Description
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.
Ingredients
Units
Scale
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.
