Tomato Soup With Fried Cheese Curds Recipe

Name: Tomato Soup With Fried Cheese Curds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 3-1/2 pounds Tomatoes; 4 cloves Garlic; 2 Tablespoons Organic Canola Oil; Salt And Pepper; 3-1/2 cups Chicken Or Vegetable Broth; 1/2 teaspoons Dried Thyme; 1/2 teaspoons Crushed Red Pepper Flakes; FOR THE FRIED CHEESE CURDS:; 1/2 cups All-purpose Flour; 1/4 cups Cornstarch; 1 teaspoon Baking Powder; Salt To Taste; 1/2 Tablespoons Black Pepper; 1 Tablespoon Garlic Powder; 1/2 Tablespoons Onion Powder; 6 ounces, fluid Beer; 1/2 pounds Cheddar Cheese Curds

Servings: persons

FOR THE SOUP:
3-1/2 pounds Tomatoes
4 cloves Garlic
2 Tablespoons Organic Canola Oil
Salt And Pepper
3-1/2 cups Chicken Or Vegetable Broth
1/2 teaspoons Dried Thyme
1/2 teaspoons Crushed Red Pepper Flakes
FOR THE FRIED CHEESE CURDS:
1/2 cups All-purpose Flour
1/4 cups Cornstarch
1 teaspoon Baking Powder
Salt To Taste
1/2 Tablespoons Black Pepper
1 Tablespoon Garlic Powder
1/2 Tablespoons Onion Powder
6 ounces, fluid Beer
1/2 pounds Cheddar Cheese Curds

1
For the soup:
2
Preheat oven to 400u00b0F.
3
Quarter tomatoes, remove seeds if preferred. Place tomatoes on a lined cookie sheet with aluminum foil. Place garlic cloves on pan, or if using garlic paste, place on top of tomatoes. Drizzle with oil. Sprinkle with salt and pepper.
4
Place in oven and roast for 45 minutes to 1 hour. Remove from oven, and let cool for 10 minutes.
5
Place all the roasted mixture into food processor or blender. Blend until as chunky as desired.
6
Place mixture into medium to large sauce pan. Pour in chicken broth, thyme, and red pepper. Bring to a boil, then reduce heat to low. Cook for 30 minutes before serving.
7
For the fried cheese curds:
8
Preheat canola oil to 350u00b0F in a thick- bottomed skillet (cast iron skillets work perfectly).
9
Mix together flour, cornstarch, baking powder, salt and pepper, garlic and onion powder. Add beer. Batter should be about the same thickness as pancake batter.
10
Roll cheese curd in batter. Place in hot oil, cook all sides until golden brown. Using tongs, place on a napkin-lined plate. Repeat until all cheese curds are fried.
11
Serve with tomato soup. Enjoy!

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SOUP:, 3-1/2 pounds Tomatoes, 4 cloves Garlic, 2 Tablespoons Organic Canola Oil, and more.

Yes, Tomato Soup With Fried Cheese Curds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Soup With Fried Cheese Curds

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