Mushroom Soup with Halloumi Croutons
Dive into the comforting warmth of this rich and velvety Mushroom Soup with Halloumi Croutons, a recipe that combines earthy flavors with a delightful twist. Made with tender cremini mushrooms, infused with fragrant garlic, thyme, and a splash of creamy decadence, this hearty soup is pure comfort in a bowl. The star of the dish, however, is the halloumi croutons—crispy, golden cubes of seared halloumi cheese that add a unique texture and savory bite. This quick 45-minute recipe is perfect for cozy dinners or as an impressive starter for guests. Serve it with a garnish of freshly chopped parsley, and watch it disappear from the table. Perfect for mushroom lovers and those seeking a creative soup idea, this dish is sure to be a standout in your recipe repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 large (chopped) Yellow onion
- 3 minced Garlic cloves
- 500 grams (sliced) Cremini mushrooms
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 200 grams (cut into small cubes) Halloumi cheese
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced cremini mushrooms to the pot and cook for 10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Pour in the vegetable stock, and add the fresh thyme. Bring the mixture to a simmer and cook for 10 minutes.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Stir in the heavy cream, then season with salt and black pepper to taste. Keep the soup warm on low heat while preparing the halloumi croutons.
Heat a non-stick skillet over medium heat. Add the cubes of halloumi cheese and dry fry for 2-3 minutes on each side until golden brown and crispy.
Ladle the soup into serving bowls and top with the halloumi croutons.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 4997 mg | 217% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 32.0 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 910 mg | 70% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4263 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
