Roasted Curry Tomato Soup with Spinach and Feta Stuffed Naan

What is it that’s so nostalgic and comforting about grilled cheese and tomato soup? This is the same idea with a twist. Roasted Roma tomatoes with lots of garlic, onions, carrots and celery with the warmth of the curry spices. Finished off with coconut milk and a drizzle of olive oil. And you have to make the naan that is really the game changer. Homemade naan is just the best. Stuffed with sautéed spinach and cheese….YUM!

Roasted Curry Tomato Soup

• 3 tbsp olive oil
• 2 lb. roma tomatoes, quartered
• 4-5 garlic cloves, peeled
• 1 inch ginger, chopped
• 1/2 red onion, peeled and quartered
• 5 thyme sprigs
• 2 carrots, peeled and medium dice
• 2 celery stalks, medium dice
• 1 tbsp. tomato paste
• 2 tbsp. red curry paste
• 4 cups vegetable stock
• 1 can full fat coconut milk
• salt and black pepper

Naan

• 1/4 cup warm water
• 1 tbsp. honey
• 3/4 tsp. dry active yeast
• 3/4 cup warm whole milk
• 1 cup full fat greek yogurt
• 4 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 4-5 tbsp. neutral oil for brushing onto the naan
• 3 cups baby spinach
• 1 garlic cloves, peeled and minced
• 2 cups shredded mozzarella
• 1/2 cup crumbled feta

Directions

Starting with the naan,

In a bowl of a stand mixer with the dough hook attachment, combine the warm water, honey and yeast. Let that sit and activate and bubble up for about 5 minutes while you get everything else ready. 

Add in the milk, yogurt, flour, baking powder, baking soda, and salt into the bowl. Mix on low until the flour and everything is incorporated then turn up to medium speed and let mix for 2-4 minutes. The dough should clear the sides as well and should be a little sticky. Then pour out the dough onto a floured work surface and knead until it’s a smooth ball. Spray the bowl with nonstick spray and place inside the bowl, cover with a kitchen towel and let rise until doubled in size, in a warm spot for about an hour.

For the filling, in a saute pan over medium heat, add a little bit of oil along with the spinach and garlic and cook just until it has wilted. Only about 1-2 minutes. Let it cool and add to a bowl along with the mozzarella and feta. Mix it all together and set aside.

Once the dough has risen cut the dough into 8 equal pieces. Shape each into into a small dough ball, create a little well or pocket in the center, spoon about 1 1/2 tbsp into the center of the dough and pinch it closed around the filling. With lightly floured hands press into a disk and then using a rolling pin, roll each one out into small ovals or circles about 6-8 inches big. Set aside and continue with the rest.

For the soup, heat the oven to 425 degrees.

Place the tomatoes onto a rimmed baking pan along with the onions, garlic and thyme. Drizzle the olive oil and toss together so everything is evenly coated. Spread it all out evenly and bake in the oven for about 25-30 minutes until they are slightly charred and softened.

Meanwhile in a large stock pot with a little olive oil, over medium heat add the carrots and celery and start to cook just until they start to soften. Then add in the whole pan of roasted tomatoes. Pour in the vegetable stock and coconut milk. Bring up to a simmer and let the soup come together. For about 10 minutes. Then in batches, about 3 cups at a time pour, carefully pour the soup into a blender and puree until smooth. Pour into another pot, and continue with the rest of the soup. Once it’s all pureed return to low heat and season if needed, while you cook the naan.

Cooking the naan, heat up a grill pan or skillet to high heat. You want it pretty hot then can turn it down. But brush a little oil onto one side of the first naan. Place it oil side down into the pan, and brush the oil onto the other side, or pour a little bit into the pan. The naan will start to bubble up right away if the pan is hot enough. Let it cook for about 45 second and then flip and let it continue with the other side for another minute or two. Once cooked through remove from pan and continue with the rest of the naan.

To serve, ladle the soup into big bowls with a drizzle of olive oil and basil over the top along with the stuffed naan. Enjoy!