Spicy Tomato Soup with Cheesy Naan Flatbreads and Crunchy Salad

This comforting soup-and-salad duo takes the classic combo to new heights. The star is a rich, velvety tomato soup with a subtle heat from chili flakes and a touch of sour cream for creaminess. It’s the perfect bowl to cozy up with on a chilly evening.

On the side, you’ll find crispy naan flatbreads topped with melted mozzarella, ideal for dipping into the soup. A simple green salad with sunflower seeds adds a fresh crunch, making this a complete and satisfying meal.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 unit Naan BreadView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450°F. Halve, peel and finely dice onion. Mince garlic. Halve lemon. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add onion and half the garlic. Cook, stirring often, until softened, about 5 minutes.
2. Season onion with salt and pepper, then stir in crushed tomatoes, 1½ cups water and veggie stock concentrate. Bring to a boil, then lower heat and simmer until thickened, 8-10 minutes. Meanwhile, place 1 tablespoon butter and remaining garlic in a small microwave-safe bowl. Microwave until melted, about 30 seconds.
3. Place naan breads on a lightly oiled baking sheet. Brush or drizzle with garlic butter. Season with salt and pepper. Bake until lightly toasted, 4-5 minutes. Sprinkle naans with mozzarella cheese, then return to oven and bake until crisp and cheese melts, about 3 minutes more.
4. Once soup is thickened, remove from heat and let cool slightly. Season generously with salt and pepper. Stir in 1 teaspoon sugar, half the sour cream and a pinch of chili flakes (to taste). Taste and adjust seasoning. Tip: If soup tastes sharp, add another ½ teaspoon sugar.
5. In a medium bowl, combine mixed greens, sunflower seeds, 1 tablespoon olive oil and a squeeze or two of lemon juice (to taste). Toss to coat. Season with salt and pepper.
6. Cut naans in half. Divide soup between bowls and dollop with remaining sour cream. Sprinkle with a pinch of chili flakes. Serve soup with naans and salad on the side. Tip: Dunk the naans into the soup for the best experience.

Recipe Tips

FAQ

Can I use canned whole tomatoes instead of crushed?

Yes, you can substitute crushed tomatoes with an equal amount of canned whole tomatoes. Simply crush them with your hands or a potato masher before adding to the pot.

How can I make this soup vegan?

To make it vegan, use a plant-based butter substitute, omit the sour cream (or use a vegan sour cream) and skip the mozzarella cheese on the naan. The soup base is already vegetarian.

Can I prepare the soup in advance?

Absolutely! The soup can be made up to 3 days ahead and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of water if needed.