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Heirloom Cherry Tomato Soup & Jalapeno Fontina Hush Puppies

Flavorful blend of ripe tomatoes and herbs that evokes nostalgia and warmth with every spoonful.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish, Soup
Cuisine American
Servings 6

Ingredients
  

Soup

  • 2 pounds heirloom cherry tomatoes or other type of cherry tomatoes if not available.
  • 1 yellow onion chopped
  • 2 tbsp butter
  • 2 carrots peeled and chopped
  • 5 cups chicken stock substitute veggie stock if you'd like to make this vegetarian
  • 2 tbsp parsley chopped
  • 1/2 tsp thyme leaves dried is fine
  • 6 tbsp heavy cream
  • salt and pepper to taste

Hush Puppies

  • 2 cups vegetable oil
  • 1/2 cup corn meal
  • 3 tbsp all-purpose flour
  • 4 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cayenne
  • 1/2 tsp baharat substitute cumin if you don't have baharat
  • 1/4 cup buttermilk
  • 1 egg beaten
  • 2 tbsp jalapeno seeded and chopped
  • 3/4 cup fontina grated (substitute parmesan, gruyere, or any other cheese of your liking - but grated)

Instructions
 

Soup

  • Place butter in a large saucepan and cook over medium heat until melted. Add the onion and cook for 5 minutes or until soft.
  • Add the tomatoes, carrots, chicken stock, parsley and thyme. Reduce heat to low and simmer for 20 minutes, or util the vegetables are tender.
  • Transfer the soup to a blender, food processor, or use an immersion blender to puree until smooth. If you’d like a smoother soup, you can pass through a fine sieve or cheesecloth, but if not, don’t worry, I like my soup a little thicker.
  • Return the soup to the pan and add the cream. Reheat and season with salt and pepper to your liking. Serve with Hush Puppies (recipe provided) OR your favorite grilled cheese sandwich.

Hush Puppies

  • Place the oil in a Dutch oven or other frying pan large enough to contain the oil and heat to 320 degrees.
  • Add the corn meal, flour, sugar, salt, baking powder, baking soda, and spices in a small bowl and whisk to combine.
  • In a separate bowl, add the buttermilk, egg and jalapeno. Whisk to combine.
  • Combine the buttermilk mixture and the dry mixture and stir until combined.
  • Add the cheese and stir until combined again.
  • Drop spoonfuls of the batter into the hot oil and fry until golden brown. Be careful not to overcook or burn.
  • Remove from oil with a slotted spoon and place on paper towels to drain.

Notes

I typically keep a few cherry tomatoes out of the soup and char them in a cast iron pan to top the soup with. This step is totally optional, but it does make for a prettier serving 😊
Keyword comfort, Healthy, soup