• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Soups

    5 from 3 reviews

    Roasted Yellow Tomato Soup with Green Harissa + Halloumi Croutons, and a Round-Up

    By Alanna Taylor-Tobin on Sep 21, 2014 (updated Feb 9, 2022) / 43 Comments

    Jump to Recipe Print Recipe

    A creamy, roasted tomato soup recipe made with yellow heirloom tomatoes and topped with a piquant green harissa and croutons of pan-fried halloumi cheese. Gluten-free with vegan options.

    delicious Roasted Yellow Tomato Soup with Green Harissa + Halloumi Croutons

    Jay and I have beef about tomatoes, or at least we used to. I really shouldn't complain; on the scale of things to fight over with your partner, tomatoes rank down by the relatively harmless, such as whether to eat salad and tacos for every meal ever, or whether one person failing to refill a half-empty ice tray gives the other person grounds to call the first person a psychopath. 

    yellow tomatoes

    Anyway, once Jay discovered dry-farmed Early Girls, he turned his back on heirlooms. I don't entirely blame him (though clearly I have yet to forgive the ice tray incident). Early Girls are consistently sweet, with dense flesh and tons of tomato flavor. They're perfect for sauces, soups, and for eating in salads and on tacos (just not for every meal ever). Plus they're small, and easy to use up in a sandwich in one go.

    garlic

    But last year toward the end of tomato season, I found I could no longer resist the pull of the brightly hued, irregularly shaped heirlooms, and I picked out the biggest yellow tomato I could find. When Jay saw my plan, he protested, expounding in the middle of the produce aisle on how impractical large tomatoes were. So I got two of them. They were nearly as big as my head, ripe and heavy; no matter that we had a 20 minute hike home. They probably cost upwards of $20 altogether.

    oil on tomato slices

    I brought home my prizes and cut one open, only to find that its beguiling exterior gave way to dry and pithy insides. Same with the second tomato. We unhappily ate sub-par tomato sandwiches for lunch that day. I mourned my lack of good tomato, but I also grieved something far greater: I had been wrong, and, worse still, Jay had been right.

    tomatoes on baking tray

    roasted tomatoes

    But when life gives you pithy tomatoes, what do you do? Do you sulk in the corner? Do you throw yourself a pithy party? Do you, er, expect some empithy from your partner? (Sorry..) Well, yes, I did. But I also roasted those suckers and pureed them into soup, and it was some of the best tomato soup I'd ever had. (I even let Jay have some, just to prove how right I had been to get those tomatoes. Ha!)

    veg in blender

    This is a slightly fancied-up version of that desperate tomato soup. There are a lot of roasted tomato soups about the interwebs, but the one that stayed in my mind is this one from Honey + Jam. I made a few modifications, using yellow tomatoes in homage to my accidental tomato soup of yore. I add fennel, saffron, and smoked paprika, which boost the flavors. And I top bowls with a green harissa and cubes of pan-fried halloumi.

    cream in pot

    cream being stirred

    soup in pot

    Roasting the tomatoes with shallots, garlic, and aromatics concentrates their flavor, meaning that you can get away with using water in the soup instead of stock, letting the tomato flavor take center stage. Everything goes into a food processor and gets pureed until fairly smooth (the fennel stays in little nubs that add texture to the finished product). There's no need to peel or seed the tomatoes, as these components aren't noticeable in the end, though they do add body and fiber. Then the puree goes into a pot with water and a touch of saffron, smoked paprika, and cream, and simmers for a bit to meld the flavors together.

    ingredients in blender

    pesto in blender

    While the soup simmers, you make a green harissa with parsley, cilantro, mint, lemon juice, olive oil, chile, fennel seed, and coriander. Similar to chimichurri, green harissa is a lightly spicy condiment that can go on almost anything, from grilled meats or vegetables to whole grain bowls to (our favorite) quesadillas with avocado. It's even good on tacos. When swirled into tomato soup, it adds a fresh counterpoint to all that creamy richness.

    halloumi cubes

    croutons in pan

    If you can keep yourself from nomming the fried halloumi straight from the pan, it adds little bursts of salty, lactic flavor to the soup, where it softens up a bit, taking on a dumpling-like consistency.

    pesto on soup

    croutons on soup

    If you're looking for ways to preserve summer, a big batch of tomato soup is just the thing. It will keep for several days refrigerated, or you can freeze it (in straight-sided mason jars with plenty of room on top for expansion) for a gloomy winter's night when you may be in need of a little comfort. (Say, because someone just called you a psychopath.)

    overhead shot of Roasted Yellow Tomato Soup with Green Harissa + Halloumi Croutons

    In fact I've got my eye on some other tomato soups to make before the summer ends, though I may try them with dry-farmed Early Girl tomatoes instead of heirlooms. Don't tell Jay...

    close up of Roasted Yellow Tomato Soup with Green Harissa + Halloumi Croutons

    Here are some stunning tomato soups from around the blogosphere:

    -Really Good Vegan Tomato Soup from The First Mess gets creaminess from pureed cashews

    -Heather Christo's Creamy Tomato Basil Soup does, too, and is a simpler, stove-top version of the above

    -Tomato and Bread Soup, a.k.a. Pappa al Pomodoro from Simply Recipes is an Italian classic

    -Carrot, Tomato and Coconut Soup from Green Kitchen Stories is bright orange and spiked with turmeric and sweet corn

    -Roasted Tomato Soup from Naturally Ella comes from The Sprouted Kitchen Cookbook and is topped with whole grain bread and thick slices of mozzarella

    -Roasted Tomato and Bread Soup from Alexandra's Kitchen gets a kick from red pepper flakes

    -Curry Red Pepper and Tomato Soup from Will Frolic for Food combines curry vindaloo, ginger and coconut milk with roasted sweet peppers and heirloom tomatoes

    -I've had my eye on the Creamy Tortilla Soup from Love & Lemons since I saw it last year, which uses fire-roasted whole Roma tomatoes and coconut milk to create a creamy base

    -Creamy Tomato Soup with Grilled Cheese Croutons from Damn Delicious puts the classic sandwich right into the soup (also Caprese Tomato Soup topped with burrata and balsamic reduction - yum!)

    -Roasted Tomato Soup with Broiled Cheddar from Kitchen Konfidence has all the decadence of french onion soup

    -Fresh Tomato Soup with Mascarpone from Love and Olive Oil gets a sophisticated boost from white wine and mascarpone cheese

    -Roasted Tomato Soup with Parmesan Popcorn from No. 2 Pencil gets a creatively crunchy topping

    -Roasted Eggplant and Tomato Soup from The Glossy Life combines two of my favorite late-summer vegetable fruits into a soup made creamy with almond milk

    -Chickpea and Roasted Tomato Soup from Relish is gussied up with cinnamon, cumin, paprika, sour cream, and fried rosemary

    -Heidi Swanson's Roasted Tomato Soup from 101 Cookbooks gets a swirl of smoked paprika and is garnished simply with a slice or two of roasted tomato

    -If you don't have time to make soup, make a batch of these Cheddar Roasted Tomatoes from Healthy Seasonal Recipes

    -If it's still to hot for soup in your neck of the woods, try this cool and creamy green relative from 10th Kitchen: Fresh Tomatillo Gazpacho

    Do you have a favorite tomato soup recipe? Please tell me about it in the comments below!

    bowls of Roasted Yellow Tomato Soup with Green Harissa + Halloumi Croutons

    More Tomato Soups, Stews And Chowders

    • Roasted Vegetable Sopa Azteca with Sweet Corn and Zucchini
    • Smoky Tomato Butterbean Soup with Cheddar Herb Biscuits
    • Roasted Eggplant, Chickpea, and Summer Vegetable Tagine
    • Shakshouka
    • Sweet Corn and Roasted Poblano Chowder

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this roasted yellow tomato soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Roasted Yellow Tomato Soup with Green Harissa + Halloumi Croutons in a bowl
    5 from 3 reviews

    Roasted Yellow Tomato Soup with Halloumi Croutons + Green Harissa Recipe

    Print Recipe Pin Recipe
    A creamy, roasted tomato soup recipe made with yellow heirloom tomatoes and topped with a piquant green harissa and croutons of pan-fried halloumi cheese.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total: 1 hour hour
    Servings: 6 servings

    Ingredients

    For the Roasted Yellow Tomato Soup:

    • 4 pounds yellow tomatoes, cut into large slices (I used a mix of various heirloom varieties and cherry tomatoes)
    • 8 medium shallots, peeled and quartered
    • 1 medium fennel bulb, halved lengthwise and thinly sliced crosswise
    • 6 large garlic cloves, peeled
    • 4 tablespoons olive oil
    • 3/4 teaspoon fine or kosher sea salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 1/2 cups water
    • 1/2 cup heavy cream
    • 1/2 teaspoon smoked paprika
    • a pinch of saffron threads, crumbled (about 1/8 teaspoon)

    For the Green Harissa:

    • 2 medium cloves garlic, peeled
    • 1 cup cilantro leaves (soft stems ok), washed and spun dry
    • 1/2 cup parsley leaves, washed and spun dry
    • 1/2 cup mint leaves, washed and spun dry
    • 1 jalapeño or serrano chile, stemmed, halved, and seeded (more or less to taste)
    • juice of 1 large lemon, to taste
    • 1/2 teaspoon cumin seed
    • 1/2 teaspoon fennel seed
    • 1/2 teaspoon coriander seed
    • 1/2 teaspoon salt
    • 1/2 cup good olive oil

    For the Halloumi Croutons:

    • 12-16 ounces halloumi cheese
    • 1-2 tablespoons olive oil or ghee, for frying

    Instructions

    Make the soup:

    • Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
    • Divide the prepared tomatoes, shallots, fennel, and garlic among two rimmed baking sheets, and sprinkle with the olive oil, salt, and pepper. Roast the vegetables until they are golden and soft, about 30 minutes. Let cool.
    • Scrape the vegetables and their juices into a food processor, and blend until smooth, about 2 minutes. Scrape the mixture into a large soup pot and stir in the water, cream, saffron, and smoked paprika. Bring to a simmer, and cook, stirring occasionally, until the soup is thickened to your liking, about 20 minutes. Taste, adding more salt if you like. The flavors will continue to blend as the soup sits. It keeps well, cooled and refrigerated airtight, for up to 5 days.

    Meanwhile, make the green harissa:

    • In the bowl of a food processor, combine the garlic, cilantro, mint, parsley, chile, lemon juice, cumin, fennel, coriander and salt, and pulse until coarsely chopped. With the motor running, drizzle in the olive oil in a steady stream. Taste, adding more salt, lemon, or chile if you like. Scrape into a jar, cover, and chill until ready to use. The harissa will keep for up to a week or two, though it's brightest when freshly made.

    Make the halloumi croutons:

    • When ready to serve the soup, heat a thin film of oil in a skillet set over a medium flame. Cut the halloumi into 1" chunks and add them to the hot pan. Cook until golden on the first side, 3-5 minutes, then turn and cook on a second side until golden.

    Serve the soup:

    • Ladle warm soup into bowls and top with a swirl of harissa and several cubes of halloumi. Enjoy.

    Notes

    Soup recipe adapted from Honey & Jam, Harissa from Sprouted Kitchen, who adapted it from Ashley Rodriquez in Food + Wine.
    Yellow tomatoes make for a pretty, golden soup against a swirl of green harissa and bronzed halloumi, but feel free to use any color tomato here, such as red heirlooms, Romas, San Marzanos, or dry-farmed Early Girls.
    The soup is good on its own should you lack the time to make the harissa and/or croutons. If a heatwave strikes, leave the soup cold and add a splash of sherry vinegar, and this soup becomes a creamy gazpacho.
    For a vegan version, use coconut milk or cream in place of the heavy cream and make traditional croutons with cubed bread instead of halloumi.
    Shallots vary in size and I never know how to quantify them.
    Sometimes two big ones are attached; I count these as two separate
    shallots. Mine were roughly the size of a golf ball or a little bigger.
    Don't worry too much if you lack any of the spices called for here
    (saffron, smoked paprika, fennel seed, cumin, or coriander). The soup will still be lovely if you need to leave any or all of them out.
    The harissa recipe will make more than you'll need for the soup by about double; extra harissa is fabulous on nearly anything: sandwiches, quesadillas, grilled or roasted vegetables, fish or meats, eggs, or grain bowls.
    Be careful when handling the chile for the harissa. Taste before adding it all if you are sensitive to spice, and wash your hands and under your nails thoroughly with soap and water after handling the cut chile lest it burn your skin.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 537kcalCarbohydrates: 22gProtein: 18gFat: 50gSaturated Fat: 18gCholesterol: 27mgSodium: 1283mgPotassium: 1153mgFiber: 5gSugar: 3gVitamin A: 1210IUVitamin C: 51mgCalcium: 677mgIron: 3.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Roasted Yellow Tomato Soup with Halloumi Croutons + Green Harissa Recipe

    Soup recipe adapted from Honey & Jam, Harissa from Sprouted Kitchen, who adapted it from Ashley Rodriquez in Food + Wine

    Yellow tomatoes make for a pretty, golden soup against a swirl of green harissa and bronzed halloumi, but feel free to use any color tomato here, such as red heirlooms, Romas, San Marzanos, or dry-farmed Early Girls. The soup is good on its own should you lack the time to make the harissa and/or croutons. If a heatwave strikes, leave the soup cold and add a splash of sherry vinegar, and this soup becomes a creamy gazpacho. For a
    vegan version, use coconut milk or cream in place of the heavy cream and make
    traditional croutons with cubed bread instead of halloumi.

    Shallots vary in size and I never know how to quantify them.
    Sometimes two big ones are attached; I count these as two separate
    shallots. Mine were roughly the size of a golf ball or a little bigger.
    Don't worry too much if you lack any of the spices called for here
    (saffron, smoked paprika, fennel seed, cumin, or coriander). The soup
    will still be lovely if you need to leave any or all of them out.

    The harissa recipe will make more than you'll need for the soup by about double; extra harissa is fabulous on nearly anything: sandwiches, quesadillas, grilled or roasted vegetables, fish or meats, eggs, or grain bowls.

    Be careful when handling the chile for the harissa. Taste before adding it all if you are sensitive to spice, and wash your hands and under your nails thoroughly with soap and water after handling the cut chile lest it burn your skin.

    Makes about 6 servings

    For the Roasted Yellow Tomato Soup:

    4 pounds yellow tomatoes (I used a mix of various heirloom varieties and cherry tomatoes), cut into large slices
    8 medium shallots, peeled and quartered
    1 medium fennel bulb, halved lengthwise and thinly sliced crosswise
    6 large garlic cloves, peeled
    4 tablespoons olive oil
    3/4 teaspoon fine or kosher sea salt
    1/2 teaspoon freshly ground black pepper
    4 1/2 cups water
    1/2 cup heavy cream
    1/2 teaspoon smoked paprika
    a pinch (about 1/8 teaspoon) of saffron threads, crumbled

    For the Green Harissa:
    2 medium cloves garlic, peeled
    1 cup cilantro leaves (soft stems ok), washed and spun dry
    1/2 cup parsley leaves, washed and spun dry
    1/2 cup mint leaves, washed and spun dry
    1 jalapeño or serrano chile (more or less to taste), stemmed, halved, and seeded
    juice of 1 large lemon, to taste
    1/2 teaspoon cumin seed
    1/2 teaspoon fennel seed
    1/2 teaspoon coriander seed
    1/2 teaspoon salt
    1/2 cup good olive oil

    For the Halloumi Croutons:
    12-16 ounces halloumi cheese
    1-2 tablespoons olive oil or ghee, for frying

    Make the soup:
    Position racks in the upper and lower thirds of the oven and preheat to 400ºF.

    Divide the prepared tomatoes, shallots, fennel, and garlic among two rimmed baking sheets, and sprinkle with the olive oil, salt, and pepper. Roast the vegetables until they are golden and soft, about 30 minutes. Let cool.

    Scrape the vegetables and their juices into a food processor, and blend until smooth, about 2 minutes. Scrape the mixture into a large soup pot and stir in the water, cream, saffron, and smoked paprika. Bring to a simmer, and cook, stirring occasionally, until the soup is thickened to your liking, about 20 minutes. Taste, adding more salt if you like. The flavors will continue to blend as the soup sits. It keeps well, cooled and refrigerated airtight, for up to 5 days.

    Meanwhile, make the green harissa:
    In the bowl of a food processor, combine the garlic, cilantro, mint, parsley, chile, lemon juice, cumin, fennel, coriander and salt, and pulse until coarsely chopped. With the motor running, drizzle in the olive oil in a steady stream. Taste, adding more salt, lemon, or chile if you like. Scrape into a jar, cover, and chill until ready to use. The harissa will keep for up to a week or two, though it's brightest when freshly made.

    Make the halloumi croutons:
    When ready to serve the soup, heat a thin film of oil in a skillet set over a medium flame. Cut the halloumi into 1" chunks and add them to the hot pan. Cook until golden on the first side, 3-5 minutes, then turn and cook on a second side until golden.

    Serve the soup:
    Ladle warm soup into bowls and top with a swirl of harissa and several cubes of halloumi. Enjoy.

    bowl of Roasted Yellow Tomato Soup with Green Harissa + Halloumi Croutons

    You might also like...

    Gluten-FreeVegetarianSummerCheese
    « Berry Chèvre Cheesecake Squares with Gluten-Free Pistachio Crust, and 5 years of Bojon
    Baked Rolled Barley with Figs, Berries, and Cardamom »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Katrina @ Warm Vanilla Sugar says

      September 21, 2014 at 7:24 am

      This soup is beautiful! I love those halloumi croutons!

      Reply
      • Alanna says

        September 22, 2014 at 1:26 am

        Thanks, Katrina! So did we... a little too much. ;)

        Reply
    2. indugetscooking says

      September 21, 2014 at 9:40 am

      Love the soup. And the collection of tomato soup recipes!

      Reply
      • Alanna says

        September 22, 2014 at 1:27 am

        Yay, I'm so glad!

        Reply
    3. [email protected] Vikalinka says

      September 21, 2014 at 12:28 pm

      So sorry your heirlooms failed you! I am their devotee as well. Whenever I see oddly coloured and shaped tomatoes I lose control and buy impulsively so I am with you! But you saved them! The soup is beyond beautiful and I adore the yellow colour. :-)

      Reply
      • Alanna says

        September 22, 2014 at 1:28 am

        Thanks, Julia! We've had better luck with heirlooms this year, and Jay has even come to embrace them. :)

        Reply
    4. ahu @ ahueats says

      September 21, 2014 at 1:11 pm

      Pithy party! I die! The soup looks beautiful and I LOVE halloumi! Great job all around!

      Reply
      • Alanna says

        September 22, 2014 at 1:28 am

        I'm glad someone enjoys my terrible puns. Thanks, Ahu!

        Reply
    5. Angela @ Canned-Time.com says

      September 21, 2014 at 6:05 pm

      I'm a tomato snob like you Alanna, although mine usually get eaten standing in the kitchen and never make it into a recipe. Once I stood strong and blended them into a wonderful tomato blend of my own, http://canned-time.com/tomato-basil-soup-with-flax-cracker-croutons/ and I've completely given up store bought since. So easy if you have the right tomatoes to start with to blend up a pot in a few hours. Love you pics of course and thanks for sharing such a colorful and delicious meal ;P

      Reply
      • Alanna says

        September 22, 2014 at 1:31 am

        Oh yum, that soup looks killer and I love the croutons! Thanks for the kind words and the lovely link. :)

        Reply
    6. Laura (Tutti Dolci) says

      September 21, 2014 at 8:37 pm

      So gorgeous, love the harissa and halloumi toppers! Tomato soup has never looked so good!

      Reply
      • Alanna says

        September 22, 2014 at 1:31 am

        Aw, thanks Laura!

        Reply
    7. Katherine says

      September 21, 2014 at 9:35 pm

      I had forgotten the joy of a roasted tomato. Made the puree and my house smells wonderful. Most of it (that I didn't 'sample') is in the freezer awaiting soup making as I have 5 more pounds of yellow Brandywine ripening quickly.

      Reply
      • Alanna says

        September 22, 2014 at 1:34 am

        Oh, that makes me so happy Katherine! You'll have to let me know how you like the finished product. Genius to freeze the puree sans water for soup later on - I'll have to add that into the notes. Thank you!

        Reply
    8. Eileen says

      September 21, 2014 at 10:06 pm

      I love how this is essentially the grilled cheese sandwich and tomato soup combo turned firmly on its head and smothered in harissa. We tend to do tomato and rice soup with brandy and lots of butter. Roasted tomatoes don't happen very often for some reason -- maybe because I'm too busy making them all into sauce and canning!

      Reply
      • Alanna says

        September 22, 2014 at 6:12 am

        You have a way with words, girlfriend. Your tomato soup sounds insanely good!

        Reply
    9. Shelly @ Vegetarian 'Ventures says

      September 22, 2014 at 1:24 am

      Oh man - such a fantastic idea to add cheese croutons to this! Genius!

      Reply
      • Alanna says

        September 22, 2014 at 6:12 am

        Thanks lady! I feel the same way about your cornbread croutons!

        Reply
    10. Christine says

      September 22, 2014 at 4:59 pm

      Ah, your ice cube tray story AND the tomato-shopping story really resonated with me and had me laughing and cringing (I hate when they are right about such things!) haha.. I also can't wait to try out your soup. It sounds delicious! I also hear so much about harissa and I'm excited to try your version!

      Reply
      • Alanna says

        September 23, 2014 at 12:26 am

        Haha, thanks Christine - I'm glad you understand! You are going to LOVE the harissa - it's so freaking good and versatile. I've just discovered your site and am kind of gaga over all the delicious and unique recipes. Looking forward to many more!

        Reply
      • Christine says

        September 23, 2014 at 1:50 pm

        I'm definitely making your harrisa this week :) and thank you so, so much - you are the sweetest!

        Reply
    11. jaime // the briny says

      September 22, 2014 at 5:12 pm

      seared halloumi on top: brilliant! I love the tomato soup + grilled cheese feel it's got.

      and that was a beautiful roundup; I discovered some sweet recipes and blogs I'd never met before. thank you!

      Reply
      • Alanna says

        September 23, 2014 at 12:27 am

        Thanks, Jaime! I got the same benefits from putting together those links. I was like, 'there are way too many recipes here but I can't leave any of them out!'

        Reply
    12. Sherrie | With Food + Love says

      September 23, 2014 at 2:13 am

      This is absolutely stunning and I'm kind of super obsessed with the idea of halloumi croutons. I love everything about this.

      xo sherrie

      Reply
      • Alanna says

        September 23, 2014 at 4:28 am

        Thank you for the kind words, Sherrie!

        Reply
    13. Pang @circahappy says

      September 23, 2014 at 9:00 am

      Now that I eat too much Thai food (no, there is no such thing), I crave a bowl of tasty soup, such as this one :) Your soup also makes me miss SF.

      P.S. So sorry to hear that Jay was right. I understand how you feel completely :)

      Reply
      • Alanna says

        September 25, 2014 at 12:09 am

        Too much Thai food? Never! SF misses you. When are you coming back?!

        Reply
    14. Allison says

      September 23, 2014 at 10:45 am

      Well this is just gorgeous! I love soup and using those perfect yellow tomatoes in this would be to die for. The garnishes are particularly nice! I've sadly never tried halloumi as I didn't really know how to make it. I need to give this a go! Beautiful photos and recipe, as always.

      And I really enjoy the 101 cookbooks tomato soup you have there. I've made it a few times :)

      Reply
      • Alanna says

        September 25, 2014 at 12:13 am

        Thanks, Allison! Halloumi is the easiest thing to to make -- a little too easy if you ask me... ;)

        Reply
    15. aida mollenkamp says

      September 23, 2014 at 2:35 pm

      Oh, my, everything about this is just spectacular! Well done, lady!

      Reply
      • Alanna says

        September 25, 2014 at 12:13 am

        Thank you so much Aida!!

        Reply
    16. Jeanine says

      September 23, 2014 at 6:21 pm

      Looks so beautiful and delicious! Great round up - I'm craving soup for lunch now :)

      Reply
      • Alanna says

        September 25, 2014 at 12:14 am

        Thanks so much Jeanine! I need to get on that tortilla soup before the tomatoes disappear. :)

        Reply
    17. Ileana says

      September 23, 2014 at 8:05 pm

      I would eat the whole pot of this tomato soup. SO. GORGEOUS.

      Reply
      • Alanna says

        September 25, 2014 at 12:14 am

        Aw thank you!!!

        Reply
    18. Brandon @ Kitchen Konfidence says

      September 23, 2014 at 8:09 pm

      Thanks so much for the mention! This soup looks amazing. I love the halloumi crouton idea.

      Reply
      • Alanna says

        September 25, 2014 at 12:15 am

        Heck yeah! I'm a huge fan of your recipes and photos. Thanks so much for the kind words.

        Reply
    19. Sarah @ Snixy Kitchen says

      September 23, 2014 at 8:52 pm

      Haha! We've had this same fight. Only usually it's the other way around - I send Lucas to the market for tomatoes and he gets called an idiot for bringing home beef steak tomatoes (seriously - who buys beef steak tomatoes?!). Next time I'll turn them into this tomato soup. I can't get over these fried halloumi croutons either.

      Reply
      • Alanna says

        September 25, 2014 at 12:17 am

        Beef steak tomatoes? What a psychopath! ;) They probably would be good in this soup. Thankfully we're out of halloumi now because I could not be trusted around that stuff...

        Reply
    20. Piecemaker says

      October 02, 2014 at 5:21 pm

      Wow, what a beautiful and delicious idea! I'm pretty confident the Halloumi croutons idea was a stroke of genius ;) Cheers!

      Reply
      • Alanna says

        October 02, 2014 at 10:17 pm

        Ha! Thank you!

        Reply
    21. fifa coins says

      October 28, 2014 at 7:54 am

      Amazing, such a stunning as well as scrumptious concept! I am fairly assured the actual Halloumi croutons concept had been the heart stroke associated with guru; )#) Regards!

      http://www.mmo18.com/FIFA15-coins.html
      lol欧服代练
      lol elo boosting

      Reply
    22. Jacquee says

      October 19, 2020 at 8:46 pm

      Delicious way to use extra garden tomatoes. The flavors are fabulous

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake with Almond Flour

    Vegan & Gluten Free Rhubarb Crisp

    Homemade Gluten-Free Rhubarb Crisp

    Beginner’s Guide: Baking with Gluten-Free Flours

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Footer

    Instagram

    Gluten-Free #treslechescake (DF option) Last week Gluten-Free #treslechescake (DF option)

Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. 

I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. 

While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. 

Top slices with whipped cream (or whipped coconut cream) and fresh berries or, more traditionally, a layer of cinnamon sifted over the top. Creamy, comforting deliciousness. 

The last shot is the coconut flour tres leches cake from #alternativebakerbook topped with lime-kissed mango. So fresh!

https://bojongourmet.com/gluten-free-tres-leches-cake-dairy-free/

#glutenfreebaking #glutenfreecake #glutenfreetresleches
    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack