Coconut Tomato Soup with Naan Grilled Cheese
A rainy spring day just begs for a bowl of tomato soup and grilled cheese. I wanted a soup that had an extra boost of nutrients and protein from the bone broth and a smooth creaminess from coconut milk since I always have those in the pantry. We had some leftover naan in the fridge and I figured it would be a perfect pair to a coconut lime tomato soup! Of course, you can use whatever you have on hand, but this combination hits the spot on an overcast day at the start of spring.
Ingredients:
Makes 6 servings
2 tablespoons butter or coconut oil
1 shallot, diced
6 garlic cloves, minced
2 teaspoons dried oregano
1 28 ounce can or jar of crushed tomatoes
2 cups chicken broth
1 can coconut milk
juice of 1 lime
salt and pepper to taste
Naan Grilled Cheese:
leftover Yogurt Naan
grated raw cheddar cheese (or your cheese preference)
2 tablespoons butter
Directions:
Heat a large pot over medium heat and add the butter or coconut oil to melt. Add in the shallot and garlic and stir until softened and fragrant. Add a pinch of salt and some pepper and the dried oregano. Add the tomatoes, broth, and coconut milk and simmer for about 10 minutes covered with a lid. Use a blender or immersion blender to puree the soup. Stir in the lime juice and taste for salt. Adjust to your tastes and enjoy!
To make the naan grilled cheese while the soup is simmering, heat a wide skillet over medium low heat. Melt the butter and place a naan in the pan. Top with grated cheese and press another naan of similar size and shape on top. Some cheese will most definitely spill out and crisp up on the edge of the grilled cheese which is pretty much the best bite! Cook until golden on that side and flip to cook on the other side. Cut in wedges and dip to your heart’s content!
