My Tomato Soup with Fried Cheddar Cheese is a comforting twist on the classic pairing, featuring crispy, gooey cheddar bites.
What if I told you there’s a way to take this classic comfort food to the next level? Introducing my Tomato Soup with Fried Cheddar Cheese—a simple yet game-changing twist on the traditional tomato soup and grilled cheese combo.
Why This Recipe Works
Tomato soup is already a fan favorite, loved for its rich, tangy flavor and warming qualities. But when paired with fried cheddar cheese, it becomes a next-level comfort dish. Imagine crispy, golden cheddar cheese bites that are ooey-gooey on the inside, dunked into a velvety tomato soup. The contrast of textures and flavors is nothing short of magical. This is the ultimate comfort food for those cozy nights in.
What You’ll Need
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 red bell pepper, diced
- 1 head of roasted garlic
- 1 tsp fresh thyme
- 1 tbsp tomato paste
- 1 tbsp butter
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 teaspoon brown sugar (optional, to balance acidity)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning blend
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
- Heavy Cream
- Parmesan Cheese
For the Fried Cheddar Cheese:
- 1 block of sharp cheddar cheese, cut into 1/2-inch thick slices
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
How to Make Tomato Soup with Fried Cheddar Cheese
1. Prepare the Tomato Soup:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepepr and sauté until softened, about 5 minutes. Add the roasted garlic and cook for another minute until fragrant, then add in fresh herbs and butter
- Simmer the Soup: Pour in the crushed tomatoes and stir in the sugar if using, and season with salt and pepper, garlic powder and onion powder. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Add heavy cream and cheese: Once the flavors have combined, finish the soup with parmesan cheese and heavy cream
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches. Return the soup to the pot and keep it warm on low heat.
2. Fry the Cheddar Cheese:
- Prep the Cheese: Cut the cheddar cheese into thick slices, about 1/2-inch thick, to ensure they hold their shape while frying.
- Coat the Cheese: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs. Dredge each slice of cheese in the egg first, then flour, then dip it in the egg again, and then coat it thoroughly with the breadcrumb mixture.
- Allow cheese to rest in the freezer for 30 minutes: Once cheese is cold, it’s time to fry
- Fry to Perfection: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once the oil is hot, add the breaded cheese slices, frying them in batches until golden brown and crispy, about 2-3 minutes per side. Transfer the fried cheese to a paper towel-lined plate to drain any excess oil.
3. Serve and Enjoy:
Ladle the warm tomato soup into bowls, and top each serving with a few slices of fried cheddar cheese. Garnish with fresh basil if desired, and get ready to dive into a bowl of pure comfort.
Tomato Soup with Fried Cheddar Cheese
Ingredients
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1/2 red bell pepper diced
- 1 head of roasted garlic prepare this before starting the soup, it will take about 30 minutes to roast at 400 degress
- 1 tsp fresh thyme
- 1 tbsp tomato paste
- 1 tbsp butter
- 1 can 28 oz crushed tomatoes
- 1 tbsp tomato paste
- 1 teaspoon brown sugar optional, to balance acidity
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning blend
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Heavy Cream to taste about 1/3 cup, more if you like it creamier
- Parmesan Cheese to taste
For the Fried Cheddar Cheese:
- 1 block of sharp cheddar cheese cut into 1/2-inch thick slices
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepepr and sauté until softened, about 5 minutes. Add the roasted garlic and cook for another minute until fragrant, then add in fresh herbs and butter
- Simmer the Soup: Pour in the crushed tomatoes and stir in the sugar if using, and season with salt and pepper, garlic powder and onion powder. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Add heavy cream and cheese: Once the flavors have combined, finish the soup with parmesan cheese and heavy cream
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches. Return the soup to the pot and keep it warm on low heat.
- Prep the Cheese: Cut the cheddar cheese into thick slices, about 1/2-inch thick, to ensure they hold their shape while frying.
- Coat the Cheese: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs. Dredge each slice of cheese in the egg first, then flour, then dip it in the egg again, and then coat it thoroughly with the breadcrumb mixture
- Allow cheese to rest in the freezer for 30 minutes: Once cheese is cold, it's time to fry
- Fry to Perfection: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once the oil is hot, add the breaded cheese slices, frying them in batches until golden brown and crispy, about 2-3 minutes per side. Transfer the fried cheese to a paper towel-lined plate to drain any excess oil.
- Ladle the warm tomato soup into bowls, and top each serving with a few slices of fried cheddar cheese. Garnish with fresh basil if desired, and get ready to dive into a bowl of pure comfort.
Tips for Success
- Use Quality Cheese: For the best results, choose a high-quality sharp cheddar cheese. The rich flavor and melting properties of good cheddar are key to making this dish a standout.
- Control the Heat: When frying the cheese, keep the oil at a steady medium heat. If the oil is too hot, the cheese will brown too quickly without melting properly inside.
- Customize the Soup: Feel free to add your favorite herbs or spices to the tomato soup, such as thyme or red pepper flakes, to give it your own twist.
Final Thoughts
This Tomato Soup with Fried Cheddar Cheese is comfort food at its finest—a dish that’s as easy to make as it is satisfying. The fried cheddar cheese offers a delightful crunch that pairs perfectly with the creamy tomato soup, making it a surefire hit for any meal. Once you try this combination, you might just find yourself ditching the traditional grilled cheese for good!
Give this recipe a go, and let me know what you think.
Inspired by the Modern Proper
