• Heat a large skillet over medium heat. Add the olive oil and onion. Sauté until the onion is translucent, about 4 minutes, and add the spices. Season with salt. Transfer to a slow cooker and add the tomatoes. Cook on low heat for 6 hours.
• For a creamy soup, puree the soup in a blender, or use an emulsion blender, and transfer back to the pot. Otherwise, skip this step. Stir in the coconut milk and cook until soup is reheated. Add the rice and cilantro.
• Before serving, heat a cast-iron or nonstick skillet over medium heat. Add the butter and cubes of paneer. Grill the cheese until lightly browned.
• Top the soup with toasted almonds and paneer to serve.

Stovetop Method

• Add sautéed onion with spices to a large pot, cover and simmer for approximately one hour. For a creamy soup, puree in a blender, or use an emulsion blender, and transfer back to the pot. Otherwise, skip this step. Stir in the coconut milk and cook until soup is reheated. Add the rice and cilantro. Follow the remaining ingredients above.