Brothy Tomato Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 338
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 11
- Cholesterol
- 38
- Sodium
- 709
- Total: 45 min
- Active: 25 min
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.