This creamy, silky tomato bisque is served piping hot, sprinkled with Parmesan and chives, and paired with crispy, warm halloumi cheese sticks for dipping. It’s a cozy, satisfying bowl of comfort food.
Happy Halloween!
It’s October 31st, which for many of us means tomato soup and grilled cheese before heading out for trick-or-treating — and then plenty of candy afterward. For me, I’d still choose this soup with grilled cheese sticks over a bowl of sweets. That’s how much I love it.
This tomato bisque is rich and velvety, finished with a sprinkle of Parmesan and fresh chives, and served alongside crunchy fried halloumi sticks for dunking.
Oh. Heck. Yes.
Believe me — this is a recipe you’ll want on repeat through the colder months.
I’ve been making this tomato soup for years and honestly call it one of the best tomato soups I’ve ever made. It’s comforting and familiar, the kind of recipe that shows up in multiple variations on my site and in my cookbook.
We didn’t grow up with tomato soup in our house — my mom had a childhood experience that turned her off canned tomato soup — so when I started developing this recipe I was delighted to discover how much I loved it. I made it constantly until it felt like second nature.
Years ago a reader told me her family tradition was tomato soup and grilled cheese on Halloween, and I’ve loved that idea ever since. Now it’s a tradition I share on the blog, though at home we sometimes opt for a big chili bar when hosting a crowd. Still, there’s something unmatched about a bowl of hot tomato soup and a cheesy dip before heading out for the evening.
To switch up the classic grilled cheese-for-dipping, try frying halloumi. Halloumi has a firm texture that lets it crisp on the outside without melting away, so when cut into sticks, coated, and pan-fried it becomes delightfully crunchy. I dip each stick in beaten egg, then seasoned breadcrumbs, and fry them in olive oil until golden and crisp. They hold up in the soup much better than breaded croutons, and the cheese-to-soup ratio is far superior.
I usually serve the halloumi on the side so everyone can dip as they like. You can also cut the fried halloumi into cubes and drop them into the soup as croutons — either way it elevates the bowl into something unforgettable.
The halloumi stays firm and crunchy, resisting the sogginess that bread can quickly develop. It’s the best of both worlds: a creamy tomato bisque with super-crunchy cheese sticks.
I will forever love this meal.
Tomato Soup with Halloumi Cheese Sticks
Tomato Soup with Crispy Halloumi Cheese Sticks
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Ingredients
Tomato Soup
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 2 garlic cloves, minced
- 1 ½ tablespoons tomato paste
- 28 ounces fire-roasted tomatoes
- ⅔ cup cooking sherry
- ⅓ cup chicken stock
- 3 tablespoons brown sugar
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup heavy cream
- Fresh chives, snipped, for garnish
- Parmesan cheese for sprinkling
Halloumi Cheese Sticks
- 1 block cold halloumi cheese, cut into sticks
- 1–2 tablespoons olive oil
- 2 eggs, lightly beaten
- 1 cup seasoned breadcrumbs
Instructions
Tomato Soup
- Heat the butter in a saucepan over medium-low heat. Add the shallots and garlic and cook until soft and slightly golden, stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook for another 5 minutes.
- Add the fire-roasted tomatoes, sherry, chicken stock, brown sugar, basil, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Carefully transfer the soup to a blender and blend until smooth. Return to the pot over low heat. Stir in the heavy cream just before serving. Taste and adjust seasoning if needed. Serve drizzled with extra cream, sprinkled with chives and Parmesan, and accompanied by the halloumi sticks.
Halloumi Cheese Sticks
- Keep the halloumi cold until ready to use. Slice the block into sticks about ¼ to ½ inch thick.
- Lightly beat the eggs on one plate and place the breadcrumbs on another plate.
- Heat the olive oil in a nonstick skillet over medium heat. Dredge each halloumi stick in egg, then coat with breadcrumbs, pressing gently to adhere. Fry the sticks until deeply golden brown on both sides, about 3–4 minutes per side. Repeat until all pieces are cooked.
- Serve the halloumi immediately with the tomato soup for dipping.
Did you make this recipe?
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Now that is comfort.