The Lord is my rock and my fortress and my deliverer, my God, my rock, in whom I take refuge, my shield and the horn of my salvation, my stronghold.
Psalm 18: 2
Today’s post is brought to you by Campbell’s soup… Nah, just joking. Actually this soup taste NOTHING like what you get in a can (no offense Campbell’s).
I was never a fan of tomato soup, I never ate it growing up. And when I did finally try it, I remember how good it looked, but never tasted near as good. I never gave tomato soup another thought, until one day – several years back, I stumbled across a blog from one of my favorite bloggers, Smitten Kitchen, she had a recipe for Roasted Tomato Soup with Broiled Cheddar. Well, let’s just say, she had my attention with Roasted Tomato’s and she kept my attention with Broiled Cheddar.
This soup guys… you buy dull flavorless tomatoes from the grocery store (because you have no idea what a tomato truly taste like, until you had one that you just picked from your garden) and roast them for an hour. I don’t know where all this flavor comes from, but it is glorious.
This warm, comforting soup couldn’t be any better to make than today with this dreary cold weather we are getting.
We are going to knock this soup out of the ball park by topping it with Fried Cheese Curds. I had you with fried, and lost you with curds didn’t I? Don’t let the unappetizing word, curd throw you off. These are delicious gooey cheesy balls of perfection.
What are cheese curds, you might ask? Most answers I found were very technical and you needed to be a cheese connoisseur to understand. This was the best answer I found in layman’s terms.
“Cheese curds are the same substance as the cheese wheel (before aging), but they are unpressed. In the cheese making process, the curds are placed in a mold and put under weight to drive the residual whey out and achieve a nice, tightly bonded wheel. Cheese curds are the loose particles or chunks of cheese that form after the curd is cut and drained, and before it is molded (or “hooped”).” Jill Budzynski,
This recipe was super fun to make. The soup itself is very simple to make. If you have been wanting to start making more homemade recipes, this is a great one to start with. It has very few steps and people will be amazed at how good it taste. If you are new to the cooking world, maaaybee…. hold off on making the cheese curds for now and go a more original (and easier route) with some grilled cheese croutons. Which is just a grilled cheese sandwich cut up into chunks to be placed into soup. Happy Cooking!
Tomato Soup with Fried Cheese Curds
- 3.5 lbs of tomatoes, quartered
- 2 tablespoons Organic Canola oil
- 4 cloves of garlic or 4 teaspoons garlic paste
- 1/2 teaspoon dried thyme
- 1/4 – 1/2 teaspoon crushed red pepper (to preference)
- 3-4 cups of chicken broth
Fried Cheese Curds
- 1/2 lb of Cheddar cheese curds
- 1/2 cup all purpose flour
- 1/4 cup corn starch
- 1 teaspoon baking powder
- 6 ounces of beer
- 1 tablespoon garlic powder
- 1/2 tablespoon salt
- 1/2 tablespoon onion powder
- 1/2 tablespoon black pepper
For the soup
Preheat oven to 400 degrees Fahrenheit
Quarter tomatoes, remove seeds if preferred. As shown in above pictures
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.
Place in oven and roast for 45 minutes to 1 hour. Remove from oven, and let cool for 10 minutes.
Place all the roasted mixture into food processor or blender. Blend to chunky preference.
Place mixture into medium to large size sauce pan. Pour in chicken broth, thyme, and red pepper. Bring to a boil, then turn down to low heat. Let cook for 30 minutes before serving.
For the Fried Cheese Curds
Preheat Canola oil to 350 degrees Fahrenheit in a thick bottom skillet. Cast iron skillets work perfect.
Mix together flour, cornstarch, baking powder, salt and pepper, garlic and onion powder. Then add in beer. Batter should be about the same thickness as pancake batter.
Roll cheese curd in batter. Place in hot oil, cook all sides until golden brown. With tongs place on a napkin lined plate.
Repeat until all cheese curds are fried.
Serve with Tomato soup, enjoy!!