Caramelized Gochujang Tomato Soup

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.

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:

• 1/4 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

What is gochujang?

A common question I get is what 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, yeotgireum and salt. The sweetness comes from the starch of rice, which is then cultured with saccharifying enzymes 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

Looking for more soup recipes?

It’s almost full-fledged soup season. Here are some favorites on the blog!

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

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.