Tomato Soup with Haloumi Croutons
Olive Oil or Butter
Very Ripe Tomatoes
, or the same amount of tinned tomatoes or tomato passata
, or dried mixed herbs
Beef or Chicken Bone Broth
, or vegetable stock
, cut into 2cm pieces
Fresh Basil Leaves
, or cream or creme fraiche
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.
To make a vegan tomato soup use vegetable stock and replace haloumi with a sprinkle of toasted seeds and the yoghurt with olive oil.
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.