This tomato soup has a secret ingredient, and it’s not the crispy halloumi (though of course we love that too). It’s actually a can of cannellini beans, which I’m now convinced we should be blending into all of our creamy soups.

The base of this recipe starts the same way as my Roasted Tomato Soup with Cheesy Crouton Topper. But as much as I love that version, it’s very much lacking in the protein department (as, honestly, are most tomato soups). 

Blending in the beans felt like a no-brainer. It’s the easiest way I know to boost both protein and fiber, and it only makes the soup better by giving it an extra-creamy texture. The halloumi stands in as our simple-yet-irresistible topper, and while I like to broil it since the oven’s already warm, you can also pan-fry it using the method in my halloumi salad.

Between the cannellini beans and the crispy halloumi, each serving packs in over 20 grams of protein.

How to Serve this Roasted Tomato Soup

My original idea for this recipe involved scattering the halloumi over the whole pot, a la this NYT Cooking recipe. But it actually makes more sense to top each bowl individually so that it stays crispier and you can distribute it more evenly. Plus, if you have leftovers, you’ll want to store the soup and halloumi separately.

That said, if you want to top the whole pot, I’d broil a little extra halloumi (12-16 ounces instead of 8) to cover more surface area.

Roasted Tomato Soup with Crispy Halloumi Topper

serves 4
ladle going into roasted tomato soup

Ingredients

  • 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
  • 1 small yellow onion, halved and thinly sliced
  • 4 cloves garlic, crushed and peeled
  • 1 tablespoon unsalted butter, cut into small pieces
  • 4 sprigs fresh thyme, plus leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • Freshly-ground black pepper
  • 1 (32-ounce) box low-sodium vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon balsamic vinegar
  • 1 (about 8-ounce) package halloumi, patted dry and cut into 1/2-inch cubes

Instructions

  • Heat the oven to 425°F.
  • Empty the tomatoes and their juices into a large Dutch oven, then use your hands to gently break apart and crush the whole tomatoes. Add the onion and garlic, then scatter the butter and thyme sprigs on top. Drizzle with the oil and season with the salt, red pepper flakes, and several grinds black pepper. 
  • Transfer to the oven and roast, uncovered, stirring halfway through, until the garlic is soft and the mixture is bubbling and noticeably thickened, 40 to 45 minutes total.
  • Remove the pot from the oven and place over medium heat. Stir the mixture to bring the thyme sprigs to the surface (be careful because the pot is hot), then discard the sprigs. Add the broth and simmer, stirring occasionally and scraping up the brown bits on the bottom and sides of the pot, until the flavors have melded, about 10 minutes. (You can use this time to cube the halloumi). Heat the broiler to HIGH.
  • Stir the beans and vinegar into the soup. Purée the soup in batches in a stand blender or with an immersion blender directly in the pot until smooth. Taste and season with more salt and pepper as needed. Set over low heat to keep warm.
  • Arrange the halloumi on a sheet pan. Drizzle lightly with olive oil, toss to coat, and spread into a single layer. Transfer to the center oven rack. Broil, flipping once halfway through, until golden brown and crisp all over, 5 to 7 minutes total. (The oil may pop and spit a little).
  • Ladle the soup into bowls and top with the crispy halloumi. Garnish with fresh thyme leaves and a drizzle of olive oil.
Macros: 412 calories, 21g protein, 29g carbs, 23g fat, 9g fiber 
Adapted from my recipe for The Kitchn.