Seweryn Dominsky
Mexican Zucchini and Cheese Soup
Mexican Zucchini and Cheese Soup, also known as “Sopa de Calabacitas y Queso,” is a comforting and hearty dish that combines tender zucchini, savory broth, and melted cheese to create a velvety and flavorful soup. This traditional Mexican dish is perfect for cool evenings and can be enjoyed as a starter or a main course. The combination of fresh zucchini, aromatic spices, and gooey cheese makes it a family favorite that is both nutritious and delicious.
Ingredients:
– 4 medium zucchini, diced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheese (such as Monterey Jack or Oaxaca)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
Instructions:
1. Prepare the vegetables: Wash and dice the zucchini into small, uniform pieces. Finely chop the onion and mince the garlic.
2. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
3. Add the zucchini: Stir in the diced zucchini, and cook for another 5 minutes, allowing the zucchini to soften slightly.
4. Add spices: Sprinkle the ground cumin, ground coriander, and smoked paprika over the vegetables. Stir well to coat the zucchini with the spices.
5. Add the broth: Pour in the chicken or vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, and cover the pot. Let the soup simmer for 15-20 minutes, or until the zucchini is tender.
6. Blend the soup: Using an immersion blender (or transferring the soup to a blender in batches), blend the soup until it reaches your desired consistency. You can blend until smooth or leave some texture, depending on your preference.
7. Add the cream and cheese: Stir in the heavy cream and shredded cheese, and continue to cook over low heat until the cheese is fully melted and the soup is creamy.
8. Season and garnish: Taste the soup, and add salt and pepper to taste. Ladle the soup into bowls, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Enjoy your hearty and creamy bowl of Mexican Zucchini and Cheese Soup!
