recipe
Sopa de Queso (Cheese Soup) is a quintessential dish served during Lent and Holy Week in Nicaragua, when Catholic tradition dictates abstaining from red meat. It is a rich, creamy soup thickened with corn masa, but the star of the show is the 'rosquillas'—fried dumplings made from masa and dry, salty cheese that soften as they soak up the savory broth.
This soup is a family favorite that brings people together during the religious holidays. The combination of the salty cheese, the earthy corn, and the touch of spearmint (often added for freshness) creates a unique flavor profile that is deeply nostalgic for Nicaraguans. It is a perfect example of how simple, local ingredients are transformed into a celebratory meal.
This soup is a family favorite that brings people together during the religious holidays. The combination of the salty cheese, the earthy corn, and the touch of spearmint (often added for freshness) creates a unique flavor profile that is deeply nostalgic for Nicaraguans. It is a perfect example of how simple, local ingredients are transformed into a celebratory meal.
1 Ingredients
- 2 cups corn masa
- 1 lb dry cheese (queso seco), grated
- 1 egg
- 1 onion
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- Achiote
2 Instructions
1
Make Dumplings
Mix masa, grated cheese, egg, and achiote. Form into small donuts or balls and fry them lightly.
2
Make Broth
Sauté onions, add broth and diluted masa to thicken slightly. Add milk.
3
Combine
Add the dumplings to the soup and simmer for 10 minutes.
Nutrition Facts
Calories
550 kcal
Protein
18g
Carbs
40g
Fat
35g
Pairs Well With
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