Roasted Tomato and Crème Fraiche Soup with Crispy Halloumi

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    943

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 Sep 30, 2025

Ingredients

  • Shallot icon
    Shallot
    45 g
  • Halloumi icon
    Halloumi
    250 g
  • Cherry tomatoes icon
    Cherry tomatoes
    800 g
  • Garlic clove icon
    Garlic clove
    4
  • Olive oil icon
    Olive oil
    4 tablespoons
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Crème fraîche icon
    Crème fraîche
    120 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Glass thermoresist blender - cooking chef xl
  • kCook icon Baking tray - large
  • kCook icon Frying pan

Step preview

  1. Preheat the oven - 180ºC
  2. Add the ingredients to a rimmed baking tray and mix until well coated
  3. Roast until the tomatoes are soft and charred - 45 minutes, 180ºC
  4. Remove the tray from the oven, peel garlic cloves and discard the skins
  5. Transfer the tomatoes, shallot and garlic mixture into the Blender attachment
  6. Then add the next ingredient
  7. Blend until smooth - about 1 minute, speed 4
  8. Transfer the blended soup into a saucepan
  9. Heat, stirring occasionally, until warm - 5 minutes, low heat
  10. Add olive oil into a frying pan
  11. Heat until hot - medium-high heat
  12. Then add halloumi
  13. Cook, turning frequently, until crisp and golden
  14. Divide the soup between serving bowls
  15. Top with halloumi
  16. Serve
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