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Roasted Garlic Tomato Soup

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings


  • 2 heads of garlic top 1/4 chopped off
  • 3 lbs cherry plum, or other small tomatoes
  • 2-3 tbs olive oil
  • Salt & Pepper to taste
  • 1 onion peeled and chopped
  • 2 tablespoons butter
  • 1 quart low sodium vegetable broth
  • 1 tbs dried basil

Fried Cheese Curds

  • cup  flour
  • large egg
  • teaspoons  Italian seasoning
  • cup  beer
  • 6 ounces plain cheese curds
  • 4 cups vegetable or canola oil
  • sea salt to taste


  1. Preheat the oven to 400 degrees.
  2. On a large sheet tray toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Rub the top of the garlic heads with any remaining oil.
  3. Spread the tomatoes and garlic heads in 1 layer on a baking sheet and roast for 45 minutes.
  4. In a large stockpot over medium heat, melt the butter and saute the onions, until they begin to brown.
  5. Add the roasted tomatoes, basil, and broth. Remove the papers from the roasted garlic and stir them in. Bring to a boil and reduce to a simmer. Cook uncovered for 10 minutes, stirring occasionally.
  6. Meanwhile, fry the cheese curds: In a medium bowl, mix the flour, egg, seasoning, until well blended. Slowly stir in the beer. Add the cheese curds to the batter and coat thoroughly. Heat the oil in a large, heavy-bottomed pan over medium heat until a drop of batter sizzles well. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels.
  7. Once cooked, use an immersion blender, or work in batches to blend the soup to the desired consistency.
  8. Adjust seasonings, top with fried cheese curds and serve.