Creamy Tomato Soup
WHAT YOU NEED
- 4 Tbsp. Unsalted Butter
- 1 Medium Onion, chopped
- 1 Large Clove Garlic, chopped
- 2 Tbsp. All-Purpose Flour
- 1 tsp. Dried Oregano
- 1 (28 oz.) Can Whole Tomatoes
- 3 cups Chicken Broth
- 1 Tbsp. Sugar
- 1 cup Cacique® Crema Salvadoreña
- ½ cup Cacique® Queso Fresco
- 1⁄2 cup Cilantro, chopped
- 1⁄2 cup Fresh Tomato, diced
- Salt to taste
- For Cotija Crisps:
- 5 oz Cacique Cotija cheese, shredded on the large holes of a box shredder
- 1/2 Stemmed and Seeded Jalapeño, finely minced - about 1 Tbsp.
- 1/2 tsp. Pepper
- 1 Tbsp. plus 1/2 tsp. All-Purpose Flour
- 1 Tbsp. Melted Butter
HOW TO MAKE IT
- For Cotija Crisps:
Preheat oven to 325ºF. Line 2 baking sheets with parchment paper. - Mix shredded Cotija cheese, jalapeno, pepper, flour and melted butter together in a small bowl. Spoon one tablespoon at a time of the cheese mixture onto the parchment lined baking sheet. Pat each mound down into a 3-inch circle.
- Bake for 10 minutes until the crisps are lightly browned.
- Let crisps cool on the baking sheet for 5 minutes, then with a spatula, transfer to a cooling rack.
- For Soup:
Preheat a medium saucepan over medium heat for 1 minute. Add butter. When melted, add onions and cook for 10 minutes, stirring frequently. Add garlic and cook for 1 minute. Add flour, oregano and cook for 1 minute more. - Add canned tomatoes and sugar; cook for 5 minutes, stirring constantly.
- Add broth, bring to boil and turn down heat to low.
- Using an immersion blender, blend soup until desired smoothness. You can also remove from heat and add to blender to puree but allow the soup time to cool before adding to blender.
- Simmer over medium heat for 15-20 minutes until desired thickness. Whisk in Crema Salvadoreña. Simmer for 2 more minutes. Add salt and pepper to taste.
- Ladle soup into a bowl and top with Queso Fresco, cilantro and fresh diced tomatoes. Serve each bowl with a Cotija crisp on the side of the bowl. Also goes well with grilled cheese sandwiches!
