Tomato Soup with Roasted Haloumi by @simonauscher

35 min

2 servings

🍅

400 g

Tomatoes

🫘

240 g

White beans

🧅

1 small

Onion

🧄

2 cloves

Garlic

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🌿

1 g

Oregano

🧀

200 g

Halloumi

🫒

10 ml

Olive oil

🍯

15 ml

Honey

🍋

15 ml

Lemon juice

🌶️

0.25 g

Chili flakes

  1. Slice
    • onion
    • garlic cloves

    Finely slice the onion and crush the 2 garlic cloves.

  2. Heat
    • onion
    • olive oil
    • water

    Heat 1 teaspoon olive oil or a small splash of water in the saucepan over medium heat. Cook the sliced onion until translucent, about 5 minutes.

  3. Add
    • garlic cloves

    Add the crushed garlic to the saucepan. Cook for 30 seconds while stirring.

  4. Pour
    • peeled tomatoes

    Pour the 400 g peeled tomatoes and their juices into the saucepan. Crush the tomatoes roughly with the wooden spoon.

  5. Add
    • white beans, drained

    Add the 240 g drained white beans. Stir until evenly combined.

  6. Season
    • salt

    Season the soup with salt, black pepper, and 1/4 teaspoon dried oregano. Stir to distribute the seasoning.

  7. Reduce

    Reduce the heat to low and simmer the soup uncovered for 15 to 20 minutes. Stir occasionally to prevent sticking.

  8. Blend
    • White beans

    Blend the soup with the immersion blender until it reaches your preferred texture. Leave some beans whole for a chunkier soup if desired.

  9. Combine
    • honey
    • lemon juice
    • dried oregano

    Combine the honey, lemon juice, a pinch of dried oregano, a pinch of salt, and chili flakes in the mixing bowl. Whisk until smooth.

  10. Cut
    • halloumi cheese

    Cut the 200 g halloumi cheese into thick slices. Place the slices in a heatproof bowl.

  11. Pour
    • halloumi cheese
    • water

    Pour boiling water over the halloumi slices and let them soften for 2 minutes. Drain the slices thoroughly.

  12. Heat
    • halloumi cheese
    • olive oil

    Heat the remaining 1 teaspoon olive oil in the frying pan over medium-high heat. Fry the halloumi slices until deeply golden and crusty, about 2 to 3 minutes per side.

  13. Pour
    • halloumi cheese
    • honey
    • lemon juice

    Remove the frying pan from the heat and pour in the honey-lemon sauce. Turn the halloumi slices to coat them in the warm sauce.

  14. Ladle
    • halloumi cheese
    • Tomatoes

    Ladle the hot tomato soup into 2 bowls. Top each serving with coated halloumi and spoon over the pan juices.

Tomato Soup with Roasted Haloumi by @simonauscher

35 min

2 servings

🍅

400 g

Tomatoes

🫘

240 g

White beans

🧅

1 small

Onion

🧄

2 cloves

Garlic

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🌿

1 g

Oregano

🧀

200 g

Halloumi

🫒

10 ml

Olive oil

🍯

15 ml

Honey

🍋

15 ml

Lemon juice

🌶️

0.25 g

Chili flakes

Preparation Steps

  1. Step 1/14

    Finely slice the onion and crush the 2 garlic cloves.

    🧅onion
    🧄garlic cloves
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Heat 1 teaspoon olive oil or a small splash of water in the saucepan over medium heat. Cook the sliced onion until translucent, about 5 minutes.

    🧅onion
    🫒olive oil
    💧water
    🍲saucepan
    🥄wooden spoon

  3. Step 3/14

    Add the crushed garlic to the saucepan. Cook for 30 seconds while stirring.

    🧄garlic cloves
    🍲saucepan
    🥄wooden spoon

  4. Step 4/14

    Pour the 400 g peeled tomatoes and their juices into the saucepan. Crush the tomatoes roughly with the wooden spoon.

    🍅peeled tomatoes
    🍲saucepan
    🥄wooden spoon

  5. Step 5/14

    Add the 240 g drained white beans. Stir until evenly combined.

    🫘white beans, drained
    🍲saucepan
    🥄wooden spoon

  6. Step 6/14

    Season the soup with salt, black pepper, and 1/4 teaspoon dried oregano. Stir to distribute the seasoning.

    🧂salt
    ⚫black pepper
    🌿dried oregano
    🍲saucepan
    🥄wooden spoon

  7. Step 7/14

    Reduce the heat to low and simmer the soup uncovered for 15 to 20 minutes. Stir occasionally to prevent sticking.

    🍲saucepan
    🥄wooden spoon

  8. Step 8/14

    Blend the soup with the immersion blender until it reaches your preferred texture. Leave some beans whole for a chunkier soup if desired.

    🍲saucepan

  9. Step 9/14

    Combine the honey, lemon juice, a pinch of dried oregano, a pinch of salt, and chili flakes in the mixing bowl. Whisk until smooth.

    🍯honey
    🍋lemon juice
    🌿dried oregano
    🧂salt
    🌶️chili flakes
    🥣mixing bowl
    🥄whisk

  10. Step 10/14

    Cut the 200 g halloumi cheese into thick slices. Place the slices in a heatproof bowl.

    🧀halloumi cheese
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  11. Step 11/14

    Pour boiling water over the halloumi slices and let them soften for 2 minutes. Drain the slices thoroughly.

    🧀halloumi cheese
    💧water
    🥣mixing bowl
    🥄slotted spoon

  12. Step 12/14

    Heat the remaining 1 teaspoon olive oil in the frying pan over medium-high heat. Fry the halloumi slices until deeply golden and crusty, about 2 to 3 minutes per side.

    🧀halloumi cheese
    🫒olive oil
    🍳frying pan
    🥄slotted spoon

  13. Step 13/14

    Remove the frying pan from the heat and pour in the honey-lemon sauce. Turn the halloumi slices to coat them in the warm sauce.

    🧀halloumi cheese
    🍯honey
    🍋lemon juice
    🌿dried oregano
    🧂salt
    🌶️chili flakes
    🍳frying pan
    🥄slotted spoon

  14. Step 14/14

    Ladle the hot tomato soup into 2 bowls. Top each serving with coated halloumi and spoon over the pan juices.

    🧀halloumi cheese
    🍲saucepan
    🍳frying pan
    🥄slotted spoon

Composition

Ingredients

Types

Vegetables, Canned Foods, Seasonings, Fats, Oils, Sweeteners, Fruits, Citrus, Spices

Ingredients

Tomatoes, White beans, Onion, Garlic, Salt, Pepper, Oregano, Halloumi, Olive oil, Honey, Lemon juice, Chili flakes

Notes

Tomatoes (canned, small tin, peeled), White beans (canned, drained), Salt (to taste, a pinch, for the sauce), Pepper (to taste), Oregano (to taste, a pinch, for the sauce), Halloumi (100g per person), Olive oil (a drizzle), Honey (for the honey-lemon sauce), Lemon juice (juice of half a lemon, for the sauce), Chili flakes (for the sauce)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Pescatarian

Calories

530 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 48g, Fat: 24g, Fiber: 11g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 790mg, Iron: 4.5mg, Potassium: 980mg, Sodium: 1450mg

Vitamins

Vitamin C: 26mg, Vitamin A: 95µg, Folate: 120µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, saucepan, frying pan, wooden spoon, mixing bowl, whisk, slotted spoon

Appliances

Stove, Blender, Kettle

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Lunch, Dinner, Weeknight Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Mediterranean, Cypriot

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Creamy, Silky, Tender, Crispy, Chewy

Flavors

Tomatoey, Savory, Tangy, Sweet, Salty, Herby, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave the prepared soup and halloumi at room temperature for more than 2 hours.,Keep away from direct sunlight and heat.), fridge : 3 days (Store cooled soup in an airtight container at or below 4°C / 40°F.,Store halloumi separately when possible to retain its crust.,Reheat soup until steaming hot and reheat halloumi in a frying pan.), freezer : 3 months (Freeze the tomato and white bean soup without the cooked halloumi.,Use a freezer-safe airtight container and leave headspace for expansion.,Thaw overnight in the refrigerator before reheating.)