Tomato and kimchi soup with chilli cheese toasties

Name: Tomato and kimchi soup with chilli cheese toasties
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 1kg roma tomatoes, halved; 250g kimchi; ¼ cup brown sugar; 2 tbsp sesame oil; 1 tbsp soy sauce; 8 thick slices white sandwich bread; ¼ cup gochujang chilli paste; ½ cup grated smoked cheddar; ½ cup grated mozzarella; 50g softened butter, to spread

Jessica Brook

Updated February 10, 2023, first published September 13, 2022

Spice up your soup and sandwich combo with kimchi and gochujang.Jeremy Simons

easyTime:30 mins - 1 hourServes:4

Add a Korean kick to your tomato soup with this toasty toastie combo.

Ingredients

1kg roma tomatoes, halved
250g kimchi
¼ cup brown sugar
2 tbsp sesame oil
1 tbsp soy sauce
8 thick slices white sandwich bread
¼ cup gochujang chilli paste
½ cup grated smoked cheddar
½ cup grated mozzarella
50g softened butter, to spread

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Add the tomatoes, kimchi, sugar, sesame oil and soy to a deep roasting tin. Season with pepper and toss together. Place in the oven and roast for 20 minutes, or until the tomatoes are tender and juicy. Add 2 cups of boiling water and roast for a further 10 minutes.
Step 2
Set the tray aside to cool slightly. Transfer the tomatoes to a saucepan and, using a hand-stick blender, blitz until smooth. Place over low heat and keep warm.
Step 3
Meanwhile, place half the bread slices on the bench. Spread with gochujang, top with cheese and sandwich with remaining bread. Spread the outsides of each sandwich with butter.
Step 4
Heat a large non-stick frying pan over medium heat. Add the sandwiches and toast for 2-3 minutes each side or until the bread is golden and cheese has melted.
Step 5
Serve soup with toasted cheese sandwiches and extra pepper.