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Creamy Indian Tomato Soup with Naan Croutons

Creamy Indian Tomato Soup with Naan Croutons for Cozy Days

This Creamy Indian Tomato Soup with Naan Croutons is a delicious vegetarian dish perfect for cozy days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons ghee substitute with unsalted butter if desired
  • 1 medium yellow onion can substitute with white or sweet onion
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated, adjust based on spice tolerance
  • 1 teaspoon mustard seeds optional for milder taste
  • 1 can Rotel diced tomatoes & green chiles provide acidity and heat
  • 1 can crushed tomatoes can use fresh tomatoes if available
  • ½ teaspoon turmeric optional
  • 1 teaspoon cumin essential for flavor
  • 1 teaspoon coriander can be fresh or ground
  • 1 tablespoon garam masala essential for Indian flavor
  • to taste salt & black pepper
  • pinch cayenne pepper optional for heat
  • 1 pinch baking soda helps balance acidity
  • 1 can coconut milk light version can be used
For the Croutons
  • 1 piece naan substitute with any bread if desired
  • 1 tablespoon olive oil can use melted butter
For the Yogurt Topping
  • 1 cup Greek yogurt can substitute with sour cream
  • ¼ cup fresh cilantro can be omitted

Equipment

  • Large Pot
  • immersion blender
  • Baking Sheet
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Melt ghee in a large pot over medium heat. Add diced yellow onion and sauté for about 5 minutes until translucent.
  2. Add minced garlic, grated ginger, and mustard seeds. Cook for another 1–2 minutes until fragrant.
  3. Stir in Rotel diced tomatoes, crushed tomatoes, turmeric, cumin, coriander, and garam masala. Add salt, pepper, and cayenne to taste. Bring to a gentle boil, then simmer for 10 minutes.
  4. Blend the soup using an immersion blender until smooth. Adjust texture according to preference.
  5. Stir in coconut milk and warm through for 5 minutes. Taste and adjust seasoning as needed.
  6. Preheat oven to 375°F (190°C). Cut naan into bite-sized pieces and toss with olive oil and a sprinkle of garam masala. Bake for 10-15 minutes until golden.
  7. In a small bowl, mix Greek yogurt with chopped cilantro, cumin, and coriander. Thin with a splash of water if desired.
  8. Ladle soup into bowls, top with naan croutons and yogurt sauce. Garnish with cilantro if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 350mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftover soup and croutons separately to maintain freshness.

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