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Caramelized Gochujang Tomato Soup

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Indulge in the warm, comforting flavors of Caramelized Gochujang Tomato Soup. This unique twist on traditional tomato soup combines the sweetness of caramelized gochujang with the rich creaminess of coconut milk, creating a delightful experience for your taste buds. Perfect for cozy dinners or a quick lunch, this plant-based recipe is not only easy to prepare but can also be ready in under an hour. With customizable toppings and versatile serving options, you can enjoy a bowl of this savory soup with rice, crusty bread, or on its own. Warm up with this delicious dish that brings together fresh ingredients and vibrant flavors.

Ingredients

Scale
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion (diced)
  • 3 garlic cloves (thinly sliced or chopped)
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons gochujang
  • 1 1/2 pounds cherry tomatoes or vine tomatoes (halved)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice apple vinegar
  • 1 cup vegetable stock
  • 1/2 cup full-fat coconut milk (plus extra for serving)
  • Assorted tender herbs (dill, mint, cilantro, scallions) for serving
  • Chili crisp for serving

Instructions

  1. Heat olive oil in a Dutch oven over medium heat.
  2. Sauté diced onion for 5-6 minutes until softened.
  3. Add garlic and ginger; stir in gochujang and cook for another 5-6 minutes until caramelized.
  4. Incorporate halved tomatoes, soy sauce, and vinegar; cook until tomatoes are burst and jammy (about 10-11 minutes).
  5. Stir in vegetable stock and bring to a simmer for 8-10 minutes.
  6. Use an immersion blender to blend until mostly smooth while leaving some texture.
  7. Mix in coconut milk; adjust seasoning if necessary.
  8. Serve topped with fresh herbs and chili crisp.

Nutrition

Find it online: https://epichistorian.com/caramelized-gochujang-tomato-soup/