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.