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Tomato Cheddar Soup Shooters with Fried Cheddar Cheese Curds

Recreate one of our Executive Chef’s signature dishes. This classic tomato soup recipe goes great with a bag of Tillamook Cheddar Cheese Curds or with crispy melty Fried Cheddar Cheese curds.

50MINserves 4-8

Ingredients

Tomato Soup

  • 4 lbs (4-6 large) Roma tomatoes

  • 1 lb (5 - 10 pending size) shallots, ends removed, peeled, and cut lengthwise

  • ½ oz thyme, picked from stem

  • 1⁄2cup Tillamook Extra Creamy Unsalted Butter, Melted

  • 1 tbsp Kosher salt

  • 2 tsp ground black pepper

  • 2 tbsp olive oil

  • 1 cup heavy cream

  • 1tsp each, additional salt and pepper for roasting tomato and shallots

  • 1 bag (~12oz) Tillamook Cheddar Cheese Curds OR Fried Cheese Curds (see below)

Fried Cheddar Cheese Curds

Aged Cheddar Ranch Dipping Sauce

  • 3⁄4cup mayonnaise

  • 3⁄4cup Tillamook Sour Cream

  • 1⁄2tsp dried dill weed

  • 1⁄2tsp dried parsley

  • 1⁄2tsp dried chives

  • 1⁄2tsp garlic powder

  • 1⁄4tsp onion powder

  • 1⁄8tsp kosher salt, adjust to taste

  • 1⁄8tsp black pepper

  • 2 tsp white vinegar

  • 1⁄2cup of finely grated Tillamook Sharp or Extra Sharp Cheddar

Spicy Garlic Chili Ranch Dipping Sauce

  • 3⁄4cup mayonnaise

  • 3⁄4cup Tillamook Sour Cream

  • 1⁄2tsp dried dill weed

  • 1⁄2tsp dried parsley

  • 1⁄2tsp dried chives

  • 1⁄2tsp dried red chili flakes, adjust to taste

  • 1⁄4tsp onion powder

  • 1⁄4tsp kosher salt, adjust to taste

  • 1⁄8tsp black pepper

  • 1 tsp garlic powder

  • 2 tsp white vinegar

  • 1⁄2cup of finely grated Tillamook Garlic Chili Cheddar

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Tomato Soup

  • Preheat oven to 425F.

  • Toss shallots and tomatoes with 1 tbsp olive oil, thyme, and 1tsp each of salt and pepper in a pan and roast for 13-15min.

  • Once cooled slightly, place roasted tomatoes and shallots into blender with melted butter and mix until smooth.

  • Add remaining olive oil to a pot over medium heat.

  • Add tomato mixture, salt, pepper, and heavy cream. Bring to simmer, stirring often.

  • Remove from heat and serve with Tillamook Cheddar Cheese Curds or add some crunch with Fried Cheddar Cheese curds (see below).

Fried Cheddar Cheese Curds

  • Mix all dry ingredients together in a bowl.

  • In a separate bowl, combine liquid ingredients.

  • Whisk dry ingredients into wet. Whisk batter until smooth.

  • Sift through the cheese curds picking the largest 2/3rds pieces.

  • Coat the pieces of the curds in cornstarch.

  • Then working in batches of 7-10 pieces, gently dredge the curds in your batter, and fry at 350 degrees in the oil of your choice, stirring gently and monitoring closely.

  • Cook time is about 1 min and 45 seconds, or when the curds begin to get a light gold color.

  • Remove gently, allowing excess fat to drain.

  • Toss in the seasoning of your choice and serve immediately.

  • Enjoy with soup or with the sauces below.

Dipping Sauces

  • Combine all ingredients in a small bowl. Mix well.

  • Finely grate Tillamook Cheddar Cheese (Tillamook Sharp or Extra Sharp Cheddar for Aged Cheddar Ranch OR Tillamook Garlic Chili Cheddar for Spicy Garlic Chili Ranch).

  • Fold the cheddar into the dressing.

    • The dip/ dressing can be stored for up to a week.

  • Refrigerate and serve.

Shop this recipe

  • Cheddar Cheese Curds

    Tillamook Cheddar Curds

  • Cultured Sour Cream

    Tillamook Sour Cream

  • Sharp Cheddar Cheese Block

    Tillamook Sharp Cheddar

  • Extra Sharp Cheddar Cheese Block

    Tillamook Extra Sharp Cheddar

  • Garlic Chili Cheddar Cheese

    Tillamook Garlic Chili Cheddar

  • Extra Creamy Unsalted Butter

    Tillamook Extra Creamy Unsalted Butter

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