~492 cal · 26g protein · 38g carbs · 26g fat (estimated, per serving)
🍽️
Golden slab of sliced Paraguayan corn and cheese bread
🇵🇾 Asunción
Legend says a cook for a 19th-century president thickened the corn soup too far, baked it in a panic, and was ordered to make it forever — "sopa paraguaya" kept the name. It is Paraguay’s national dish, served at every asado and wedding.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 8 —
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2 cups coarse corn flour (harina de maíz)
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2 onions, sliced
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2 cups queso paraguayo or feta + mozzarella, crumbled
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1.5 cups milk
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4 eggs, separated
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1 cup corn kernels
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1/2 cup butter or pork fat
Instructions
1
Soften the onions in the butter with salt; cool slightly.
2
Mix the corn flour, milk, yolks (or aquafaba-oil), corn, cheese, and the onions with their fat into a thick batter.
3
Whip the whites (or remaining aquafaba) to soft peaks and fold through — this is what keeps the "soup" tender.
4
Bake in a greased pan at 375°F for 40–45 minutes until golden and set.
5
Rest 15 minutes and slice into squares. Serve warm beside grilled anything, or alone with mate.
Asunción national tradition.
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🌏 While it simmers — know your destination
📍
Asunción. Home of the world’s proudest "soup you can slice."
🗺️
Paraguay. Guaraní corn and cheese traditions, twice baked.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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