Description
This Roasted Tomato Soup is made with fresh summer tomatoes and topped with optional crispy Halloumi Croutons. Vegan adaptable. For a year-round version, using canned tomatoes please see our Homemade Tomato Soup.
Ingredients
Units
Scale
- 3 pounds ripe tomatoes, halved, stem removed. ( If they are small, ok to leave them whole)
- 1/2 large red onion- thinly sliced into thin rings
- 1 red bell pepper, cut into quarters
- 1 large carrot, thinly sliced
- 4– 6 garlic cloves- whole
- 2 teaspoons fresh thyme leaves or oregano (or 1 teaspoon dried)
- 1/3 cup olive oil
- 3 –4 cups veggie broth or chicken stock.
- 1/4 cup fresh chopped basil leaves (or cut into ribbons)
- salt and pepper to taste
- Pinch cayenne
- 1/2 –2 tablespoons sugar or honey
- 1/2 –1 cup plain sour cream, heavy cream , greek yogurt (or sub a drizzle of olive oil)
Halloumi Croutons (optionanl)
- 1 6-8 ounce block of halloumi cheese- (available at trader Joes, upscale supermarkets, international markets) cut into 3/4 inch cubes.
- 1 tablespoon oil
Garnish: Basil, scallions, yogurt
Instructions
- Preheat oven to 425 F
- On parchment or foil-lined sheet pan, spread out tomatoes (cut side down), onions, bell pepper, carrot and garlic. Sprinkle with the thyme, drizzle with oil give a good toss. Roast for 25-30 minutes, but check garlic at 15 minutes (removing if need be) and roast until the onion /pepper/carrot are tender and tomatoes have just begun to caramelize at their edges. When done, remove from the oven and let cool for 5-10 minutes.
- While the tomatoes are roasting, cut the halloumi into small 3/4 inch cubes. Pat dry. Heat a tablespoon of oil in a skillet over medium-high heat and sear the halloumi on two sides, until golden, not overcrowding and turning heat down if necessary. Place on a paper towel-lined plate.
- When the tomatoes are cooled, blend them along with all their flavorful juices from the tray and half of the basil- using a blender, with the cold broth or stock, working in small batches. Or use an immersion blender in a pot. Blend until creamy and smooth adding broth to the level of thickness that you like.
- Place in a pot, over low heat, add salt , pepper , pinch cayenne and honey to taste and bring to a gentle simmer. Simmer for 5 minutes until soup reduces a bit and flavors meld.
- Swirl in ½ cup sour cream or yogurt to the pot of soup. Taste and adjust salt and sugar. Add more yogurt (or sour cream or heavy cream) if you prefer a creamier soup, or even a tablespoon or two of butter.
- Serve soup in bowls, with a little swirl of yogurt. Top with a few haloumi croutons and garnish with basil or scallion or chives.
Notes
Sugar depends on sweetness of the tomatoes. Add to taste.
Vegan Option: You could simmer 1/3 cup raw cashews in the veggie broth for 20 minutes to soften – then blend it with the soup. Alternatively, you could use vegan yogurt, vegan sour cream or a swirl of olive oil, and sub bread croutons for the Halloumi.
Nutrition
- Serving Size: -with haloumi cheese and greek yogurt
- Calories: 290
- Sugar: 8.2 g
- Sodium: 158.7 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Carbohydrates: 13.9 g
- Fiber: 3.9 g
- Protein: 10 g
- Cholesterol: 22.7 mg