Sopa de Queso is a creamy Mexican cheese soup built on roasted poblanos, potatoes, and cubed panela cheese in a savory broth enriched with evaporated milk. Its standout trait is the smoky char of the roasted peppers balanced by the mild, melting cheese.
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Roast the poblano peppers until the skin is blistered and charred.
Peel, deseed, and cut the roasted peppers into bite-sized strips.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and tomato and sauté for about one minute until softened.
Stir in the minced garlic and chicken bouillon powder and cook for another 30 seconds.
Add the diced potatoes and stir to coat with the other ingredients.
Cook the potatoes for a few minutes until they begin to soften, testing with a fork.
Pour in the chicken broth and season with salt to taste. Bring the soup to a simmer.
Once simmering, stir in the evaporated milk to make the soup creamy.
Add the roasted poblano pepper strips to the pot.
Add the Mexican oregano, rubbing it between your hands as you add it to release its flavor.
Stir everything together, cover the pot, and bring to a boil.
Once boiling, season with black pepper and add the cubed queso panela.
Stir gently to combine, then turn off the heat.
Stir in the fresh cilantro, cover the pot, and let it rest for a couple of minutes.
Ladle the soup into bowls and serve hot. Garnish with optional crushed red pepper flakes if desired.
Refrigerate in an airtight container for up to 3 days. Reheat over low heat and add extra broth if needed; add panela cheese only when reheating to preserve its texture.
Yes. Prepare through step 10 (before adding the cheese), then cool and refrigerate. Reheat gently over low heat, add the panela cheese in step 13, and finish with cilantro. The cheese is best added just before serving to maintain texture.
Queso fresco, Oaxaca cheese, or mozzarella work as substitutes. Panela's mild flavor and high melting point are key; avoid aged or sharp cheeses that will overpower the poblano and tomato base.
Yes. Roasting until the skin blisters (step 1) is essential—it adds smoky depth and makes peeling easier. Skipping this step will significantly alter the soup's signature flavor.
Test with a fork (step 7). They should be tender enough to break easily but still hold their shape so they don't break apart in the broth.
Rubbing the dried oregano releases its essential oils and flavor, intensifying the herb's taste so it distributes more evenly throughout the soup (step 11).
