The Bojon Gourmet

Make the soup:
2 Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
3 Divide the prepared tomatoes, shallots, fennel, and garlic among two rimmed baking sheets, and sprinkle with the olive oil, salt, and pepper. Roast the vegetables until they are golden and soft, about 30 minutes. Let cool.
4 Scrape the vegetables and their juices into a food processor, and blend until smooth, about 2 minutes. Scrape the mixture into a large soup pot and stir in the water, cream, saffron, and smoked paprika. Bring to a simmer, and cook, stirring occasionally, until the soup is thickened to your liking, about 20 minutes. Taste, adding more salt if you like. The flavors will continue to blend as the soup sits. It keeps well, cooled and refrigerated airtight, for up to 5 days.
Meanwhile, make the green harissa:
7 In the bowl of a food processor, combine the garlic, cilantro, mint, parsley, chile, lemon juice, cumin, fennel, coriander and salt, and pulse until coarsely chopped. With the motor running, drizzle in the olive oil in a steady stream. Taste, adding more salt, lemon, or chile if you like. Scrape into a jar, cover, and chill until ready to use. The harissa will keep for up to a week or two, though it's brightest when freshly made.
Make the halloumi croutons:
10 When ready to serve the soup, heat a thin film of oil in a skillet set over a medium flame. Cut the halloumi into 1" chunks and add them to the hot pan. Cook until golden on the first side, 3-5 minutes, then turn and cook on a second side until golden.
Serve the soup:
13 Ladle warm soup into bowls and top with a swirl of harissa and several cubes of halloumi. Enjoy.