If you’re craving a comforting, soul-warming bowl with a delightful twist, this Tomato Soup with Crispy Halloumi Cheese Sticks Recipe is your new best friend. Rich, creamy tomato soup perfectly paired with golden, crispy halloumi sticks — it’s the ultimate cozy combo that’s bound to become a household favorite.
Why You’ll Love This Recipe
- Comfort Food Dream: Creamy tomato soup that’s beautifully balanced with a touch of sweetness and herbs, perfect for any season.
- Crispy & Cheesy Halloumi: The halloumi cheese sticks add a satisfyingly crispy texture that contrasts the velvety soup like magic.
- Simple Ingredients: Made mostly from pantry staples and fresh, straightforward ingredients you can find easily.
- Impress Without Stress: Perfect for weeknight dinners or casual entertaining where you want something impressive but fuss-free.
Ingredients You’ll Need
This Tomato Soup with Crispy Halloumi Cheese Sticks Recipe leans on simple, fresh ingredients that work harmoniously to create deep, rich flavors. Each component plays a role, from the sweetness of shallots to the smoky depth of fire-roasted tomatoes to the salty, crispy halloumi.
- Unsalted butter: Softens and sweetens the shallots and garlic while adding richness to the soup.
- Shallots and garlic: Create an aromatic base that builds layers of flavor.
- Tomato paste and fire-roasted tomatoes: Provide intensity and a slightly smoky twist to classic tomato soup.
- Cooking sherry: Adds a subtle hint of acidity and complexity.
- Chicken stock: Gives a savory foundation—vegetable stock works well too for a vegetarian option.
- Brown sugar: Balances the acidity of the tomatoes with gentle sweetness.
- Dried basil, salt, and pepper: Essential seasonings to round out the flavor.
- Heavy cream: Turns the soup luxuriously creamy and smooth.
- Halloumi cheese: The star of the show for the crispy sticks, with its perfect melt-and-crisp qualities.
- Olive oil, eggs, and seasoned bread crumbs: For coating the halloumi and achieving that irresistible golden crunch.
- Fresh chives and parmesan cheese: Optional garnishes to lift the final presentation and add pops of fresh, sharp flavor.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
Feel free to make this Tomato Soup with Crispy Halloumi Cheese Sticks Recipe your own! It’s super adaptable whether you want to swap ingredients for dietary needs or just crave a different flavor profile. Here are some ideas to get your creative juices flowing.
- Make it vegetarian/vegan: Use vegetable stock and swap heavy cream for coconut cream or cashew cream; omit parmesan garnish.
- Spice it up: Add a pinch of crushed red pepper flakes or smoked paprika to the soup for a little heat and smoky kick.
- Cheese swap: Try paneer or firm tofu for a non-dairy, vegetarian alternative to halloumi sticks.
- Fresh herbs: Toss in fresh basil or thyme just before serving for a herbaceous, vibrant twist.
How to Make Tomato Soup with Crispy Halloumi Cheese Sticks Recipe
Step 1: Sauté the Base
Start by melting unsalted butter in a saucepan over medium-low heat. Add thinly sliced shallots and minced garlic, and gently cook until soft and golden — this slow cook releases their natural sweetness and layers rich flavor for the soup’s foundation.
Step 2: Build the Soup
Stir in tomato paste and cook for an additional five minutes to bring out its deep umami tones. Then add fire-roasted tomatoes, cooking sherry, chicken stock, brown sugar, dried basil, salt, and pepper. Bring everything to a boil, then reduce to a simmer and let it gently bubble for 20 minutes to deepen the flavors beautifully.
Step 3: Blend and Finish
Pour the soup into a high-powered blender and puree until perfectly smooth. Return it to the pot on low heat and stir in heavy cream for that luscious, velvety finish. Taste and adjust seasoning if needed — tomatoes can vary, so a quick tweak here makes all the difference.
Step 4: Prepare the Halloumi Cheese Sticks
Keep your halloumi block cold, then slice it into sticks about ¼ to ½ inch thick. Beat eggs lightly on one plate, and spread seasoned breadcrumbs on another. Dip each halloumi stick in egg, then coat with breadcrumbs, pressing gently so they stick.
Step 5: Fry to Golden Perfection
Heat olive oil in a nonstick skillet over medium heat. Fry the breaded halloumi sticks, about 3-4 minutes per side, until deeply golden and irresistibly crispy. Work in batches if necessary, then serve immediately alongside your warm tomato soup.
Pro Tips for Making Tomato Soup with Crispy Halloumi Cheese Sticks Recipe
- Keep Halloumi Cold: Keeping the cheese cold before breading helps it hold shape when frying, preventing mushy sticks.
- Low and Slow Shallots: Cooking shallots slowly on medium-low heat brings out their natural sweetness without burning, enhancing soup depth.
- Blend Carefully: Don’t over-blend the soup; a smooth but slightly textured finish feels more homey and satisfying.
- Use Nonstick Skillet: This prevents cheese from sticking and makes flipping the halloumi sticks easier while achieving an even golden crust.
How to Serve Tomato Soup with Crispy Halloumi Cheese Sticks Recipe
Garnishes
Freshly snipped chives sprinkled on top add a lovely pop of color and a subtle oniony note that brightens the soup. A light dusting of parmesan cheese turns up the umami and complements both the soup and crispy halloumi beautifully.
Side Dishes
Pair this soup with a fresh green salad for a light contrast, or crusty artisan bread to dip and soak up every last drop. Roasted vegetables or a sprinkle of toasted nuts on the side also add texture and extra heartiness.
Creative Ways to Present
Serve the tomato soup in wide, shallow bowls with halloumi sticks artfully arranged on top or alongside, leaning into the bowl’s rim. Drizzle a swirl of cream in a pretty spiral before garnishing for a gorgeous, Instagram-worthy look that makes mealtime extra special.
Make Ahead and Storage
Storing Leftovers
Store leftover tomato soup in an airtight container in the refrigerator for up to 3 days. Keep halloumi sticks separate at room temperature or wrapped in paper towels in the fridge to maintain crispiness.
Freezing
You can freeze the tomato soup (without cream) in freezer-safe containers for up to 2 months. The halloumi sticks are best enjoyed fresh since freezing affects their texture.
Reheating
Gently reheat the tomato soup on the stove over low heat, stirring occasionally and adding cream after warming through. Warm halloumi sticks briefly in a hot skillet or oven to revive crispiness without making them rubbery.
FAQs
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Can I make the tomato soup dairy-free?
Absolutely! Simply replace the heavy cream with coconut cream or a nut-based cream alternative, and use vegetable stock to keep it completely dairy-free.
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What can I use instead of halloumi cheese?
If you can’t find halloumi, a firm paneer or even grilled tofu can be breaded and cooked similarly, though the texture won’t be quite the same.
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Can I prepare the soup in advance?
Yes! The soup actually benefits from sitting as the flavors meld beautifully. Just hold off on adding the cream until just before serving.
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How do I keep halloumi sticks crispy?
Make sure the halloumi is cold before breading, fry them in enough olive oil on medium heat, and serve immediately. Reheating briefly in a hot skillet helps maintain crispness.
Final Thoughts
This Tomato Soup with Crispy Halloumi Cheese Sticks Recipe perfectly captures that cozy, feel-good vibe we all crave sometimes. It’s like a warm hug on a chilly day, with a fun, crispy twist that makes every spoonful and bite a delight. Give it a try—you might just find your new comfort food obsession!
PrintTomato Soup with Crispy Halloumi Cheese Sticks Recipe
A comforting and flavorful Tomato Soup paired with crispy, golden Halloumi Cheese Sticks. The soup is rich and creamy with fire-roasted tomatoes and a hint of sweetness balanced by savory herbs, while the halloumi sticks provide a satisfying, crunchy contrast perfect for dipping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Tomato Soup
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 2 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 28 ounces fire-roasted tomatoes
- 2/3 cup cooking sherry
- 1/3 cup chicken stock
- 3 tablespoons brown sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup heavy cream
- Freshly snipped chives for garnish
- Parmesan cheese, for sprinkling
Halloumi Cheese Sticks
- 1 block cold halloumi cheese, cut into sticks (about 1/4 to 1/2 inch thick)
- 1 to 2 tablespoons olive oil
- 2 eggs, lightly beaten
- 1 cup seasoned bread crumbs
Instructions
- Prepare the Tomato Soup: Heat the butter in a saucepan over medium-low heat. Add the sliced shallots and minced garlic, cooking gently until they are soft and slightly golden, approximately 8 to 10 minutes, stirring occasionally to avoid burning.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional 5 minutes to deepen the flavor.
- Combine Soup Ingredients: Add the fire-roasted tomatoes, cooking sherry, chicken stock, brown sugar, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes to allow flavors to meld.
- Blend the Soup: Transfer the soup carefully to a high-powered blender and blend until smooth and creamy. Return the blended soup to the pot over low heat.
- Finish the Soup: Just before serving, stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed. Garnish the soup with freshly snipped chives and a sprinkle of parmesan cheese if desired.
- Prepare Halloumi Cheese Sticks: Keep the halloumi block cold until ready. Slice it into sticks approximately ¼ to ½ inch thick.
- Set up Breading Stations: Lightly beat the eggs on one plate and place seasoned bread crumbs on a second plate for coating.
- Coat the Halloumi: Heat olive oil in a nonstick skillet over medium heat. Dip each halloumi stick first in the beaten eggs, then coat thoroughly with the bread crumbs, pressing gently so they adhere well.
- Cook the Halloumi: Place the breaded halloumi sticks in the hot skillet and cook for 3 to 4 minutes on each side until they are deeply golden brown and crispy.
- Serve: Serve the crispy halloumi sticks immediately alongside the creamy tomato soup for dipping.
Notes
- Keeping halloumi cold before cutting helps it hold its shape better when frying.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- For a vegetarian version of the soup, substitute chicken stock with vegetable stock.
- Use seasoned bread crumbs or add your favorite herbs and spices for additional flavor in the halloumi coating.
- Adjust the seasoning of the soup after blending for optimal taste depending on the tomatoes used.
