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Red Hot Tomato Soup

Red Hot Tomato Soup

with Cheesy Naan Flatbreads and Salad

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Soup-and-salad gets a homemade upgrade with this take on the timeless combo. The centerpiece here is the tomato soup, which is as hearty and satisfying as you’d expect and then some—there’s sour cream and a pinch of chili flakes to help zhoosh it up. On the side, you’ve got a green salad with some bonus sunflower seeds (because who doesn’t love a bit of crunch). To make it complete, we’re adding cheesy flatbread toasts for your dipping and dunking pleasure.

Tags:Spicy
Allergens:WheatEggMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Lemon

13.76 ounce

Crushed Tomatoes

1 unit

Veggie Stock Concentrate

4 unit

Naan Bread

(ContainsWheat, Egg, Milk, Soy)

½ cup

Mozzarella Cheese

(ContainsMilk)

6 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Chili Flakes

2 ounce

Mixed Greens

1 ounce

Sunflower Seeds

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Olive Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate90 g
Sugar21 g
Dietary Fiber10 g
Protein26 g
Cholesterol85 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pan
Small Bowl
Baking Sheet
Pot
Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve, peel, and finely dice onion. Mince garlic. Halve lemon. Melt 1 TBSP 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 tomatoes, 1½ cups water, and stock concentrate into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until thickened, 8-10 minutes. Meanwhile, place 1 TBSP butter and remaining garlic in a small, microwave-safe bowl. Heat in microwave until melted, about 30 seconds.

3

Place naans on a lightly oiled baking sheet. Brush or drizzle all over with garlic butter. Season with salt and pepper. Bake in oven until lightly toasted, 4-5 minutes. Sprinkle naans with mozzarella, then return sheet to oven and continue baking until naans are crisp and mozzarella melts, about 3 minutes more.

4

Once soup is thickened, set aside off heat and let cool slightly. Season generously with salt and pepper. Stir in 1 tsp sugar, half the sour cream, and a pinch of chili flakes (to taste). Taste and season again with salt and pepper. TIP: If soup tastes sharp, add another ½ tsp sugar.

5

Place lettuce, sunflower seeds, 1 TBSP olive oil, and a squeeze or two of lemon (to taste) in a medium bowl. Toss to combine. 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 (to taste). Serve soup with naans and salad to the side. TIP: Dunk the naans into the soup to get the best of both worlds.