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Tomato and kimchi soup with chilli cheese toasties

Jessica Brook
Jessica Brook

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

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

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Serve soup with toasted cheese sandwiches and extra pepper.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.watoday.com.au/goodfood/recipes/tomato-and-kimchi-soup-with-chilli-cheese-toasties-20220913-h26dyc.html