Sopa de Capirotada (Honduran Cheese Dumpling Soup)

Sopa de Capirotada is a comforting Honduran soup built around tender corn and cheese dumplings simmered in a deeply flavored broth. The capirotadas are small rounds made from corn flour, cheese, and egg; they are lightly fried before being added to the soup, giving them structure and a subtle toasted flavor. Once they finish cooking in the broth, they soften just enough while still holding their shape. Tropical Queso Fresco Hondureño is ideal to keep the Capirotadas authentic.

This Honduran Cheese Dumpling Soup is often prepared during Lent or for family meals, when something warm and nourishing is needed at the table. Simple ingredients come together to create a hearty vegetarian dish that is affordable and satisfying.

Ingredients

For the capirotadas (makes about 10):

• 1 cup corn flour (Maseca)
• ¾ cup grated Tropical Queso Fresco Hondureño
• 1 large egg
• 1 tsp baking powder
• Water, as needed to form dough
• Vegetable oil, for frying

For the broth:

• 2 cups vegetable broth, hot
• 3 tbsp vegetable oil
• 1 medium onion, roughly chopped
• 1 tomato, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves
• ½ tbsp achiote
• 2 tbsp corn flour (Maseca) mixed with ½ cup water
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Preparation

Make the Capirotadas:

1. In a mixing bowl, combine the corn flour, grated cheese, baking powder, and egg. Add water little by little while mixing until a soft but workable dough forms. It should hold together without sticking excessively.
2. Divide the dough into small portions and shape into discs about 1½ inches wide.
3. Heat vegetable oil in a skillet over medium heat. Fry the discs in batches until golden on both sides. This step helps them maintain their structure once added to the soup. Transfer to paper towels and set aside.

Prepare the broth base:

1. In a large pot, heat vegetable oil over medium heat. Add onion, tomato, bell pepper, and garlic. Cook until softened and fragrant, about 5–7 minutes.
2. Transfer the mixture to a blender and blend until smooth, adding a little broth if needed.
3. Return the blended mixture to the pot. Stir in the achiote and the diluted corn flour mixture to lightly thicken the soup. Pour in the remaining hot vegetable broth and bring to a gentle simmer.

Finish the soup:

1. Carefully add the fried capirotadas to the simmering broth. Cook for about 10 minutes, allowing the dumplings to absorb flavor and soften slightly. Taste and adjust salt as needed. Let the soup rest for a few minutes before serving. Garnish with fresh cilantro and serve warm.