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.