Roasted Tomato and Crème Fraiche Soup with Crispy Halloumi
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 600
Roasting your tomatoes really helps to intensify their flavour, resulting in a rich, creamy soup that pairs perfectly with crisp, salty halloumi. Once cooled, store the soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
recipe updated 28 Jan 2026
Ingredients
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- Shallot
- 90 g
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- Garlic clove
- 6
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- Halloumi
- 250 g
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- Cherry tomatoes
- 1.5 kg
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- Olive oil
- 80 g
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- Fine sea salt
- 2 teaspoons
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- Black pepper
- 1 teaspoon
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- Vegan crème fraîche
- 170 g
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- Olive oil
- 1 tablespoon
Tools
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Oven
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Stove
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kCook Multi
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Frying pan
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Baking tray - large
Step preview
- Preheat the oven - 180ºC
- Add the ingredients to a rimmed baking tray and mix until well coated
- Roast until the tomatoes are soft and charred - 45 minutes, 180ºC
- Remove the tray from the oven, peel garlic cloves and discard the skins
- Fit the Knife blade (Max blade for kCook)
- Transfer the roasted ingredients into the appliance bowl
- Then add crème fraiche, attach the lid with the filler cap
- Blend until smooth - about 1 minute, speed 8
- Remove the filler cap
- Heat until warm - 10 minutes, 85ºC, speed 4
- Add olive oil into a frying pan
- Heat until hot - medium-high heat
- Then add halloumi
- Cook, turning frequently, until crisp and golden
- Divide the soup between serving bowls
- Top with halloumi
- Serve