Creamy Tomato and Paneer Soup with Crispy Garlic Naan Croutons

Preheat oven to 375°F (190°C). Cut the naan bread into 1cm cubes. Toss with olive oil, a pinch of salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.

Roughly chop the tomatoes. If desired, blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel off the skins for a smoother soup. This step is optional.

Heat ghee or butter in a large pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

Add chopped tomatoes to the pot and cook for about 10 minutes, stirring occasionally, until they soften and break down slightly.

Pour in vegetable broth and bring to a simmer. Add salt, pepper, and sugar (if using). Reduce heat and simmer for 15 minutes, allowing the flavors to meld.

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.

Stir in heavy cream and crushed kasuri methi. Heat through gently, but do not boil.

Add the paneer cubes to the soup and simmer for 2-3 minutes, allowing them to warm through.

Ladle the soup into bowls and garnish with crispy garlic naan croutons and fresh chopped cilantro. Serve immediately.