Hearty Vegetarian Queso Fiesta Soup
This Hearty Vegetarian Queso Fiesta Soup is a delightful and creamy concoction that your taste buds will absolutely love! Inspired by a beloved dish from Panera Bread, this homemade version combines savory roasted Anaheim chilies, a mélange of fresh vegetables, and a rich blend of cheeses to create a warm and comforting bowl that’s perfect for any occasion. Each spoonful is a fiesta of flavor, making it a family favorite that’s both filling and satisfying. Plus, this soup freezes beautifully, allowing you to stock up for those busy weeknights when you crave a quick, yet hearty meal. Enjoy the taste of this vibrant soup, infused with just the right amount of spice that elevates your mealtime experience!
8-10
Servings
320
Calories
18
Ingredients
Ingredients
Butter or Margarine
1/8-1/4 cup (Melted)
Onion
1 cup (Diced)
Carrot
1/2 cup (Diced)
Celery
1/2 cup (Diced)
Garlic
1 clove (Minced)
Roasted Anaheim Chili
1/3-1/2 cup (Diced)
Vegetarian Bouillon Cubes
4 (Extra large)
Hot Water
4 cups (Hot)
Cream Cheese
2 (8 ounce) packages (Softened)
Flour
4 tablespoons (For thickening)
Boiling Water
1/2 cup (Used for blending)
American Cheese
1/2 lb (Sliced)
Diced Tomatoes
1 (14.5 ounce) can (With juice)
Roasted Red Pepper
1/4-1/3 cup (Julienned and roughly chopped)
Whole Kernel Corn
1 (15 ounce) can (Drained)
Cholula Hot Sauce
1/4 cup (For seasoning)
Ground Red Pepper (Cayenne)
1/4 teaspoon (For heat)
Ground Cumin
1/2 teaspoon (For flavor)
Instructions
1
In a 6-quart stock pot, melt the butter or margarine over medium heat. Add the diced onions, carrots, and celery, and sauté for about 5-7 minutes or until the onions become translucent and the carrots have softened.
2
Add the minced garlic to the pot and sauté for an additional 2 minutes, then remove the pot from heat.
3
In a blender, combine the sautéed vegetables with the roasted Anaheim chili, bouillon cubes, and hot water. Blend until you achieve a smooth puree.
4
Return the vegetable puree to the stock pot over medium heat, and add both packages of cream cheese. Stir continuously until completely blended and smooth.
5
In a separate bowl, mix the flour with 1/2 cup of the warm cream cheese and vegetable puree mixture until well combined. Gradually stir in 1/2 cup of boiling water to eliminate lumps, then pour this mixture back into the stock pot.
6
Increase the heat and bring the soup mixture to a gentle boil while continuously stirring for about 2 minutes.
7
Once boiling, reduce the heat and slowly add the sliced American cheese to the pot, a few slices at a time, stirring continuously until melted.
8
Incorporate the diced tomatoes (with juice), chopped roasted red peppers, drained corn, hot sauce, ground cayenne, and ground cumin into the soup.
9
Allow the soup to simmer for at least 1 hour, stirring occasionally to prevent sticking or burning.
10
Serve hot and enjoy your delicious Hearty Vegetarian Queso Fiesta Soup!
Nutrition Information
24g
Fat
28g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Vegetarian Queso Fiesta Soup?
Hearty Vegetarian Queso Fiesta Soup is a creamy, flavorful dish made with roasted Anaheim chilies, fresh vegetables, and a rich blend of cheeses, offering a comforting meal perfect for any occasion.
Is this soup recipe inspired by a restaurant dish?
Yes, this homemade version is inspired by a beloved soup from Panera Bread.
How many servings does this recipe yield?
This recipe makes approximately 8 to 10 servings.
Is this soup suitable for vegetarians?
Yes, this is a vegetarian recipe that uses vegetarian bouillon cubes and a variety of cheeses and vegetables.
Can I freeze Hearty Vegetarian Queso Fiesta Soup?
Yes, this soup freezes beautifully, making it an excellent option for meal prep or busy weeknights.
How many calories are in a serving of this soup?
Each serving contains approximately 320 calories.
What is the fat content per serving?
Each serving of this soup contains about 24g of fat.
How many carbohydrates are in each serving?
There are approximately 28g of carbohydrates per serving.
What is the protein content of the soup?
This soup provides about 8g of protein per serving.
What kind of chilies are used in this recipe?
The recipe calls for 1/3 to 1/2 cup of diced roasted Anaheim chilies.
What types of cheese are used in this fiesta soup?
The recipe uses two 8-ounce packages of cream cheese and 1/2 lb of sliced American cheese.
How long should I simmer the soup?
The soup should simmer for at least 1 hour, stirring occasionally to prevent it from sticking or burning.
How do I thicken the soup?
You thicken the soup by mixing flour with a small amount of the warm cream cheese and vegetable puree, adding boiling water to remove lumps, and stirring it back into the pot.
Is this soup spicy?
The soup features a vibrant flavor profile with a moderate level of spice from roasted Anaheim chilies, Cholula hot sauce, and ground cayenne pepper.
What vegetables are included in the base of the soup?
The base includes diced onions, carrots, celery, and minced garlic.
Do I need a blender for this recipe?
Yes, a blender is used to combine the sautéed vegetables, roasted chili, bouillon, and water into a smooth puree.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1/8 to 1/4 cup of butter or margarine to sauté the vegetables.
Should the corn be drained before adding?
Yes, the recipe specifies using one 15-ounce can of whole kernel corn that has been drained.
Do I drain the canned tomatoes?
No, you should add the 14.5-ounce can of diced tomatoes with their juice.
What type of bouillon is used?
The recipe calls for 4 extra-large vegetarian bouillon cubes.
What spices provide the 'fiesta' flavor?
Ground red pepper (cayenne) and ground cumin provide the signature fiesta heat and flavor.
How long do I sauté the initial vegetables?
Sauté the onions, carrots, and celery for about 5-7 minutes until the onions are translucent and carrots have softened.
When is the American cheese added?
The sliced American cheese is added slowly, a few slices at a time, once the soup mixture has been brought to a gentle boil and then reduced to low heat.
What kind of hot sauce is recommended?
The recipe specifically recommends 1/4 cup of Cholula Hot Sauce for seasoning.
How are the red peppers prepared for this soup?
The roasted red peppers should be julienned and then roughly chopped before being added.
How much garlic is needed?
The recipe requires one minced clove of garlic.
What size stock pot is recommended?
A 6-quart stock pot is ideal for making this recipe.
Is the cream cheese added before or after the puree process?
The cream cheese is added after the vegetable puree is returned to the stock pot.
Is this a hearty meal on its own?
Yes, it is described as both filling and satisfying, making it a complete meal option.
What is the primary liquid base for the soup?
The primary liquid is 4 cups of hot water combined with bouillon cubes to create a stock.