Indian-style tomato soup with cheese flatbread

Ingredients:

• 5 tablespoons unsalted butter
• 1 onion, chopped
• 0.5 cup fresh cilantro leaves + 1 tbsp chopped stems
• 1 tbsp + 1 tsp chopped garlic
• 1 tbsp. chopped fresh ginger
• 1 teaspoon coriander seeds
• 3 tablespoons tomato paste
• 1.5 kg plum tomatoes (about 20 pcs.), cored and coarsely chopped
• 3/4 tsp garam masala
• 1 package (220 gr.) naan
• 1 package (220 g) of grated whole milk mozzarella

Preparation:

1. Preheat the oven to broil. Heat 4 tablespoons of butter in a Dutch oven over medium heat. Add the onion and cook, stirring, until golden brown, about 4 minutes. Add the cilantro stems, 1 tablespoon of garlic, ginger, and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Add the tomato paste and cook until the mixture turns brick red, about 30 seconds. Add the chopped tomatoes and cook, stirring, until they release their juices, about 2 minutes.
2. Add 3 cups of water, 1 teaspoon of salt, and a pinch of ground black pepper. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon of garam masala. Working in batches, transfer the tomato mixture to a blender and blend until smooth. Season with salt and pepper to taste.
3. In a small microwave-safe bowl, combine the remaining 1 tablespoon butter, 1 teaspoon garlic, and 1/4 teaspoon garam masala; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet, brush with oil, and broil until golden brown, 2 to 3 minutes. Sprinkle with cheese and continue broiling until melted, another 30 seconds. Fold each naan piece, then cut in half.
4. Ladle the soup into bowls and garnish with cilantro leaves. Serve with naan bread.