Posted in Recipes

Fennel & tomato soup with basil & haloumi croutons

Yum,…!!!
 This is one lovely soup!! I love to top the soup with fried Haloumi pieces instead of croutons. This is very unusual but its taste goes so well with the flavours in the soup. You know by now that I like Haloumi.So, here is the recipe!
This is an adapted Donna Hay recipe. She rocks!
Recipe: For 4 soup bowls
Ingredients:
1 large fennel bulb, the hard hart in the bottom cut off, cleaned, cut into little long pieces, washed & pad dry on kitchen paper
4 ripe, plum tomatoes, washed & cleaned, cut up into rounds
3 fat cloves of garlic, peeled & finely cut up
1 liter of a good gluten free vegetable stock
1 packet of haloumi, package cut open, liquid removed, pad dry on kitchen paper, cut into 5 thicker slices, cut into cubes, each about 1cm x 1cm thick
a fruity EVOO
about 5 to 6 basil leaves, to top each bowl of soup/ So, about 20 to 24 leaves of fresh basil
Method:
1. In a large cooking pot, add 2 tablespoons of the fruity EVOO & heat up on medium heat.
2. When the oil is hot & sizzling, add the fennel & garlic & fry for about 2 to 5 minutes until softened. Add the tomato pieces & the vegetable stock. Cook for another 6 to 10 minutes or until thickened a bit.
3. Mix the soup for 1/2 or for 3/4.
4. In another non stick pan, heat 1 or 2 tablespoons of the fruity EVOO. When hot, add the chopped haloumi cubes & fry for about 1 to 2 minutes per side or until browned. Adjust the heat if necessary. Drain on kitchen paper & serve immediatly over the soup, about 8 cubes per soup bowl. Scatter about 5 to 6 basil leaves over the top of the soup. Enjoy!!
You will have to eat the soup right away otherwise the haloumi cubes can get rubbery,... ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

74 thoughts on “Fennel & tomato soup with basil & haloumi croutons

  1. Soup with fennel , that sure has to be so flavourfull.I hav eonly had Haloumi once and I loved them and this soup jus tlooks so so yumm.

  2. I would have never thought to use haloumi as croutons! What a fabulous idea!!! Soup looks wonderful as always, Sophie!

  3. This is indeed one lovely soup – perfect for the mixture of weather that spring brings. Now to figure out if I can make the haloumi croutons – so creative, Sophie.

  4. Sophie, this sounds fabulous. The haloumi croutons must make it. I too really like Donna Hay. She comes up with such creative dishes, including this winner.Sam

  5. I've never tried haloumi before. I gotta start searching for one now! Hehehe, your recipe sounds amazing, Sophie. I'm glad you kept it vegetarian as well.

  6. The soup looks and sounds great. It's cold and rainy today, I could use a bowl of this soup.

  7. I love fennel, Sophie! And I've never had haloumi, but think it's a cheese, isn't it? You grilled it, which would be wonderful with this soup!

  8. It is, indeed, a beautiful soup and I'm grateful that you shared it with us. This is my first visit to your blog. I'll be back often. You have some wonderful recipes here.

  9. What a lovely post, Sophie. Your soup looks delicious and the haloumie croutons are a brilliant addition.

  10. Haloumi croutons? What a brilliant idea. I always seem to put a little cheese in my soups, whether it be a tablespoons of grated Parmesan or shards of gruyere melted on a crostini that floats in the bowl. This is another way I can happily get my cheese fix now.

  11. !Hola Sophie!your choice of ingredients always catchs my attention, always sounds so perfect!como este recete, es muy creativo y saboroso!un beso enorme

  12. How funny! I have haloumi cheese in my fridge as we speak and was thinking of frying it today! Love the idea of using it as croutons! So neat that a cheese that I grew up eating is now so popular!

  13. Sophie, I just realize that you're in Brussels .. Maybe you can help me : I will spend a week in Paris, where my mother lives. We are thinking of going for two or three days in Brussels. I don't know this town at all. We won't have, of course, much time to visit but if you have a few nice adresses ( shops, restaurants, museums … and other things "not to miss", it would be wonderful … Nevertheless, don't spend too much time with that and if you don't have any time at all, it doesn't matter …! ;o)) Have a nice week end !Hélène

  14. I always have loads of haloumi in the house. I just love the stuff. I never would have thought of adding it to soup.Thank you for taking part in my competition daaaaaaahling. I hope you have an amazing weekend.*kisses* HH

  15. I have heard so many good things about fried halloumi but have never had it. I think this needs to be changed immediately! What a great soup!

  16. I think Donna Hay rocks as well. Love her recipes and food photography. And this recipe rocks as well. 😛

  17. the soup is lovely, but the croutons? haloumi croutons? how amazing and incredibly delicious they must be!

  18. This soup sounds wonderful! I love fennel, and was thinking recently I'd like to feature it in a soup…so definitely will be trying this. And the halloumi cubes on top are brilliant!

  19. Fabulous soup recipe! And I often top my soup with feta or cubed cheddar or gruyère. I'd love to try halloumi!

  20. Sophie, I don't know how I missed this recipe, but it looks really delicious. Haloumi cheese as croutons what a wonderful Idea.

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