Did you know that gochujang and tomato are like the ultimate food BFFs? Adding a spoonful of gochujang to a tomato-based dish can give it a deeper, richer, and spicier kick! We've got an absolutely awesome recipe to share with you – it's Theresa's roasted tomato + gochujang soup. This soup bowl is not your average meal – it's magical! So, if you want to fuel up and feel awesome, give this soup recipe a go!
Crafted by Theresa Wangenheim
Theresa is a talented food creator, whose broth feels totally remedial and nourishing.
🛒 SHOPPING LIST
- Olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 2 bell peppers, sliced and de-seeded
- 6 large juicy tomatos*, core removed
- 1/4 cup BOMBOM Gochujang
- Salt and pepper to taste
- 1 mini baguette
- Extra Gochujang for spreading
- 1/2 cup grated cheddar
- Black sesame seeds to garnish
🍳 LET'S COOK
- Place the onions, garlic cloves, bell peppers, and tomatoes in a baking dish, drizzle generously with olive oil, sea salt and black pepper, and bake at 180 degrees Celsius for about 45-60 minutes.
- Meanwhile, prepare your croutons: slice the baguette into 1cm slices, lather with a layer of gochujang, then arrange on a lined baking sheet and sprinkle with the grated cheddar.
- Once the vegetables have roasted, pop the croutons into the oven for about 10 minutes. Then, add the roasted tomatoes etc. to a blender with the gochujang, blending until your desired consistency is achieved (add broth or water if you prefer a thinner soup).
- Serve across 4 bowls and top with the cheesy baguette croutons and a sprinkling of black sesame seeds.
