Creamy Tomato Halloumi Soup Recipe

Recipe By Slurrp

Creamy Tomato Halloumi Soup is a delicious and comforting soup made with ripe tomatoes, creamy coconut milk, and flavorful halloumi cheese. This soup is rich, creamy, and packed with the goodness of tomatoes and halloumi. The combination of the sweet and tangy tomatoes with the salty and chewy halloumi creates a perfect balance of flavors. It is a perfect dish for a cozy dinner or a comforting lunch. Serve it with crusty bread or a side salad for a complete meal.

4.8
28 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
Creamy Tomato Halloumi Soup
plan
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ingredients serve

Ingredients for Creamy Tomato Halloumi Soup Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 0.67 Ripe Tomatoes, Chopped
  • 0.33 tablespoon Tomato Paste
  • 0.67 cup Vegetable Broth
  • 0.17 cup Coconut Milk
  • 1.33 ounce Halloumi Cheese, Diced
  • As required Salt And Pepper To Taste
  • as required Optional: Fresh Herbs For Garnish

Directions: Creamy Tomato Halloumi Soup Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until onions are translucent.
  • STEP 2.Add chopped tomatoes, tomato paste, vegetable broth, and coconut milk to the pot. Stir well to combine.
  • STEP 3.Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, until the tomatoes are soft and cooked.
  • STEP 4.Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
  • STEP 5.Return the soup to the pot and add the diced halloumi cheese. Cook for another 5 minutes, until the cheese is melted and the soup is heated through.
  • STEP 6.Season with salt, pepper, and any other desired spices. Serve hot with crusty bread or a side salad.

Cooking Tips

  • If you don't have halloumi cheese, you can substitute it with feta cheese or any other cheese of your choice.
  • For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
  • To make the soup even creamier, you can add a dollop of Greek yogurt or sour cream before serving.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
  • Serve the soup hot with a sprinkle of fresh herbs, such as basil or parsley, for added freshness.
Nutrition
value
150
calories per serving
6 g Fat17 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    17g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    17g
  • Fiber
    4g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    161mg
  • Iron
    2mg
  • Vitamin A
    876mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    1mg
  • Phosphorus
    165mg
  • Selenium
    17mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp