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Kimchi Tomato Soup

by Yejiskitchenstories

This kimchi tomato soup is velvety, and cozy, with a slightly funky, tangy kick from caramelized kimchi. It’s the perfect hybrid of comfort food— tomato soup and kimchi!

What is Kimchi (김치)?

Kimchi (김치) is a Korean side dish with salted/fermented napa cabbage or Asian radish. It’s seasoned with gochugaru (Korean chili pepper powder), green onion, garlic, ginger, and sometimes salted shrimp (새우젓).

Kimchi is a staple side dish in most Korean households, usually served at every meal. There are many health benefits of kimchi as well, you can check out this article I found from Medical News Today.

What you’ll need to make Kimchi Tomato Soup:

  • Tomatoes: I used fresh tomatoes for this recipe, but canned tomatoes will work just as well.
  • Onions: roasted onions add a wonderful sweet flavor to the soup.
  • Kimchi: ripe kimchi works best for this recipe, it packs a big punch in flavor.
  • Vegetable stock: for the base of the soup.
  • Heavy cream: to add a bit of creaminess.
  • Butter: for caramelizing the kimchi, plus a little butter never hurts 🙂
  • Salt + pepper: to season, you can adjust the amount of salt to your taste.
  • Red pepper flakes: if you like spicy foods like me, feel free to add some heat.
  • Olive oil: for roasting the vegetables.

How to make Kimchi Tomato Soup:

This soup is pretty simple to make but packs so much flavor. It’s so yummy and comforting when paired with a grilled cheese sandwich!

  1. Preheat your oven to 400ºF. Place tomatoes and onion in a baking dish. Drizzle olive oil evenly over the tomatoes and onions. Season with salt and pepper. Bake for 15-20 minutes, or until the onions are translucent with golden edges.
  2. In a large pot, add butter and kimchi. Saute the kimchi on medium-high heat for 5-8 minutes. or until the kimchi is translucent and caramelized.
  3. Transfer the roasted tomatoes and onions to the large pot and add your vegetable stock.
  4. Using an immersion blender, blend the ingredients until it is smooth and velvety. *You can alternatively use a blender or food processor for this step as well.
  5. Add the heavy cream and red pepper flakes to the soup and simmer for 10 minutes.
  6. Serve warm with a grilled cheese sandwich. Enjoy!

Watch how to make this Kimchi Tomato Soup:

@yejiskitchenstories

🥫 Kimchi Tomato Soup – recipe 🔗 in bio! This cozy Kimchi Tomato Soup is the perfect marriage between funky kimchi + savory, tangy tomato soup! Pair it with a grilled cheese sandwich and it’s a match made in heaven! 😇 #tomato #soup #kimchi #cozy #comfortfood #easyrecipe #foodasmr

♬ soft lips (8D Audio) – daddy’s girl & creamy & 11:11 Music Group

More Favorite Recipes with Kimchi!

If you enjoyed this recipe, check out some of my other recipes with Kimchi!

I hope you enjoy this kimchi tomato soup! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Kimchi Tomato Soup

Serves: 4-6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 Roma tomatoes, whole
  • 2 medium-sized onions, peeled
  • 1 cup kimchi, ripe
  • 2½ cups vegetable stock
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter
  • ⅛ teaspoon salt, to taste
  • ⅛ teaspoon black pepper, to taste
  • 1 teaspoon red pepper flakes

Instructions

    1. Preheat your oven to 400ºF. Place tomatoes and onion in a baking dish. Drizzle olive oil evenly over the tomatoes and onions. Season with salt and pepper. Bake for 15-20 minutes, or until the onions are translucent with golden edges.
    2. In a large pot, add butter and kimchi. Saute the kimchi on medium-high heat for 5-8 minutes. or until the kimchi is translucent and caramelized.
    3. Transfer the roasted tomatoes and onions to the large pot and add your vegetable stock.
    4. Using an immersion blender, blend the ingredients until it is smooth and velvety. *You can alternatively use a blender or food processor for this step as well.
    5. Add the heavy cream and red pepper flakes to the soup and simmer for 10 minutes.
    6. Serve warm with a grilled cheese sandwich. Enjoy!

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