Sopa Paraguaya is a traditional savory cornbread from Paraguay, made with harina Paraguaya (cornflour), queso Paraguay (cheese), onion, and milk or whey.
Despite its name ("sopa," meaning soup in Spanish), it is a dense, cheesy, and moist baked dish that is a staple of Paraguayan cuisine.
My version offers a slightly different take on the classic, focusing on texture and flavor. I use buttermilk, plenty of sautéed onion for extra moisture and flavor, and butter for richness.
A little baking powder helps lighten the density, while a touch of anise seeds enhances the overall taste, turning the traditionally dense and dry sopa into a moist, tender, and absolutely delicious dish! 😋
In a nutshell, the inspiration for this recipe comes from my family, especially my husband.
He told me that back in Paraguay, the Sopa Paraguaya he had was often too dry and dense, leading him to prefer Chipa Guazu, a similar dish made with fresh corn instead of corn flour.
I felt the same about the traditional Sopa Paraguaya - it wasn't quite right for me either. 🙁
Motivated by this, I set out to perfect the Sopa Paraguaya and other Paraguayan recipes. After lots of trials and errors (all of which my family happily devoured! 🤭),
I've finally achieved what I believe to be the perfect version. My Paraguayan Sopa recipe has become a beloved favorite in our household! It's not just my husband who adores it, but also my children and everyone else who has tasted it. 🙂 😊👨👩👧👦🎉
I'm confident that you'll love it as much as we do - it's so good that you'll want to keep eating even when you're full!
Note: The full instructions are provided in the recipe card below.
Preheat Oven: Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
Prepare Baking Dish: Grease a 13'' x 9'' baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides.
Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside.
Cook Onions: In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes.
Remove the skillet from heat, and stir in half of the buttermilk. Set aside to cool to room temperature.
Prepare Batter: In a large mixing bowl, beat the eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk.
Whisk everything together until thoroughly combined, then gently stir in the cheese.
📌Resist the urge to add extra cornmeal. The batter will have a runny consistency, but this is intentional to keep the Sopa Paraguaya light and prevent it from becoming too dense.
Bake: Transfer the cornmeal mixture to the prepared baking dish and tap it gently to even it out.
Bake it in the oven until it turns golden brown, and the center is set, about 50 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Serve: Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.
Pro Tip: Before adding the anise seeds to the batter, rub them between your palms to release their flavor and aroma. This will enhance the taste of the anise seeds and infuse the Sopa Paraguaya with their delightful essence.
Today, I'm sharing my special recipe for Sopa Paraguaya, a beloved Paraguayan cheesy cornbread. Traditionally made with basic ingredients such as corn flour, lard, cheese, milk, and eggs, this classic dish is known for its dense texture.
1tablespoonanise seeds, optional but highly recommended
Instructions
Preheat Oven: Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
Prepare Baking Dish: Grease a 13'' x 9'' baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides. Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside.
Cook Onions: In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes.
Remove the skillet from heat, and stir in half of the buttermilk. Set aside to cool to room temperature.
Prepare Batter: In a large mixing bowl, beat the eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until thoroughly combined, then gently stir in the cheese.
📌(Resist the urge to add extra cornmeal. The batter will have a runny consistency, but this is intentional to keep the Sopa Paraguaya light and prevent it from becoming too dense).
Bake: Transfer the cornmeal mixture to the prepared baking dish and tap it gently to even it out. Bake it in the oven until it turns golden brown and the center is set, about 50 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Serve: Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.
Watch how to make it
Notes
How to Store & Reheat: Sopa Paraguaya is best enjoyed fresh out of the oven, but you can store it in the refrigerator for up to 5 days in an airtight container or a sealable plastic bag. To reheat, wrap the Sopa Paraguaya in aluminum foil and warm it in a 350°F oven until it's hot. Alternatively, you can heat individual portions in the microwave for 30 to 45 seconds or until they are heated. Be careful not to overheat, as it can make them tough. Make Ahead & Freeze: Sopa Paraguaya tastes best when served fresh out of the oven, but it can be made in advance. After cooling the cornbread completely, tightly wrap it in plastic or aluminum foil and refrigerate it for up to 5 days. Alternatively, you can freeze baked Sopa Paraguaya in a freezer-safe, airtight container for up to 1 month. To thaw, place it in the refrigerator overnight. When you're ready to serve, follow the heating instructions mentioned above.
Nutrition
Nutrition Facts
Sopa Paraguaya
Amount per Serving
Calories
384
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
126
mg
42
%
Sodium
666
mg
29
%
Potassium
275
mg
8
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
17
g
34
%
Vitamin A
684
IU
14
%
Vitamin C
2
mg
2
%
Calcium
343
mg
34
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
