Indian Tomato-Spinach Soup with Blue Cheese & Roasted Red Pepper Naan

Directions

1. In a medium saucepan over medium heat, melt butter and swirl to coat the bottom; add celery and cook until softened, 2–3 minutes.
2. Pour in the broth and marinara, then stir in garam masala and salt; bring to a boil over medium-high heat, reduce to a simmer, and cook 8–10 minutes while flavors blend.
3. Preheat the oven to broil on high and position the rack close to the heat. Place naan on a baking sheet.
4. Slice the roasted red peppers into strips.
5. Remove the naan from the oven, top with pepper strips and crumbled blue cheese, and return to the broiler until the cheese melts and the naan is toasted, 1–2 minutes; transfer to a cutting board and cut into quarters.
6. As the naan cooks, add spinach to the simmering soup in handfuls, letting each batch wilt before adding the next.
7. When the spinach is wilted and the soup is heated through, remove from heat.
8. Divide the soup into bowls and plate the naan quarters on the side.
9. Serve promptly and enjoy the combination of creamy cheese, peppery peppers, and tender greens with the tomato soup.