Tomato Soup With Fried Cheese Curds

Tomato Soup With Fried Cheese Curds

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The cheese curds are curdled pieces of joy and a delicacy that goes well with anything. They are loved by people of any age. Poutine is one of the delicious dishes made out of cheese curds which mostly is popular in Canada, but now the world is in love with it. After Poutine, deep-fried cheese curds are my favourite; it’s crunchy outside and soft and delicate inside.

Tomato Soup With Fried Cheese Curds

Fried cheese curds and hot tomato soup compliments each other very well. Instead of having croutons, I cook cheese curds whenever my kids demand tomato soup, and they love this replacement.

Here’s the recipe of the tomato soup and cheese curds. Give it a try.


For Fried Cheese Curds

Oil                                           for frying

Milk                                         ¼ Cups

All-purpose                           1 Cup

Water                                      ¾ Cup

Salt                                         ½ Teaspoon

Eggs                                       2

Cheese Curds                      2 pounds

For Tomato Soup

Butter                                     1 tablespoon

Diced onion                          1/2 cup

Garlic                                      2 cloves, minced

Tomatoes                               2 Cups, Crushed

Heavy Cream                        3 Tablespoons

Salt and pepper                    to taste

Coriander                              ¼ Cup


For Fried Cheese Curds

  • Take a deep fryer and heat it to 375 degrees.
  • Once heated, add oil.
  • Take a bowl or a food bag and dry ingredients – flour and salt and mix salt uniformly.
  • Then add milk, water, and egg and whisk it well.
  • Make sure the batter is thin.
  • Put some chunks of cheese curds into the batter, stir and leave for 10 minutes.
  • Take a wire strainer and remove the cheese curds from the batter.
  • Shake a bit to remove excess batter.
  • Fry coated cheese curds until golden brown.
  • Drain on a paper towel to remove excess oil.
  • Serve hot.

For Tomato Soup

  • Place a saucepan over medium heat and add butter.
  • Saute onions after the butter melts.
  • Add garlic and cook for about 5 minutes.
  • Add crushed tomatoes with some water and bring to simmer.
  • Cook for about 15 minutes and turn off the heat.
  • Let it cool for 15 minutes and blend until soft.
  • Stir in heavy cream and heat the blended tomato.
  • Sprinkle salt and pepper and garnish with coriander.
  • Enjoy with Fried Cheese Curds.

Quick Tips:

  • Buy Fresh Cheese Curds that squeaks.
  • You can use chopped tomatoes instead of crushed ones, but remember to cook for 10 minutes more.
  • Don’t over season the batter for fried cheese curds.
  • You can add beer to the batter instead of water, I use water since I cook for my kids.

Amy Adams Author

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