Caramelized Gochujang Tomato Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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 wine 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)

Directions

In a medium dutch oven over medium heat, add in the olive oil and let it warm up for a minute or so.

Add in the onion and cook, stirring occasionally, until slightly softened, 5-6 minutes.

Add in the garlic and ginger and stir to combine. Add in the gochujang and stir. Cook together, stirring often, for 5-6 minutes or until you see the gochujang begin to turn a shade darker. This is the sugar in it caramelizing. Continue to stir to ensure nothing burns on the bottom of the dutch oven.

Add in the cherry tomatoes, soy sauce, vinegar and stir. Cook, stirring occasionally, for 10-11 minutes or until the tomatoes are burst and jammy. It should be decently liquidy, but add in the vegetable stock and stir.

Bring this to a simmer for 8-10 more minutes. Reduce the heat to low and blend with an immersion blender, leaving some tomato skins whole, but most blended.

Add in the coconut milk and stir. Taste and season with a dash of more soy sauce if preferred.

To serve, portion into bowls and top with the tender herbs and chili crisp. Enjoy with steamed white rice or crusty bread.