Tomato Soup With Fried Cheese Curds

• 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 400u0b0F.
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 350u0b0F 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!

tomatoes, garlic, canola oil, salt, chicken, thyme, red pepper, allpurpose, ubc, baking powder, salt, black pepper, garlic, onion powder, cheddar cheese curds

Taken from tastykitchen.com/recipes/soups/tomato-soup-with-fried-cheese-curds/ (may not work)