I have been looking for some inspiration to make a tomato soup. Every time I think to make one I decide against it, because so many of the dishes I make use tomato sauce
at the base and in trying to keep a diversified my kitchen I don’t want to use the same ingredients in every meal. Besides that I find that tomato soups are generally very acidic and I am trying to stay away from foods that do not make me feel inherently well. But, when I saw this Roasted Yellow Tomato Soup with Green Harissa & Halloumi Croutons by The Bojon Gourmet the inspiration came to switch up this weeks menu and make space for this as our tomato centric dish.
For preparation instructions visit The Bojon Gourmet
