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Tomato Soup with Crispy Halloumi Cheese Sticks Recipe

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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

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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

  1. 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.
  2. Add Tomato Paste: Stir in the tomato paste and cook for an additional 5 minutes to deepen the flavor.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare Halloumi Cheese Sticks: Keep the halloumi block cold until ready. Slice it into sticks approximately ¼ to ½ inch thick.
  7. Set up Breading Stations: Lightly beat the eggs on one plate and place seasoned bread crumbs on a second plate for coating.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://stoveandlove.com/tomato-soup-with-crispy-halloumi-cheese-sticks-recipe/