Gochujang Roasted Garlic Tomato Soup & Perilla Kimchi Grilled Cheese

Name: Gochujang Roasted Garlic Tomato Soup & Perilla Kimchi Grilled Cheese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Asian
Ingredients: 500 g tomatoes, quartered; 1 head garlic; 3 tbsp olive oil; 0.5 onion, diced; 0.5 stalk celery, diced; 0.5 carrot diced; 1 tbsp tomato paste; 4 tbsp brandy; 2 sprigs thyme; 2 cups vegetable stock; 0.5 cup cream; 1 tbsp balsamic vinegar; 1 tbsp red wine vinegar; 1 tbsp gochujang; basil, chiffonade; salt; black pepper; 4 slices bread; Butter, room temperature; 1 cup cheddar (grated); 4 tbsp perilla kimchi

12 steps

Prep:10minCook:50min

A perfect pairing with added Korean flare. Good soup.

Updated at: Fri, 01 Sep 2023 06:21:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories497.7 kcal (25%)

Total Fat34.5 g (49%)

Carbs30.6 g (12%)

Sugars10.1 g (11%)

Protein10.2 g (20%)

Sodium905.8 mg (45%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

Tomato Soup

Step 1

Preheat oven to 375 F and line a baking sheet with parchment paper.

Baking sheet

Parchment paper

Step 2

Quarter the tomatoes and cut the top off of the head of garlic. Place on the baking sheet, season with salt and pepper, and drizzle with olive oil. Roast for 35 to 45 min until lightly colored.

Knife

olive oil3 Tbsp

tomatoes500g

garlic1 head

Step 3

Chop up the onion, carrot, and celery then sweat in a pot with some olive oil over medium heat.

Knife

Pot

onion0.5

carrot0.5

Step 4

Add tomato paste and cook until slightly darkened and fragrant (about 2-3 min).

tomato paste1 Tbsp

Step 5

Add the brandy and use a lighter or torch to ignite it and flambe.

Step 6

Add thyme, vegetable stock, and bring to a boil. Reduce heat to low and simmer for 30 min.

sprigs thyme2

vegetable stock2 cups

Step 7

Remove the thyme and add the stock mix into a blender along with the roasted tomatoes and garlic, and gochujang. Blend until smooth.

BlenderMix

gochujang1 Tbsp

Step 8

Add vinegars and cream. Season to taste with salt and pepper. Strain through a sieve for an extra smooth soup. Set aside and make the grilled cheese.

balsamic vinegar1 Tbsp

red wine vinegar1 Tbsp

cream½ cup

salt

black pepper

Grilled Cheese

Step 9

Chop kimchi and grate cheeses.

cheddar grated1 cup

perilla kimchi4 Tbsp

Step 10

Layer the cheeses onto the bread followed by a thin layer of kimchi. Repeat for however many grilled cheeses you are going to make.

slices bread4

Step 11

Butter the outside of the bread and toast in a heavy bottom skillet over medium-low heat until golden brown on each side and the cheese is melted (about 4 min a side).