Tomato Soup with Haloumi Croutons

Cook Time 50

Total Time 50

Course Entrée, Main Course, Soup

Servings 8 people

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 dried oregano , or dried Italian mixed herbs
1 litre beef or chicken bone broth , or vegetable stock
2 tbsp tomato paste
2 tsp 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

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 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.