Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of India with this absolutely irresistible Indian Tomato Soup! Imagine a velvety, rich soup bursting with aromatic spices, topped with crispy, golden naan croutons that add an unexpected crunch to every spoonful. This isn't just another soup recipe - it's a flavor explosion that will revolutionize your dinner routine and impress even the most discerning food lovers. Whether you're looking to warm up on a chilly evening or wanting to explore the depths of Indian cuisine, this recipe is your ultimate comfort food destination!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 naan breads, cut into cubes
- Fresh cilantro for garnish
Instructions
- Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic and grated ginger to the pot, stirring frequently for about 1-2 minutes until fragrant. Be careful not to let the garlic burn.
- Pour in the can of crushed tomatoes, stirring to combine with the onion, garlic, and ginger mixture. Allow the tomatoes to cook for about 5 minutes, letting their flavors meld together.
- Add 2 cups of vegetable broth to the pot, followed by 1 teaspoon of cumin and 1 teaspoon of coriander. Stir well and bring the mixture to a gentle simmer.
- Season the soup with salt and pepper to taste. Let it simmer for about 10 minutes, allowing the flavors to deepen. You can adjust the seasoning as needed.
- While the soup is simmering, prepare the crispy naan croutons. Preheat your oven to 400°F (200°C).
- Cut the naan breads into cubes and place them in a mixing bowl. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat the naan cubes evenly.
- Spread the naan cubes in a single layer on a baking sheet. Bake in the preheated oven for about 10-12 minutes, or until they are golden brown and crispy, flipping halfway through for even cooking.
- Once the soup has finished simmering, you can use an immersion blender to puree it until smooth, or carefully transfer it to a blender in batches. Blend until you reach your desired consistency.
- Serve the soup hot in bowls, garnished with fresh cilantro. Top each bowl with a generous handful of crispy naan croutons for added texture and flavor.
Tips
- Spice Selection: Use fresh, high-quality whole spices if possible. Toasting cumin and coriander seeds before grinding can intensify their flavors.
- Tomato Tip: For an even richer taste, consider using fire-roasted crushed tomatoes for a deeper, smokier profile.
- Blending Technique: If using a standard blender, blend the soup in small batches and remove the center lid piece, covering with a towel to allow steam to escape and prevent pressure build-up.
- Naan Crouton Hack: For extra crispy croutons, make sure naan cubes are spread in a single layer and not overcrowded on the baking sheet.
- Flavor Boosters: Add a splash of cream or a dollop of yogurt before serving for extra richness. A squeeze of fresh lemon juice can also brighten the entire dish.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
