I made this soup tonight. It tasted so amazing that I promised, when posting a photo to Facebook, that I’d share the recipe. It’s closely based on a recipe from Dinnerly, a food delivery service similar to Hello Fresh and Marley Spoon that we use four nights a week. All that’s changed is that I created my own spice mix to approximate the undisclosed ingredients in company’s packet seasoning, and I increased the amount of milk used. Enjoy!
For the soup:
- 2 teaspoons olive oil
- 1 brown onion
- 1 red capsicum
- 70ml milk
- 1 tablespoon tomato paste
- 2 teaspoons white sugar
- 400g tin cherry tomatoes
- 180g haloumi
- 2 garlic cloves
- 1 1/2 tablespoons olive oil
- bunch fresh continental parsley
- 2 wholemeal bread rolls
- seasoning mix (below)
For the smoky barbecue seasoning:
- 1 level tablespoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon hot chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- freshly ground black pepper to taste
- Preheat oven grill to high. Line an oven tray with foil. Quarter the capsicum and place on the lined tray, skin side up. Grill for 10-12 minutes until the skin is lightly blackened. Remove from grill, cover with foil to soften the skin, and stand for five minutes. Remove the blackened skin (it’s okay to leave some bits attached). Reserve the lined tray and keep the grill on high.
- While the capsicum is grilling, peel and coarsely chop the onion. Pick the parsley leaves and reserve for garnish, and finely chop the stems, keeping them separate from the leaves. Crush or finely chop the garlic cloves. Cut the haloumi into 2 cm chunks.
- Heat 2 tsp olive oil in a medium saucepan over medium heat and fry the onion, stirring, for 3-4 minutes until softened. Add the capsicum, parsley stems, seasoning mix, milk, tomato paste and sugar, stir to combine. Remove pan from heat.
- Blend the onion and capsicum mixture with a stick blender or food processor until smooth. Return the pan to high heat, add the cherry tomatoes and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until slightly thickened. Remove pan from heat. Taste, and season with salt and freshly ground black pepper.
- While the soup is simmering, combine the garlic and remaining oil in a large bowl. Add the haloumi and toss to coat. Place halloumi on the lined tray. Cut the bread rolls in half, spread the remaining oil and garlic mixture on the cut surfaces of the bread, and add to the lined tray, cut side up. Grill for 4-5 minutes until haloumi is golden brown and bread is toasted but not burnt.
- When the soup is slightly thickened and seasoned, divide it among two bowls. Top with haloumi and garnish with parsley leaves. Serve with a side of bread rolls.
Pairs well with a dry rosé or Chardonnay.