Sopa de Queso (Nicaraguan Cheese Soup)

  • Prep Time - 20 minutes
  • Cook Time - 30 minutes
  • Servings: 6
  • Country: Nicaragua
A thick, yellow Sopa de Queso with chunks of white cheese and floating fried Rosquillas, garnished with herbs.

Sopa de Queso is a culinary symbol of the Nicaraguan Lenten season. It is a simple yet extremely hearty dish. The cheese soup (broth) is thickened with corn masa (Maseca) and flavored with colorful achiote and hierbabuena (spearmint), which gives it its typical aroma and yellow hue.

A key element are the Rosquillas (or 'Tortitas'), which are made from corn masa and fresh cheese, fried until golden brown, and added to the hot soup to soak up some of the liquid while remaining crunchy.

To make the Rosquillas, you should use the 'driest' and hardest cheese possible (e.g., Queso Duro or aged Cuajada), so they do not melt during frying.

Ingredients

I. For the Soup Base

  • 1.5 litres Water/Vegetable Broth
  • 0.5 litre Milk (whole)
  • 1 cup Corn Flour (Maseca for tortillas)
  • 3 pcs Tomatoes (chopped)
  • 0.5 pc Onion (quartered)
  • 0.5 pc Green Bell Pepper/Chiltoma (chopped)
  • 2 pcs Garlic, whole cloves
  • 1.5 tsp Achiote paste (or powder dissolved in oil)
  • 1 small bunch Hierbabuena (Spearmint), fresh
  • 1 to taste Salt

II. For the Rosquillas (Cheese Fritters)

  • 1.5 cups Corn Flour (Maseca)
  • 1 cup Dry, hard cheese (Queso Duro/Cotija/Parmesan), grated
  • 0.5 cup Water (or milk)
  • 0.5 tsp Achiote paste (optional, for color)
  • 1 for frying Vegetable oil

III. For Finishing and Serving

  • 200 g Queso Fresco (or Cuajada), cut into cubes
  • 1 for serving White rice (cooked)

Instructions

Step 1: Preparing the Rosquillas (Fritters)

In a large bowl, mix the Maseca for Rosquillas with the grated cheese, achiote, and salt. Gradually add water until a compact but non-sticky dough forms.

Shape the dough into small disks (Rosquillas) about 5-7 cm in diameter and 1 cm thick (or traditional rings).

Heat the oil in a large pan. Fry the Rosquillas on both sides until golden brown and crispy. Remove and drain on a paper towel. Set aside.

Step 2: Boiling and Straining the Broth

Bring the water/broth to a boil in a pot. Add tomatoes, onion, bell pepper, garlic, mint, and salt. Cook for about 15 minutes until the vegetables soften.

Traditional Method: Remove the mint. Pour the broth and vegetables (or at least half of the vegetables) through a strainer into another pot, or blend with an immersion blender for a thicker base. Discard any remaining large pieces of vegetables and herbs.

Step 3: Thickening the Soup

In a separate bowl, dissolve 1 cup of Maseca for the soup in the milk until no lumps remain. Pour the mixture into the hot broth while stirring constantly.

Add the achiote paste for color and cook until the soup thickens to a creamy consistency (about 5-10 minutes). IMPORTANT: Do not overcook the soup, or the masa may start to break down.

Step 4: Finishing and Serving

Add the cubed Queso Fresco/Cuajada to the soup and turn off the heat (the heat of the soup is enough to soften the cheese without melting it completely). Taste and adjust the salt.

Serve hot. Ladle the soup into bowls and place several Rosquillas on top of each serving. Serve with cooked white rice on the side and optionally with lime.