Andhra Tomato Soup and Cheesy Naan

Slow-cooked comfort with a sharper edge. Onion, garlic, and ginger are caramelized until deep and golden, then simmered with tomatoes, coconut milk, and Chinni’s Andhra Tomato. Blended smooth, it lands rich, warm, and gently spiced.

Ingredients

Ingredients for the Soup:

1 small red onion, cut into large chunks
5 cloves of garlic
1 inch of peeled fresh ginger, cut into slices
½ cup of olive oil
28 ounces of canned tomatoes (we like Cento San Marzano)
1 can coconut milk
1 cup Andhra Tomato

Ingredients for the Cheesy Naan:

Your favorite store-bought naan
Sliced white cheddar cheese
1 clove garlic, minced
Plenty of butter

Directions

Soup Directions

Caramelize the onion, garlic, and ginger in the olive oil in a medium pot until golden brown.
Add the tomatoes, coconut milk, and Chinni's Andhra Tomato. Simmer for 10 minutes.
Remove from the heat and very carefully puree smooth in a blender or use an immersion stick blender. Garnish with a drizzle of coconut milk.

Naan Directions

Place a large sauté pan on medium heat.
Generously coat, one side of the naan with butter and place in the pan.
Add your cheese and top with another naan also generously coated and butter.
Flip once the non-starts to brown and add the garlic to the pan lightly brown the opposite side and flip once more to ensure bit of garlic on both sides.
Remove from the heat, cut as desired, and serve immediately with your spicy tomato soup!