This soup has tons of fresh tomato flavor but it’s not so strong that it’s overpowering or acidic. Don’t spend too much time neatly chopping the onion and carrot because all of the ingredients will get pureed in a blender. This a lighter tomato soup that’s still super delicious and creamy, thanks to the halloumi cheese that gets blended in. Serve it topped with plenty more crumbled halloumi, fresh basil, and cracked black pepper. Crusty bread or Saltine crackers would be delectable on the side for dipping. You can make the base of this soup up to two days ahead of time: store it in the refrigerator in an airtight container.
2 tablespoons salted butter
1 cup chopped sweet onion (about 1 small onion)
1 cup chopped carrot (about 1 large carrot)
4 garlic cloves
5 ounces halloumi cheese
2 (15.5-oz.) cans stewed tomatoes
2 cups chicken broth
1 teaspoon kosher salt
¼ cup torn fresh basil
Sat fat 6.31g
How to Make It
Melt butter in a medium saucepan over medium. Add onion, carrot, and garlic; cook, stirring occasionally, until tender, about 15 minutes. Coarsely chop 4 ounces of the cheese; shred remaining 1 ounce cheese, and set aside. Add chopped cheese, tomatoes, broth, and salt to onion mixture; bring to a simmer. Cover and cook 20 minutes. Carefully transfer soup to a blender; remove center piece from blender lid, and cover with a clean towel to vent. Process until very smooth, about 1 minute. Divide evenly among 6 bowls, and sprinkle with shredded cheese and basil.
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