Description
A vibrant roasted yellow tomato soup paired with spicy green harissa and golden pan-fried halloumi for a rich and flavorful dish.
Ingredients
- 2 lbs yellow tomatoes, halved
- 1 small onion, chopped
- 4 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable broth
- 1/2 cup fresh herbs (cilantro, parsley)
- 1 jalapeño or green chili
- 1 tbsp lemon juice
- 8 oz halloumi cheese, sliced
- 1 tbsp olive oil (for frying)
Instructions
- Preheat oven to 400°F (200°C).
- Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until soft and slightly caramelized.
- Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth.
- Pour the soup into a pot and simmer for 5–10 minutes to meld flavors.
- To make the green harissa, blend fresh herbs, chili, lemon juice, and a little olive oil until smooth.
- Heat olive oil in a pan over medium heat and fry halloumi slices until golden brown on both sides.
- Serve the soup hot, topped with green harissa and crispy halloumi slices.
Notes
- Adjust spice level by using more or less chili in the harissa.
- Use red or orange tomatoes if yellow tomatoes are unavailable.
- Serve with crusty bread for a complete meal.
- Soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
