Spring Onion and Tomato Soup with Melty Cheese
Sopa de Cebollitas con Queso
Recipe Yield
6 to 8 servings
Cooking time
30 minutes
Rate this recipe
Ingredients
- 5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 30 spring onions or 60 scallions (about 8 bunches), white and light green parts only, thinly sliced (about 8 cups; reserve 1 cup of light green parts for garnish)
- 3 garlic cloves finely chopped
- 1¼ teaspoons kosher salt or more to taste
- ½ teaspoon freshly ground black pepper
- 2 pounds ripe tomatoes coarsely pureed in a blender or food processor, or 1 (28-ounce) can crushed tomatoes
- 3½ cups chicken broth
- ½ cup crema or heavy cream
- 2 cups grated melting cheese such as asadero, Oaxaca, Monterey Jack, or mozzarella (8 ounces)
To Prepare
- Heat the butter and olive oil in a large pot over medium heat until the butter is bubbling. Add the spring onions or scallions and cook for about 10 minutes, stirring occasionally, until completely softened. Clear a space in the middle of the pot, add the garlic, and cook for a minute or two, until fragrant. Add 1 teaspoon of the salt and the pepper and stir well.
- Stir in the tomatoes and cook for 9 to 10 minutes, stirring occasionally, until they have cooked down and darkened in color.
- Add the chicken broth, stir well, and bring to a boil. Reduce the heat to medium-low and simmer for 3 to 4 minutes. Stir in the cream and cook at a gentle simmer for another 5 minutes. Add the remaining 1/4 teaspoon salt, or more to taste, then add the cheese and stir so that it melts into the soup. Ladle the soup into bowls, garnish with the reserved spring onions or scallions, and serve.
Comments
6comments inSpring Onion and Tomato Soup with Melty Cheese
Jan Quinn
Feb 01
I will make this soup!
Living in North Texas from Santa Fe, not as much authentic Mexican food.
I am literally glued to my TV watching your program.
I am an artist, as you, with a different medium trying to create food in an artful fashion. Patti you are a GREAT teacher. We are Blessed to have you. Love! When you travel!
You have certainly helped me come a very long way.
Thank you and please keep cooking and teaching.
Pati Jinich
Feb 14
You are incredibly sweet and generous with your words Jan, thank you!
Ellen
Jan 19
60 scallions seems like a lot? Is this correct?
Thanks!
Ellen
Pati Jinich
Feb 13
It is, haha, scallions are tiny!
Anonymous
Jan 15
Don’t forget to pair with a GRILLED CHEESE sandwich!
Pati Jinich
Feb 13
Absolutely, yummmmm!!!!!!