Fennel & Tomato Soup With Basil & Haloumi Croutons

• 1 fennel bulb large, the hard hart the bottom cut off, cleaned, cut into little long pieces, washed & pad
• 4 plum tomatoes ripe, washed & cleaned, cut up into rounds
• 3 cloves garlic, peeled & finely cut up
• 4 1/4 cups vegetable stock a good
• 1 packet haloumi package cut open, liquid removed, pad dry on kitchen paper, c

1. In a large cooking pot, add 2 tablespoons of the fruity EVOO & heat up on medium heat.
2. When the oil is hot & sizzling, add the fennel & garlic & fry for about 2 to 5 minutes until softened. Add the tomato pieces & the vegetable stock. Cook for another 6 to 10 minutes or until thickened a bit.
3. Mix the soup for 1/2 or for 3/4.
4. In another non stick pan, heat 1 or 2 tablespoons of the fruity EVOO. When hot, add the chopped haloumi cubes & fry for about 1 to 2 minutes per side or until browned. Adjust the heat if necessary. Drain on kitchen paper & serve immediatly over the soup, about 8 cubes per soup bowl. Scatter about 5 to 6 basil leaves over the top of the soup. Enjoy!!
5. You will have to eat the soup right away otherwise the haloumi cubes can get rubbery,...

long pieces, tomatoes, garlic, vegetable stock, open

Taken from www.yummly.com/recipe/Fennel-_-Tomato-Soup-With-Basil-_-Haloumi-Croutons-1655292 (may not work)