Tomato Soup with Deep Fried Cheese Curds

Recipe Creator: Bothwell Cheese

Adding deep fried cheese curds to this tomato soup is a great way to make a classic even more delicious!

Ingredients

Tomato Soup 

  • 8-10 ripe tomatoes, halved and deseeded
  • 1 red pepper, halved and deseeded
  • 5 cloves of garlic, peeled
  • 1 tbsp. olive oil
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 4 cups vegetable stock
  • Salt and pepper to taste

Deep Fried Cheese Curds 

  • ¼ cup all purpose flour
  • 2 tbsp. cornstarch
  • 1 tsp. baking powder
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. salt
  • ¼ cup buttermilk
  • 12 Bothwell Squeak’rs White Curds
  • Neutral oil for frying

Directions

Tomato Soup 

  1. Preheat the oven to 400° F.
  2. Place tomatoes, peppers, and garlic on a parchment lined baking sheet. Drizzle with olive oil and roast for 45 minutes.
  3. Carefully add the roasted vegetables to a blender. Add the stock, oregano, and thyme. Blend until it has a smooth consistency.
  4. Place blended soup into a medium sized pot and simmer for 30 minutes.
  5. Add salt and pepper to taste.

Deep Fried Cheese Curds 

  1. Preheat oil for frying to 325° F.
  2. In a small to medium bowl combine all purpose flour, corn starch, baking powder, garlic powder, onion powder, and salt.
  3. Add buttermilk into the flour mixture and fully combine.
  4. Dip each cheese curd into the batter and tap off any excess batter.
  5. Carefully place each battered curd into the hot oil, fry for 2-3 minutes until curds are
    floating and golden brown.
  6. Carefully remove cheese curds and place on paper towel to remove excess oil.
  7. Place 3 cheese curds on each bowl of soup and enjoy!
Notes