Name: Brothy Tomato Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 8 slices thick-cut bacon, chopped; 1 cup drained kimchi, roughly chopped; 1 onion, chopped; 3 cloves garlic, minced; 1 1-inch piece ginger, peeled and minced; 1 tablespoon gochujang, plus more to taste; 1 tablespoon packed light brown sugar; 2 14.5-ounce cans diced tomatoes; 4 cups low-sodium vegetable broth; Thinly sliced scallions, for topping

Directions

Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Remove to paper towels and reserve for the grilled cheese. Pour off all but 3 tablespoons of the drippings from the pot.
Add the kimchi and onion to the pot. Cook, stirring and scraping up any browned bits, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the gochujang and brown sugar and cook, stirring, until the vegetables are coated and the bottom of the pot is starting to brown, 1 to 2 minutes. Add the tomatoes and vegetable broth and bring to a boil. Reduce the heat and simmer until the soup is slightly reduced and thickened, 20 to 25 minutes. Remove 1 1/2 cups soup from the pot and transfer to a blender; puree until smooth. Return to the pot and stir to combine. Add more gochujang if desired, 1/2 teaspoon at a time.
Divide the soup among bowls. Top with sliced scallions.

Photograph by David Malosh

Brothy Tomato Soup

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