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Tomato Soup with Haloumi Croutons

Cook Time 50 minutes
Total Time 50 minutes
Course Entrée, Main Course, Soup
Servings 8 people

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.