Creamy Tomato Soup With Fried Cheese Curds

by Sarah Marshall January 06, 2023

4 tablespoons salted butter

2 medium shallots, diced

salt and pepper

2 (28-ounce) cans whole peeled tomatoes

2 cups vegetable stock

1/4 cup Marshall's Red Chile Lime Hot Sauce

1 cup heavy whipping cream

4 leaves of basil, roughly chopped

In a large saucepan, over medium high heat, melt butter. Add shallots; season with salt and pepper. Cook until shallots are translucent, about 5 minutes. Stir in tomatoes, cook until tomatoes start to burst, about 10 minutes. Add vegetable stock and Red Chili Lime Sauce.
Bring the sauce to a boil, reduce heat and simmer for 5 minutes.
Turn off heat, use an immersion blender to blend the soup until smooth. Pour in the cream, stir until combined.
Top with fried cheese curds (recipe follows) and fresh basil.

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

2 eggs

2 cups panko breadcrumbs

6 ounces cheese curds (cold)

1 1/2 cups vegetable oil

Line a small baking sheet with parchment paper. In a small bowl mix together flour, salt, and pepper. To a second bowl add the eggs and beat until smooth. To a third bowl add the panko.
Take the cheese curds out of the refrigerator. Working one piece at a time, place the cheese into the flour mixture, using a fork, shake off any excess. Next, dip into the egg mixture, coating on all sides, using the fork, let the excess drip off. Gently toss the cheese curd in the panko until coated on all sides. Transfer the cheese curd onto the prepped baking sheet and repeat with the remaining curds.
Line a plate with a paper towel. In a small 6-inch sauce pot, bring vegetable oil to 360 degrees over medium high heat. Working in small batches place the cheese into the hot oil. Cook until golden brown, about 30 seconds-1 minute. Using a small metal strainer, transfer the cheese to the paper towel.