If you have a craving for something comforting yet bursting with bold, vibrant flavors, this Caramelized Gochujang Tomato Soup Recipe is about to become your new go-to. It’s a beautiful dance of sweet caramelized onions, spicy-sour gochujang paste, rich coconut milk, and juicy tomatoes, all melding together into a creamy, silky soup that feels like a warm hug in a bowl. Whether you’re cooking for a busy weeknight or impressing friends on the weekend, this recipe brings together simple ingredients for a show-stopping dish that’s as nourishing as it is delicious.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays an essential role in building that unforgettable depth and brightness in your soup. From the sweetness of the onions to the creamy coconut milk, every element contributes to texture, flavor, and that gorgeous vibrant color.
- Yellow onion (12 ounces, sliced): The base for sweetness and caramelization that forms the heart of the soup.
- Fresh ginger (2 tablespoons, grated): Adds a bright, spicy warmth that lifts all the flavors.
- Garlic cloves (3, grated): Brings savory depth and a subtle sharpness.
- Extra-virgin olive oil (1/4 cup): Used for slow-cooking the onions and providing richness.
- Gochujang paste (2 tablespoons or 3 for heat): The star spicy-sweet element that adds the signature Korean kick.
- Whole plum tomatoes (1 28-ounce can): Juicy, slightly acidic tomatoes that give the soup body and a vibrant red hue.
- Soy sauce (2 tablespoons): Adds umami and a touch of saltiness to balance the sweetness.
- Rice wine vinegar (2 tablespoons): Provides acidity to brighten and balance the flavors.
- Vegetable stock (2 cups): A savory liquid foundation that rounds out the soup.
- Full-fat coconut milk (1 13.5-ounce can): For creaminess and subtle sweetness that smooths the spicy notes.
- Assorted tender herbs: Fresh finish and color—think dill, mint, cilantro, or scallions.
- Chili crisp: Adds crunch and spicy aroma for garnish.
- Cooked white rice or scallion pancakes: Perfect accompaniments to turn this soup into a meal.
How to Make Caramelized Gochujang Tomato Soup Recipe
Step 1: Prepare Your Aromatics
Start by slicing the yellow onion thinly, then grate your garlic cloves and fresh ginger. These aromatics are the soul of the soup, setting the stage with their fragrant and savory notes that will build as you cook.
Step 2: Start Caramelizing the Onion
Heat a large pot or Dutch oven over medium and pour in the olive oil. Add the sliced onions and let them soften, stirring occasionally to coax out every bit of sweetness. After about 5 to 6 minutes, the onions should be translucent and tender, ready for the magic ingredient: gochujang paste.
Step 3: Add and Caramelize the Gochujang
Mix in the gochujang paste with the onions. This step is where the flavor deepens as the paste melts and begins to caramelize, turning a deeper red and developing a mellow, complex character. Let this cook for 10 to 12 minutes, stirring often—this patience pays off beautifully in flavor.
Step 4: Incorporate Garlic and Ginger
Once your gochujang and onion mixture is fragrant and richly caramelized, stir in the grated garlic and ginger. Let these cook for another 2 to 3 minutes until the raw edge of the garlic disappears but the brightness remains.
Step 5: Build the Soup Base
Pour in your can of whole plum tomatoes, soy sauce, and rice wine vinegar. Stir everything together, adding the vegetable stock next. Use an immersion blender right here to blend until smooth. This blending step creates the silky texture that this Caramelized Gochujang Tomato Soup Recipe is known for.
Step 6: Add Coconut Milk and Simmer
Pour in the full-fat coconut milk and stir until creamy and fully combined. Bring the soup to a low simmer, cover, and let it gently bubble away for 45 minutes. This slow simmer melds all the flavors into a harmonious whole with luscious richness. It’s also the perfect time to prepare your sides.
Step 7: Final Seasoning and Serve
After simmering, taste your soup and adjust salt if needed, though usually the soy sauce perfectly seasons it. Then, ladle the soup into bowls and get ready for the fun finishing touches.
How to Serve Caramelized Gochujang Tomato Soup Recipe
Garnishes
Fresh tender herbs like dill, mint, cilantro, or scallions add pops of color and brighten the deep flavors. A spoonful of chili crisp on top adds texture and a tantalizing heat burst that keeps every spoonful exciting.
Side Dishes
For a complete and satisfying meal, serve this soup alongside steaming white rice or crispy scallion pancakes. The rice helps balance the spicy, creamy soup, while the pancakes bring a lovely chew and aroma that complement the gochujang beautifully.
Creative Ways to Present
For a dinner party or a cozy night in, consider serving the soup in rustic ceramic bowls with an extra drizzle of chili crisp oil and a sprinkle of toasted sesame seeds. You can also swirl a little coconut cream on top for a stunning visual. Adding a wedge of toasted milk bread makes the experience indulgently comforting.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container, and the flavors may even deepen overnight, making lunchtime the next day even better!
Freezing
You can freeze the soup in meal-sized portions for up to 2 months. Just let it cool completely before transferring to freezer-safe containers. When ready to enjoy, thaw in the fridge overnight to maintain its creamy texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to keep the soup smooth. Avoid boiling to preserve the delicate balance of flavors and the coconut milk’s creaminess.
FAQs
Can I adjust the heat level in this recipe?
Absolutely! The recipe includes 2 tablespoons of gochujang, but if you love things spicy, feel free to use 3 tablespoons or add a pinch of chili flakes when cooking your aromatics. You can always tone it down by adding a splash more coconut milk before serving.
What can I substitute for gochujang if I don’t have it?
Gochujang has a unique balance of spicy, sweet, and fermented flavors, so it’s tricky to replace exactly. However, a mix of chili paste with a bit of miso and honey can mimic some of its qualities in a pinch.
Is this soup vegan and gluten-free?
Yes! This Caramelized Gochujang Tomato Soup Recipe is naturally vegan when you use vegetable stock and check that your gochujang is gluten-free, as some brands add wheat. Always look for labels to be sure.
Can I add protein to this soup?
Definitely. Stir in cooked tofu cubes, chickpeas, or shredded chicken just before serving. They soak up the soup’s flavors and make it a heartier meal.
How thick or thin is this soup supposed to be?
This soup is luxuriously creamy but still spoonable—thin enough to slurp yet thick enough to coat your spoon beautifully. If it’s too thick, add a splash more stock or water; if too thin, simmer uncovered for a bit to reduce.
Final Thoughts
If you’re ready to elevate your soup game with a dish that’s rich in flavor and wonderfully comforting, this Caramelized Gochujang Tomato Soup Recipe is your answer. It’s simple enough to make any night, but special enough to impress, filling your kitchen with the most irresistible aromas and your bowl with warmth and bold taste. Trust me, once you try it, this soup will quickly become a treasured staple in your recipe rotation.
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Caramelized Gochujang Tomato Soup Recipe
This Caramelized Gochujang Tomato Soup is a rich, creamy, and flavorful dish that combines the spicy, umami depth of Korean gochujang paste with the sweetness of caramelized onions and tangy tomatoes. Enhanced with coconut milk for creaminess and fresh herbs for brightness, this warming soup is perfect served with steamed rice or crispy scallion pancakes for a comforting meal.
- Total Time: 1 hour
- Yield: 4 servings
Ingredients
Vegetables and Aromatics
- 1 large yellow onion (sliced, 12 ounces)
- 2 tablespoons freshly grated ginger
- 3 garlic cloves (grated)
Liquids and Pastes
- 1/4 cup extra-virgin olive oil
- 2 tablespoons gochujang paste (3 tablespoons if you like heat)
- 1 28-ounce can whole plum tomatoes
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 cups vegetable stock (or 2 teaspoons Better than Bouillon vegetable base whisked into 2 cups of warm water)
- 1 13.5-ounce can of full-fat coconut milk
To Serve
- Assorted tender herbs (like dill, mint, cilantro, scallions)
- Chili crisp
- Cooked white rice or scallion pancakes
Instructions
- Prepare Aromatics: Begin by slicing the yellow onion into thin slices, then grate the garlic cloves and fresh ginger. Set these aside for use in the cooking process.
- Heat Oil and Cook Onions: Place a large pot or Dutch oven over medium heat and add 1/4 cup of extra-virgin olive oil. Add the sliced onions and cook, stirring occasionally, until they soften and start to become translucent, about 5 to 6 minutes.
- Caramelize with Gochujang: Add 2 tablespoons of gochujang paste to the softened onions and mix thoroughly. Allow the paste to melt and caramelize around the onions, stirring occasionally until the mixture deepens in color and mellows in flavor, about 10 to 12 minutes.
- Add Garlic and Ginger: Incorporate the grated garlic and ginger into the pot, stirring well to combine. Cook this mixture for 2 to 3 minutes until the raw smell of garlic disappears.
- Add Tomatoes and Seasonings: Pour in the can of whole plum tomatoes along with 2 tablespoons each of soy sauce and rice wine vinegar. Stir these ingredients together to combine the flavors.
- Blend the Soup: Add 2 cups of vegetable stock to the pot. Using an immersion blender, carefully blend the soup mixture until smooth and homogenous.
- Add Coconut Milk and Simmer: Stir in the full can of coconut milk until the soup turns creamy and smooth. Bring the mixture to a low simmer, then cover and let cook gently for 45 minutes to develop deep, integrated flavors. Use this time to prepare accompanying dishes such as steamed rice or scallion pancakes.
- Season and Taste: After simmering, taste the soup and adjust seasoning with salt if needed. However, the blend of ingredients typically provides enough seasoning without extra salt.
- Serve: Ladle the soup into bowls and garnish generously with assorted tender herbs like dill, mint, cilantro, or scallions. Add a drizzle or spoonful of chili crisp on top for heat and texture. Serve alongside steamed white rice, scallion pancakes, or toasted milk bread for a complete meal.
Notes
- Adjust the amount of gochujang paste according to your preferred spice level.
- Using an immersion blender creates a smooth texture but feel free to leave it slightly chunky if you prefer.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- For a vegan option, ensure the vegetable stock and soy sauce used are free from animal products.
- Chili crisp adds extra heat and crunch but can be omitted for a milder soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean Fusion
- Diet: Vegan
