Red Hot Tomato Soup
with Cheesy Naan Flatbreads and Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 clove
Garlic
1 unit
Lemon
13.76 ounce
Crushed Tomatoes
1 unit
Veggie Stock Concentrate
4 unit
Naan Bread
(Contains Wheat, Eggs, Milk, Soy)
½ cup
Mozzarella Cheese
(Contains Milk)
6 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Chili Flakes
2 ounce
Mixed Greens
1 ounce
Sunflower Seeds
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
4 teaspoon
Olive Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.