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It is officially transition-to-fall season here in the Northeast, which means transition-to-soup season is also upon us, and there is nothing I can think of that better fits the bill for this than Caramelized Gochujang Tomato Soup. It’s spicy, hearty, packed with flavor and uses those late summer tomatoes to their fullest potential. It’s also plant-based and incredibly easy to whip up. The key to its powerhouse flavor is the caramelized gochujang, which is cooked slowly with the onion until its sugars begin to cook down and darken. This leaves you with a spicy, deeply flavorful soup that is light enough to eat in the early fall, but warming enough to last you through winter. Tender herbs lighten up the heat and kick, and when you serve it with rice or crusty bread, it’s the ideal transition-to-fall recipe.
Table of contents
- Ingredients you will need for this tomato soup
- What is gochujang?
- How to caramelize the gochujang
- Tips for serving this tomato soup
- FAQ
- Looking for more soup recipes?
Ingredients you will need for this tomato soup
End-of-summer tomatoes are the best tomatoes of the year, which is why it’s the perfect time to whip up a warm and cozy tomato soup. The bright, acidic tomatoes with the rich and slightly spicy gochujang is a match made in heaven, and it’s so simple to make. Here are the ingredients you’ll need for this comforting soup:
- 1/4cupextra-virgin olive oil
- 1mediumyellow onion,diced
- 3garlicclovesthinly, sliced or chopped
- 2teaspoonsfreshly grated ginger
- 2tablespoonsgochujang
- 1 1/2poundscherry tomatoes, or vine tomatoes,halved
- 1tablespoonsoy sauce
- 1tablespoonrice wine vinegar
- 1cupvegetable stock
- 1/2cupfull-fat coconut milk,plus extra for serving
- Assorted tender herbsdill, mint, cilantro, scallions, for serving
- Chili crispfor serving
What is gochujang?
A common question I get iswhat is gochujang?And it’s something I love to answer.
Gochujang is a Korean red pepper paste that is fermented. The fermentation gives it a unique flavor that you can’t replicate with other condiments. The paste is also so easy to cook with and so versatile for adding to quick soups, stews, and sauces.
My favorite thing about gochujang is it’s simultaneously savory, sweet and spicy. The most common preparation involves gochugaru (Korean red pepper flakes), glutinous rice,meju powder,yeotgireumand salt. The sweetness comes from the starch of rice, which is then cultured withsaccharifyingenzymes during the fermentation process.
Gochujang is one of my favorite ingredients to cook with, and I feel like it takes this tomato soup to the next level.
How to caramelize the gochujang
The key to this tomato soup is to caramelize the gochujang, bringing out all of those deep, dark flavors that make this soup so special. Plus, it sounds harder than it actually is! All you need is a pot over heat and some time and attention.
Start with a medium dutch oven over medium heat, then 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. Then, 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.
After the gochujang has caramelized, 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.
Tips for serving this tomato soup
I’m a girl who loves soup, but not without its fair share of toppings! I personally think that toppings to soup can go a long way, adding extra elements of flavor and texture that wonderfully complete it. If you’re like me and love a textured soup, here are some topping ideas for this gochujang tomato soup that will make your heart happy.
- White or brown rice, or another grain like farro
- Assorted, tender herbs like dill, mint, cilantro and scallions
- Chili crisp! (Here is one of my favorites!)
- An extra drizzle of coconut milk
FAQ
I don’t have an immersion blender. Can I use a stand blender?
Yes! I love immersion blenders because it saves time and dishes, but a stand blender works just the same. If you’re in the market for an immersion blender, here is one I recommend.
Can I replace the gochujang with something else?
The caramelized gochujang is what really makes this tomato soup pop, but if you don’t have it on hand, you can opt for tomato paste and chili flakes, or even a bit of white miso paste if you have it.
How should I store this tomato soup?
This tomato soup will keep in an air-tight container in the fridge for 3-4 days. To reheat it, microwave it in a bowl for one minute and serve with toppings and crusty bread!
Looking for more soup recipes?
It’s almost full-fledged soup season. Here are some favorites on the blog!
Gochujang Sweet Potato Soup with Dill
This soup is the perfect balance of spicy and sweet. It's rich in flavor but low in ingredients, letting one of my favorite Korean ingredients: gochujang, take the lead.
Check out this recipe
Tomato Soup with Anchovy Oil
Don't let the name of this recipe intimidate you – this tomato soup with anchovy oil tastes nothing like anchovies. It's just a rich, comforting soup filled with umami flavor that is perfect to transition you to the fall season. Or any season for that matter!
Check out this recipe
Gochujang Brothy Beans
Brothy beans are a love language, and spicy brothy beans are absolutely everything you need and more. These Gochujang Brothy Beans rely heavily on Korean flavors, with some twists of fresh fall herbs and a cured egg yolk mixed in. It's fusion but in the best way possible.
Check out this recipe
And that’s everything for this Caramelized Gochujang Tomato Soup!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Caramelized Gochujang Tomato Soup
5 from 3 votes
This Caramelized Gochujang Tomato Soup is unlike any you've had before – it's slightly spicy from a hit of carmelized gochujang paste and is deeply rich from slowly simmered tomatoes and just a touch of coconut milk. It's fully plant-based, easy to make and ready in minutes, making it one of the best tomato soups out there.
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Prep Time:15 minutes mins
Cook Time:30 minutes mins
Total Time:45 minutes mins
Course: Soup
Cuisine: American, Fusion, Korean
Keyword: cherry tomatoes, tomato soup
Servings: 4 servings
Equipment
1 dutch oven
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
Instructions
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.