Tomato Soup with Crispy Halloumi Cheese Sticks
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Tomato Soup with Crispy Halloumi Cheese Sticks
Description
The tomato soup starts with butter-softened shallots and garlic, gently cooked to develop sweetness before adding tomato paste and fire-roasted tomatoes for depth of flavor. Cooking includes sherry and chicken stock for acidity and richness, with brown sugar balancing the acidity. The soup simmers for 20 minutes to blend flavors before being pureed to a smooth consistency. Heavy cream stirred in at the end enriches and softens the soup's texture. Fresh chives and parmesan cheese are optional garnishes that add aroma and umami.
Halloumi cheese, kept cold until use, is sliced into sticks and coated in beaten egg, then seasoned bread crumbs before being pan-fried in olive oil. The frying creates a crispy exterior while maintaining the cheese's unique firm, slightly springy texture inside, providing a contrasting bite alongside the smooth soup.
This pairing works well as a starter or light meal, with the richness of the cheese sticks complementing the creamy tomato soup. The recipe recommends keeping halloumi chilled for easier slicing and carefully frying to achieve an even golden crust.
Ingredients
tomato soup
- 2 tablespoons butter unsalted
- 2 shallot sliced
- 2 garlic minced, cloves
- 1 ½ tablespoons tomato paste
- 28 ounces fire-roasted tomatoes
- ⅔ cup cooking sherry
- ⅓ cup chicken stock
- 3 tablespoons brown sugar
- ½ teaspoon basil dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup heavy cream
- chives freshly snipped for garnish
- Parmesan Cheese for sprinkling
halloumi cheese sticks
- 1 halloumi cheese cut into sticks, block, cold
- 1 to 2 tablespoons olive oil
- 2 egg lightly beaten
- 1 cup seasoned bread crumbs
Instructions
tomato soup
- Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden, stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
- Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives. Sprinkle with parmesan if you wish. Serve with the halloumi sticks.
halloumi cheese sticks
- I like to keep the halloumi in the fridge right until I’m ready to use it. I take the block and slice it into sticks - they are about ¼ to ½ inch thick.
- Lightly beat the eggs on one plate. Place the breadcrumbs on a second plate.
- Heat the olive oil in a nonstick skillet over medium heat. Take each piece of halloumi and coat it in the egg, then in the breadcrumbs, pressing gently so they adhere. Place the halloumi in the skillet and cook until deeply golden brown on both sides, about 3-4 minutes per side. Repeat with all the halloumi.
- Serve immediately with the tomato soup!
User Reviews
Overall Rating
5
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