If you’re longing for all the cheesy, Tex-Mex comfort of classic queso but wish you could enjoy it by the spoonful, this Queso Soup is about to become your new obsession. Imagine a velvety, cheesy soup that packs all the punch of your favorite dip—jalapeño heat, tangy tomatoes, warm spices, and that glorious creamy finish. Ready in just 30 minutes, it’s the ultimate bowl for cozy nights, quick weeknight dinners, or whenever you need a hug in edible form.
Ingredients You’ll Need
Queso Soup’s magic is all about simple but powerful ingredients, each playing a key role in creating its layers of flavor. From the fresh kick of aromatics to the creamy richness of cheeses and sour cream, nothing is accidental here—every addition makes the final bowl more irresistible!
- Olive oil: The base for sautéing, adding depth and a touch of fruitiness to the foundation.
- Onion: Brings sweetness and body, forming a savory backbone to the soup.
- Garlic: A quick boost of robust, aromatic flavor that makes everything taste more homemade.
- Jalapeño: Add as much or as little as you like—this gives heat and authentic Tex-Mex flair.
- Ground cumin: Earthy warmth that is essential for that classic queso profile.
- Smoked paprika: Adds subtle smokiness and a pop of color.
- Chili powder: For a gentle heat and deep color.
- All-purpose flour: Just enough to thicken the soup, making it lusciously creamy.
- Chicken or vegetable broth: The savory liquid base—choose veggie for a vegetarian version.
- Diced tomatoes with green chilies: A can adds tang, texture, and a little zip—no draining required!
- Half-and-half or whole milk: For rich, silky smoothness—half-and-half yields an extra luxurious soup.
- Sharp cheddar cheese: The heart of all queso, for bold, cheesy flavor and beautiful melt.
- Monterey Jack cheese: Balances out cheddar with its mild creaminess and perfect stretch.
- Sour cream: Swirled in at the end for tang and ultra-velvety texture.
- Salt and pepper: For bringing all the other flavors into perfect harmony.
- Fresh cilantro: A bright, herby garnish that screams “fiesta!”
- Tortilla strips or crushed tortilla chips: A final crunch on top—because who can resist?
How to Make Queso Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, and chopped jalapeño, then sauté for 3 to 4 minutes. You’re aiming to soften everything just until the onions are translucent and the aroma is absolutely mouthwatering.
Step 2: Bloom the Spices
Sprinkle in your cumin, smoked paprika, and chili powder, letting them toast with the veggies for about a minute. This step unlocks the spices’ full-bodied flavor and gives your whole kitchen a Tex-Mex perfume.
Step 3: Make a Quick Roux
Dust the veggie-spice mix with the flour, stirring constantly. Give it 1 to 2 minutes—this will eliminate the raw flour taste and get you a beautiful, thick soup later on.
Step 4: Add the Liquid & Tomatoes
Gradually whisk in your broth, making sure there’s no lumps—smooth is the goal! Next, pour in the undrained can of diced tomatoes with green chilies. Let the Queso Soup base come to a simmer for five to seven minutes, so all the flavors mingle and it thickens slightly.
Step 5: Stir in Dairy & Cheese
Reduce the heat to low, then stir in your half-and-half or milk. Next up, add the shredded cheddar and Monterey Jack cheeses in small handfuls, stirring constantly until the cheese melts into gooey goodness. This is where the signature creaminess of Queso Soup comes to life!
Step 6: Finish With Sour Cream, Season, and Serve
Take the soup off the heat and whisk in the sour cream until fully incorporated. Taste and season with salt and pepper as needed. Now ladle into bowls, add your favorite garnishes, and tuck in!
How to Serve Queso Soup
Garnishes
For the ultimate experience, pile on those finishing touches! Chopped fresh cilantro gives a flash of color and a fresh lift, while crunchy tortilla strips or crushed tortilla chips bring the fun and texture you get from classic queso dips. Optional: a sprinkle of extra cheese or a swirl of hot sauce never hurt, either.
Side Dishes
Since Queso Soup is rich and satisfying, keep sides simple and bright. Think a crisp green salad, warm cornbread, or a platter of roasted veggies. If you want to stay in a Tex-Mex mood, a bowl of black beans, Mexican rice, or chunky guacamole pairs perfectly.
Creative Ways to Present
For parties or family style, try serving Queso Soup in bread bowls, mini mugs, or even as a shot-glass appetizer for a twist. Or make a “loaded” bar with toppings like pickled jalapeños, diced red onion, or even a dollop of salsa—let everyone customize their own bowl!
Make Ahead and Storage
Storing Leftovers
Leftover Queso Soup keeps well in the fridge for 3 to 4 days. Transfer cooled soup to an airtight container and refrigerate—just be sure to stash garnishes separately to keep them fresh and crunchy.
Freezing
While you can freeze Queso Soup, creamy soups with cheese don’t always reheat with a perfectly smooth texture. If you do freeze it, cool completely first, then portion it into freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Gently warm Queso Soup on the stovetop over low heat, stirring often to help it regain its velvety texture. If it seems too thick, add a splash of milk or broth. The microwave works too—just use short bursts, stirring between each, to avoid curdling.
FAQs
Is Queso Soup spicy?
It has a gentle heat from jalapeño and spices, but you can control the spice level easily. For more fire, leave some jalapeño seeds in or splash in extra hot sauce. For milder soup, omit the seeds entirely.
Can I make Queso Soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken, and skip any meat add-ins. This Queso Soup is packed with so much flavor and heartiness, no one will miss the meat.
What proteins can I add to make it a full meal?
Cooked, shredded chicken or browned ground beef both work brilliantly and turn Queso Soup into a full-on hearty dinner. Stir your protein in right after you add the tomatoes and let it heat through.
Can I use pre-shredded cheese?
While you can, freshly shredded cheese from a block will melt more smoothly and prevent that grainy texture sometimes found with pre-shredded cheeses. That pesky anti-caking powder is the culprit!
How do I keep the soup from curdling?
The trick is to keep the heat low when adding dairy and cheese. Sudden heat can break things, so patience is your best friend. Stir constantly and remove the pot promptly from heat after everything is creamy and smooth.
Final Thoughts
If you’re looking for a soul-warming, crowd-pleasing bowl that’s as easy as it is unforgettable, Queso Soup is the answer. Grab your spoon, pile on the toppings, and savor every cheesy, spicy, dreamy bite—you’ll want to make this one again and again!
Print
Queso Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
Indulge in the creamy and cheesy goodness of this Tex-Mex inspired Queso Soup. Perfect for cozy nights or entertaining, this easy recipe is sure to be a hit with its blend of flavors and comforting appeal.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 jalapeño (seeded and finely chopped)
Seasonings and Thickening:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 2 tablespoons all-purpose flour
Liquid and Cheeses:
- 3 cups chicken or vegetable broth
- 1 (10 oz) can diced tomatoes with green chilies (undrained)
- 1 cup half-and-half or whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- Salt and pepper to taste
Garnish and Serving:
- Chopped fresh cilantro for garnish
- Tortilla strips or crushed tortilla chips for serving
Instructions
- Sauté Aromatics: Heat olive oil in a pot, sauté onion, garlic, and jalapeño until softened.
- Add Seasonings: Stir in cumin, smoked paprika, and chili powder, cook briefly.
- Thicken: Sprinkle flour, cook to remove raw taste, then whisk in broth until smooth.
- Cook Base: Add tomatoes, simmer until slightly thickened.
- Melt Cheeses: Stir in half-and-half, add cheeses gradually until melted and smooth.
- Finish and Serve: Remove from heat, stir in sour cream, season, and serve hot garnished with cilantro and tortilla strips.
Notes
- For extra protein, add cooked shredded chicken or browned ground beef.
- You can adjust the spice level by leaving in some jalapeño seeds or adding hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg
