Caldo de Queso y Cebollas: Colombian Pacific Cheese and Onion Broth
Caldo de Queso y Cebollas (Colombian Pacific Cheese and Onion Broth) is an incredibly comforting and popular soup from the Pacific region of Colombia, especially beloved in the Chocó department. If you are looking for a quick, savory, and meatless meal, this delightful broth is a fantastic choice. Unlike the famous Caribbean Mote de Queso, this Pacific version does not use heavy yams (ñame). Instead, it relies on a generous amount of slowly sautéed onions to provide a soft, sweet baseline that perfectly contrasts with the creamy, salty bite of traditional Queso Costeño.
The secret to this quick soup lies in the slow-cooked onion and tomato sofrito base, enriched with a touch of butter. As the savory broth simmers, diced chunks of salty cheese and lightly beaten eggs are dropped in, creating a rich, velvety texture. Finished with the unmistakable earthy aroma of cilantro cimarrón (culantro), this foolproof recipe takes under an hour to make and will quickly become your favorite cozy weeknight dinner!
Caldo de Queso y Cebollas (Pacific Cheese and Onion Soup)
Ingredients
- 10 cups Water
- 1 lb Queso Costeño Substitute: Halloumi, Feta, or any firm, salty white cheese, cut into cubes
- 4 Large white onions cebollas cabezonas, thinly sliced
- 4 cloves Garlic finely minced
- 1 Ripe tomato peeled and finely chopped
- 3 tablespoons Butter or cooking oil
- 3 Large eggs
- 4 leaves Cilantro Cimarrón Culantro, substitute with a handful of regular cilantro, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Prep the vegetables: Thoroughly wash all ingredients. Thinly slice the white onions. Finely mince the garlic cloves. Peel the ripe tomato and chop it finely.
- Build the sofrito: In a large soup pot, heat the 3 tablespoons of butter (or oil) over medium heat. Add the sliced onions, minced garlic, and chopped tomato. Season with salt and black pepper to taste. Sauté the mixture for about 10 minutes until it forms a soft, fragrant, and slightly sweet base.
- Simmer the broth: Pour the 10 cups of water into the pot. Lightly beat the 3 eggs in a small bowl and gently pour them into the simmering liquid along with the cubed Queso Costeño. Let everything cook together for about 15 minutes.
- The herbal finish: Stir in the chopped cilantro cimarrón. Cover the pot, lower the heat to the minimum setting, and let the soup simmer gently for a final 10 minutes to infuse the broth with the herbs.
- Serve: Remove the pot from the heat and serve immediately!
Notes
- Explore More Soups: If you enjoyed this cheese soup, be sure to check out its Caribbean cousin, the famous Mote de Queso recipe, or try another traditional Colombian classic like the hearty Mondongo Paisa recipe!
- Perfect Pairings: This comforting broth is traditionally served alongside a generous portion of fluffy white rice and crispy tostones (patacón pisao).
- Make it Heartier: While this is the classic, simple Pacific recipe, many households like to add peeled, diced potatoes to the broth to make it more filling. If you choose to add potatoes, drop them in during Step 3 and ensure they are soft before serving.
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