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Tomato Soup with Halloumi

Creamy Tomato Soup with Crispy Halloumi Cheese Croutons
5 from 1 vote
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Ingredients
  

  • 2 28oz can Crushed Tomatoes, unsalted
  • 1 cup carrots sliced
  • 3 shallots roughly chopped
  • 1 medium Yellow Onion roughly chopped
  • 2 tbsp Pesto
  • 1 clove garlic chopped
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1.5 cup Broth
  • 1 cup Milk you can also use half and half or cream, but you should start at 1/2 cup and then check the taste and consistency.
  • 8 oz Halloumi cut into cubes

Instructions
 

  • Cook onions/shallots/garlic/carrots for 7-10 mins on low heat until softened
  • Add pesto, stir, and cook for 2 – 3 minutes
  • Add tomatoes, bring pot to a simmer on high heat, then bring back on low
  • Add the salt and the broth. Cook uncovered on lowest heat for 20 minutes
  • Turn off the heat. Blend the soup in a blender or food processor until smooth. You could also use an immersion blender right in the pot.
  • Put the soup back to the pot and add the milk
  • Let simmer on lowest heat and start making your cheese.
  • Cut cheese into little cubes, and then put the cheese on a greased pan and cook until all sides get golden brown.
  • Ladle soup into bowls and top with cheese