Caramelized Gochujang Tomato Soup

Ingredients

• 0.25 cup extra-virgin olive oil
• 12 oz yellow onion (Medium; 12 ounces)
• 2 tbsp gochujang (Use 3 tablespoons if you like it spicy)
• 3 garlic (Cloves, grated)
• 2 tbsp fresh ginger (Freshly grated)
• 28 oz whole tomatoes (One 28-ounce can)
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 cup vegetable stock (Alternatively, dissolve 2 teaspoons Better Than Bouillon vegetable base in 2 cups water)
• 13.5 oz full-fat coconut milk (One can; plus extra for serving)
• tender herbs (Such as scallions or mint, for serving)
• chili crisp (For serving)
• Cheesy Scallion Pancakes (Optional accompaniment; recipe is on the author's site)

Steps

1. 1

   Place a large Dutch oven over medium heat. Add the olive oil and let it warm for about 1 minute.

2. 2

   Add the onion and cook, stirring occasionally, until slightly softened, 3–4 minutes.

3. 3

   Stir in the gochujang. Cook for 10–12 minutes, stirring regularly, until it is a shade darker and slightly caramelized and the onions are jammy. Keep the pot over medium heat and watch carefully so the gochujang does not burn.

4. 4

   Add the grated garlic and ginger. Cook for 3–4 minutes, or until the garlic no longer smells raw.

5. 5

   Add the tomatoes, soy sauce, and rice wine vinegar. Stir to combine.

6. 6

   Pour in the vegetable stock and stir.

7. 7

   Use an immersion blender to blend the soup until smooth.

8. 8

   Reduce the heat to low. Stir in the coconut milk, cover the Dutch oven, and simmer for 45 minutes.

9. 9

   Taste the soup after simmering and season with salt as preferred; the author notes that it may not need any additional salt.

10. 10

    Ladle the soup into bowls. Top with scallions or mint, chili crisp, and additional coconut milk if desired. Serve warm with cooked white rice or the cheesy scallion pancakes.

Notes

The linked cheesy scallion pancakes are optional and can be prepared ahead and frozen. The source's structured data lists a 30-minute cook time, while its method specifies simmering the soup for 45 minutes; the method's stated simmering time is preserved here. Use care while caramelizing the gochujang: stir often, maintain enough fat in the pot, and stop when it has darkened slightly rather than allowing it to burn.

Nutrition per serving

• soup
• main
• plant-based
• vegan
• dairy-free
• East Asian-inspired
• one-pot
• spicy