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Mexican Soup With Aged Cheddar From Here

4 to 6 portions


  • 8 large Italian tomatoes, halved lengthwise
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, coarsely chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 small jalapeño pepper, quartered and de-seeded (optional)
  • 5 ml (1 tsp.) chilli powder
  • 5 ml (1 tsp.) ground cumin
  • 5 ml (1 tsp.) ground coriander seeds
  • 5 ml (1 tsp.) cocoa powder
  • 30 ml (2 tbsp.) olive oil
  • Salt and freshly ground pepper
  • 750 ml (3 cups) poultry stock
  • 500 ml (2 cups) canned black beans
  • 60 ml (1/4 cup) fresh cilantro, chopped
  • 250 ml (1 cup) Aged Cheddar From here, grated
  • 250 ml (1 cup) fresh cream


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  • Preheat oven to 350°F (180°C).
  • Place 6 tomatoes, onions, carrots, garlic, peppers and jalapeño in a roasting dish.
  • Add the chilli powder, cumin, ground coriander seeds and cocoa powder.
  • Drizzle with olive oil, coating all the vegetables. Add salt and pepper.
  • Bake for approximately 55 minutes, stirring occasionally, or until the vegetables are golden and tender.
  • Remove vegetables from the oven and transfer to a blender.
  • Add the poultry stock and deglaze the pan.
  • Add this stock along with half of the black beans to the blender and blend everything to a smooth consistency.
  • Transfer the soup into a large saucepan and add the remainder of the beans. Bring to a boil while stirring.
  • Lower the heat and continue to cook for 5 minutes.
  • Serve in individual bowls and garnish each portion with the remaining chopped tomatoes, fresh cilantro, Aged Cheddar From Here, and fresh cream.
  • Serve with tortillas.


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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