Queso Soup Recipe
If you love the soul-warming magic of Tex-Mex cuisine and the creamy comfort of a good cheese soup, then Queso Soup is about to become your new favorite cozy meal. Think of all the things you adore about molten queso dip—zesty peppers, tangy tomatoes, smooth creaminess, and loads of sharp cheddar—now reimagined as a luscious, dreamy bowl of soup. This recipe comes together quickly and bursts with bold flavors in every spoonful, making it the perfect pick for both weeknight dinners and festive gatherings with friends. If you’re ready for a mug of pure, cheesy bliss, Queso Soup is calling your name!
Ingredients You’ll Need
Get ready to make magic with a handful of simple, vibrant ingredients. Each component plays a starring role in bringing out the rich, spicy, and velvety personality of Queso Soup. Let’s break down what you need and why:
- Olive oil: For sautéing and building a flavorful base—mellow but essential.
- Onion: Brings gentle sweetness and depth.
- Garlic: Lends aromatic richness and a hint of sharpness.
- Jalapeño: For a subtle kick; add more if you’re a spice lover!
- Ground cumin: Earthy warmth that deepens every bite.
- Smoked paprika: A touch of smoky mystery that makes the soup unforgettable.
- Diced tomatoes with green chilies: Tangy, juicy bursts with a Tex-Mex twist, plus gentle heat from chilies.
- Chicken or vegetable broth: Forms the comforting base; choose veggie broth to keep it vegetarian-friendly.
- Cream cheese: The secret to ultimate creaminess and body.
- Shredded sharp cheddar cheese: Bold, punchy flavor that sings in the soup.
- Shredded Monterey Jack cheese: Melts beautifully for a smooth, velvety finish.
- Half-and-half or heavy cream: Adds extra richness and silkiness—choose your adventure!
- Salt and black pepper: Essential for balancing and enhancing all those incredible flavors.
- Optional toppings: Try chopped cilantro, sliced green onions, crushed tortilla chips, or even extra cheese. Add color, crunch, or even more zest!
How to Make Queso Soup
Step 1: Sauté Aromatics
Heat your olive oil in a large pot over medium heat. Once shimmering, add the chopped onion, stirring often until it’s tender and translucent—about 3 to 4 minutes. Toss in your minced garlic and jalapeño next. In just a minute or so, the kitchen will fill with their incredible aroma. This flavor-packed foundation sets your Queso Soup up for greatness!
Step 2: Layer the Spices
Scatter in the ground cumin and smoked paprika, stirring until the veggies are coated and the spices are fragrant. This is when those dreamy Tex-Mex notes start to infuse every bite, so don’t rush—let the spices really do their thing.
Step 3: Add Tomatoes and Broth
Pour in your can of diced tomatoes with green chilies, juices and all, followed by the broth. Give everything a good stir and bring it to a gentle simmer. These juicy tomatoes and the broth turn the aromatics into a hearty, soupy base for all the indulgent cheese about to come.
Step 4: Melt in the Cream Cheese
Reduce the heat to low and add the softened cream cheese cubes. Stir patiently until the cheese melts completely, making the soup silky and thickened. Take your time here—it’s all about building that luscious Queso Soup texture.
Step 5: Add Cheddar and Monterey Jack
Slowly sprinkle in the shredded cheddar and Monterey Jack cheeses, stirring constantly to make sure they melt smoothly and don’t clump. This is when the Queso Soup really transforms into the irresistible, creamy concoction you crave.
Step 6: Stir in Cream and Season
Pour in the half-and-half (or heavy cream, for ultimate luxury) and give one last good stir. Season with salt and black pepper to taste. Let everything cozy up together on the stove for another 5 to 10 minutes so the flavors really meld.
Step 7: Serve and Top
Ladle the hot Queso Soup into bowls and pile on your favorite toppings. Offer up chopped cilantro, green onions, crunchy tortilla chips, or an extra sprinkle of cheese—anything goes!
How to Serve Queso Soup
Garnishes
Don’t skip the finishing touches! Garnishes do more than look pretty; they add pops of freshness, crunch, and even more flavor. A shower of chopped cilantro livens things up, sliced green onions provide a gentle bite, and a handful of crushed tortilla chips give that satisfying crunch Queso Soup loves. If you’re extra indulgent, a sprinkle of extra cheese is always a hit.
Side Dishes
Queso Soup is a superstar all on its own, but it loves a sidekick or two. Warm, crusty bread or fluffy cornbread is perfect for dunking—don’t let a drop go to waste! You could also serve it with a crisp green salad for a fresh contrast, or a bowl of rice for a heartier meal. Tex-Mex classics like cheesy quesadillas or simple avocado slices make excellent companions as well.
Creative Ways to Present
Why not have some fun with your Queso Soup presentation? Try serving in mini mugs or shot glasses for an adorable appetizer at parties. Use hollowed bread bowls for a rustic and edible serving vessel, or top each bowl with a tiny drizzle of hot sauce for a color pop. You can even set up a build-your-own topping bar and let everyone pile their soup high with favorites—fun for casual get-togethers or family nights!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Queso Soup keeps beautifully. Let the soup cool completely, then transfer to an airtight container and store in the fridge for up to 3 days. You’ll notice the flavors deepen overnight, and the soup might even thicken a little—which makes for extra decadent reheated servings.
Freezing
You can absolutely freeze Queso Soup, but keep in mind the texture may change slightly due to all that glorious cheese and cream. Let the soup cool fully, then portion into freezer-safe bags or containers. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For a perfectly creamy bowl of leftover Queso Soup, gently reheat on the stovetop over low heat, stirring frequently. If the soup thickened in the fridge, add a splash of broth or milk until it’s just right. You can also use the microwave in short bursts, stirring between each round to keep everything smooth and melty.
FAQs
Can I make Queso Soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and check your cheeses are made with vegetarian-friendly rennet if necessary. All the richness and flavor, no meat required.
How spicy is Queso Soup?
With just one jalapeño and the green chilies from the tomatoes, Queso Soup has a gentle kick—not overpowering. You can dial up the heat by adding an extra jalapeño or swirling in some hot sauce, or scale it back by omitting the jalapeño altogether.
Can I add protein to make it more filling?
Of course! This soup is incredibly flexible. Stir in cooked ground beef, shredded chicken, or black beans toward the end for a heartier meal. These additions play perfectly with the creamy, cheesy flavors.
What’s the best way to soften cream cheese quickly?
If you’ve just pulled the cream cheese from the fridge, cut it into cubes and let it sit at room temperature for 15 minutes. In a pinch, microwave it for 10–15 seconds until just softened (not melted!).
Can I use pre-shredded cheese?
You can, but freshly shredded cheese from a block melts much more smoothly and makes your Queso Soup extra creamy. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy, so if you have a few minutes to spare, shredding your own is worth it!
Final Thoughts
This Queso Soup is truly the hug-in-a-bowl everyone needs—so simple to whip up, so satisfying, and bursting with Tex-Mex flair. I hope you have as much fun making (and eating!) it as I do. Grab your spoon, gather your favorite toppings, and get ready for comfort food at its absolute finest!
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Queso Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This creamy and flavorful Queso Soup is a Tex-Mex twist on traditional cheese soup, with a spicy kick from jalapeños. Perfect for cozy nights or entertaining, this indulgent soup is sure to please any cheese lover.
Ingredients
For the Queso Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 4 cups chicken or vegetable broth
- 8 oz cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup half-and-half or heavy cream
- salt and black pepper to taste
Optional Toppings:
- chopped cilantro
- sliced green onions
- crushed tortilla chips
- extra cheese
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened, about 3–4 minutes. Stir in the garlic and jalapeño, cooking for another minute.
- Add Spices and Tomatoes: Add the cumin and smoked paprika, and stir to coat the vegetables. Pour in the diced tomatoes with green chilies and the broth, stirring to combine. Bring to a simmer.
- Melt Cheeses: Reduce heat to low and add the cream cheese, stirring until melted and smooth. Slowly add the cheddar and Monterey Jack cheeses, stirring constantly until fully melted and creamy.
- Finish Soup: Stir in the half-and-half and season with salt and pepper to taste. Simmer for another 5–10 minutes to allow the flavors to meld.
- Serve: Serve hot with your choice of toppings.
Notes
- For a heartier soup, add cooked ground beef, shredded chicken, or black beans.
- Adjust spice level by adding extra jalapeños or hot sauce.
- Leftovers reheat well and thicken slightly over time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg
