Creamy Tomato Soup with Crispy Halloumi

Directions

1. Cook onions/shallots/garlic/carrots for 5 mins on low heat

2. Add pesto, stir, and cook for 2 – 3 minutes

3. Add tomatoes, bring pot to a simmer on high heat, then bring back on low

4. Add the salt and the broth. Cook uncovered on lowest heat for 20 minutes

5. Blend the soup in a blender or food processor until smooth

6. Bring back to the pot and add almond milk

7. Let simmer on lowest heat and start making your cheese

8. Cut cheese into 1/4 inch slices, and then cut each slice into 3 pieces so that you have little squares

9. Put the cheese on a greased pan and cook until both sides are golden brown

10. 10. Ladle soup into bowls and top with cheese

11. Enjoy!