Indian-style tomato soup with cheese flatbread
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 31 G., saturated fats 17 G., proteins 23 G., carbohydrates 50 G., fiber 9 G., cholesterol 82 mg, sodium 1125 mg, sugar 14 G.
Calories 550, total fat 31 G., saturated fats 17 G., proteins 23 G., carbohydrates 50 G., fiber 9 G., cholesterol 82 mg, sodium 1125 mg, sugar 14 G.
Just half a spoon of garam masala seasoning transforms ordinary tomato soup into an Indian dish. In addition to the spices, you'll also need plum tomatoes, onions, and tomato paste. Blend it in a blender and serve with Indian naan bread, toasted with the topping in the oven. The crispy naan bread, topped with a spicy cheese crust, is an essential component of this soup. The combination is incredibly delicious. This Indian-style tomato soup is a wonderful warming ingredient in cold weather with its rich flavor and aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tablespoons unsalted butter
- 1 onion, chopped
- 0.5 cup fresh cilantro leaves + 1 tbsp chopped stems
- 1 tbsp + 1 tsp chopped garlic
- 1 tbsp. chopped fresh ginger
- 1 teaspoon coriander seeds
- 3 tablespoons tomato paste
- 1.5 kg plum tomatoes (about 20 pcs.), cored and coarsely chopped
- 3/4 tsp garam masala
- 1 package (220 gr.) naan
- 1 package (220 g) of grated whole milk mozzarella
We recommend
Recipes with similar ingredients: butter, onions, cilantro, garlic, ginger root, coriander, tomato paste, plum tomatoes, garam masala, naan bread, mozzarella cheese
Cooking the dish according to the recipe:
- Preheat the oven to broil. Heat 4 tablespoons of butter in a Dutch oven over medium heat. Add the onion and cook, stirring, until golden brown, about 4 minutes. Add the cilantro stems, 1 tablespoon of garlic, ginger, and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Add the tomato paste and cook until the mixture turns brick red, about 30 seconds. Add the chopped tomatoes and cook, stirring, until they release their juices, about 2 minutes.
- Add 3 cups of water, 1 teaspoon of salt, and a pinch of ground black pepper. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon of garam masala. Working in batches, transfer the tomato mixture to a blender and blend until smooth. Season with salt and pepper to taste.
- In a small microwave-safe bowl, combine the remaining 1 tablespoon butter, 1 teaspoon garlic, and 1/4 teaspoon garam masala; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet, brush with oil, and broil until golden brown, 2 to 3 minutes. Sprinkle with cheese and continue broiling until melted, another 30 seconds. Fold each naan piece, then cut in half.
- Ladle the soup into bowls and garnish with cilantro leaves. Serve with naan bread.
Categories:
Similar recipes
