Cozy tomato soup gets an aromatic, spiced makeover finished with crispy naan croutons.
This curry and smoked paprika-spiced tomato soup is warm and inviting.
A subtle smokiness wakes the senses with the nuanced kick of curry powder rounding out the experience.
Photo:Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Add a splash of coconut cream or heavy cream for more richness.
Grated mozzarella or cheddar would work well sandwiched between the naan.
This recipe was developed by Jasmine Smith.
Bake until golden brown, about 12 minutes.
Let cool completely on baking sheet, about 15 minutes.
Cook onions and spices:
Meanwhile, heat 2 tablespoons butter in a large saucepan over medium.
Add onion; cook, stirring often, until softened and starting to caramelize, about 8 minutes.
Stir in tomatoes, sugar, and remaining 1 teaspoon salt.
Bring to a boil.
Serve topped with naan.
Drizzle with remaining 1 tablespoon butter.
Crispy naan can stay for one week at room temperature.
Or freeze soup in an airtight container for up to three months.
Thaw in the refrigerator overnight before reheating.
2,000 calories a day is used for general nutrition advice.
