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.