Creamy Requesón Soup

Brenda Villagomez
Imagine a creamy soup with serrano chile, thyme, evaporated milk, table cream, and requesón. How does that sound? Good? Well, imagine no more! Try this super-cozy creamy requesón soup recipe! This hearty requesón cream soup is everything you didn’t know you needed for this winter season.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 tablespoons butter, cut into cubes
  • 1/2 cups onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 cup requesón
  • 1 sprig fresh thyme
  • 1/2 cups table cream
  • 1 cup evaporated milk
  • 1 1/2 cups milk
  • 1 tablespoon cornstarch
  • 2 tablespoons butter, cut into cubes
  • salt
  • white pepper
  • serrano chile, cut into round slices, for garnish
  • fresh thyme, for garnish
Preparation
15 mins
15 mins
Low
  • In a hot skillet melt butter. Cook onion and garlic until ingredients turn bright. Add requesón and fresh thyme and cook over low heat for 5 minutes. Remove from heat. Remove thyme from the mixture. Set aside.
  • Transfer previous mixture to a blender. Add evaporated milk, table cream, and cornstarch and blend until perfectly incorporated.
  • In a hot pot melt butter. Pour previous mixture into the pot. Season with salt and white pepper. Cook for 8 minutes over low heat. Stir constantly to prevent sticking and scorching.
  • Serve creamy requesón soup hot. Garnish with round slices of serrano chile and fresh thyme.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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