This is a deliciously fresh take on tomato soup! Plus it is easy to make and made with canned (or jarred) tomatoes.
I served this with a grilled cheese, but is would go great with almost anything.
I used jarred tomatoes from my farmer’s market; canned ones from the grocery would be fine too.
This recipe comes from Justine Doiron, with thanks.
Gochujang Tomato Soup Recipe
1 large yellow onion sliced, 12 ounces
2 tablespoons freshly grated ginger
3 garlic cloves grated
1/4 cup extra-virgin olive oil
2 tablespoons gochujang paste (3 tablespoons if you like heat)
1 28-ounce can (or 26 oz jar) whole (or crushed) plum tomatoes
2 tablespoons soy sauce (or coconut aminos)
2 tablespoons rice wine vinegar
2 cups organic vegetable stock
1 13.5-ounce can of full-fat coconut milk
For serving:
mint
scallions
Chili crisp
Slice the yellow onion, grate 3 garlic cloves aswell as 2 tablespoons of fresh ginger. Set these aside.
Set a large pot or Dutch oven over medium heat and add 1/4 cup of olive oil.
Add in the sliced onion and cook, stirring occasionally, until slightly softened, 5-6 minutes. Then add in the gochujang paste and mix. Let the paste melt and caramelize around the onion, turning a shade darker in color, around 10-12 minutes. (The longer you let it cook, the more its flavor profile will mellow and change).
Add in the garlic and ginger and stir to combine. Cook for 2-3 minutes or until the garlic is no longer raw.
Add in the 26 (or 28)ounce can/jar of tomatoes, 2 tablespoons soy sauce (or coconut aminos), 2 tablespoons rice vinegar and stir. Pour in the vegetable stock and use a blender to blend everything together.
Add the 13.5-ounce can of coconut milk and stir until smooth and creamy. Bring this to a low simmer, cover, and let simmer for 45 minutes. The longer you let it simmer, the more the flavors will build.
After the soup has simmered for 45 minutes, taste and season with salt if desired.
To serve, portion into bowls and top with the chopped mint, scallions, and chili crisp, if desired.
Yum! Enjoy!
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