Gochujang Roasted Garlic Tomato Soup & Perilla Kimchi Grilled Cheese

A perfect pairing with added Korean flare. Good soup.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 3

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

Step 4

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

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.

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.

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.

Step 9

Chop kimchi and grate cheeses.

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.

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).

Step 12

Garnish the soup with from chiffonade basil and enjoy!