Creamy Tomato and Paneer Soup with Crispy Garlic Naan Croutons

A comforting and flavorful creamy tomato soup with chunks of soft paneer cheese and topped with crispy garlic naan croutons. A warm and satisfying soup option perfect for a chilly day.

Prep Time

15 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.85/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Indian

Mood:

Comfort Food

Ingredients

Servings

1.5kgTomatoes(Ripe and juicy)

£3.75

1mediumOnion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.30

1inchGinger(Grated)

£0.25

4cupsVegetable Broth(Low sodium)

£1.00

0.5cupHeavy Cream(Can substitute with coconut cream for a vegan option)

£0.75

200gPaneer(Cut into 1cm cubes)

£2.50

2piecesNaan Bread(Garlic naan preferred)

£1.30

2tablespoonsGhee or Butter(For sautéing)

£0.20

2tablespoonsOlive Oil(For naan croutons)

£0.15

to tasteSalt

to tasteBlack Pepper(Freshly ground)

1teaspoonSugar(Optional, to balance acidity)

1teaspoonKasuri Methi (Dried Fenugreek Leaves)(Crushed)

£0.30

2tablespoonsCilantro(Fresh, chopped, for garnish)

£0.40

Total Cost

£11.40

£2.85 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
Add chopped tomatoes to the pot and cook for about 10 minutes, stirring occasionally, until they soften and break down slightly.
5.
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.
6.
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.
7.
Stir in heavy cream and crushed kasuri methi. Heat through gently, but do not boil.
8.
Add the paneer cubes to the soup and simmer for 2-3 minutes, allowing them to warm through.
9.
Ladle the soup into bowls and garnish with crispy garlic naan croutons and fresh chopped cilantro. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (650g)

685 kcal / 2866 kJ

Carbs

36g

14% of RDA

Fat

47g

67% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, roast the tomatoes in the oven before adding them to the soup.

If you don't have an immersion blender, a regular blender works just as well. Be careful when blending hot liquids!

Adjust the amount of heavy cream to your liking, depending on how creamy you want the soup.

Feel free to add other spices like turmeric, cumin, or coriander powder for a more complex flavor profile.

For a vegan version, use plant-based cream and tofu instead of paneer.

Cooking Equipment

Oven

Stove

Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...