This Indian Tomato Soup is not your average tomato soup recipe! Made with warm and vibrant Indian spices and topped with homemade naan croutons and a Greek yogurt sauce, it’s a silky smooth vegetarian meal that comfort food fanatics will love.
Preheat your oven to 350 degrees (for the croutons).
Heat ghee (or butter) in a large pot or Dutch oven. Add onion and a pinch of salt and pepper and saute until translucent.
Add garlic, ginger and mustard seeds and cook for about 30 seconds, until fragrant.
Add both types of tomatoes and their juice, turmeric, cumin, coriander, garam masala, salt, pepper, cayenne, and baking soda. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
Using an immersion blender, process until smooth. Alternatively, transfer contents to a blender and process until smooth.
With soup over low heat, slowly stir in the coconut milk. Season to taste with additional salt and pepper.
While the soup is simmering, prepare the croutons and yogurt topping.
Croutons
Cut or tear the naan into 1 inch pieces.
Place on a large baking sheet and toss with olive oil, garam masala, and salt.
Bake at 350 degrees for 10-15 minutes until bread is crunchy and golden. Tossing a couple times during cooking.
Yogurt Topping
Make the yogurt topping by stirring together the yogurt, cilantro, cumin and coriander in a medium bowl. Add water if needed to thin slightly. Season with salt and pepper to taste.
To Serve
Ladle the soup into bowls and top with the spiced croutons. Drizzle the yogurt on top and enjoy!