Easy Homemade Halloumi Soup
This creamy, savory soup features pan-seared halloumi cheese for a satisfyingly salty bite, blended with aromatic vegetables for a comforting and quick meal. It's a unique twist on traditional soups, perfect for a cozy weeknight dinner.
Ingredients
Ingredients
- 1 cup halloumi cheese cut into 1/2-inch cubes
- 2 tbsp olive oil divided
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks celery diced
- 4 cups vegetable broth low sodium preferred
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/2 cup heavy cream or full-fat coconut milk for dairy-free
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Make-Ahead: The soup base (without the halloumi and cream) can be made 1-2 days ahead and stored. Add the cream when reheating. For a dairy-free version, use full-fat coconut milk and ensure halloumi is certified vegetarian (some brands use animal rennet). Serve with crusty bread for dipping. For a thicker soup, reduce the broth to 3 cups.