Everyone loves tomato soup and this one is so delicious, easy to make, gluten-free and low carb. It’s inspired by a gorgeous website I love called Feasting at Home but to make the cooking time faster I cut out the step of roasting the tomatoes. The flavour is still amazing but is so much simpler.
The recipe makes a big batch of soup so you’ll be happy to know it freezes very well. Just defrost, heat and add the yoghurt and haloumi croutons.
Tomato Soup with Haloumi Croutons
Ingredients
- 2 tbsp Olive Oil or Butter
- 1 medium Red Onion , sliced
- 2 sticks Celery , sliced
- 4 cloves Garlic , crushed
- 1.5 kg Very Ripe Tomatoes , or the same amount of tinned tomatoes or tomato passata
- 2 tsp Oregano , or dried mixed herbs
- 1 litre Beef or Chicken Bone Broth , or vegetable stock
- 2 tbsp Tomato Paste
- 2 tsp Unrefined Salt
- 1 tsp Pepper
- 1 tbsp Balsamic Vinegar
- 200 grams Haloumi Cheese , cut into 2cm pieces
- 1 cup Fresh Basil Leaves , sliced
- 3/4 cup Yoghurt , or cream or creme fraiche
Instructions
- Heat the butter or olive oil in a large pot. Add the onion and celery with a pinch of salt and gently cook until very soft, about 10 minutes. In the meantime roughly chop the tomatoes.
- Stir in the garlic, tomatoes, oregano, broth, tomato paste, salt, pepper and balsamic vinegar. Bring to a boil then turn down the heat and simmer for 25 minutes.
- While the soup is cooking make the haloumi croutons. Heat the oil oil or butter over a medium heat in a large frypan. Cook the haloumi pieces until golden on each side.
- Take the soup off the heat, stir in the basil and blend to a smooth puree with a stick blender. Taste for seasoning.
- Ladle the soup into bowls, drizzle over some yoghurt, cream or creme fraiche and top with the haloumi croutons.
Extra Ideas:
- To make a vegan tomato soup use vegetable stock and replace haloumi with a sprinkle of toasted seeds and drizzle with olive oil instead of yoghurt.
- Make a super fast version of this soup by using tomato passata or tinned tomatoes and reduce the simmering time to 15 minutes.
- Add 2 sliced red capsicums when cooking the onion and celery.
