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Homemade Tomato Soup with fresh roasted heirloom tomatoes, topped with crispy Haloumi Croutons. A healthy bowl of velvety goodness! | www.feastingathome.com | #tomatosoup #soup #vegetarian #haloumi #roastedtomatoes #roastedtomatosoup

Homemade Tomato Soup with Halloumi Croutons

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6
  • Category: Soup, vegetarian, gluten-free
  • Method: oven, roasted
  • Cuisine: Vegetarian, Mediterranean

Description

Homemade Tomato Soup with fresh roasted heirloom tomatoes, topped with crispy Halloumi Croutons. A healthy bowl of velvety goodness! Keep this vegan by using vegan yogurt, sour cream or a swirl of olive oil, and subbing bread croutons for Haloumi!


Ingredients

  1. 3 pounds ripe tomatoes, halved and cored ( if small, ok to leave them whole)
  2. 1/2 large red onion- thinly sliced into thin rings
  3. 46 garlic cloves- whole
  4. 2 teaspoons fresh thyme leaves or oregano ( or 1 teaspoon dried)
  5. 1/3 cup oil
  6. 4 cups broth -veggie or chicken
  7. ¼ cup fresh chopped basil leaves (or cut into ribbons)
  8. salt and pepper to taste
  9. ½1 cup plain greek yogurt, sour cream, heavy cream or a drizzle of olive oil.

Halloumi croutons:

  • 1  6-8 ounce block halloumi cheese- (available at trader Joes, upscale supermarkets, international markets) cut into ¾ inch cubes.
  • 1 tablespoon oil

Garnish: Basil, scallions, yogurt


Instructions

  1. Preheat oven to 425 F
  2. On parchment or foil-lined sheet pan, spread out tomatoes ( cut side down), onions, and garlic. Sprinkle with the thyme, drizzle with oil and give a good toss. Roast for 25-30 minutes, or until onion is tender and tomatoes have just begun to caramelize at their edges.When done, remove from the oven and let cool for 5-10 minutes.
  3. While the tomatoes are roasting, cut the haloumi into small 3/4 inch cubes. Pat dry. Heat a tablespoon of oil in a skillet over medium-high heat and sear the haloumi on two sides, until golden, not over crowding and turning heat down if necessary. Place on a paper towel-lined plate.
  4. When the tomatoes are cooled, blend them along with all their flavorful juices from the tray, using a blender,  with the cold stock, working in small batches. Or use an immersion blender. Blend until creamy and smooth. Place in a pot, over low heat, add salt and pepper to taste and bring to a gentle simmer. Stir in basil (saving some for garnish). Simmer for 10 minutes until soup reduces a bit and flavors meld.
  5. Swirl in ½ cup yogurt to the pot of soup. Taste and adjust salt. Add more yogurt ( or sour cream or heavy cream)  if you prefer a creamier soup. (To keep this vegan, a drizzle of good olive oil is nice, and obviously leave off the haloumi.)
  6. 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

If tomatoes are not very sweet, sometimes I’ll add a ½ teaspoon of sugar to bring the flavor around. 🙂

Keep this vegan by using vegan yogurt, vegan sour cream or a swirl of olive oil, and subbing bread croutons for Haloumi! 

Keywords: tomato soup, roasted tomato soup recipe, homemade tomato soup, easy tomato soup, tomato soup recipe, halloumi cheese recipes