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 (reserve 1 cup of light green parts for garnish)
- 3 garlic cloves, finely chopped
- 1¼ teaspoons kosher salt (or more to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 pounds ripe tomatoes, coarsely pureed (or 1 28-ounce can crushed tomatoes)
- 3½ cups chicken broth
- 1/2 cup crema or heavy cream
- 2 cups grated melting cheese (asadero, Oaxaca, Monterey Jack, or mozzarella – about 8 ounces)
Instructions
- In a large pot, melt the butter with olive oil over medium heat until bubbling.
- Add the sliced spring onions and cook for 10 minutes, stirring occasionally, until completely softened.
- Make a well in the center, add the garlic, and cook for 1–2 minutes until fragrant. Season with 1 teaspoon salt and the black pepper.
- Stir in the pureed tomatoes and cook for 9–10 minutes, stirring occasionally, until thickened and deepened in color.
- Add chicken broth, stir well, and bring the mixture to a boil. Reduce heat to medium-low and simmer for 3–4 minutes.
- Stir in the cream and continue to simmer gently for another 5 minutes.
- Add the remaining 1/4 teaspoon salt, adjust seasoning to taste, then stir in the cheese until fully melted and incorporated.
- Ladle the soup into bowls, garnish with reserved spring onion tops, and serve hot.
Notes
- Use canned tomatoes for convenience when fresh are out of season.
- Substitute crema with heavy cream or sour cream as needed.
- Top with croutons or tortilla strips for added texture.
- Great as a starter or light meal served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
