Breadfruit Cheese Soup

What it really is

Breadfruit cheese soup is a documented Saint Vincent recipe that blends breadfruit and tannia with milk and cheese into a smooth hot soup.

Breadfruit cheese soup is made with breadfruit, tannia and cheese. Onion and garlic are softened in butter, then sliced breadfruit, tannia, celery and vegetable stock are added and simmered until tender. The mixture is blended, returned to the heat, and finished with milk and grated cheese; it is reheated without boiling and garnished with more cheese.

This preparation is distinct from the country’s national plate of roasted breadfruit and fried jackfish. Rather than serving breadfruit roasted alongside fish, it cooks the fruit with tannia and aromatics, then blends it into a smooth soup. Tannia is important to this version, although ingredients and available root crops may differ among cooks. Rolls may accompany the soup but are not included in every serving.

Breadfruit is widely used in Saint Vincent, and this soup has a distinct ingredient combination and method. It is one preparation among many rather than a claim that every breadfruit recipe is a separate national specialty.

Nutrition estimates per 100 g are low confidence because the recipe yield is not specified. The root-crop ratio, butter, milk, cheese, and stock determine the final values; these figures are not laboratory measurements.

How it's served

Serve hot in a bowl, with grated cheese as the recipe’s garnish and rolls alongside if offered. Avoid boiling after adding milk and cheese. State whether the soup is blended smooth and identify the dairy used.

How to write it on the menu

Describe it as breadfruit and tannia soup finished with milk and cheese. The recipe also contains butter, onion, garlic, celery, and vegetable stock. Confirm whether the stock contains additional ingredients and disclose milk; check the kitchen’s exact recipe and cross-contact practices.