The last days of summer are not easy for most of us, as the days get shorter, temperatures drop, and vacations meet their end. To keep the spirit of summer with you, head to the grocery store and kitchen to make caldo de queso, a soup that works well with summer produce, but is also hearty enough to make a great fall meal.

Caldo de queso originates from the Sonora region of Mexico, and while it features rich ingredients like potatoes and cheese, this dish is more brothy than creamy. The soup is made by sautéing onion and garlic in oil, then adding tomatoes, broth, herbs, and diced potatoes, all of which is simmered until the potatoes cook through.

Once the potatoes have cooked, roasted green chiles and milk are added, and the soup is warmed through before it is served with chunks of queso fresco cheese on the bottom of the bowl. The type of cheese really matters, since queso fresco is nice and creamy and holds its shape even when hot soup is poured on top of it.

You can make caldo de queso feel like summer by including ingredients like zucchini, summer squash, cherry tomatoes, fresh corn, and diced avocados; hot sauce, fried tortilla chips, and sour cream are great toppings, too. As for the cheese, you can use queso panela, Indian paneer, or Halloumi, all of which are cheeses that don't melt easily.